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Spicy Stuffed Bell Peppers
Prep Time
45 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
Course: Main Course
Servings: 6 stuffed bell pepper halves
  • 3 large bell peppers cut in half lengthwise and seeded
  • 1 lb ground beef/turkey/chicken
  • 1 egg lightly beaten
  • 2 cans Rotel use your preferred Rotel spice level
  • 2-3 jalapeño peppers, serranos, or habaneros optional
  • 2 cloves garlic finely minced
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 cup finely chopped onion
  • 1 tsp salt more to taste
  • freshly ground black pepper to taste
  1. Preheat oven to 400°F.
  2. Combine canned tomatoes, hot peppers, garlic, oregano and cumin in small bowl. This is the tomato mixture. Set aside.

  3. Thoroughly combine ground meat, egg, onion, salt and black pepper in large bowl. Stir in 1/2 of the tomato mixture.

  4. Spoon meat filling evenly into pepper halves.
  5. Spray (approximately 14X14-inch) sheets of heavy-duty foil with nonstick cooking spray. Place each pepper half on foil sheet. Double fold sides and ends of foil to seal packets.

  6. Place packets on baking pan.
  7. Bake 30 minutes or until meat reaches 165 degrees and vegetables are tender. Remove from oven.

  8. Carefully open one end of each packet to allow steam to escape. Open packets and transfer pepper halves to a baking dish. Top each with remaining tomato mixture and pop into the oven just enough to warm the tomato topping.