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How to Cook Sentationally Stuffed Peppers with Chevre

How to Cook Stuffed Stuffed Peppers with Chevre - CookingWithKimberly.comMy mother has always made stuffed peppers since I was little, and they’re one of my favorites – a type of soul food of mine, if you will…

…This recipe is embellished or “snazzed” up from our traditional recipe, but every bit as delicious!
~ Kimberly Edwards

Type: Main Dish Recipe
Serve With: Sour cream or plain yogurt
Prep Time: 12 min
Cook Time: 1 hr
Yield: Serves 4


  • 1 lb lean Ground Beef
  • 3 cups cooked Rice – I like using basmati or brown made with chicken stock.
  • 4 large Peppers – You may use different colors, if you like.
  • 1 Onion – Diced
  • 6 Mushrooms – Thinly sliced; I use shiitake.
  • 1/2 roll of Chevre – Goat cheese
  • 1 can whole Tomatoes – Or you can slice fresh tomatoes
  • 1 clove Garlic – Finely minced
  • 2 tbsp Olive Oil
  • 4 tbsp Red Wine
  • 4 tbsp Chicken Stock – Or water
  • 1 tbsp fresh Parsley – Finely chopped
  • 1/8 tsp Cayenne Pepper
  • Sea Salt – To taste
  • Freshly cracked Black Pepper – To taste


  1. Sautee onions in 1 tbsp olive oil on medium heat for 3 min, then add ground beef and cayenne pepper and brown. (Start cooking rice if you don’t already have it done.)
  2. Right before meat is finished browning, add garlic, mushrooms and parsley and continue until meat is finished. Drain excess oil from meat, if necessary.
  3. Combine beef mixture and rice in a bowl and set aside. Adjust seasoning to taste.
  4. Carefully cut a circle around the stem of the peppers and remove without tearing the pepper. Remove seeds and any excess veins.
  5. Preheat oven to 350 degrees.
  6. Arrange peppers in a deep casserole dish that’s been brushed with olive oil, with hole ends up.
  7. Stuff peppers full to the brim with rice and beef mixture and drizzle 1 tbsp red wine on each pepper.
  8. Stuffed PeppersTop each pepper’s stuffing with 1/4″-1/2″ medallions of chevre and top with tomatoes to completely cover chevre. Adding some of the juice from the can of tomatoes works beautifully.¬† Photo right: Before adding tomatoes (paprika sprinkled on chevre)
  9. Add chicken broth to casserole dish, cover casserole dish with loose tin foil and bake for 1 hr on 350 degrees or until peppers are soft testing with a knife.
  10. Serve with sour cream or plain yogurt and Enjoy!


I hope you enjoyed this Beef Recipe on Cooking With Kimberly. Until next time…

Eat Deliciously!

[tags]stuffed peppers, chevre, goat cheese, stuffed green peppers, main dish recipe, beef recipe, rice recipe, peppers, baked peppers[/tags]

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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