Stuffed Bell Peppers


  • 4 large bell peppers
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 Tbsp. tomato paste
  • ½  tsp. dried oregano
  • ½  tsp. dried basil
  • ½ tsp. dried thyme
  • 1 lb. ground beef or turkey
  • ½ cup beef stock
  • 14-oz can chopped tomatoes
  • 2 tsp. salt
  • 1 cup cooked quinoa or brown rice
  • ½ cup fresh kernel corn
  • ¼ cup grated parmesan
  • 1 cup shredded mozzarella


  1. Pre-heat oven to 400 degrees.
  2. Cut the peppers in half lengthwise and carefully remove core, seeds. Arrange the peppers close together, cut-sides up, in a 9-by-13-inch pan or lined sheet tray.
  3. In a large skillet, heat olive oil over medium-high heat then add onions and garlic, stirring occasionally, until tender, 5-10 minutes.
  4. Add tomato paste, seasonings, ground meat, stock and cook, breaking up the meat with a wooden spoon, for 5 minutes, until no longer pink and liquid has reduced by about half.
  5. Add the tomatoes and their juices and bring to a boil.
  6. Remove from heat and stir in quinoa (or brown rice), corn and parmesan. Taste and adjust seasonings.
  7. Divide the mixture among the peppers. Bake for 35 to 40 minutes, until a paring knife easily pierces the peppers.
  8. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.