Chefs often share a bond that transcends politics, religion, and borders. While working in Saudi Arabia with a diverse group of chefs, I experienced this firsthand on my final day. To mark the occasion, they prepared special dishes representing their home countries—a generous feast rooted in tradition and pride.
At the center of the table was a beautiful tray of stuffed peppers, zucchini, cabbages, squash, and other vegetables, each prepared with care and respect. As we shared the meal, the chefs beamed with pride, and the room filled with a sense of genuine camaraderie. It was a powerful reminder that food remains one of the most universal languages we have.
Stuffed Peppers
Stuffed peppers have deep roots in Mediterranean and Middle Eastern cooking, where hollowed vegetables filled with grains, vegetables, meats, and aromatics were practical and delicious ways to stretch ingredients while creating satisfying meals. The dish likely evolved from ancient techniques of stuffing vegetables—grape leaves, squash, onions, and peppers—common in regions with long growing seasons.
Today, stuffed peppers appear in countless regional variations. In Italy, peperoni ripieni may feature breadcrumbs, herbs, cheese, or seafood; in the Middle Eastern versions lean toward spiced lamb, rice, and fresh herbs, while Mexican interpretations incorporate chiles, beans, corn, and queso. In the United States, stuffed peppers have become a comfort-food staple, typically filled with beef, rice, tomato, and cheese, reflecting both immigrant traditions and local tastes.
Stuffed Peppers
Prep Time: 60 min
Cooking Time: 60 min
Yield: 2 portions
Ingredients
3 oz. Olive oil
2 ea Bell peppers, split with core and seeds removed (see photos below)
1/2 Cup. Spanish onion, chopped
1/2 Cup Zucchini, diced
3 cloves Garlic, peeled
1 Tbsp Kosher Salt
t.t. Black pepper
1 lb. Ground Meat (beef, veal, lamb, bison, pork)
1/2 Cup Rice (or other grain such as quinoa, barley, etc...) cooked
3 Tbsp. Tomato paste
3 Tbsp Breadcrumbs (I like Progresso Italian style
3 Tbsp Fresh Herbs (Italian parsley, chopped)
1 Tbsp Spices (Ras el hanout etc)
1/4 Cup. Cheese, grated or shredded
Ketchup, optional (to spread over the top of the meat before cooking)
How to Prepare Stuffed Peppers
Step 1
Clean and core the peppers (see beginner's peppers recipe). See the two different options below. Place the peppers to be filled into a casserole dish with a few Tbsp water on the bottom; reserve.
Step 2
Dice the leftover pepper trim.
Heat the olive oil in a pan, add the diced peppers, onions, zucchini and garlic and cook until tender, about 4 minutes; cool.
Step 3
Place the ground meat into a mixing bowl. Add the cold, cooked pepper blend, shredded cheese, rice/barley, bread crumbs, herbs and seasoning to the meat and blend in a mixing bowl until incorporated. Take one spoonful & fry it in oil to taste. Add more seasoning if desired.
Step 4
Stuff the peppers, coat with tomato paste (I like to use low sodium ketchup) and bake in a preheated oven (350 ) for 40 minutes until the meat filling reaches an internal temperature of 165 F.
The peppers should be nicely browned on top. Serve with your favorite vegetables.
