Spicy Herb Stuffed Peppers

Spicy Herb Stuffed Peppers

Original Post by Teri in Nov, 2009

I love stuffed peppers and am always looking for a way to make them different. This recipe combines the robust flavors of cumin, coriander, ginger and others in my Spicy Herb Blend to give your stuffed peppers a kick without too much heat.


  • 6 large bell peppers
  • 1 lb lean ground beef
  • 1 medium onion – chopped
  • 1 cup of cooked rice (I subbed grated zucchini and it was delicious)
  • 2 tsp Sea Salt
  • 2 TBSP Lucy’s Spicy Herb Blend
  • 1 clove garlic – finely chopped or 2 TBSP Minced Garlic
  • 1 15-oz can tomato sauce
  • ¾ cup shredded mozzarella cheese


Heat oven to 350 degrees.

Cut thin slice from stem end of pepper to remove top and seeds, rinse well. Cook peppers lightly in water for about 5 minutes, remove and cool.

Meanwhile, brown beef and onion, stirring occasionally until beef is brown. Drain, stir in rice, seasonings and 1 cup of the tomato sauce. Cook until hot.

Stuff peppers with mixture, stand upright in a baking dish and pour remaining sauce over them. Cover and bake for 45 minutes. Uncover and bake about 15 minutes longer. Sprinkle with cheese and serve.

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