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Stuffed Peppers

Stuffed Peppers
First of all, welcome to the new design of Ciao Chow Linda.
After nine years, I thought it was time to say goodbye to the “blogspot” following my web address, design a new distinct logo and give a cleaner, more modern look to my blog.
I hope you like it as much as I do.
Please note that I also have a new email address:, if you want to contact me.
And if Ciao Chow Linda is listed as a link on your blog, please change the address to the new one:
I hope there won’t be too many glitches with the new domain, but if there are, please be patient with me. There’s a bit of a learning curve for me.
Here’s the very first post under my new blog domain:
 When your garden gives you a bounty of peppers, it’s time to get stuffing.
We left most of this year’s peppers on the plant until they turned from green to red, imparting more sweetness as they ripened.
With these four peppers, you can feed eight people, provided you have another side vegetable, like corn, as I did, or a salad.
Of course, that’s assuming you have a normal appetite.
But if eating a whole pizza by yourself is normal for you, then you’ll want two halves per person.
The stuffing is mostly ground beef, but with a bit of brown rice and some tomato sauce mixed in to give it a little more flavor.
The peppers release a lot of water after they’ve been cooking a while, but I give it a head start by pouring in a small bit of water on the bottom before covering the whole thing with aluminum foil. It also means you don’t need to grease the pan.
Bake covered for a half hour, then remove the cover and bake for another half hour. If there’s too much water on the bottom, remove the peppers and drain most of the water.
Near the last ten minutes of cooking, top with more sauce and slices of fontina cheese and place back in the oven to melt.
Serve with another vegetable, like corn on the cob, green beans, or a salad, for a complete meal.
Want more Ciao Chow Linda? Check out my Instagram page here to see more of what I’m cooking up each day.
You can also connect with Ciao Chow Linda here on Facebook, here for Pinterest or  here for Twitter.
Stuffed Peppers
Cuisine: Italian
  • Stuffed Peppers
  • 4 large red (or green) peppers
  • ½ cup raw brown rice, cooked in 1½ cups water (I use short grain brown rice)
  • 1 egg
  • 1 large shallot
  • 1 large clove garlic
  • 2 T. olive oil
  • 1½ pounds ground beef
  • ¼ tsp. salt
  • pinch black pepper
  • 2 T. minced parsley
  • ¾ cup grated parmesan cheese
  • 1½ cups shredded fontina cheese, plus a little more to place on top
  • 1 cup tomato sauce, plus another cup for pouring on top
  1. Cut the peppers in half.
  2. Remove the ribs, drizzle a little olive oil on the inside and season with salt and pepper.
  3. Make the stuffing mixing all the ingredients, including 1 cup tomato sauce.
  4. Stuff the mixture into the peppers, and place in a casserole.
  5. Put a shallow amount of water on the bottom of the casserole and cover tightly with aluminum foil. Bake at 400 degrees for ½ hour.
  6. Remove the foil, and most of the water that will have accumulated on the bottom since the peppers will release a good amount in the cooking.
  7. Be careful not to burn yourself.
  8. Cover the peppers with tomato sauce and place back in the oven for another ½ hour.
  9. Remove from the oven and place a slice of fontina cheese on top.
  10. Place in the oven again for another five minutes or so until the cheese has melted.

This Post Has 10 Comments
  1. Love your new look, Linda! As you say, beautifully clean and modern looking (although I have to say I kind of miss you old “Coca Cola” font… ;-)) And yes, I’ve dutifully corrected the URL on my links page.

    I love stuffed peppers, too, of course. Like you, I cut them vertically—that’s the best way to stuff them in my opinion.

  2. I love your new “do”!! It’s youthful and streamlined. Plus you’ve added some delicious looking stuffed peppers. I’m pinning. We’re having stuffed peppers but it’s with leftover quinoa, peppers, and onions that we had last night. Your stuffing looks delicious. I’ll try it next time! Abbracci!

  3. I have wanted to do the very same thing with my blog but have been afraid to try for fear of starting all over with readers. I did get your email so that’s a good thing. I’d love to know more about your process! Delicious stuffed peppers too 🙂

  4. Love, love, love your new design Linda!

    Fresh, crisp, modern and minimalist!

    I’m reading your blog from the piazza in Bologna!


  5. Linda, I love your fresh new design, it looks so good! It really pops out your posts and photos! Happy learning curve, I’m sure you’ll do much better than I did, I’m still figuring out my Mac.
    P.S. Love the peppers too

  6. Love, love, love your new look! As always your recipe is wonderful too. You’ve inspired me to take a look at making some changes to my blog too.

  7. I always forget about this dish – so comforting. And peppers are everywhere (even still in my garden). Again, the site is beautifully clean, clear and concise.

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