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Stuffed Peppers


Oven roasted peppers with a tasty meat filling!

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  • 4 bell peppers
  • 1/4 tsp extra-virgin olive oil
  • 1 pound extra-lean ground beef (or turkey)
  • 1 egg white
  • 1/2 cup finely chopped yellow onion
  • 2 Tbsp canned corn
  • 1 Tbsp finely chopped fresh parsley flakes
  • Pinch of ground black pepper
  • 3/4 cup tomato or spaghetti sauce
  • 1 tsp prepared horseradish



Step 1

1. Brown beef/turkey in a skillet first. Preheat the oven to 375 F. Cut the tops off the bell peppers and then carefully remove the seeds and white membranes and discard them. Lightly coat the outside of the peppers with olive oil.

2. In a large bowl, combine the beef/turkey, egg white, onion, corn, parsley, black pepper, and 1/4 cup of the sauce. Stuff the mixture into the four peppers dividing it evenly.

3. Pour 1/4 inch of water into a 9 by 13 inch baking pan and add the peppers, cut side up. Bake for 40 minutes.

4. Remove the peppers. Combine the horseradish and the remaining 1/2 cup tomato sauce and add a little of the mixture to the top of each pepper. Bake for another 10 minutes. Makes 4 servings.


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