Fast Stuffed Green Peppers Recipe

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I am all for making life easy when you can. Here is an easy fast stuffed green peppers recipe that takes 5 minutes prep and 15 minutes cooking. Toss a salad, cut up some veggies or fruit while it is baking. Add a dinner roll and you have a meal in less then 20 minutes from start to finish.

I love using canned goods for my base then adding to them fresh or frozen ingredients to make them taste totally homemade. With this recipe if you have a little cooked hamburger, bacon, ham or sausage add it to the chile before you start to give it that add punch. Garnish with a dollop of sour cream or sprinkle with cheese.

Fast Stuffed Green Peppers Recipe

4 green peppers
1 can chili
cheese, bacon, hamburger – add any additional toppings or extras that you would like.

Cut the tops off of green peppers, clean out the seeds and use a can of chili for filling. Bake at 350 degrees for about 10-15 minutes.

Gluten Free

Comments

14 responses to “Fast Stuffed Green Peppers Recipe”

July 23, 2010

Bea

Wow, how easy. I really like this because it will make a quickie supper for me when I’m tired after work.

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July 23, 2010

Alicia Webster

Yum! Even I can make this !!

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July 23, 2010

Barb Nauman

This is a great idea. It would be a super way to use up leftover homemade chili in the winter months-you could top each pepper with cheese, sour cream, crushed Fritos, etc. The options are endless:)!

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July 26, 2010

Bea

I made these on Sunday, and they are so good and easy. I put a little cheddar cheese on top too. YUM.

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July 26, 2010

Toots

Try these with Spanish Rice mixed in….you can stuff about 4 more peppers.

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August 21, 2010

grandma

Stuffed Mozza Peppers

Cheese Kid-Friendly Recipes

Tuna combined with veggies and creamy mozzarella stuffed into peppers makes for a portable, nutritious and delicious lunch ready to go in 5 minutes!

Preparation time: 5 min.
Stuffed Mozza Peppers

Ingredients

4 small sweet peppers (red, green, yellow)
1/4 cup (50 mL) plain yogurt (1 per cent or 2 per cent)
1 tbsp (15 mL) prepared basil pesto
1 cup (250 mL) cubed Canadian mozzarella
6 oz can (170 g) chunk tuna, packed in water, drained
1 carrot, grated
1 celery stalk, finely chopped

Preparation:
Halve peppers lengthwise, remove core, seeds and set aside.

In a small bowl, combine yogurt and pesto. Stir in mozzarella, tuna, carrot and celery.

Spoon mixture into prepared peppers.

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August 22, 2010

Barb Nauman

Hi Grandma,
Your recipe sounds so good! I love meals I can prepare in these hot summer months that don’t heat up my kitchen! How is Canadian mozzarella cheese different from Italian mozzarella?

Thanks!

Barb~

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August 23, 2010

grandma

I have used all different types of mozzarella from Canada from the States and to be honest I can’t tell the difference too much.
Some is stringier some isn’t stringy at all.
I think they say Canadian mozzarella because it was put out by the Ontario or Canadian Cheese board.

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September 28, 2010

Dawn

Thank you everyone for the great quick recipes.. I LOVE this place!

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August 20, 2012

Maggie

I have a (should say had) recipe for stuffed peppers that I had doctored up to be just like we like it. I had printed it off a website (not sure where) and had written all over it with my updated notes. Went to make them yesterday and couldn’t find the recipe anywhere. I cleaned out my cookbooks a few months ago and put all the loose recipes SOMEWHERE! Now, I’m ready to make them again and cannot find the recipe anywhere. Seeing your email today was a blessing. I will probably add rice to the chili mix because we like rice in our stuffed peppers but this sounds Yummy! Thanks for including it today. You must have heard my prayer.

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August 12, 2013

Mike Della

This recipe sounds great! In my city, peppers are about .60 each which makes this a supper easy snack or side dish when entertaining. Peppers also add a lot of flavor and add bulk to dishes with protein like beans and chicken or beef.

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June 17, 2019

harriet

I made this tonight and it was fab. To get rid of the canned taste of the chili, I added a little fresh chopped tomato I had around, a splash of lime juice, and some hot sauce. I also sprinkled a little grated cheddar on top. Delicious.

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June 17, 2019

donnab

I just saw this post and I was thrilled! My son loves stuffed peppers and I can make these when I visit him and freeze them in dinner portions! I would never have thought of using the canned chili, what a fantastic idea. I’m always looking for things to freeze for him, since we are now in landscaping season, he works sun-up to sun-down. thanks for yet another great idea. Hope, Jill, you and Tawra and your families are doing great. still a little too cool for me here in MA! not quite beach weather yet—–

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1. June 18, 2019
  
  Jill
  
  We are doing great Donna. Actually we are having cooler weather here in Kansas so some reason but not quite as cool as MA I am sure.
  
  Reply