Stuffed Bell and Jalapeno Peppers Recipe

Name: Stuffed Bell and Jalapeno Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 bell peppers; 4 -5 jalapeno peppers; 1 -2 lb ground meat; 2 cups jasmine rice; 1 medium onion (chopped); 2 tablespoons parsley (preferably fresh, but dry is good as well); 2 eggs; 2 -3 fresh garlic cloves (I prefer fresh, but powdered or salt is fine as well, up to your preference); ½ teaspoon salt; ½ teaspoon pepper (I use peppercorns in my grinder, nothing like your own grounded fresh peppercorns!); 1 tablespoon smoked paprika (you can use regular paprika, but I prefer the smoked variety); ¼ teaspoon red pepper flakes (for some more heat); 1 (28 ounce) can tomato sauce; 1 (28 ounce) can diced tomatoes

Servings: persons

4 -5 bell peppers
4 -5 jalapeno peppers
1 -2 lb ground meat
2 cups jasmine rice
1 medium onion (chopped)
2 tablespoons parsley (preferably fresh, but dry is good as well)
2 eggs
2 -3 fresh garlic cloves (I prefer fresh, but powdered or salt is fine as well, up to your preference)
½ teaspoon salt
½ teaspoon pepper (I use peppercorns in my grinder, nothing like your own grounded fresh peppercorns!)
1 tablespoon smoked paprika (you can use regular paprika, but I prefer the smoked variety)
¼ teaspoon red pepper flakes (for some more heat)
1 (28 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes

1
Hollow out your bell and jalapeno peppers, I dont like the hot spice from jalapeno so I discard the membranes and seeds.
2
Mix together the ground meat, rice, onion, parsley, paprika, red pepper flakes, eggs, garlic, salt, ground pepper.
3
Once that is mixed well, stuff into your bell and jalapeno peppers.
4
In a large pot mix together your tomato sauce and diced tomatoes and let them simmer.
5
Preheat oven to 350 - 400 degrees.
6
Once the tomato mixture has simmered about 5 - 10 minutes, it doesnt need to be boiling , just warm to hot temperature.
7
Now arrange your peppers so they sit upright,make sure your peppers fit in the pan, if its too large the peppers will fall over and not cook evenly.
8
Pour your tomato mixture into the pan , and ladle some sauce on top your peppers.
9
Place in the oven and cook for 60 minutes, in 15 minute intervals, take out of the oven and baste the peppers.
10
Hope you all enjoy this recipe, this is one of my favorite dishes in the world, but i like a bit of heat, hence the jalapenos and red pepper flakes.
11
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572

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 -5 bell peppers, 4 -5 jalapeno peppers, 1 -2 lb ground meat, 2 cups jasmine rice, and more.

Yes, Stuffed Bell and Jalapeno Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Bell and Jalapeno Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions