Santa Barbara Stuffed Peppers

This Santa Barbara stuffed pepper recipe places the best simple ingredients, including fresh beef, onions, tomatoes, and cheese, into colorful bell peppers. Perfect for a quick baked meal and delicious leftovers!

Serves: 4–6

Prep: 20 minutes

Cook: 45–50 minutes

Ingredients

  • 4 large bell peppers, preferably a mix of red, yellow, and orange

  • 1 lb local ground beef or ground turkey

  • 1 cup cooked white or brown rice

  • 2–3 ripe tomatoes, diced

  • ½ yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tbsp olive oil

  • 1 tsp dried oregano

  • ½ tsp dried basil

  • ½ tsp paprika

  • ½ tsp salt

  • ¼ tsp black pepper

  • ¼ cup fresh parsley or basil, chopped

  • ½ cup shredded Monterey Jack or mozzarella, optional

  • Fresh herbs for garnish

Instructions

  1. Preheat oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes. Set the tops aside.

  2. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes. Add garlic and ground beef or turkey. Cook until browned and cooked through.

  3. Stir in diced tomatoes, oregano, basil, paprika, salt, and pepper. Cook for 5–7 minutes, until the tomatoes soften and the mixture becomes saucy.

  4. Stir in the cooked rice and fresh herbs. Taste and adjust seasoning.

  5. Place peppers upright in a lightly oiled baking dish. Spoon the filling generously into each pepper. Add a little cheese on top, if desired, and place the pepper tops back on.

  6. Add about ½ inch of water to the bottom of the baking dish. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake another 10–15 minutes, until the peppers are tender and lightly browned.

  7. Garnish with fresh basil or parsley and serve warm.

Tri-County Produce Tips

Pick up a colorful mix of locally grown bell peppers, ripe summer tomatoes, fresh herbs, and your choice of ground beef or turkey for a true Santa Barbara farmers-market-inspired dinner.

Kayli Chiu