These stuffed peppers make an easy one pan meal that comes together in a snap! Just combine the meat with rice and tangy asiago cheese, and bake it in a bell pepper for a flavorful and fuss-free dinner that everyone will love!
20 minutes
1 hour
Show nutritional information
This is our estimate based on online research.
Fat:19 g
Carbohydrates:18 g
Protein:35 g
Calculated per serving.

Serves: 6

Serves: 6decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to 400F. Spray a baking dish with nonstick spray and set aside.
  2. Prepare your peppers by cutting straight across the top to remove the stem, scoop out all the seeds and the membranes from the inside.
  3. Line prepared peppers in the prepared small baking dish.
  4. In a large mixing bowl, mix the 1 lb meat, 10 oz spinach, 1.5 cups rice, 1 cup cheese, 1 tbsp rosemary, 1pinch salt and 1/8 tsp pepper and toss to combine.
  5. Share the mixture evenly between the 6 peppers. Top with the additional cheese, if wanted.
  6. Tent the foil over the pan and bake for 50 minutes. After, remove the foil and bake for another 5-10 minutes until the cheese is melted and slightly browned.


If you're having trouble with your peppers standing up in the pan, cut the bottom to level it (like a layer cake). You can use fresh spinach instead if desired. Saute to soften and get the water out before mixing in with the rest of the ingredients. You can sub white rice for wild rice, or you could use cauli rice if you want but it might be a little soggy. The filling cooks inside the pepper in my version. If you prefer a looser filling, just cook all of the filling ingredients in a pan until your meat is cooked. Lightly steam your peppers, and then fill the peppers and put them in the oven just long enough to melt the cheese, or if you want you to, skip the cheese.

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