In the Kitchen
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New Recipe: Stuffed Peppers with Sour Cream

Stuffed Peppers

A delicious take on a classic comfort that’s packed with protein and fresh veggies. Use any color bell peppers your heart desires. This stuffed pepper dish is a meal the entire family will love!


  • 4 peppers, cored and cut in half length wise
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 1 lb. ground beef
  • 2 tablespoons Worcestershire
  • 1 tablespoon salt
  • ½ teaspoon Italian seasoning
  • ½ teaspoon paprika
  • 2 cups cooked rice or cauliflower rice
  • 1 (15 oz.) canned diced tomato
  • 1 (15 oz.) canned tomato puree
  • 2 cups Mexican shredded cheese
  • FAGE Sour Cream
  • Parsley, chopped

Cook Time: 1 hour


  1. Preheat oven to 375 degrees Fahrenheit. Place pepper halves into a 9x13 baking dish and set aside.
  2. Coat frying pan with olive oil and heat at medium heat. Add onion and cook until translucent.
  3. Add garlic and ground beef and cook until meat is cooked through.  
  4. Add Worcestershire, salt, Italian seasoning and paprika and lower heat.
  5. Add rice and diced tomato and mix well. Remove from heat.
  6. Stuff each pepper half with meat mixture. Pour half of tomato puree onto the peppers and half into the dish. Sprinkle with cheese and bake uncovered for 40-45 minutes or until peppers are cooked. Top liberally with sour cream and parsley.
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