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The comforting and familiar flavours of stuffed peppers have been deconstructed in this Stuffed Pepper Dip.  Hearty, cheesy, and beefy – a dip that eats like a meal!

Everyone loves stuffed peppers, at least everyone who grew up in the 70s and 80s!  Everyone, that is, except me!  Would you believe me if I told you that my mother never once made a stuffed pepper dish?  Not one single time!

She had a very valid reason for that, of course.  You see, Dear Reader, where I grew up, bell peppers – red, green, or otherwise – were not something that was easy to get.  Small out-port towns in Newfoundland was not the place to look for fresh produce; at least any produce outside of a common root vegetable.

When I was twelve, my parents left Newfoundland and moved to a much larger town in Ontario, called Stayner.  Now, at the time, the population of Stayner was 3500 people.  To me, Stayner was a metropolis; after all, my hometown of Middle Arm in Newfoundland, had a population of roughly 500 people.

I still remember that first six months or so in Ontario when I felt like I was living in an alternate universe.  I was introduced to things that I had only known to exist on television.  Ordering pizza for delivery to your home?  I had never heard of it!  I remember tasting celery for the first time at the age of 12; red and green peppers too, not to mention corn that didn’t come in a can!

The first year of my life in Ontario was full of change and new experiences.  There was a grocery store right across the street from the townhouse my parents decided to rent.  I remember coming home from school and walking over to the grocery store with 35 cents in my pocket to get a cold pop from the pop machine outside the store.

Before dropping my coins into that pop machine, I would walk up and down the many aisles inside the grocery store in complete awe of the many foods in there.  I was fascinated with the deli counter!  I had grown up with only sliced ham in terms of deli selections.  That was it!  Sandwiches were made from that or canned chicken or tuna.

I remember walking through the produce section and looking at the fresh mushrooms and marvelling at how they looked in fresh form.  I had only seen mushrooms from a can.  There were potatoes with red skin.  There were red onions.  And this thing called radicchio!

One day, during one of my after-school-grocery-store-excursions, I must have spent an hour closely examining the leaves and stems of the fresh herbs section.  I was completely astonished by fresh dill.  Dill had always been one of my favourite flavours, but I had no idea how pretty and flow-y bunches of fresh dill looked!  I won’t even get started on Brussels sprouts!  I thought they were cabbages that didn’t get enough sunlight!

Now that I’m thinking about it, those days must have been my first introduction to food fascination.  It’s a shame, really, that such common ingredients weren’t readily available to my mom when she learned to cook for her family.  She was a great cook, so I can just imagine what she could have created had her cooking skills not been capped by lack of ingredients.

When it comes to the classic stuffed peppers, I feel as though I have not missed out.  This Stuffed Pepper Dip makes up for any stuffed pepper dish I may have missed those many years ago.  And were it not for that small, out-port fishing village, I may not be so interested in food, and therefore, Lord Byron’s Kitchen might not exist.

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Stuffed Pepper Dip

Course: Appetizer, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 people
Calories: 231 kcal
Author: Lord Byron's Kitchen

The comforting and familiar flavours of stuffed peppers have been deconstructed in this Stuffed Pepper Dip. Hearty, cheesy, and beefy – a dip that eats like a meal!



  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 1 whole green bell pepper, finely diced
  • 1 whole red bell pepper, finely diced
  • 4 ounces canned diced green chilies
  • 14 ounces canned fire roasted tomatoes
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cups cheddar cheese, shredded
  • 1/4 cup parsley, chopped, for garnish, optional


  1. In a large skillet, over medium heat, cook the ground beef with the onions and olive oil until the ground beef is no longer pink - about 15 minutes.

  2. Add the garlic, and the green and red bell peppers.  Stir into the beef and onions and cook for 5 minutes.

  3. Add the fire roasted tomatoes, diced green chilies, chili powder, cumin, salt, and ground black pepper.  Stir to combine.

  4. Turn off the heat and allow the mixture to cool for 20 minutes.  While you are waiting, preheat your oven to 350 degrees.

  5. Once the mixture has cooled, ,stir in three cups of the shredded cheese.

  6. Transfer the mixture to a casserole dish and top with the remaining one cup of cheese.

  7. Bake for 30 minutes.  Serve with corn chips.  

Nutrition Facts
Stuffed Pepper Dip
Amount Per Serving
Calories 231 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 62mg 21%
Sodium 414mg 17%
Potassium 220mg 6%
Total Carbohydrates 4g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 18g 36%
Vitamin A 14.5%
Vitamin C 5.2%
Calcium 29.6%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.

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