Grass Fed Beef Stuffed Peppers Recipe: Savory, Simple, and Summery

These grass fed beef stuffed peppers are a step above a typical dinner. The stuffed peppers come together quickly, the ingredients required are easily sourced, and they have a certain wow factor to the taste.

The seasonings add a delicious savory depth without being “spicy”.
Enjoy!

INGREDIENTS

  • 8 large bell peppers, tops and seeds removed

  • 2 tablespoons fat (lard, butter, tallow)½ onion, chopped

  • 2 lb Saint John’s organic grass fed ground beef

  • 1 16 oz can diced tomatoes, drained well

  • 4 oz tomato sauce

  • 1 cup cooked rice

  • 1 teaspoon salt

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon Italian seasoning

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 ½  cup shredded mild cheese (cheddar, jack, etc.)


METHOD

Preheat oven to 375 degrees.

Prepare a large stock pot half full of water. Add a pinch of salt and set to boil. Once the water is boiling, add peppers (with tops and seeds removed) and cook for 5 minutes. When finished cooking, strain and set aside to cool.

While waiting for the water to boil, prepare the filling to stuff the peppers. Melt the fat on medium-high heat in a deep skillet. Once hot, add onion and a pinch of salt and cook until translucent, about 8 minutes.

Add ground beef and cook until completely cooked through.

Lower heat to medium-low, and add ingredients through onion powder. Add only 1 cup of shredded cheese, reserving the other ½ cup. Stir well and add extra salt to taste.

Slice peppers once lengthwise and shake out any accumulated water from boiling. Arrange peppers in a glass 9 x 13 pan and add ½ - 1 cup of filling to each pepper. You may have some leftover filling, depending on your pepper sizes.

Top peppers with remaining ½ cup of cheese and cover with aluminum foil.

Bake for 30 minutes and serve hot!

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