Stuffed Peppers

Stuffed Peppers

Stuffed Peppers


Stuffed Peppers Robert Rothschild Farm, stuffed, peppers, dinner recipes, ground beer, red pepper, yellow pepper, beef, raspberry salsa, healthy

Red, orange, and yellow peppers stuffed with rice, ground beef, ground pork, veggies and more. Add Robert Rothschild Farm Raspberry Salsa to finish this delicious meal.

Prep Time:
Cook Time:
Total Time:
Total Servings: 4-6 Servings


  • 1/2 lb. Pork, ground,
  • 1/2 lb. Beef, ground,
  • 1 Red onion, minced,
  • 3/4 cup White rice, cooked,
  • 4 Tbsp. Robert Rothschild Farm Raspberry Salsa,
  • 3 Roma tomatoes, diced,
  • 2 cups Monterey Jack cheese, grated, optional,
  • Salt and pepper to taste,
  • 8 Red or yellow peppers,
  • 15 oz. can Tomatoes, crushed


Preheat oven to 400 degrees F. Brown ground pork and ground beef in sauté pan. Drain, then remove from pan and set aside to cool. Add onions to sauté pan and sauté until translucent. Remove from pan and set aside to cool. Once all ingredients are cool, mix pork, beef, onion, rice, Raspberry Salsa, Roma tomatoes, cheese, salt, and pepper together in a large mixing bowl. Cut tops off of peppers and reserve to the side. Remove seeds and white membrane from inside the pepper. Stuff inside of peppers with rice/pork stuffing. Place tops on each pepper to cover and secure with toothpicks. Place peppers in shallow baking dish, add crushed tomatoes, cover with foil and cook in 400 degrees F oven for 30 minutes. Uncover and place in oven for additional 15 - 20 minutes.