My Stuffed Peppers

Bob Wakeman


I love stuffed peppers. I have playing with all kinds of stuffing. But keep comeing back to this. I hope you enjoy.


★★★★★ 1 vote

30 Min
45 Min


  • 1/2 c
  • 1/2 lb
    mushrooms chopped.
  • 1 c
    parsley minced.
  • 1 c
    green onions,sliced.
  • 1 c
    rice, cooked, cooled
  • 2/3 c
    pecan, unsalted roasted halves,chopped
  • 1 tsp
    ground ginger
  • 1/4 c
    vegetable broth
  • 8
    bell pepper (red,green,yellow,orange,or purple
  • 4
    strips of bacon

How to Make My Stuffed Peppers


  1. In a skillet cook bacon till crisp.Remove from skillet and crumble,set aside.Kepp 1 teaspoon bacon fat in skillet. Add buterand melt,add mushroom,parsley,and green onions. Cook untill tender.Add rice,pecans,and ginger.Add vege stock,and bacon. Cook and stir untill liquid is absorbed. Make 3-1/2 cups stuffing.
  2. Wash and clean peppers. Cut off tops,scoop out the insides.Save the tops intact.Spoon rice stuffing into peppers,replace tops
  3. Arrange in dutch oven on a baker's rack,or pizza pan. Cover and bake over med heat for 35-45 minutes.Peppers are done when slightly softand rice stuffing is heated through. Best when peppers are a little crunchy.

Printable Recipe Card

About My Stuffed Peppers

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy

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