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Grass-Fed Beef Stuffed Bell Peppers

Course: entree
Author: Chef Keith Snow


  • 4 tbs evoo
  • 1/2 cup minced onion
  • 1 stalk organic celery minced
  • 1 peeled organic carrot minced
  • 1 tsp Harvest Eating Northern Italian Seasoning
  • 2 minced garlic cloves
  • 1-1/2 lb grass fed beef or buffalo or mix of the two
  • 4 bell peppers gutted, save the tops
  • 3 cups Jasmine or other white rice cooked
  • 2 tbs hot sauce
  • 4 tbs parmesan cheese
  • 1/2 cup tomato sauce
  • kosher salt and black pepper to taste


  • In sauce pot over medium heat add evoo, onions, celery, carrot, seasoning, salt and pepper and garlic, cook for 5 minutes
  • Add beef and hot sauce, stir often cook for 20 minutes
  • Season with hot sauce, then remove beef mixture to a work bowl, add rice, 1/2 of the cheese and adjust seasoning..must taste good at this point.
  • Stuff pepper, bake at 350 for 25-40 minutes...do not overcook
  • Serve on plate with tomato sauce, garnish with more cheese if desired.