Mom’s Stuffed Peppers

Recipe for Mom’s Stuffed Peppers is from BBQ Brian’s mother-in-law. It is German in origin for her cabbage roll filling however changed to stuff peppers.


Mom’s Stuffed Peppers

Print Recipe
Course Main Course, Salad, Side Dish
Cuisine Grill, Kitchen, Smoker
HoQ Product Grandma’s Garden
Prep Time 15 minutes
Cook Time 45 minutes
Servings 2
Author House of Q


  • 1 lb beef pork or mix
  • 1 cup cooked rice
  • 1/2 medium onion finely diced
  • 1-2 garlic cloves minced
  • 1 medium potato finely grated
  • 1 egg
  • 1 TB tomato paste
  • 1 TB House of Q Grandma's Garden
  • 2-3 bell peppers or 8 mini peppers


  • In a bowl, mix together the diced onion, garlic, shredded potato, egg, tomato paste and spices. Add the rice, stir to break up the rice and coat the grains. Place the meat in the bowl with the other ingredients and mix thoroughly.
  • Hollow out peppers and fill with equal portions of the meat filling and place in a roasting pan (square ones work well for this).  Grill indirectly or oven roast at medium heat (about 350 F) for approximately 20-40 minutes (depends on the size of the peppers).  The best way to know when they are done is to check with a thermometer and the meat has reached 165 F.   Awesome as a side dish or as a main course!

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