Stuffed Peppers

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  • 00:25Prep Time
  • 00:45Cook Time


  • 6 Peppers
  • 2 Roma tomatoes
  • 6 Green onions
  • 2 tsp Johnny’s Au Jus
  • 1 lb ground meat (Chicken/Turkey/Ground beef)
  • 1 Cup of quick brown rice
  • 3 TBLS Worcestershire sauce
  • 1 can of sweet corn
  • 3 TBLS Chicken broth
  • 1 can black beans
  • 1 TBLS Johnny’s garlic parm
  • 1/2 tsp Johnny’s seasoning salt
  • 2 cups shredded cheese


  1. Preheat oven to 350 degrees.
  2. Boil some water over medium heat. Put in a pinch of salt.
  3. Cut the tops off of the peppers. Gut em.
  4. Place the peppers into the boiling water to soak. 5-10 minutes. Set aside.
  5. Cook rice according to the packaging.
  6. Brown ground beef over medium heat. Drain.
  7. Chop up tomatoes and onions.
  8. Drain corn and black beans.
  9. Once meat is browned, add your chopped tomatoes, onions, corn, black beans and rice.
  10. Add Worcestershire sauce, chicken broth, Johnny’s Au jus.
  11. Next, we add Johnny’s seasoning salt and Johnny’s Parm garlic.
  12. Stir ingredients together.
  13. Drop heat to low. Cover and let simmer for about 20 minutes.
  14. Once the timer goes off for the 20 minutes set, turn off the burner and let it continue to sit on it until ready for stuffing.
  15. Prep your dish. Use a nonstick spray or coconut oil. Either works great!
  16. Place your peppers in the prepared dish.
  17. Add 1 cup of shredded cheese to the prepared stuffing, mix together.
  18. Now to stuff the peppers.
  19. After your peppers are all stuffed, add that last cup of cheese to the tops of them.
  20. Cover with foil and cook in the oven for about 20-30 minutes.

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