Beef & Rice Peppers

This dish is a visual delight, thanks to the vibrant colors of the peppers you can use. It's extremely simple, and you can easily adapt it to be vegetarian by substituting with beans. The beauty of this recipe lies in its scalability – you can effortlessly prepare it for one person or multiply it to feed a large gathering. The convenience of making one pepper per person also makes it a breeze to measure and assemble. What's even better is that it looks incredibly impressive, despite the fact that the most challenging part is cleaning out the inside of the pepper to keep it intact. While it's a meal in itself, don't hesitate to pair it with a side salad for added freshness and nutrition.

Serving size: 4 people
Time: 45 minutes


  • 4 bell peppers, tops & core removed
  • 1 pound ground beef, turkey or chicken  (substitute beans for vegetarian) 
  • 2 teaspoon butter
  • ½ cup onions, diced
  • 2 teaspoons [Not So] SIMPLE SPICE
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 tablespoon lime juice
  • ¼ cup mild hot sauce or taco sauce
  • 1 cup cooked rice, I use cilantro lime
  • 1 cup shredded cheese, optional
  • Garnish: fresh cilantro


  1. Preheat the oven to 350 degrees.
  2. To prepare the peppers, cut off the tops, set those aside then carefully remove the inside core. Make sure to keep the peppers in tack since you will stuff them.
  3. Place the prepared bell peppers on a cookie sheet lined with foil.
  4. Cook at 350 for 10 minutes then remove from the oven to stuff.
  5. In a skillet over medium heat, melt the butter then sauté the onions for about 7 minutes or until soft.
  6. Stir in the ground meat and spices. Brown the meat until cooked through, about 8 minutes.
  7. Pour in the lime juice and hot sauce then stir in the cooked rice.
  8. Scoop the mixture into each pepper and top with cheese.
  9. Place back in the 350 degree oven for 5-8 minutes or until the cheese is bubbly. Remove and garnish with cilantro. Enjoy!