Stuffed Bell Peppers Recipe


4 Bell Peppers
1 lb ground beef
1 small onion, finely diced
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1 tsp Tony Chachere’s creole seasoning
1 egg
1/3 cup quick cooking oats
1 TBSP Worcestershire
15 oz can tomato sauce (divided)
shredded cheese of your choice (we like a combo of Sharp Cheddar and Mozzarella)

  1. Slice bell peppers in half from stem to end and put in a large pot of boiling, salted water for 5 minutes. Drain. 
  2. In a skillet, brown the hamburger with the onion, drain. 
  3. In a large bowl, add in the meat and onion mixture, minced garlic, salt, black pepper, creole seasoning, oats, Worcestershire. 
  4. Mix half the tomato sauce with the egg to temper it. Then add the egg and tomato sauce mixture to the meat mixture. Mix thoroughly. 
  5. Lay the bell pepper halves side by side in a casserole dish. 
  6. Spoon the meat mixture inside. 
  7. Top with the remaining tomato sauce and bake at 350 degrees for 30 minutes. 
  8. Top with cheese and bake for 5 minutes more.

Original recipe visit: Stuffed Bell Peppers @

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