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  • Writer's pictureMia

Oh Shit, This Is A Good Stuffed Peppers Recipe

OKAY I have been behind about posting veggies for y'all but NO MAS because I have got some stuffed peppers that will crush your soul with how delicious they are.

Remember that I'm really into sneaky vegetables. Like a pile of creamed spinach on a plate makes me want to die. But chopped spinach mixed into meatballs, swiss chard in soup, or frisée on a breakfast sandwich? (I just wanted to type frisée.) Hell yes.

So this magical meal is healthy veggies wrapped in a healthy veggie and it's not one of those bullshit diet-replacement creepfest recipes where some asshole is like "Here is an iceberg lettuce leaf; please pretend it is similar to two slices of bread." THIS IS WELLNESS TERRORISM AND WE DO NOT STAND FOR IT HERE AT LAZERTRAINING.


(vegetarian option can use extra beans, mushrooms [woof], tofu, or beyond beef):

Makes 4 peppers, plus extra stuffing.

* 1 lb Ground Turkey or Chicken (you can use whatever meat you want, I'm a ground turkey lover myself)

* 4 BEAUTIFUL bell peppers (the peppers are your vessel. get some nice ones and it's easier if they're level enough to stand up.)

* Cooked rice (optional)

* Olive oil

* Two jalapeños or fresno chiles if you like heat

* A bunch of fresh parsley or cilantro if you're not one of those dopes who hates cilantro

* Minced garlic

* Two small shallots

* 1 can black beans

* 1 can diced tomatoes

* Lemon

* A good melting cheese. I used Asiago in this recipe, but mozzarella would be great, as would pepper jack or hell, go for Velveeta if you want. We're not cheese snobs here. Equal opportunity cheese.

* Spices: Salt, Pepper, Crushed Red Pepper Flakes, Garlic Powder, Paprika, Chili Powder and Cumin

or... Italian seasoning

or... taco seasoning

or... a secret when I'm too lazy to do anything else...Goya Sazon Con Azafran. What can I say, it's the MSG for me 🤷‍♀️


OK, first you need to make an important decision. It's like choose your own adventure.

If you like soft peppers over crunchy peppers then start your directions here and meet us down where it says "THE MEET UP POINT." If you like crunchy peppers, go ahead to THE MEET UP POINT and get going from there.

For soft peppers:

Preheat your oven to 400 degrees. Decapitate your peppers and scoop out the seeds and membranes on the inside. Place them open-side down in an oven-safe dish which has about a half inch of water in it. Cover with foil and bake them for 20 minutes. You can start preparing the filling while they're roasting.

When they're done, take them out, save the aluminum foil, and flip the peppers over so they're open side up and ready for stuffing. (Leave the water in the dish.)


Preheat your oven to 400 degrees.

Decapitate your peppers and scoop out the seeds and membranes on the inside. Pour a half inch of water into the bottom of your oven-safe dish and put the peppers open-side up in the water.

Heat a large skillet on medium-high with two tablespoons of olive oil. Chop the garlic, the shallots, and the fresno chiles/jalapeños, and add them to the pan when the oil is hot. Sauté them for about 5 minutes, until the onions change color and your whole kitchen smells amazing.

I'm lazy, so I just push the onions and hot peppers to the side and start cooking the ground turkey right next to it. Salt and pepper your raw meat but don't get crazy, because you're gonna season everything later too.

While it's cooking, chop your parsley/cilantro and open up your beans and tomatoes (don't drain either one).

When your turkey is mostly cooked, mix the hot peppers and onions back in and turn the heat down. Add your tomatoes, your beans, your parsley/cilantro and mix it all together. If you need some more liquid in the pan, a little water, chicken broth, or white wine does just fine. (If you use wine, don't forget to cook it for a bit longer and also don't forget to pour yourself a glass.)

Mix some rice into your filling if you're using rice. I didn't bother this time around.

Here's where you taste for seasoning. I gave suggestions in my ingredients list but the world is your spice rack. Plus I'm a lemon-forward kind of woman so I squeezed a whole lemon in at this point but if you're not as sour as me then a half is good. Keep tasting while you season—when you keep eating out of the pan, you know you're done. (If you accidentally over-lemon, you can correct with more liquid, some butter, or even a little squeegy of honey [BE CAREFUL IF YOU GO HONEY]).

Stuff your beautiful peppers aggressively with your meat filling (oh no someone stop me from making a mom joke here). This is important for a proper pepper-to-filling ratio! I like to pack in as much as I can and fill to the brim.

Top the peppers with whatever cheese you like, cover with the foil again, and bake for 20 minutes.

Finally, take the foil off and throw them under the broiler until your cheese is crispy and bubbly and heavenly. FINISHED. ENJOY.

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