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Stuffed Peppers

Prep Time: 20 minutes

Cooking Time: 1 hour

Serves: 4



Cutting board

Your favorite knife

4--quart pot

Wooden spoon

Small mixing bowl

Large mixing bowl




  * 1.5lbs pastured ground beef (optional)

* 1 8oz pack white button mushrooms--stems removed, sliced

  * 2 yellow squash grated

  * 2 Creole tomatoes--seeded and chopped

          * 1 cup Popcorn rice cooked

          * 2 bell peppeer, halved (widthwise), seeded

          * 1 sweet onion chopped

  * 4 sprigs parsley stems removed chopped

  * 1/4 c. dry fine bread crumbs

  * 1 large egg

  * Worcestershire sauce

  * salt & pepper to taste




  • Preheat oven to 350 degrees.


  • Grab a small to medium pot for rice. 1 cup rice to 2 cups of water. Bring to cups of water with a few dashes of salt to a boil. Once boiling reduce heat to low, cover with lid and set the timer for 27 minutes. Once finished allow rice to cool to room temp.


  • Mix beef in small bowl with plenty of salt, pepper, and Worcestershire sauce until well blended. Pre cook ground beef until lightly browned about 3 minutes on med-high heat.

In a large mixing bowl toss mushrooms, squash, tomatoes, onion, parsley, egg, bread crumbs along with salt & pepper to taste.

           Add in beef.


  • Fill pepper halves with the mixture be sure to mound slightly. 
  • Arrange the halves in 9”x 13” baking dish and place on middle rack in the oven for 1 hour.  Serve Immediately  


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