Football Mania: Mixed Stuff Peppers

The big game is just a little over a week away! Have you started planning your game day snacks yet? Whether you're a football fanatic or just in it for the commercials, the feast is undeniably one of the main attractions of the day in my opinion. Last week I shared the recipe for my Hot Swiss and Almond Dip, the perfect dip for the cheese lover in the group. This week I'm sharing another favorite recipe from the Football Mania menu in Domestic Chíc, colorful and lean Mixed Stuff Peppers!

These are beautiful as part of a sit down meal, or you can use mini bell peppers to create a great finger food option for the snack table. Just make sure to serve hot! 

Also, don't forget to wake up with me tomorrow morning & tune in to the Today Show at 8:50am!

Mixed Stuffed Peppers


  • 6 Medium sized Bell Peppers (assorted colors, red, yellow and green) (You can also use 16 mini bell peppers to achieve a finger food presentation)
  • 3/4 pound lean ground turkey
  • 3/4 pound lean ground beef
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 cup long-grain white (or brown) rice cooked
  • 1 garlic clove, minced
  • 1 small onion, grated
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons tomato paste
  • 1 cup freshly grated Parmesan cheese


Preheat oven to 400 degrees. Heat 1 tablespoon extra virgin olive oil in a large nonstick skillet over medium heat. Sauté garlic and onions and cook until softened, about three to four minutes. Add the beef, turkey, oregano, and cumin. Cook through until no longer pink. Drain grease out. Stir in tomato paste. Season with sea salt and freshly ground pepper. Sprinkle in 1/2 cup grated Parmesan cheese..

Wash peppers and cut off tops. With a pairing knife remove the seeds and core and any white pith connected to the flesh. Rinse inside of pepper and place in a baking pan. Cook peppers for twenty - twenty five minutes until edges have softened. Combine the meat filling and cooked rice. Fill the peppers, adding additional Parmesan cheese. Place back in oven and cook for twenty more minutes. Pour heated marinara sauce over peppers and serve.