Stuffed Peppers

stuffed peppers
Photo and recipes courtesy of Leaves of Life. Pictured here with goat cheese stuffed peppers.


  • 8 large green or red peppers, stems and seeds removed
  • 1 pound ground meat (great way to use venison if you have it)
  • 1 can diced tomatoes with juice or Rotel (or 2 cups fresh tomatoes, diced)
  • 1 medium onion
  • 1 8 ounce package of mushrooms, any kind
  • 8-10 fresh basil leaves
  • 1 tbsp dried Italian herbs
  • 2-4 garlic cloves, minced
  • Salt and pepper to taste
  • 1 cup cubed zucchini squash
  • 1 cup cubed yellow squash
  • 2 tbsp olive oil


  1. Preheat oven to 375 and bake empty peppers until they start to soften (about 20 minutes)
  2. Brown ground meat, crumbling as it cooks, drain fat
  3. In a separate skillet,  add olive oil, garlic, and all veggies and cook until soft
  4. Add meat, tomatoes, fresh basil, Italian herbs and salt and pepper and mix thoroughly
  5. Spoon mixture into peppers
  6. Cook another 40-60 minutes until all peppers are tender


Recipe can be topped with tomato sauce and/or shredded cheese if desired.

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