Search Results: peppers

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. I grew up enjoying rice with peppers and tomato sauce. That being said, I loved mopping…

Pan-Roasted Peppers with Garlic Infused Sauce

Pan-Roasted Peppers with Garlic Infused Sauce

For some people letting go of summer is hard, and some people live with summer all year round. We make this recipe all summer long and I am officially letting go of summer with these amazing Sweet Pan-Roasted Peppers with Garlic Infused Sauce. I am…

Stuffed Peppers with Ground Beef and Rice

Stuffed Peppers with Ground Beef and Rice

Stuffed Peppers with Ground Beef and Rice

Stuffed Peppers with Ground Beef and Rice is a recipe that I can say with the confidence I know how to make blindfolded. It is the eldest son’s favorite meal.

Stuffed peppers are one of those meals that it does not take too much of your time. Well, what I want to say is that once it is done with prep, you just let it simmer.

The incredible taste and comfort that you get out of this absolutely amazing.

I mentioned in this post, how many dishes from when the Ottoman Empire was ruling.

Stuffed Peppers with Ground Beef and Rice

They left its trace in the cuisine of Southeast Europe, and the Balkan Peninsula.

I am one of those people or you can call me a nerd. I look deep into the history of the recipes.

Actually, I did grew up with these kinds of dishes. When you start researching, connecting dots, finding the root, it is just mind-blowing what you can find.

Tap here for more tasty comforting meals from the Balkan

Some would refer stuffed peppers or any vegetable that is stuffed as a “dolma”, and I do call it that way too.

Not only that I love stuffed peppers but also sarma (rolled stuffed cabbage leaves), yaprak (stuffed grape leaves /or Collard greens), etc.

Stuffed Peppers with Ground Beef and Rice

You can pretty much stuff them with ground lamb, pork, chicken and most common is with beef and rice.

The unique taste and aroma that particularly beef gives to me are simply irreplaceable.

However, there are options like I said that you can change and use any ground or minced protein that you and your family prefer.

I am a complete sucker for dishes that slow cook on a stove in the fall or wintertime.

It is one of the things that I am actually looking forward to all year long.

You could hear bubbles in the pot, aroma wrapping your whole house. Oh, I cannot wait to dig in and mop the floor of my plate with freshly baked bread.


Dishes like that give me life and making me extremely happy. I hope it will do the same for you.

If you get inspired and make Stuffed Peppers with Ground Beef and Rice, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance! Happy Cooking!

You could watch my video here on the blog, how to make these with mini peppers if you remove ADBlock. Also, you may watch it on youtube.

Stuffed Peppers with Ground Beef and Rice
Yield: Serves 6

Stuffed Peppers with Ground Beef and Rice

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

A delicious recipe for amazing Stuffed Peppers with Ground Beef and Rice


  • 1 tbsp. Oil
  • 6 Peppers Any on hand /read notes or 1 pound of sweet mini peppers
  • 1 lb Ground Beef
  • 1/4 onion shredded
  • 3 garlic cloves minced /or 1 tsp garlic powder
  • 1/2 cup rice
  • 1/3 tbsp. Ground black pepper
  • Meat seasoning to taste or salt


  • 2 cups Beef Broth
  • 2-3 cups water
  • 8 fl oz tomato sauce
  • 1 bouillon cube
  • 1 tsp. smoked paprika
  • 1 dry bay Leaf
  • Seasoning/or salt to taste

Other Veggies

  • Potatoes quartered
  • Carrots sliced


  • 1 tbsp. Flour/or cornstarch
  • 2 tbsp. Tomato sauce
  • splash of water


  1. Wash peppers and push the top of the peppers inside(pressure), then pull the core out and clean out leftover seeds. If you are using small sweet peppers, it's easier to just cut the top off. Set aside.
  2. Mix meat mixture; add ground beef, onion, garlic, seasoning and mix to combine. Add rice and knead/mix again.
  3. Prepare a large pot. Stuff each pepper with the meat, if any leftover meat just makes small meatballs and fill the gaps in between, and lay each stuffed pepper in the large already greased pot.
  4. Mix together beef broth, and water, then pour in the pot over the peppers. add the bouillon cube, tomato sauce, and season to taste.
  5. Add potatoes and carrots in between and on top. Place bay leaf and turn the heat on high until it boils. Once it boils turn the heat on simmer/low, cover with a fitted lid and let it simmer for at least 45 minutes, preferably 50. Check if you need to add more water because the liquid will reduce.
  6. Once it's cooked, just mix quick roux-  flour, warm water, and tomato sauce. Mix until smooth. Then add smooth roux in the pot. Push down the peppers to slightly mix it, or you can shake the pot too to mix the roux with the sauce. It will become a thickener.


  • Bell peppers here are pretty huge, so I usually use 6 bell peppers and fill gaps with sweet (small) peppers.
  • I actually like small ones because they are tender and cook faster, although you can use any color or size. If you find smaller bell peppers then use more peppers.
  • Also, artisan mini sweet peppers are fantastic for this dish... Mini Sweet Peppers are a miniature version of the ordinary bell pepper so as I said you are more than welcome to use them. They are usually sold in the product in the bag, close to other regular peppers.
  • Stuff peppers are very good the next day or the day after. I place them in the airtight container with a fitted lid.
  • You can keep it in the fridge for up to 3 days, just reheat and heat.
  • If you are on LOW CARB, you could use cauliflower rice although I have not tried it before.

Made in A large pot with a lid:

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Cheese Stuffed Baked Sweet Peppers

Cheese Stuffed Baked Sweet Peppers

Happy beginning of the week! I am already looking forward to Friday, aren’t you, too? Again I’ve been busy in the kitchen making those quick and simple recipes that even my 10 years old can do it. In fact, last night all three of them were…

Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers are a tasty, easy and delicious meal idea. You can serve it as it is or with meat, poultry or fish. A perfect weeknight dinner. I have been digging around to find easy recipes to share such as this Vegetarian Stuffed Peppers.…

Potato Stuffed Peppers

Potato Stuffed Peppers

I simply like stuffed peppers, but I really love Potato Stuffed Peppers.

This is one of those quick and easy recipes. It goes well with any meat, fish or perhaps just like this.

Potato Stuffed Peppers

That being said, I am making them often. especially during summertime. Well, if you ask me, it is really an amazing side dish.

It is a very tasty combination of potatoes, peppers, and onion. It got a bit of spiciness from chili and ground black pepper.

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In addition, it is almost magical once you take the first bite. However, it might just a sweet reminder of my childhood. Food that I have enjoyed while growing up.

Potato Stuffed Peppers

Certain food just brings back a flood of memories, and I love food memories rather than anything else in the world.

It just evokes a beautiful fuzzy feeling every time those dishes produce an amazing aroma in my very own kitchen.

We are talking about the burek, sarma, goulash, and so many other dishes that I love with my whole heart.

If you are pepper lover you might like my Cheese Stuffed Baked Sweet Peppers and Stuffed Peppers with ground beef and rice


I am glad to say that my kids really enjoy dishes that I grew up with as well.

Well, I guess if you cook at home for them they will miss that food after going to college or on a trip.

Hey, if you make these tasty Potato Stuffed Peppers or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance for your love and support!

Recipes you might like:






Easy recipes
Yield: SERVES 4

Potato Stuffed Peppers

Prep Time: 10 minutes
Bake Time: 50 minutes
Additional Roasting Time: 10 minutes
Total Time: 1 hour 10 minutes

Quick and tasty side dish recipe


  • 3 to 4 Bell Peppers, sliced lengthwise
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon oil


  • 2 to 3 Large Potatoes shredded, about 1 1/2 pound
  • 1 Yellow Onion shredded, 1/4 pound
  • 1 medium-size carrot
  • Salt to taste, OR Vegeta MSG-free seasoning to taste
  • 1 teaspoon Ground Black Pepper
  • 1 tablespoon dried parsley
  • 2 tablespoons Olive oil

Topping and Garnish

  • 1 tablespoon Breakstone's Sour-Cream per each half of the pepper, optional
  • Few Sprinkles of Chili peppers
  • Za'atar
  • Chives


  1. Preheat the oven to 375 degrees Fahrenheit
  2. Wash peppers and cut in the halves; Take all the seeds out.
  3. Sprinkle with a bit of salt and just lightly drizzle oil over peppers, then place in the oven and bake for about 10 to 15 minutes. This will give peppers a head start.
  4. Meanwhile, peel and shred the potatoes, onion, and carrot.
  5. Add salt to taste, ground black pepper, dried parsley, and oil. Mix the filling until all combined and seasoned. Heat a skillet and saute potato mixture at medium-high heat for about 5 to 7 minutes. They need to be halfway done so keep mixing so it does not stick to the bottom of the skillet. Also, I like to splash just a bit of water at the end and cover. That way it will steam up a bit and cook faster.
  6. Take the peppers out of the oven and stuff them with the filling mixture until each half is full.
  7. Once you are done stuffing all the peppers, cover the baking pan with an aluminum foil for the first 10 minutes then remove the alum. foil and continue baking uncovered at 375 degrees for 40 minutes or until potatoes are completely done.
  8. Serve immediately with sour cream and garnish.


This can be stored in the airtight container for a few days. Just reheat and eat, however, it's better if served right away.

You can grill these stuffed peppers but it needs to be slightly hugged or wrapped with alum foil to prevent from burning. You can add/spread Sour Cream when you pull the potatoes out and bake for an additional 10 minutes.

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan is an easy, tasty and very efficient as well as budget-friendly way to feed your family. On top of it, it is very delicious and nutritious. It goes perfectly with fish, poultry or any other meat or protein. Don’t you just…

Waffle Breakfast Board

Waffle Breakfast Board

Saving the Day with Danone® Products at Publix! This post is sponsored by Danone North America. The opinions and text are all mine. A Waffle Breakfast Board would not be complete without the signature sides of luscious fruits, yogurt, homemade granola, and jam. My family…

Roasted Cauliflower and Cheese

Roasted Cauliflower and Cheese

Roasted Cauliflower and Cheese

I could eat this delicious Roasted Cauliflower and Cheese probably every other day. Well, I like calling this Mac-flower and Cheese ’cause I used Cauliflower instead of macaroni.

This recipe blew my Instagram account after food52 reshared my picture of Mac-flower and Cheese. Since I did not have a recipe on my blog, I received well over 300 messages, all asking for this recipe. It was a madhouse for a good week.

So I re-tested a recipe twice again to make sure. I am not a huge fan of cream cheese addition, but my family really likes it so I will give you an option. You can use it or omit.


Roasted Cauliflower and Cheese

You can use this cheese sauce over roasted potatoes, peppers or broccoli. It is so good!

Don’t get me wrong, cream cheese does not make this sauce bad, just I like it better without it.

What makes this meal unique? It’s cauliflower and we all know the hype over this brain food. Also, it is lower in carb and really delicious. Even my kids eat this one and my boys are not fans of cauliflower but they are eating this way.

I feel like even if you eat carbs roasted cauliflower could be mixed with macaroni and cheese. That way you eat a slightly “healthier” pasta.


I always loved cauliflower so I could eat it literally any possible way. Give the cauliflower a chance as well as this yummy recipe. I know it is not everyone’s cup of tea, but it is really not bad at all.

Roasted Cauliflower and Cheese

Also, you have two option on how to prepare cauliflower; roasted on the oven or use your air fryer. It is so easy when you pop cauliflower florets in the air fryer. No mess!

I love my air fryer for real, but you can totally use sheet pan and just roast in the oven. The conventional oven is alright as well, as long as you cook cauliflower.

If you try this recipe for any other from my site please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you in advance!

Roasted Cauliflower And Cheese
Yield: 4

Roasted Cauliflower And Cheese

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Easy and delicious side dish. It is perfect with any protein or on its own.


  • 2-3 pounds cauliflower
  • Salt, ground black pepper and a drizzle of olive oil
  • Pinch or two of herbs such as dried parsley


  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon ground black
  • 1 1/2 cups warm milk (or half and half, whipped cream)
  • 6 ounces mild cheddar, shredded
  • 3 ounces Swiss cheese, shredded
  • Salt to taste


  • 1-ounce mild cheddar, shredded
  • a drizzle of olive oil
  • 1/4 teaspoon dried or fresh parsley


  1. Wash and separate cauliflower into bite-size pieces.
  2. Season with salt and pepper then drizzle with olive oil.
  3. Toss it to coat then cook in the air fryer at 375 Fahrenheit for 16-17 minutes or roast in the oven for 20-25 minutes at 400F. Make sure that the cauliflower is in one layer on the baking sheet. Also, you may use your convection oven. Air Fryer is basically a convenient "countertop" convection oven.


  1. While cauliflower is cooking prep for the cheese sauce. You can use pre-shredded cheese but it is so much better if you shred it yourself.
  2. Melt butter in a saucepan over medium-low heat; remove from heat. Stir in flour, salt, turmeric powder, and pepper.
  3. Put the saucepan back on the heat and cook, stirring, for 1 minute. Gradually add warm milk or light cream, stirring until well-mixed.
  4. Continue cooking, stirring constantly, until thickened and smooth. Reduce heat to low and simmer, stirring, for 5 minutes.
  5. Add both types of cheese and cook on a lower temperature, stirring, until the cheese has melted and the sauce is smooth and well blended.
  6. The sauce will start to get thicker. Now, taste it and add salt according to your taste.


  1. Place cauliflower into the skillet, pour cheese over it, slightly stir to coat then add a drizzle of olive oil and a bit of shredded cheese. Add a good sprinkle of dried parsley.
  2. Turn the stove off and serve immediately.


I never tried placing it overnight in the fridge.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 622Total Fat: 51gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 127mgSodium: 751mgCarbohydrates: 21gFiber: 8gSugar: 10gProtein: 26g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.


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Salmon and Vegetables Sheet Pan Dinner

Salmon and Vegetables Sheet Pan Dinner

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