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Herb-Stuffed Red Peppers

“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


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts
1 each: 482 calories, 15g fat (7g saturated fat), 63mg cholesterol, 1798mg sodium, 55g carbohydrate (10g sugars, 8g fiber), 32g protein.

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Average Rating:
  • Jenn
    Apr 12, 2018

    These are the only stuffed peppers I make. I double the sauce. Also reducing the amount of vinegar suits my taste better. My 7 y.o. loves these!

  • PrplMonky5
    Jan 23, 2018

    These were delicious! I think this will be my go-to stuffed peppers recipe. I only made two "tweaks": I only did a pinch of cayenne so the dish wasn't spicy, and instead of chicken broth, I used beef broth. I don't know how the chicken broth would taste, but the beef broth tasted amazing! I'm not sure I even want to try using the chicken broth now haha! I think next time I'll cook the beef and the rice beforehand to save on time. Do NOT skip the sauce either, yum! Great meal, thank you!

  • Steponme
    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
    Feb 8, 2014

    Excellent recipe. Loved the flavors in this!

  • teresa_elwell
    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
    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
    Jun 12, 2013

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

  • renovator
    May 9, 2013

    best recipe I have found for stuffed peppers.Hard to find recipes for 2 people

  • LegalSec
    Jul 18, 2011

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

  • jmkasprak
    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.