Braveheart® Sicilian Stuffed Peppers


  1. Heat olive oil in sautoir over medium heat. Add onions and garlic then cook for 3-4 minutes to caramelize.
  2. Now add ground beef, spinach, salt, and pepper to the pan and cook stirring for 7-8 minutes. Pour off excess water and fat. Add tomatoes and chili flakes to pan and warm stirring for 3-4 minutes.
  3. Fold basil, thyme, and oregano to the ground beef mixture then transfer to a large bowl.
  4. Stir in rice and Pecorino Romano to the ground beef along with parsley.
  5. Slowly add breadcrumbs to absorb some moisture and add flavor. The mixture should not be completely dry.
  6. Heat oven to 400°F.
  7. Spoon mixture into each pepper half then place in an oven proof pan and cover.
  8. Cook in the oven for 30-40 minutes.
  9. Sprinkle the top of each pepper with mozzarella cheese and return the peppers to the oven uncovered for 10-15 minutes to melt the cheese serve one pepper per person.


  • 1 lb. Braveheart® 80/20 fine grind
  • 4 ea. Peak Fresh Produce® Pepper(s), Red Bell, tops cut off and seeds removed
  • 4 ea. Peak Fresh Produce® Pepper(s), Yellow Bell, cut in half lengthwise
  • 2 cups West Creek® long grain rice , cooked
  • 2 cups Peak Fresh Produce® Onion(s), Yellow, 1/4 in. diced
  • 5 ea. Peak Fresh Produce® Garlic, Clove(s), minced
  • 4 tbsp Roma® extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp Magellan® Black Pepper, ground
  • 1 tbsp Peak Fresh Produce® Oregano, chopped
  • 1 tbsp Peak Fresh Produce® Basil, chopped
  • 2 tsp Peak Fresh Produce® Thyme, Fresh, chopped
  • 1/4 cup Peak Fresh Produce® Italian Parsley, minced
  • 1/2 tbsp Roma® Crushed Red Chili Flakes
  • 6 ea. Peak Fresh Produce® 5x6 tomatoes concasse
  • 2 cups Peak Fresh Produce® Spinach, Baby, chopped
  • 1 cup Roma® Italian breadcrumbs
  • 2 cups Roma® Cheese, Mozzarella, original, grated
  • 1 cup Roma® Cheese, Pecorino Romano, grated