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Stuffed Peppers

Stuffed Peppers


6 bell peppers, tops and core removed

1 lb ground beef or turkey

1 14.5oz. can fire-roasted diced tomatoes

1 Cup cooked rice or cauliflower rice

1 medium onion, chopped

2 Tbsp olive oil

1 Tbsp tomato paste

1 garlic clove, minced

1 ½ Cups Monterey Jack cheese, shredded

1 Tbsp Kinder’s The Blend Seasoning

¼ Cup fresh parsley, lightly chopped

  1. Preheat oven to 400°F.
  2. In a large skillet, heat oil over medium heat. Cook onion 4-5 minutes until soft and translucent. Stir in tomato paste and garlic and cook until fragrant, about 1 minute.
  3. Add ground beef or turkey and cook 5-6 minutes until no longer pink, be sure to break up the meat while cooking. Drain fat.
  4. Return meat mixture back to skillet and stir in cooked rice, fire-roasted diced tomatoes and The Blend Seasoning. Let simmer for 5 minutes until liquid has reduced slightly.
  5. In a large baking dish, place peppers cut side up. Spoon meat mixture into each pepper and top with cheese. Cover in foil and place in oven.
  6. Bake for 30-35 minutes until peppers are tender. Remove foil and bake for 8-10 minutes uncovered until cheese is golden brown and bubbly.
  7. Top with parsley. Serve and Enjoy.
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