Wednesday, November 3, 2010

QUICK Stuffed Peppers

These beautiful peppers are from my garden.  I will admit to you that I was a horrible gardener this year.  I neglected it when I would rather read a book, hoped for rain on days I was to busy, and didn't plant more than one crop!  I always plant throughout the summer....well not this year.  Luckily the things I plant can live without my constant attention and endured. 

I didn't get a chance to take a picture before everyone dove into these, but here is a quick snap of my plate.  I know, does not look glamorous at all....but I assure you they are amazing.  And they only take 15 minutes!  

I always say that this site has nothing to do with my pampered chef business, but I cannot help but post some recipes for my girls who have the baker and need recipes.  I use it often in my own house, so it is inevitable that I show a recipe or two with it.  I'm telling you this is the best purchase I ever made!  

To start, cut the tops off the peppers and use a paring knife to cut holes in the bottom of the peppers.  

Mix the ingredients listed into a bowl.

Scoop the mixture into the peppers.  I would have liked to have one more pepper, but when I cut into it, it was rotten.  :(  Yuck.

Put on the lid and cook for 15 minutes IN THE MICROWAVE.

Top peppers with leftover sauce and put into the microwave for another 2 minutes.

Remove from microwave, sprinkle with cheese and place the lid back on for 10 minutes.  Set the table.  I made corn to go with these.  YUMMY.

Italian Stuffed Bell Peppers

½ cup uncooked instant white rice (I used cooked brown rice)
¾ cup finely diced onion
2 garlic cloves, pressed
1 tbsp Italian Seasoning Mix
½ tsp salt
½ tsp course ground pepper
1 ¼ cups spaghetti or marinara sauce, divided
2 links hot Italian sausage (8oz), casings removed (I skipped this step)
12 oz 90% lean ground beef (I used 1 1/2 pounds of lean ground turkey)
1 ½ cups (6oz) shredded mozzarella cheese, divided
6 medium green bell peppers

1.    Combine rice with ½ cup boiling water in Classic Batter Bowl; let stand 5 minutes.  Add onion, pressed garlic, seasoning mix, salt, black pepper and ¾ cup of the spaghetti sauce into the batter bowl; mix well.  Break sausage into small pieces into batter bowl.  Add beef and 1 cup of the cheese; mix gently but thoroughly.

2.    Cut tops off of bell peppers; remove stems and seeds.  Pierce bottoms of peppers several times with tip of Utility Knife.  Place peppers cut-side up in the Deep Covered Baker.  Divide meat mixture evenly into peppers.  Microwave covered, on HIGH 15-18 minutes or until internal temperature of meat mixture in each pepper registers 160 degrees.

3.    Carefully remove baker from microwave.  Divide remaining sauce evenly over tops of peppers.  Cover; microwave 1-2 minutes or until sauce is hot.  Top with remaining cheese.  Let stand, covered, 10 minutes or until cheese is melted.  Remove peppers from baker using Chef’s Tongs, allow excess liquid to drain from peppers.

Yield:  6 servings

COOKS TIP:  To bake in a conventional oven, preheat oven to 400 degrees.  Prepare recipe as directed, spooning remaining sauce over peppers before baking.  Bake, covered, 1 hour or until internal temperature of meat mixture in each pepper registers 160 degress.  Proceed as recipe directs.


  1. As a chef i would not advise that you or anyone for that matter, put raw meat in a raw pepper...let alone put raw meat in a mircowave. This is a serious health hazard.

    1. This recipe was developed by professional chefs who work in the Pampered Chef test kitchen. If you are not aware of the deep covered baker, check out and learn about it. It's a great tool for those nights you need to make a quick and delicious meal. I would never cook meat in anything, but the deep covered baker. The microwave actually heats the stone too cook your food. It tastes like it came out of the oven. Check it out. You may be surprised.