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Stuffed Peppers

Stuffed Peppers

Prep Time
15-20 minutes
Cook Time
1 hour
Serves
7 cups filling for 6-8 Peppers
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Full Product Description

These hearty, flavor-packed stuffed peppers are a satisfying crowd-pleaser—perfect for family dinners, casual gatherings, or meal prepping for the week. With a smoky, spicy kick and a delicious blend of beef, veggies, and melted cheese, they’re both comforting and nutrient-rich. Easy to make and even better the next day, they’ll quickly become a go-to favorite.

Ingredients
    Ingredients:
  • 6 bell peppers- red, orange, or yellow
  • 4 tbsp Pasolivo Red Jalapeno Olive Oil divided use
  • 2 tsp Pasolivo Kosher Flake Sea Salt , divided use
  • 1-2 tbsp Pasolivo Smokey Spice Blend
  • 1 cup onion, finely diced
  • 1 garlic clove, minced
  • 1 pound lean ground beef
  • 1 can black beans, drained and rinsed
  • 1 cup fresh or frozen corn
  • 1 cup chopped fresh spinach, chopped small
  • 1 1/2 cups sharp cheddar or cheddar blend, divided use
  • 1 cup cooked quinoa or rice
Preparation
  1. Preheat oven to 350 degrees
  2. Cut tops off of peppers. Remove the membrane and seeds as much as possible. Then chop edible part of cap to use in recipe.
  3. Lightly oil the outside of peppers and place in a parchment lined baking dish, so they stay upright.
  4. Warm 2 tbsp Pasolivo Red Jalapeno Olive Oil in a large fry pan
  5. Add ground beef, sprinkle with 1 tsp Pasolivo Kosher Flake Sea Salt and Pasolivo Smokey Spice Blend . Cook until just done. Remove and put in a bowl. (if meat was fatty, wipe out the pan).
  6. Add 2 tbsp Pasolivo Red Jalapeno Olive Oil , then add onions and 1 tsp Pasolivo Kosher Flake Sea Salt . Saute until onions are translucent.
  7. Add garlic and chopped pepper tops. Cook an additional minute.
  8. Add beans, corn, spinach, rice/quinoa, and cooked ground beef. Cook a minute while mixing, then remove from heat, and stir in one cup of cheese.
  9. Taste mixture and add Pasolivo Kosher Flake Sea Salt and Pasolivo Smokey Spice Blend to taste.
  10. Fill peppers, cover with foil, and bake covered for approximately 35-40 minutes, or until peppers are tender.
  11. Remove foil and sprinkle peppers with remaining 1/2 cup of cheese.
  12. Continue to bake about 10 minutes, until cheese is melty.
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