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Savory Stuffed Peppers

 Savory Stuffed Peppers
The filling for these stuffed peppers is loaded with meat, mushrooms and herbs. I like to serve them with cooked pasta or rice.—Catherine Faubert, Embrun, Ontario
6 ServingsPrep: 20 min. Bake: 1 hour


  • 6 medium green peppers
  • 1 pound ground beef, cooked and drained
  • 1/2 pound ground pork, cooked and drained
  • 1 cup quick-cooking oats
  • 1 medium onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1 egg, beaten
  • 1 tablespoon salsa
  • 1 tablespoon hot pepper sauce
  • 2 garlic clove, minced
  • 1 teaspoon each dried basil, oregano, thyme, Italian seasoning and parsley flakes
  • 1/2 teaspoon pepper
  • 2/3 cup tomato sauce


  • Cut tops off peppers and remove seeds. In a large kettle, cook
  • peppers in boiling water for 3 minutes. Drain and rinse in cold
  • water; invert on paper towels.
  • In a bowl, combine meat, oats, onion, mushrooms, egg, salsa and
  • seasonings. Spoon into peppers. Place in a greased 13-in. x 9-in.
  • baking dish. Spoon tomato sauce over peppers. Bake, uncovered, at
  • 350° for 1 hour or until heated through. Yield: 6 servings.

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Savory Stuffed Peppers (continued)

Nutritional Facts: 1 serving (1 each) equals 317 calories, 14 g fat (6 g saturated fat), 98 mg cholesterol, 236 mg sodium, 21 g carbohydrate, 5 g fiber, 26 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.