Stuffed peppers are a fun way to eat your veggies. Local grassfed beef sautéed with veggies and then stuffed into a veggie makes for a satisfying meal. With classic taco seasoning, you may forget you are missing the tortilla.

We Provide
  • ½ Lbs Ground Beef
  • ½ Yellow Onion
  • 2 Gloves Garlic
  • 1 Roma Tomato
  • 1 Carrot
  • 1 Tsp Cumin
  • 1 Tsp Chili Powder
  • 1 Tsp Oregano
  • 2 Red Bell Peppers
  • 1 Oz. Shredded Cheese
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Glass baking dish
  • Cutting Board
  • Chefs Knife
  • Water for steaming
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Step 1

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Preheat oven to 425. Remove the tops of the red bell peppers and remove the stem, seeds and white membranes. Finely chop any red part from the tops you removed and set aside. Place bell peppers into the glass baking dish and place in the hot oven. Add just enough water to cover the bottom of the pan. Roast for 10 minutes.

Step 2

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Chop the rest of the veggies including the onion, garlic, and tomatoes. Grate half the carrot and set aside.

Step 3

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Preheat sauté pan over high heat with 1 teaspoon olive oil. Once the oil starts to smoke, turn heat down to medium and add ground beef. Cook for 3 minutes until browned and crumbled.

Step 4

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Add in veggies and season with cumin, chili powder,    oregano salt and pepper. Continue cooking an additional 4 minutes, until the veggies are soft and translucent.

Step 5

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Once the peppers have roasted for 10 minutes remove them from the oven and fill them with the ground meet and veggie mixture. Top with shredded cheese and place back in the oven until the peppers are soft and the cheese has bubbly and melted.

Step 6


To plate, place one half of the peppers onto plate and serve next to salad.



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