Stuffed Peppers

Stuffed pepper are one of the easiest meals to make, not to mention all of the healthy ingredients that you can put in them! You can vary the ingredients to add whatever you like; anything from rice or quinoa to ground beef or chicken. This good-for-you meal is something the whole family will love! You can even freeze these for


Stuffed Peppers 

vegetarian, vegan, gluten-free, soy-free, dairy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free, bean & legume-free


  • 1/4 chopped onion
  • 1 clove garlic, minced
  • 2 tsp olive oil
  • 1 (14oz) can reduced-sodium chicken broth
  • 3/4 cup wild rice
  • 1/4 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/8 tsp salt
  • 1/8 tsp paprika
  • 1/2 (14 1/2 oz) can diced tomatoes
  • 1/2 (11 oz) can of corn, drained
  • 4 peppers (green, red, or yellow)

In saucepan, sauté onion and garlic in olive oil over medium heat for 5 minutes until tender. Add chicken broth and bring to a boil. Stir in rice, oregano, pepper, salt, and paprika. Reduce heat and simmer for 40 minutes until rice is tender. Remove from heat and stir in tomatoes and corn. Preheat oven to 400 degrees. Slice the tops of the peppers, discard seeds, and fill with rice mixture. Replace pepper tops and place in baking pan. Cover with foil and bake for 30 minutes.


  1. Love stuffed peppers! I made them with mac and cheese last time.

Submit a Comment

Your email address will not be published. Required fields are marked *