Makes 8 servings

1 lb 90% lean ground beef
1 small/med onion - diced
2 medium carrots - peeled & cut into 1/4 inch slices
1 stalk of celery - rinsed, trimmed, & sliced
1 cup Iowa Choice Harvest Sweet Corn
2-4 cloves of garlic - pressed
1 tsp Cavender’s Greek Seasoning
1 1/2 tsp basil
1 1/2 tsp oregano
salt & pepper to taste
1-2 tsp crushed red pepper (optional)
1 (28 ounce) can of crushed tomatoes
2 tsp Worcestershire Sauce
1 cup shredded Italian cheese blend (or cheese of your choice)
4 large green peppers


  1. Brown ground beef in deep skillet, add pressed garlic, onions, carrots, and celery
  2. Season with Cavender’s, basil, oregano, and worcestershire sauce - salt and pepper to taste
  3. Add crushed red pepper if desired
  4. Slowly pour in crushed tomatoes and bay leaf, stir ingredients together
  5. Simmer on low heat for 15 minutes, stirring occasionally
  6. While the stuffing is simmering - rinse, core, and halve green peppers
  7. Spray 9 in x 13 in baking dish with Pam (or other non stick spray), place pepper halves in baking pan. Hint- pre setting pepper halves in the pan prevents spillage when you fill them
  8. Stir in 1 cup frozen Iowa Choice Harvest Corn into meat and vegetable mixure
  9. Fill each pepper halve separately with a kitchen tablespoon
  10. Sprinkle tops with shredded cheese (optional)
  11. Bake uncovered at 375 degrees for 30 minutes


  • Substitute ground turkey or chicken in place of ground beef
  • Spread 1/2 can (8 ounce) tomato sauce on bottom of baking pan before placing peppers, top peppers with other 1/2 of tomato sauce, then top with cheese
  • Add mushrooms

Project details

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