My Autumn Stuffed Peppers

Robyn Bruce


Stuffed peppers are one of my all time favorite meals. You can use any color peppers you want, but in the Fall months, I just love to use the different colors so that it creates a beautiful Autumn atmosphere right in my kitchen. Nice and festive! For folks who want to use their crock pot, prepare the peppers and throw them into your crock pot and bake for 6 or 8 hours, and it's as easy as that. Serving suggestion: Mashed potatoes on the side.

(Can't you just smell the wood burning stoves and fireplaces in the air outside and see the leaves falling from the trees?) ::sniff::


☆☆☆☆☆ 0 votes

30 Min
1 Hr 30 Min


  • 4 large
    bell peppers, different colors (green, red, yellow, orange)
  • 1-1/2 lb
    ground beef or ground turkey
  • 1 c
    finely chopped onion
  • 1 tsp
    dried oregano
  • 1-1/2 c
    cooked rice
  • 1/4 c
    grated or shredded parmesan cheese
  • 2
    eggs or 1/2 cup egg substitute
  • 1 tsp
    garlic powder
  • 1 Tbsp
    couple of shakes of black pepper
  • 1 Tbsp
    dried parsley
  • 1 c
    italian bread crumbs
  • 1
    15 oz. can tomato sauce

How to Make My Autumn Stuffed Peppers


  1. Preheat oven to 350 degrees.

    Cut the tops off each pepper and remove seeds from inside the peppers. Set aside. (You are not going to boil these ahead of time. Stuff them as they are.)
  2. In a large bowl, combine the ground meat, onion, oregano, the cooked rice, egg, the Parmesan cheese, bread crumbs, seasonings, parsley, and two tablespoons of the tomato sauce. Mix together well. Divide the meat mixture and fill each pepper.

    If mixture seems a little too wet, just add a little more bread crumbs.
  3. Place peppers in a baking dish, pour remaining tomato sauce over top, cover with a lid or with aluminum foil, and bake at 350 degrees for ninety minutes, or until done.

Printable Recipe Card

About My Autumn Stuffed Peppers

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