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Beef- and Pea-Stuffed Peppers

Try replacing the Italian seasoning in this tasty weeknight dinner with chili powder for a Tex-Mex variation.

Serves 6
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
282 calories per serving


> 6 red and yellow bell peppers
> 1/2 cup parsley
> 2 tbsp canola oil
> 1 cup chopped onion
> 1 lb 85% lean ground beef
> 1 tbsp smoked paprika
> 1 tbsp Italian seasoning
> 1 tbsp minced garlic
> 1 cup frozen peas, thawed
> 1/4 cup sunflower seeds


Preheat oven to 400°F. Halve each pepper lengthwise. Remove and discard seeds but leave the stalks. Place peppers, cut side down, onto a foil-lined greased baking sheet. Bake 10 min.
Meanwhile, chop parsley. In a large nonstick skillet, heat oil over medium-high. Add onion and cook 3 min., until soft. Add ground beef and season with paprika, Italian seasoning, salt (in moderation), and pepper. Cook 5 min., until beef is browned, stirring often. Add garlic and cook 1 min. Remove skillet from heat. Stir in peas, sunflower seeds, and ¼ cup parsley. Season with salt (in moderation) and pepper.
Remove peppers from oven. Use tongs to flip peppers cut side up and season with salt (in moderation). Spoon beef mixture into the cavity of each pepper. Return to the oven and cook 10 min. Garnish with remaining ¼ cup parsley.

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