RECIPE: Keep Yo’ Man Stuffed Peppers

This hearty stuffed pepper recipe comes to us from the pages of Stand By Your Pan by country artist and TikTok star Hannah Dasher. Her recipes are “packed with more flavor than a Prince album” and guaranteed to help you getchyo man (or keep him, whatever the case may be).

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Keep Yo’ Man Stuffed Peppers

An easy weeknight meal that tastes even better the next day!

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main

Cuisine American

Servings 4

Calories 398 kcal

Ingredients

  

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Stuffed Peppers

• 1 tbsp garlic salt
• 5 large bell peppers preferable different colors
• 1/2 cup uncooked white rice
• 2 tbsp olive oil plus more for the baking dish
• 1 medium yellow onion, chopped
• 1/4 tsp celery salt
• 4 garlic cloves, finely chopped
• 1/4 cup beef stock
• 1 lb ground turkey (93% lean) or venison
• 1 15-ounce can petite diced tomatoes, undrained
• 1 10 to 12-ounce bag frozen riced cauliflower, cooked
• Freshly ground black pepper, to taste
• Salt, to taste
• 1/2 cup crumbled feta cheese plus more for garnish
• 1 tbsp dried cilantro plus more for garnish
• Southwest Seasoning ingredients below

Southwest Seasoning

• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp freshly ground black pepper
• 1 tsp sugar
• 1/2 tsp sweet paprika
• 1/4 tsp cayenne
• 1/4 tsp dried oregano

Instructions

 

• Preheat the oven to 350°F. Bring a large pot of water to a boil over high heat. Add the garlic salt. Meanwhile, slice the tops off the peppers and scoop out and discard the ribs and seeds to make pepper cups. Chop and reserve the excess flesh around the stems, and discard the stems. Boil the pepper cups in the seasoned water until they have a little bend to them, about 5 minutes. Use tongs to remove the peppers and let them drain upside down on paper towels.
• Add a cup of the seasoned water to a small pot and bring to a rapid boil. Add the rice, cover tightly, and reduce the heat to low. Simmer for 20 minutes or until tender.
• Meanwhile, make the Southwest Seasoning: Mix the chili powder, cumin, garlic powder, black pepper, sugar, paprika, cayenne, and oregano together in a ramekin. Set aside.
• Heat the oil in a large, deep skillet over medium heat. Add the onion, reserved chopped peppers and celery salt and cook until tender, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Set the veggies aside in a bowl, and deglaze the pan with beef stock, loosening up any browned bits with your spoon.
• Add the meat and Southwest Seasoning. Cook, stirring to break up the meat until browned, about 5 minutes. Stir in thecan of tomatoes, sautéed vegetables, cooked rice, and cauliflower rice. Season with salt and black pepper. Gently stir in the feta cheese and cilantro.
• Stuff the peppers with the mixture, and put them in a cast iron skillet or a 9 x 9-inch baking dish. Bake for 20 minutes. Garnish with more cilantro and serve hot.
• IN A DASH: Substitute the Southwest Seasoning with a packet of taco seasoning. Do not dilute with water. Ground beef works great in this recipe, too.

Notes

Recipe from Stand By Your Pan by Hannah Dasher. Copyright © 2026. Photographs by ReactorMedia. Used by permission of Harper Celebrate.

Nutrition

Calories: 398kcalCarbohydrates: 36gProtein: 34gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 79mgSodium: 2236mgPotassium: 869mgFiber: 5gSugar: 9gVitamin A: 5578IUVitamin C: 197mgCalcium: 152mgIron: 3mg

Keyword Stuffed Peppers

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