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Easy to Make Stuffed Peppers

Delicious and Easy To Make Stuffed Peppers

A few week’s ago my husband’s family came into town for a visit.  It had been years since we had seen them and it was wonderful to have the chance to catch up and make some new memories.

Easy to make baked stuffed peppers

My Father-in-law came bearing peppers, Marconi Peppers to be exact, from his garden.  I had never seen or had Marconi Peppers before and I was eager to make something with them.

One of my family’s favorite recipes is my Mom’s Stuffed Bell Peppers  {be forewarned…the pictures in that post are iffy at best….that was way back when I first started blogging} so I set about to making these Marconi Peppers with the same basic filling.  Only one problem.  I didn’t have most of the ingredients I needed so I had to substitute, a lot, but they turned out absolutely delicious!

I have no ‘after’ pictures because even though I make my family wait for me to take pictures before they eat, I didn’t want our guests to have to stick to the same rules!

Mexican Style Stuffed Peppers
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4 large Italian Marconi Peppers

2 lbs ground beef

1 cup rice, cooked

1 onion, diced

3 cloves garlic, pressed or minced

2 cups salsa

1 cup of chicken or beef broth

1 tablespoon tomato paste

1 teaspoon chili powder

1-14.5 ounce can diced tomatoes, drain but reserve juice

salt to taste

1 cup grated cheese

¼ cup Extra Virgin Olive Oil


  1. In a pan, heat olive oil over medium heat.
  2. Add the onion and garlic and saute until translucent.
  3. Add the salsa, broth, tomato paste and reserved juice from the can of diced tomatoes and simmer for 5 minutes or until the sauce thickens.
  4. While the sauce is simmering, brown beef in another pan.
  5. Once the beef is browned and the sauce has thickened mix together with the rice.
  6. Add chili powder and salt and mix well. Set aside.
  7. Strain the liquid from the meat mixture and use to cover the bottom of an oven-proof dish
  8. Rinse the peppers, cut off the top, gently slice down center (one-side only not the entire way through) and remove the seeds from the peppers.
  9. Fill the peppers with the meat mixture and place them on top of the liquid in the oven-proof dish.
  10. Top with diced tomatoes.
  11. Top with grated cheese
  12. Bake at 375 for 35 minutes covered. Bake an additional 15 minutes uncovered.

I hope you love this recipe as much as my family did!

Sharing at:  I Gotta Create, The Weekly Creative Thursday,  Inspire Me Please PartyUncommon Designs ~ Monday Funday, Homework Wednesday at Marty’s Musings

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