Comida Kraft
Recipe Box

Pecan-Stuffed Peppers

Prep Time
Total Time

6 servings, 2 filled pepper halves each

Think stuffing sweet bell pepper halves with rice, beef, onions, Parmesan and pecans sound good? Well, you're right. You're so very right.

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What You Need

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Make It

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  • Preheat oven to 350°F. Remove tops from bell peppers; chop tops. Cut peppers in half lengthwise; remove seeds. Set peppers aside.
  • Heat oil in large skillet on medium-high heat. Add chopped peppers, meat, onion and garlic; cook until meat is browned, stirring frequently. Drain. Add rice, pecans, Parmesan cheese, black pepper and Italian seasoning; mix well. Cool slightly. Stir in egg. Spoon evenly into pepper halves. Place in shallow baking dish.
  • Bake 25 min. or until heated through.

Storage Know-How

Store bell peppers, unwashed, in resealable plastic bag in refrigerator for up to 2 weeks.

Food Facts

Look for bell peppers that have a glossy surface, firm walls and are moderately heavy in weight.


  • 6 servings, 2 filled pepper halves each

Nutritional Information

Serving Size 6 servings, 2 filled pepper halves each
Calories 450
Total fat 26g
Saturated fat 6g
Cholesterol 85mg
Sodium 135mg
Carbohydrate 34g
Dietary fiber 6g
Sugars 4g
Protein 22g
% Daily Value
Vitamin A 25 %DV
Vitamin C 120 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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