Kenny's Stuffed Peppers

Thea Pappalardo


My friend, Kenny, made these without a recipe and without measuring anything. We tried our best to recreate it for you. Delicious.

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6 large
bell peppers (i like red bells)
1 1/2 lb
ground beef
8 clove
1 medium
1 c
fresh parsley
10 oz
white mushrooms
1 Tbsp
chipotle pepper powder
1 box
savory herb stove top stuffing
salt & pepper to taste
2 can(s)
tomato sauce (8 oz each)
2 Tbsp
italian flavored bread crumbs
2 Tbsp
parmesan cheese
olive oil

Directions Step-By-Step

Heat oven to 375°. In a food processor, combine onion, garlic, mushrooms and parsley and process into a paste.
Brown ground beef in a large skillet, seasoned with salt and pepper and chipotle pepper. When beef is almost done, add vegetable paste and stir until well combined. Finish browning beef. Make Stove Top according to package directions. Fold into beef mixture.
Cut the top off of the peppers and remove the seeds and as much of the ribs as possible. Rub the inside of each pepper with a little olive oil. Stand the peppers in a baking dish and fill with beef mix. Mound it over the top of the pepper a little. Sprinkle each filled pepper with 1 teaspoon of bread crumbs and 1 teaspoon of parmesan. Drizzle with olive oil. If there is any meat left over, put it into the baking dish around the peppers.
Pour the tomato sauce around the base of the peppers. Rinse each can with a tiny bit of water and add that to the sauce. Cover pan with aluminum foil, sealing as well as possible. Bake for 50-60 minutes or until peppers are cooked.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American