What’s For Dinner Wednesday – Stuffed Bell Peppers

What's For Dinner Wednesday - Stuffed Bell Peppers

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Tune in while I prepare a couple variations of stuffed peppers for the family tonight - one simple meat and rice; and one veggie loaded

Sometimes, my kids surprise me.  I was struggling to come up with an idea for WFDW this week, so I asked them what we should make, and my oldest said she always wanted to try stuffed peppers.  The other kids chimed in their agreement, and I thought “wow – this is all starting to slowly sink in! They are choosing vegetables!!”.  

If you’ve got picky eaters in your home, know that you are not alone.  I am right there with you, and even though I role model what healthy eating looks like, we totally live by the 80/20 rule and have our share of junk food too.  My children would choose chicken fingers and fries over salad almost any day of the week.  But I have noticed now that they are getting older, they are starting to choose healthier more often, which makes me feel like all the hard work of preparing healthy meals that they turned their noses up over the years – is finally paying off.  

We’ve never been the type of family that forces our children to eat what they are given and clean their plate.  Rather, I always try to make sure there is something offered that I know each person will like, and then I encourage them to try anything that’s new.  I do this by making variations on a theme for meals.  It’s a little more work, but not a lot – and it’s certainly easier than having everyone reject a meal I worked hard to prepare and giving them cereal instead.  

This method seems to work well for us – have a look at this video and see how I did it for stuffed peppers.

Stuffed Bell Peppers - Two Ways



Bell peppers – 1/2 to 1 per person

Ground beef – optional

1 cup long grain rice

1 jar pasta sauce

3-4 cups Variety of chopped vegetables (I used onion, carrot, cauliflower, zucchini)

1 can black beans, drained and rinsed

1 cup grated mozzarella cheese



Preheat oven to 350F

Remove core and seeds from your peppers by cutting out a circle at the top.  Alternatively, slice the peppers in half lengthwise and remove the core and seeds (this is good for a child size serving).  Arrange the peppers cut side down on a baking sheet.

Cook rice according to package directions.  Flavour the rice if desired (I used vegetable broth and italian seasoning)

Once the oven is preheated, place the peppers in and roast for about 7 min to pre-soften.

Meanwhile, brown ground beef or saute the veggies.  I did these in separate pans, for different preferences in our home, but they could go all together.

Add the prepared rice and pasta sauce to your meat or veggie mixture.  Add black beans if using.

Place the prepared filling into the peppers.  Top with grated mozzerella

Return to the oven and back for 5-7 min.  Broil for 3-4 min to brown the cheese

Serve with a simple salad – ENJOY!

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