Pecan-Stuffed Peppers

60 6 servings, 2 filled pepper halves (338 g) each
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6 servings, 2 filled pepper halves (338 g) each

Love stuffed peppers? These pepper halves are stuffed with ground beef, onions, rice, pecans and Parmesan cheese for a savoury entrée.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Remove tops from peppers; chop tops. Cut peppers lengthwise in half; remove and discard seeds. Set peppers aside.
  • Heat oil in large skillet on medium-high heat. Add chopped peppers, meat, onions and garlic; cook until meat is browned, stirring frequently. Add rice, nuts, cheese, black pepper and Italian seasoning; mix well. Cool slightly.
  • Add egg to meat mixture; mix well. Spoon into pepper halves; place in shallow baking dish.
  • Bake 25 min. or until heated through.

Storage Know-How

Store peppers, unwashed, in resealable plastic bag in refrigerator for up to 2 weeks.

Food Facts

Look for peppers that have a glossy surface, firm walls and are moderately heavy in weight.


Prepare using green peppers.


  • 6 servings, 2 filled pepper halves (338 g) each

Nutritional Information

Serving Size 6 servings, 2 filled pepper halves (338 g) each
Calories 420
% Daily Value
Total fat 23g
Saturated fat 4.5g
Cholesterol 80mg
Sodium 135mg
Carbohydrate 30g
Dietary fibre 6g
Sugars 8g
Protein 25g
Vitamin A 50 %DV
Vitamin C 200 %DV
Calcium 8 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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