Roasted Stuffed Peppers with Goat Cheese

by Jessica Mishra on November 23, 2011

I was at the market last week and found these beautiful peppers. The woman attending the stand said they would be wonderful for stuffing. Thus, I picked some up and figured I would create a delicious recipe to compliment these colorful peppers.

These stuffed peppers are little pockets of flavorful, meaty goodness, guaranteed to tantalize any taste buds! This recipe is easy to prepare, and will spice up any winter evening! You will love the flavors added from the chile-rubbed goat cheese and fresh cilantro. The grass-fed, organic beef is a nice source of protein, iron and Omega 3 fatty acids! Enjoy!


  • 8 poblano peppers or other peppers large enough for stuffing
  • 2 tablespoon extra virgin olive oil (add a little water to ensure oil doesn’t reach smoke point)
  • ¾ small onion, chopped
  • 4-5 cloves of garlic
  • 1 lb ground organic, grass-fed beef
  • 2 teaspoons cumin
  • sea salt to taste
  • 2 medium tomatoes, diced
  • 4 tablespoons crumbled goat cheese (I used a chile rubbed variety)
  • 3 tablespoons chopped fresh cilantro

Set your oven to broil. Put the whole peppers on a piece of foil and place them in the oven to broil for 20 minutes. Half way through, turn the peppers over with a pair of tongs. Remove the peppers from the oven and add them to a bowl of ice cold water. Gently peel the skin off of each of the peppers. Slice off the top and remove the seeds inside. It may help to gently run water inside the peppers to wash out the seeds. Set aside.

While you are broiling the peppers, add the olive oil, onions, and garlic to a large frying pan. Sautee the onions until they are translucent. Add ground beef. Half way through cooking, add the tomatoes, cumin and salt. Mix thoroughly and continue to cook until beef is done and tomatoes are soft. While the mixture is still warm, add cilantro and goat cheese and mix to combine.

Using a small spoon, delicately scoop some of the beef mixture into each of the peppers, and set in a baking pan. Fill each of the peppers to the top. If there is leftover beef mixture, pour it on top of the peppers.

Bake the peppers in the oven for 20 minutes or until bubbling at 375 degrees. Serve peppers with a side of broccoli drizzled with tahini sauce or your favorite steamed greens. Enjoy!

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{ 4 comments… read them below or add one }

Simply Life November 29, 2011 at 6:00 pm

>I love stuffed peppers- these look great!


Beaming with Health November 29, 2011 at 6:56 pm

>Thank you! I enjoyed them and I think they were even better the second day! Your blog is beautiful by the way. Love your pictures of Tres Joulie Paris (my French isn't so good)! Wish I was there right now! :)


Tasha @Tashasdish December 12, 2011 at 1:06 am

>I've been looking for a healthy "meaty" recipe lately and this one has me drooling all over my laptop. Great idea Jessica, thanks for sharing!


Beaming with Health December 12, 2011 at 11:36 am

>Thanks for your note, Tasha! If you make these, let me know how you like them. Enjoy!


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