Stuffed Bell Peppers

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I have done a stuffed pepper video before, but I was camping and making them over the open fire.  I was missing some key ingredients like eggs and bread crumbs, which give the stuffing on the inside a much softer and more enjoyable texture – like biting into a tender meat-a-balla!

I made some fantastic stuffed bell peppers on this fine Saturday night and thought it worthy of a video. It’s certainly a nice kitchen project when you are in the mood to play with food.

Makes 6 stuffed bell peppers…


  • 24 ounces ground beef – the fattier the better
  • 3 eggs
  • About 1 cup of plain bread crumbs
  • 10 sprigs of chopped fresh oregano
  • 1 finely-sliced serrano pepper
  • 2 stalks of celery, diced very small (brunoise)
  • 1/2 onion, diced very small (brunoise)
  • Lots of salt (fry up a taster or your meatball dough to make sure it has a good, salty taste)
  • 6 bell peppers
  • Splash of olive oil


  1. Mix the eggs, beef, bread crumbs, oregano, serrano, onion, celery, and salt in a big bowl
  2. Work it with your hands to make sure it’s all well-mixed
  3. Fry up a tiny ball for a taster to make sure enough salt has been added
  4. Cut tops of peppers off like you are making a jack-o-lantern
  5. Remove all seeds and any white crap
  6. Coat the peppers in a thin layer of oil
  7. Fill the peppers to the top with the stuffing. Do not pack it in too tightly. Place pepper top on the pepper tightly
  8. Place in a roasting pan, loosely covered with foil and bake for 20 minutes at 450 degrees F
  9. Reduce heat to 250 degrees F and bake for another hour or so
  10. Turn heat off and let peppers sit for another 20-30 minutes before serving
  11. Serve over some basmati rice or something similar

Other ideas – You can flavor your stuffing or “meatball dough” with whatever the heck you want to.  Put cumin and chipotle peppers and chopped up corn tortillas in there for all I care.  It’s your freakin’ pepper. Own that thing.  And yes, this stuffing makes for great meatballs and meatloaf, both of which are made by mixing meat, flavorings, bread crumbs, and eggs.  You don’t have to stuff it with meat either. You can pack it full of rice and beans or corn, spinach, shrimp, and cream cheese. Whateva you like.  Remember, recipes are not commandments, but idea generators and catalysts to fun creations. Plus, it depends on what you have on hand. Anyway, just go with it.

Here’s me playing with my pepper…


  1. mmmm ….. these look amazing!!

  2. Yay, Matt’s back in the 180 kitchen! We want more!

  3. I’m so making this. Thanks Matt.

  4. Hell yeah…

  5. I just made stuffed peppers a couple of weeks ago for my husband’s birthday. I’ll try this recipe next time!

  6. I’m going to stuff mine with Nutter Butters. Hell’s yeah.

  7. Thank you Matt! Can’t wait to try this! ~ Alana

  8. No I won’t eat it lol.

  9. Looks good but it will have to wait as I have a sore throat and cold
    at the moment. any idea if it is better to starve the cold or have
    lots of chicken soup?

    • CHUG dat soup and scarf down sleeves of crackers

      • Thanks Applesauce! Out of curiosity, what is the role of the sleeves of crackers here ?

  10. Amy, Interesting find ! Note that the caloric intake was rather low for both groups – men 1,600 calories daily and women 1,400 calories a day.

    • Yeah, I noticed that. Interesting, though, that the low-carb group had the most weight re-gain at least in the short-term. Some of the nutritionists’ quotes were my favorites. They obviously did not like this study!

  11. shrimp??????????????????? Are you serious????? NO-NO ALERT :O

  12. It seems that Chief is doing the posts for 180 now ;-)

  13. I made these yesterday! Served w/potatoes and corn on the cob cooked on the grill. Awesome!!!

  14. Looks good! I need to try this sometime.


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