Amy’s Stuffed Peppers

Amy CooksToo


We grow peppers in our garden and they are such a treat compared to grocery store peppers. The difference? The ones you grow in the garden tend to have thinner walls/skin and are sweeter. If you can get them try them! Over the years, we’ve decided that one of us likes heat and one of us doesn’t, so that’s why there are two different cheeses. You’re basically getting two recipes here! Enjoy!


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1 Hr


  • 2
    red peppers, tops cut off and reserved, seeds cleaned out
  • 1 lb
    ground beef
  • 1 small
  • 1 c
    canned white corn, drained
  • 1 c
    diced tomatoes, use canned red gold as a substitute, don’t drain
  • 1 pt
    tomato sauce
  • To taste
    grated cheddar and 1 slice american cheese (optional)
  • To taste
    pepperjack cheese cubes and 1 slice
  • 1 Tbsp
    or to taste chili power
  • 1 tsp
  • 1-3 Tbsp
    corn meal

How to Make Amy’s Stuffed Peppers


  1. Set oven to 350
  2. Brown ground beef. Add onions cook to translucent. Add chili powder and cumin. Add corn and tomatoes. Stir to blend. Add corn meal to dry the mix a bit.
  3. If your peppers don’t sit evenly in you pan, spread a little of the stuffing into the pan to serve as a leveler. We make 2 different peppers because one of us likes heat and one of us doesn’t. Drop some cheddar into one of the peppers and pepperjack cubes into the other. Put some of the stuffing into each pepper and then another layer of cheese. Top with the cheeses of choice, here we put the American slce on the one with cheddar. Place the reserved pepper tops on top of the cheese. Pour tomato sauce over the peppers.
  4. Depending on the thickness of the walls of the peppers, you’ll bake these 1 hour to 1 hour 20 minutes.

Printable Recipe Card

About Amy’s Stuffed Peppers

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy Heirloom

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