A Great Summer for Our Favorite Stuffed Pepper Recipe!

This summer is proving to be a great season for peppers in NC. We picked up some juicy sweet red ones at our favorite farmer's market last weekend, and these were so delicious we saved the seeds to plant them and grow our own next summer.

With big, beautiful and bountiful peppers at farm stands everywhere these days, now's a good time to share a simple, family favorite recipe for Stuffed Peppers. Whether you make the filling with Outta The Park or not, it is sure to satisfy taste buds and bellies! Enjoy!


- 1.5 lbs. Ground beef - brown with onions & peppers
- 1 medium onion - chopped same size as peppers
- 1 large bell pepper - chopped same size as onions (remove seeds)
- 4 or 5 large bell peppers cut in half for stuffing
- 3/4 cup or so of salsa (Jack's Special is a favorite)
- 3 cups of precooked Brown rice or quinoa
- 1/4 cup of Outta The Park BBQ Sauce (optional)
- Shredded cheddar or cheddar blend cheese


Precook brown rice or quinoa. Always cook grains using homemade chicken broth if you can for best flavor. Rice/quinoa can be made ahead and refrigerated.

Over medium heat on stove top, brown ground beef together with onions and green peppers in the pan. Season with salt and pepper. When beef is browned and onions and peppers are soft, drain off excess fat. Return pan to stove top and reduce heat to low-medium.
Add rice, salsa and Outta The Park to the beef mixture and fold all ingredients together to incorporate them. Add more salt and pepper as you add each layer. You can also add cheese at this point if desired.

Preheat oven to 350.

Spoon stuffing into peppers, top with extra cheese and bake in 350 degree oven until the peppers are soft.

If you have leftover stuffing mix, this goes great with corn tortilla chips, or it can be repurposed for burritos by adding some cumin, paprika, chili powder and sour cream the next day.