Hearty Stuffed Peppers


  • 800g or 4 Whole Peppers, topped & gutted
  • 1lb Ground Elk (you can also use beef, turkey or chicken)
  • 200g Sweet Onions, diced
  • 8oz Mini Portebellos, diced
  • 1 Jar Trader Joes Vodka Sauce
  • 2 oz Mozarella Cheese
  • 1 Cup White Rice (or brown or Quinoa)


  • Preheat oven to 375 degrees
  • In your rice cooker or Instant Pot (I used instant pot for 8 minutes high pressure) Cook your rice.

  • While rice is cooking, brown onions and meat.
  • When meat has little pink add in your mushrooms, rice and sauce

  • Stuff each pepper with mixture and top with 1/2 ounce mozarella
  • Bake in the oven for 30-35 minutes or until peppers are tender

Macros for 1/2 Pepper:

5.4F 24.4C 20.6P