Food · Recipes

Stuffed Peppers

Stuffed Peppers

This is one of our favourite meals. I love it for so many reasons. First, it has everything you need: protein, grains, dairy and a good serving of vegetables. Second, it takes time, but it’s really easy. Third, it pleases kids and adults alike. Finally, the “Wow” factor: it looks pretty on your plate.

I use my good old basic tomato sauce recipe that I also use for other meals, including spaghetti and Italian sausages and couscous and veggies.


Basic tomato sauce (recipe is further down)

Peppers. This time, I used mini sweet peppers. Big peppers are just as good, except a serving would be one pepper rather than two.

Ground beef. I have used black beans for a vegetarian meal and it was delicious. Unfortunately, Miss E, who used to love legumes, hasn’t been a fan lately, so ground beef it was.

Cooked quinoa (about 1/2 cup). You could also use rice or couscous.

One onion cut into small pieces


Cheese (whichever kind works for you)



Preheat oven to 350 degrees.

Cook the onions with a bit of butter. Add the ground beef until cooked. Mix in the cooked quinoa and some of the basic tomato sauce. Add pepper to taste.

At the same time, you can blanch the peppers if you wish. I did, just because I wanted to cut down on cooking time in the oven.

Place peppers in a Corningware type dish. Stuff the peppers with the onion, ground beef, quinoa and sauce stuffing.

Pour the basic tomato sauce all around the peppers.

Put some cheese on top of each pepper.

Cook in oven until the peppers are as crunchy or tender as desired.

Basic tomato sauce

1 big can of tomatoes. In the summer, we use fresh tomatoes from our garden.

1 small can of tomato paste. If making a smaller batch with a small can of tomatoes, use 1/3 of the tomato paste.

1-3 cloves of garlic.




Olive oil


Add a lug of olive oil to a large pot. Add the minced garlic. Add and crush the tomatoes. Add the tomato paste. Add the parsley, basil and pepper and let simmer for 20 minutes.


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