Deconstructed Stuffed Pepper Bake Recipe

Deconstructed Stuffed Pepper Bake Recipe

Prep Time

15 minutes

Cook Time

25 minutes


8 people

Who has time to stuff peppers? No need! All of the delicious components and essence of a stuffed pepper combined into a simple, colorful, delectable dish. Bonus, move over citrus fruits because 1 cup bell pepper provides 200% of your daily Vitamin C recommendations! 


Want to see how it’s done? We have the video right here



This recipe is courtesy of Holly Clegg‘s Eating Well To Fight Arthritis cookbook, from the Anti-Inflammatory chapter. 


  • 1 pound ground sirloin
  • 1/2 cup chopped onion
  • 1 1/2 cups chopped red, green and yellow peppers
  • 1 teaspoon minced garlic
  • Salt and pepper to taste
  • 1 (14 1/2-ounce) can fired-roasted diced tomatoes
  • 1 1/2 cups instant rice, uncooked (try brown rice)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried oregano leaves
  • 1 1/3 cups shredded reduced-fat sharp Cheddar cheese, divided
  • 1 (15-ounce) can tomato sauce


  • 1 Preheat oven 375°F. Coat 13x9x2-inch baking dish with nonstick cooking spray.
  • 2 In large nonstick skillet, cook meat, onion, peppers, and garlic 7-10 minutes or until meat is browned. Drain excess fat; season to taste. Stir in tomatoes, uncooked rice, Worcestershire sauce, basil, and oregano.
  • 3 Remove from heat, add 2/3 cup cheese, stirring to combine. Transfer to prepared dish.
  • 4 Spread with tomato sauce. Bake 20-25 minutes, uncovered, or until rice is cooked. Sprinkle with remaining cheese and return to oven 5 minutes or until cheese is melted.



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