Stuffed Peppers: #30 of 1000 Sustainable Food Experiments

This is a fun, complete meal where you get to eat the container too. The comforting, savory meat and rice filling blends nicely with the soft, roasted pepper. Our kids prefer the sweetness of yellow, orange, or red peppers over green ones. Easy to whip up in under an hour.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($17.50 total)

2 tbsp olive oil – $0.20
1 onion, chopped – $0.50
2 tsp chili powder – $0.56
1 tbsp Worcestershire sauce – $0.10
1 lb ground beef, pork, or chicken – $3.99
4 tomatoes, blended – $1.75
1 cup kale or spinach – $0.50
1 cup cooked rice – $0.12
6 bell peppers, tops cut off, seeds removed – $9.98
Salt and pepper to taste


1. In a pan, heat the olive oil and cook the onion for 5 minutes. Add in the chili powder and Worcestershire sauce and stir until combined.

Add in the ground meat (chicken in this case) and salt and pepper. Cook for a few minutes until meat is cooked through. Add kale/spinach here too.

2. Preheat oven to 375F. Stir in the blended tomatoes, and taste for seasonings, then spoon the mixture into the peppers until it is all packed in. Stand them upright in a glass baking dish that has been coated with some olive oil.

3. Bake for about 30 minutes. Cover with foil if starting to get too brown on top. Optional: top with grated mozzarella while they’re still hot from the oven for a melted cheese topping.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  2 = 4-6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 2 = decent meal
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 15/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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