Stuffed Peppers



  • 2 Large Bell peppers, halved and trimmed
  • 1 small yellow onion
  • 3-5 cloves of garlic, minced
  • 1 lb ground meat (turkey, pork, beef)
  • 1 cup diced tomatoes, drained or fresh
  • 2 tbsp tomato paste
  • 8 oz spinach, chopped finely
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • salt and pepper
  • 1/4 cup fresh cilantro (optional)
  • 4 tbsp sour cream (optional)


  1. Preheat oven to 350°F
  2. Cut off the tops of the bell peppers and remove the seeds and membranes. Cut in half and set aside
  3. In a large skillet, cook ground beef over medium heat until browned. Remove and set aside, keeping cooking fat in place to cook the onions.
  4. Add chopped onion and minced garlic to the skillet and cook until the onion is tender.
  5. Add the drained diced tomatoes, tomato paste, seasonings, salt, and pepper to the skillet. Stir well. Remove from heat and add chopped spinach.
  6. Place the bell peppers in a baking dish and fill each pepper with the beef mixture.
  7. Cover the baking dish with aluminum foil and bake for 35-40 minutes, or until the peppers are tender and the filling is heated through.
  8. Place a dollop of sour cream and a sprinkle of fresh cilantro on top of each pepper before serving (optional).


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