Beef and Almond Stuffed Peppers

  • Yield: 4 Servings
  • Prep Time: 10 Mins.
  • Cook Time: 20 Mins.
  • Classic stuffed peppers baked with ground beef, almonds and golden raisins.


  • 1 pound ground beef
  • 1 small onion, diced
  • 2 tablespoons olive oil
  • 4 bell peppers
  • 3/4 cup Fisher® Sliced Almonds, divided
  • 3/4 cup golden raisins
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 cup chopped parsley, for food safety, gently rub produce under cold running water
  • 1 teaspoon cinnamon
  • 1 cup panko bread crumbs
  • 1 cup water


  1. Prepare the Peppers: Lay each pepper on its side and cut the top ¼” off including the stem.
  2. Remove seeds and set peppers aside.
  3. Prepare the stuffing: In a medium sauté pan, heat oil over medium heat and add onion, stirring occasionally until translucent, 3 to 4 minutes.
  4. Setting aside 1 tablespoon of sliced almonds, add remaining almonds, raisins, parsley, cinnamon, salt, pepper and one cup of water.
  5. Add ground beef and brown, breaking up pieces with a wooden spoon.
  6. Stir and cook until water evaporates completely and internal temperature reaches 160°F on a food thermometer.
  7. Complete the dish: Fill prepared peppers with beef mixture.
  8. Top with bread crumbs.
  9. Bake until internal temperature reaches 160°F on a food thermometer, approximately 10 minutes. Breadcrumbs are golden brown and peppers are slightly charred on the outside.
  10. Top with reserved sliced almonds.

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