Stuffed Bell Peppers With Bacon

These filling and flavorful peppers are an updated version of my mom’s stuffed peppers, which were a favorite when I was growing up in Ukraine. Whenever I make them, it reminds me of my sweet mom. My parents live far away from us now.

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  • 6 red or red peppers, or a mixture of colors
  • 3 pound ground beef (grass fed preferably)
  • 1 medium onion, chopped
  • 1 medium carrot, grated
  • 4-6 tsp. ghee or other fat (for browning meat and veggies)
  • 1 can 6oz tomato paste
  • 1 can 14 oz diced tomatoes
  • 1 medium head cauliflower, grated to make it look like rice
  • 1 teaspoon basil dried or fresh
  • 1 teaspoon oregano dried or fresh
  • 1 teaspoon coriander dried or fresh
  • 1/2 of 16 oz package bacon, chopped
  • 32 oz beef or chicken stock
  • 1 head garlic, peeled and grated
  • salt and pepper
  • organic sour cream (optional)



  • Cut tops off peppers, making a deep enough cut that you have some pepper to chop for the filling. Clean out inside of peppers and wash if needed.  Choose a pot that will keep the peppers standing upright.
  • Heat large pan on medium high heat and add chopped bacon. Cook it until bacon is brown and crunchy or to your desire texture.  Drain half of the fat or more if you like.  Add ground beef and cook it until ground beef turn brown.
  • Then add onions, carrots and garlic. Sauté for 5 minutes on medium heat.
  • Add the rest of the ingredients.  Mix it well. Sauté for couple minutes.
  • Put the peppers in the pan standing upright.  Add stock and let it heat on lowest heat. Make sure stock covers half of peppers. Stuff each pepper with meat/veggie/mixture, using a large spoon and pressing in tightly until you use all the filling. If you have leftover then stuff it on the sides to cook.
  • Close the lid, cook for 1 hour on medium low heat.  It’s ready when you touch bell peppers with for the skins of peppers are tender and soft.  We love to top it off with sour cream when we serve it. (It’s our ukrainian tradition).  But it’s optional.


This freezes well, so even if you’re only cooking for one or two I recommend making the full amount and stashing some in the freezer for lunches or easy dinners another time.


3 thoughts on “Stuffed Bell Peppers With Bacon

  1. Pingback: 21 Day Sugar Detox Recipe Round-Up | A Teaspoon of Rosemary

  2. Hi there!

    These look sooooo amazing 🙂
    One question – I know you said they freeze well, which is awesome, but do you freeze just the mixture and then make fresh peppers or do you freeze the whole thing together, filling, peppers and all?


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