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Beef-Stuffed Roasted Peppers with Tomato Butter Sauce

I'm all about roasting up tasty dinners during the winter months, and this hearty Beef-Stuffed Roasted Peppers with Tomato Butter Sauce dish is just the thing to warm up a cold winter evening.

This recipe uses one of my personal favourite sweet peppers - Windset Farms Crescendo Sweet Pointed Peppers. These loooooong peppers grow up to 12 inches, have zero heat but tons of flavour and hold their shape well during roasting. Can you substitute a different kind of pepper in this recipe? Sure! Sweet Bell Peppers will work as well.

The savoury beef and rice filling for these peppers takes a cue from some of the flavours of a traditional cabbage roll, and the sweet flavour from the peppers slowly infuses the meat stuffing as the peppers roast in the oven. The Tomato Butter Sauce uses fresh Roma tomatoes cooked with butter and herbs, and pairs perfectly with the stuffed peppers.

A note on ingredients: This recipe calls for chopped brussels sprouts to add flavour, colour and texture to the beef & rice stuffed peppers. Fine-diced cooked cabbage or fresh chopped kale would work well also, or omit the greens entirely if you prefer.

A note on pepper and tomato skins: You will note that this recipe doesn't call for removing the pepper or tomato skins. The skins on these sweet pointed peppers are nice and tender, stay edible and tasty after roasting and help the stuffed pepper hold its shape. If you'd like to remove them after roasting, cool the peppers for ten minutes then slide the skin off from top to bottom.

Same deal with the Roma tomatoes in the Tomato Butter Sauce - Windset's Roma Tomatoes on the Vine have tender, nutrient-packed skins with tons of flavour, and disappear into the pureed sauce after cooking. If you'd prefer to remove the skins, blanch and peel before you begin cooking the sauce.

Beef-Stuffed Roasted Peppers with Tomato Butter Sauce

Stuffed Pepper Ingredients

6 pointed sweet bell peppers

1 lb lean ground beef

2 cups cooked rice

1 onion

1 garlic clove

1 egg

1/2 cup frozen brussels sprouts, defrosted and rough chopped (optional)

1 teaspoon each dried oregano, parsley, black pepper, sea salt

2 tablespoon olive oil, divided

Tomato Butter Sauce Ingredients

4 ripe Roma tomatoes

3 tablespoons butter

1/2 onion, fine diced

salt, pepper, oregano for seasoning

Begin by cleaning the peppers - to keep these long pointed peppers intact, chop off the top of the stem and set aside, then rotate a chopstick around the inside of the pepper to loosen and remove the ribs and seeds, then flip upside down and give the pepper a few good smacks to pop out any remaining seeds.

Pre-heat the oven to 350 degrees F and line a large roasting pan with parchment paper.

Fine dice the onion and chop the garlic, then saute in a frying pan on medium heat with a drizzle of olive or vegetable oil until softened. Add the ground beef, oregano, parsley, salt and black pepper and brown the meat, breaking up any large chunks as it cooks. Drain excess fat, then add the cooked rice and chopped brussels sprouts, stirring until combined. Remove from heat and cool for two minutes, whisk the egg, then add to beef mixture and stir to combine.

Spoon the beef filling into a piping bag or plastic freezer bag with a corner snipped off. Fill the peppers with the beef mixture, stopping once during filling to push the mixture all the way down into the bottom of the pepper with a spoon. Fill to the top edge, then press the pepper 'lids' and stems over the top of the meat filling.

Place the stuffed peppers in the prepared roasting pan, evenly spaced. Drizzle with 1 tablespoon olive oil, then bake uncovered in the oven for 45 minutes.

To make the Tomato Butter Sauce:

Dice the onion and slice the roma tomatoes into quarters. Saute the onion with 3 Tbs butter on medium until soft and translucent, add the tomatoes and dried herbs and cook on medium-low until tomatoes are fully cooked down. Remove from the heat and puree until smooth. Season with salt and pepper. Serve warm with the beef-stuffed peppers.


Disclosure: Windset Farms provides me with fresh vegetables for review and recipe development. All product opinions and original recipes are my own.

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