Herb-Stuffed Red Peppers Recipe
Herb-Stuffed Red Peppers Recipe photo by Taste of Home
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Herb-Stuffed Red Peppers Recipe

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“We love to cook and experiment with new dishes,” writes Brenda Joyner of Pateros, Washington. “We found this recipe online but were missing a few of the ingredients, so we improvised. We like the results.”
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES:2 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES: 2 servings


  • 2 large sweet red peppers
  • 2 tablespoons water
  • 1/2 pound ground beef
  • 1/2 cup chopped onion
  • 1-1/2 cups cooked brown rice
  • 1 tablespoon dried parsley flakes
  • 3/4 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground allspice
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup chicken broth
  • 2 teaspoons balsamic vinegar
  • 1-1/2 teaspoons dried basil
  • 4 tablespoons grated Parmesan or Romano cheese, divided

Nutritional Facts

1 each: 482 calories, 15g fat (7g saturated fat), 63mg cholesterol, 1798mg sodium, 55g carbohydrate (10g sugars, 8g fiber), 32g protein.


  1. Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; set aside.
  2. In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice.
  3. In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish.
  4. Cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce. Yield: 2 servings.
Originally published as Herb-Stuffed Red Peppers in Taste of Home August/September 2005, p57

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Steponme User ID: 5923750 215397
Reviewed Dec. 20, 2014

"Tasty enough, quick, and easy weeknight meal. I think I would add some spinach or broccoli next time, felt it needed something green. After topping with cheese, I did put mine in a preheated oven for about 8-10 min."

Teknological User ID: 7119862 149311
Reviewed Feb. 8, 2014

"Excellent recipe. Loved the flavors in this!"

teresa_elwell User ID: 6923734 126170
Reviewed Nov. 5, 2013

"These were soooo good! Even my picky eater loved it! This is now a regular dish at my home! Thank you so much!!!"

tkh1957 User ID: 1985059 76796
Reviewed Aug. 8, 2013

"I have had stuffed green bell peppers and was never too fond of the. I like red peppers better so I thought I'd try this recipe. Dang these are good! I doubled the sauce to serve on the side. I used half Parmesan and half Romano cheese. The sauce is wonderful! They are even better the next day."

muffbear74 User ID: 209131 129292
Reviewed Jun. 12, 2013

"I used buckwheat groats instead of the brown rice and they were still yummy!"

renovator User ID: 7256995 153941
Reviewed May. 9, 2013

"best recipe I have found for stuffed peppers.

Hard to find recipes for 2 people"

LegalSec User ID: 548619 57421
Reviewed Jul. 18, 2011

"Absolutely delicious. I made exactly as stated. Next time I will double the sauce ingredients, not enough for dipping."

jmkasprak User ID: 2880256 144779
Reviewed Jul. 18, 2011

"It's so nice to find a stuffed pepper recipe that only feeds two. I only added one teaspoon of balsamic vinegar since I think it can be a little overpowering, but we liked the extra flavor it gave the sauce."

galinthewoods User ID: 3317961 63004
Reviewed Jul. 12, 2011

"I liked the stuffing because it is a little different from other pepper stuffing I've tried. It is reminiscent of meatloaf with a tomato sauce."

daisey5 User ID: 146806 76586
Reviewed May. 23, 2010

"I also used ground turkey. I also did not have any cayenne pepper. They were great!!"

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