Cheesy Beef N Rice Stuffed Mini-Peppers

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Heat Scale
Submit Recipe


1/2 lb very lean ground beef, lamb or venison
1/2 of a red onion, chopped (about 2/3 cup)
3 cloves of garlic, peeled and chopped fine
1 cup cooked brown or white Basmati rice
1 cup cherry tomatoes, cut in quarters (or you can substitute canned tomatoes)
About 2 tablespoons of fresh herbs, chopped fine (I used basil, rosemary & thyme this time … but use whatever herbs you prefer or have on hand)
3/4 cup lowfat cottage cheese
1/4 cup tomato-basil-flavored feta cheese
1/4 cup shredded Asiago cheese
Fresh ground pepper and salt, to taste
Several BellaFina peppers


In a saucepan or skillet, brown the ground beef over medium heat. Add the onion and garlic about half-way through and cook until the onion is soft and translucent. Stir in the cooked rice, tomato, herbs, and cheeses. Add fresh ground pepper and salt to taste.

Cut the tops off the little peppers and remove any seeds or ribs from the center of the pepper. Spray an oven-safe bowl or rimmed baking dish with cooking spray and line the bottom with some of the beefy rice stuffing. Use a small spoon to stuff as much of the filling inside each pepper as possible. Arrange the peppers over the rice mixture, setting the top back on each one. Set a piece of aluminum foil over top of the peppers, bake at 400 F for 15 minutes, then remove the foil and bake for 10 – 20 more minutes or until the peppers are soft and the skin begins to bubble and brown.

Adapted from