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Stuffed peppers with ground beef and rice are topped with a seasoned tomato sauce.
If you're looking for a filling meal that will satisfy everyone at your table, you've come to the right place. The Cookdap community loves this top-rated stuffed pepper recipe — reviewers say it's "delicious," "easy," and "full of flavor."
How to Make Stuffed Peppers
Making classic stuffed bell peppers is easier than you think. You'll find the full recipe below, but here's a brief overview of what you can expect:
1. Prepare the Rice and Beef
Cook rice until tender in a covered saucepan. Meanwhile, cook ground beef in a skillet until browned and crumbly.
2. Stuff the Peppers
Hollow the bell peppers by cutting off the tops and scooping out the seeds and membranes. Arrange the peppers in a single layer in a baking dish. Stuff the peppers with a prepared filling of rice, ground beef, tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Top each filled pepper with a mixture of tomato sauce and Italian seasoning.
3. Bake
Bake until the peppers are tender, basting with sauce every 15 minutes.
How Long to Cook Stuffed Peppers
These stuffed peppers use cooked ground beef, so they should be fully baked within an hour. You'll know they're done when the peppers are tender. The whole recipe, including prep time, should come together in about 90 minutes.
What to Serve With Stuffed Peppers
Wondering what goes with stuffed peppers? We've got you covered. Try one of these delicious ideas that pair perfectly with stuffed peppers:
Classic Restaurant Caesar SaladCrusty Dutch Oven BreadButtery Garlic Green BeansBasic Mashed PotatoesRoasted Garlic Lemon BroccoliGarlic SpinachHomemade Crispy Seasoned French Fries
Find more delicious inspiration in our collection of Best Side Dishes for Stuffed Peppers.
How to Store Stuffed Peppers
Store leftover stuffed peppers in an airtight container in the fridge for three to five days. Make sure they're completely cooled before storing to slow bacteria growth.
Can You Freeze Stuffed Peppers?
Yes! You can freeze stuffed peppers — and you should if you don't plan to eat them within five days. Frozen stuffed peppers taste great when thawed and reheated, so this is a great way to meal prep. To freeze baked stuffed peppers: Wrap each completely-cooled stuffed pepper individually in storage wrap, then follow it with a layer of aluminum foil. Store the peppers in the freezer for up to three months.
Thaw frozen stuffed peppers in the fridge overnight. Reheat them in the oven at 350 degrees F for 15 to 20 minutes, or until heated through.
Cookdap Community Tips and Praise
“Absolutely delicious,” raves Shirin. “Used ground turkey instead of beef. A quick, easy, inexpensive meal.”
“This was really good and super easy to throw together,” according to lilhizzle. “I used spaghetti sauce in place of the tomato sauce mixture. I also topped it with Cheddar cheese during the last 10 mins of cooking.”
“A huge hit for dinner,” says Lauren517. “Made with brown rice instead of white and topped with mozzarella cheese during the last few minutes of baking! I baked peppers in the oven raw and came out PERFECT!”
Ingredients
- 1 cup cold water
- ½ cup uncooked long grain white rice
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 6 medium green bell peppers
- 16 ounces tomato sauce, divided
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt and ground black pepper to taste
- 1 teaspoon Italian seasoning
Directions
Step 1
Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
Step 3
Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.
Step 4
Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.
Step 5
Arrange peppers in a baking dish with the hollowed sides facing upward.
Step 6
Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
Step 7
Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Step 8
Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.
Step 9
Serve hot and enjoy!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 248 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat4g | 18% |
| Cholesterol46mg | 15% |
| Sodium564mg | 25% |
| Total Carbohydrate26g | 9% |
| Dietary Fiber4g | 13% |
| Total Sugars6g | |
| Protein16g | |
| Vitamin C96mg | 481% |
| Calcium40mg | 3% |
| Iron3mg | 19% |
| Potassium659mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Excellent flavor and a fun way to enjoy the fruit of your garden.
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I found that the sauce in this recipie was not enough, as there was none in the bottom of the pan for basting. Also, it was a little to thick.I think a thinner sauce and more of it, would make for better basting. This recipie did not specify wheather to bake covered or not. This can definately affect baking results.I would, however try this dish again, making certain revisions. It was pretty good but could stand some improvements.***UPDATE- I originaly gave this recipe 4 stars, however,I have made some revitions and will now give this recipe 5 stars. Here is what I do….Do not precook the ground beef. Mix uncooked beef with 1/2 C instant rice. (saves time) Instead of garlic and onion powder,sautee 1 small onion, finely chopped, and 2 cloves minced garlic in olive oil prior to adding to meat mixture. Also I add 1/2 of a 15 oz can of italian style stewed or diced tomatoes and 1/2 t italian seasoning to meat mixture. For the sauce I use 1 15 oz can of tomato sauce, remaining 1/2 can of tomatoes, pureed,a dash of sugar and 1/2 t of italian seasoning. Or,you can substitute jared marinara sauce for tomato sauce in both meat mixture and over the top. This works well. These can also be cooked in a slow cooker on high for 2 1/2-3 hrs or untill thermometer inserted into center reads 160 degrees. Enjoy!
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I found that the sauce in this recipie was not enough, as there was none in the bottom of the pan for basting. Also, it was a little to thick.I think a thinner sauce and more of it, would make for better basting. This recipie did not specify wheather to bake covered or not. This can definately affect baking results.I would, however try this dish again, making certain revisions. It was pretty good but could stand some improvements.***UPDATE- I originaly gave this recipe 4 stars, however,I have made some revitions and will now give this recipe 5 stars. Here is what I do….Do not precook the ground beef. Mix uncooked beef with 1/2 C instant rice. (saves time) Instead of garlic and onion powder,sautee 1 small onion, finely chopped, and 2 cloves minced garlic in olive oil prior to adding to meat mixture. Also I add 1/2 of a 15 oz can of italian style stewed or diced tomatoes and 1/2 t italian seasoning to meat mixture. For the sauce I use 1 15 oz can of tomato sauce, remaining 1/2 can of tomatoes, pureed,a dash of sugar and 1/2 t of italian seasoning. Or,you can substitute jared marinara sauce for tomato sauce in both meat mixture and over the top. This works well. These can also be cooked in a slow cooker on high for 2 1/2-3 hrs or untill thermometer inserted into center reads 160 degrees. Enjoy!
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These tasted wonderful. My husband loved them, although he said they would taste even better with some cheese. I also couldn’t baste them liked the recipe said, because there was no liquid or sauce to do that with. I used an extra can of sauce, and there still wasn’t enough to baste with. But, this is a great recipe that really pleased my husband!
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It tastes delicious!! However, I would use 2 cans of the tomato sauce instead of one (at least). Regarding to the baking time I would suggest 30 minutes more or until the bell peppers get brown on the top. My husband is very picky but I was amazed how he really enjoy them alot.
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the peppers needed to cook more before putting them in the oven, maybe boiling them first would make them a little more tender
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I was in a rush and did not have the Italian seasoning or the Worcestershire sauce, so I used spaghetti sauce instead. They turned out GREAT! My 8 year old and 14 month old gobbled the filling right up! I also did not baste them in the sauce, instead I poured the leftover spaghetti sauce on them after they came out of the oven. I will definitely make this one again!!!
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I was in a rush and did not have the Italian seasoning or the Worcestershire sauce, so I used spaghetti sauce instead. They turned out GREAT! My 8 year old and 14 month old gobbled the filling right up! I also did not baste them in the sauce, instead I poured the leftover spaghetti sauce on them after they came out of the oven. I will definitely make this one again!!!
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I throughly enjoyed this recipe. Easy to prepare and a good comfort food. This was the first time I prepared the filling with uncooked chop meat and found that the meat/filling tasted much better. VERY SATISIFYING!!!!! 🙂
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An easy and great recipe for stuffed peppers. My husband and I really enjoyed. I did make a couple of revisions though, instead of tomato sauce I used a jar of tomato and basil spaghetti sauce. Then during the last 5 minutes of cooking I sprinkled the peppers w/mozzarella cheese. Wonderful!
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Read the reviews before cooking. I boiled the peppers for 3 minutes before stuffing. I modified the filling with prepared spaghetti sauce and more spices, they still were a little to bland for me. Will be more heavy handed with the spices next time. Also, they took longer than an hour to cook more like a hour and half.
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i have always had trouble with the peppers being to bitter.i never eat the pepper. with this recipe they were not bitter at all.
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I really enjoyed this recipe. It was easy to make, and had a great flavor to it…
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I fondly remember stuffed green peppers from my childhood, and this recipe hit it dead on! I loved it! I agree with the others about adding more tomato sauce, and there isn’t enough to baste. But it was delicious!
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I fondly remember stuffed green peppers from my childhood, and this recipe hit it dead on! I loved it! I agree with the others about adding more tomato sauce, and there isn’t enough to baste. But it was delicious!
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MY HUSBAND LOVED IT. HE HAD NEVER HAD STUFFED PEPPERS BEFORE THAT TASTED LIKE THIS!! EXCELLENT FLAVOR.
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This recipe was delicious. My fiance cleaned his plate and mentioned how much he enjoyed it several times. I used more tomato sauce and boiled the peppers first for 4-5 min, followed by placing them in a cold bath of water and rinsing well.
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these were okay, actually without the peppers the filling was fine since we had leftovers, we topped the filling with mozerella cheese. These though are not kid friendly, my brother 16, was not impressed.
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these were okay, actually without the peppers the filling was fine since we had leftovers, we topped the filling with mozerella cheese. These though are not kid friendly, my brother 16, was not impressed.
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Fantastic! Being the inventive chef that I am, I decided to spice things up a little and added fresh olives, mushrooms and 1 jalapeno. Really added some kick to it. Also, used spaghetti sauce instead. The jalapeno really made the dish. If you are one for spicy foods, it’s a definite keeper. But, if you have children, avoid it. Way too spicy for the lil’uns.
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Fantastic! Being the inventive chef that I am, I decided to spice things up a little and added fresh olives, mushrooms and 1 jalapeno. Really added some kick to it. Also, used spaghetti sauce instead. The jalapeno really made the dish. If you are one for spicy foods, it’s a definite keeper. But, if you have children, avoid it. Way too spicy for the lil’uns.
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Very nice – I used this recipe the first time I made stuffed peppers, and it’s very easy and straightforward. I recycled rice from a previous sausage and peppers dish, and it picked up some of that flavor, which enhanced the dish. Also good with ground sausage vs. ground beef.
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Very nice – I used this recipe the first time I made stuffed peppers, and it’s very easy and straightforward. I recycled rice from a previous sausage and peppers dish, and it picked up some of that flavor, which enhanced the dish. Also good with ground sausage vs. ground beef.
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I used half of a large fresh onion and it worked out well. I also used an excess of garlic and W-sauce. You don’t really need to baste the peppers while they cook. Instead, when you cut them in half to eat, pour on some hot tomato sauce. Great, even as leftovers!
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This is a wonderful and tastey recipe. I added extra spices because my family likes things a little spicier. It was easy to make & was very very good. Even my 2 yr. old son loved it.
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Turned out fairly well, I spiced it up a bit with some leftover peperoni and it turned out much better. Used chopped onion instead of powder.
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I used ground turkey instead of ground beef and it came out well. I had to cook it for longer than one hour for the meat to be fully cooked. Also, like other reviews, I felt it was a little bland. Next time I will add more spices. Also, I too used more sauce. I covered the dish except for the last 15 minutes and I boiled the peppers for 4 mintues to make the softer. I would definitely try this again though. I liked that I didnt have to brown the meat first. Huge time saver.
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I used ground turkey instead of ground beef and it came out well. I had to cook it for longer than one hour for the meat to be fully cooked. Also, like other reviews, I felt it was a little bland. Next time I will add more spices. Also, I too used more sauce. I covered the dish except for the last 15 minutes and I boiled the peppers for 4 mintues to make the softer. I would definitely try this again though. I liked that I didnt have to brown the meat first. Huge time saver.
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These stuffed peppers were amazing. Next time I will try pre-cooking the beef. Or, I will bake for 45 min., remove, cut in half and bake for 30 min. then broil for 5 min. with cheese and sauce on top. I will defenitely make this again!!
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This was a very easy recipe to follow and very tasty. My family enjoyed it very much although I parboil peppers for 5 minutes.
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This is delish! I used fresh onion and garlic and turkey sausage in our peppers and my husband raved. I will definatley be making these again soon. 🙂
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Very good, I added onion & garlic as well, YUM! I “microwave steam” the pepper (in my Pampered Chef micro steamer…I love it) for mine, but my hubby likes them cooked per the recipe (a little crisp) he loves them! Sometimes I mix 1/2 beef & 1/2 pork. Thanks Bonnie!!
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Very good, I added onion & garlic as well, YUM! I “microwave steam” the pepper (in my Pampered Chef micro steamer…I love it) for mine, but my hubby likes them cooked per the recipe (a little crisp) he loves them! Sometimes I mix 1/2 beef & 1/2 pork. Thanks Bonnie!!
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this was great! i’m not a cook person, but the instructions were super easy to follow and it was really easy to make these! they were wonderful! except i skipped out on the tomoato sauce and the italian-style seasoning. and instead of onion powder, i choped and mixed half a bulb of onion. and for the basting, i used beef broth. it came out wonderful! this recipe was great in helping me get the jist of how to make it!
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this was great! i’m not a cook person, but the instructions were super easy to follow and it was really easy to make these! they were wonderful! except i skipped out on the tomoato sauce and the italian-style seasoning. and instead of onion powder, i choped and mixed half a bulb of onion. and for the basting, i used beef broth. it came out wonderful! this recipe was great in helping me get the jist of how to make it!
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Try adding some stewed tomatos for a perfect dish.
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Absolutely Fabulous! Very simple and delicious. Better than it even sounds. I added some additional italian spices to the rice & sausage mixture with a little cheese on top.
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Absolutely Fabulous! Very simple and delicious. Better than it even sounds. I added some additional italian spices to the rice & sausage mixture with a little cheese on top.
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i omitted the garlic and onion powders, and instead added one yellow onion chopped and about 2 teaspoons of crushed garlic. i baked mine at 400 for 40 minutes, cut them in half, sprinkled with mozerella and baked for 20 more. i didn’t baste them every 15 minutes or cover them with foil, and they came out just fine. next time, i’ll add in more tomato sauce and mix in mozerella before stuffing. these are really good and make a full meal alone. they remind me of a pizza without the crust! versatile and great recipe!!
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i omitted the garlic and onion powders, and instead added one yellow onion chopped and about 2 teaspoons of crushed garlic. i baked mine at 400 for 40 minutes, cut them in half, sprinkled with mozerella and baked for 20 more. i didn’t baste them every 15 minutes or cover them with foil, and they came out just fine. next time, i’ll add in more tomato sauce and mix in mozerella before stuffing. these are really good and make a full meal alone. they remind me of a pizza without the crust! versatile and great recipe!!
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This recipe was very good and easy to prepare. Thank You
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I followed the instructions exactly but the meat was not cooked. I had to broil them for another 25 minutes (covered in foil).
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I followed the instructions exactly but the meat was not cooked. I had to broil them for another 25 minutes (covered in foil).
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This recipe is wonderful. It’s easy, and the peppers taste awesome. Thank you !
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Mixture filled up four large green peppers (with a little extra rice) and I used another entire can of sauce over the top…we like it saucy around here. I tossed on a can of mushrooms since my son won’t eat the green pepper….easy and delicious…..It took about 20 more mins to cook to 160 degrees.
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Mixture filled up four large green peppers (with a little extra rice) and I used another entire can of sauce over the top…we like it saucy around here. I tossed on a can of mushrooms since my son won’t eat the green pepper….easy and delicious…..It took about 20 more mins to cook to 160 degrees.
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This recipe turned out great, with a few twists. I used chopped onion and minced garlic in place of the powders. I also boiled the peppers about 4-5 minutes before stuffing them as other reviews suggested. I think they would have still been too crunchy and undercooked if I hadn’t. Also they need a whole 15 oz of tomato sauce, maybe more, just for pouring over the peppers in the pan. I will definitely be making this again.
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This recipe turned out great, with a few twists. I used chopped onion and minced garlic in place of the powders. I also boiled the peppers about 4-5 minutes before stuffing them as other reviews suggested. I think they would have still been too crunchy and undercooked if I hadn’t. Also they need a whole 15 oz of tomato sauce, maybe more, just for pouring over the peppers in the pan. I will definitely be making this again.
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My stuffed peppers are similar to these, but before baking them I top each one with ketchup (it’s better than it sounds) and then place a thick slice of cheddar cheese on top of that. I bake them covered for 45 minutes, and uncovered for another 15 minutes.
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I truly enjoyed making this recipe. The rice and meat filling is so great, I almost couldn’t resist eating it before I stuffed the peppers.
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This recipe was great! I added chopped onion and garlic instead of powder, as others have suggested. I also used tomato soup instead of tomato sauce. I just add it straight from the can, and pour over a little more, heated, just before serving. It adds a nice flavor, sweeter than the tomato sauce!
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This recipe was great! I added chopped onion and garlic instead of powder, as others have suggested. I also used tomato soup instead of tomato sauce. I just add it straight from the can, and pour over a little more, heated, just before serving. It adds a nice flavor, sweeter than the tomato sauce!
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Very easy to prepare. I think one can of tomato sause isn’t enough though, to be able to add to the mixture and baste the peppers. Also, I only get about 3 peppers stuffed. Maybe the ones I use are larger or I fill them more. Anyway, they taste good!
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Note: We have updated this recipe to include a step for browning the beef prior to stuffing the peppers. – The Staff
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Note: We have updated this recipe to include a step for browning the beef prior to stuffing the peppers. – The Staff
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This is a meal in and of itself. I don’t usually go for stuffed peppers, but these were Good. The preparation is a little on the long side, but very simple. I also added grated mozzarella on top.
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This is a meal in and of itself. I don’t usually go for stuffed peppers, but these were Good. The preparation is a little on the long side, but very simple. I also added grated mozzarella on top.
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Awesome! Added cheese to half of them to try it both ways. We all liked the cheese ones most. Doubled the recipe (except bell peppers) and it was exactly enough to fill them completely full with no leftovers. Covered with tinfoil for 55 minutes then added cheese for the last 5 minutes. Next time I will blanche the peppers as recommended by others.
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Awesome! Added cheese to half of them to try it both ways. We all liked the cheese ones most. Doubled the recipe (except bell peppers) and it was exactly enough to fill them completely full with no leftovers. Covered with tinfoil for 55 minutes then added cheese for the last 5 minutes. Next time I will blanche the peppers as recommended by others.
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This is a really good recipe. Because I like fresh vegitables, I subsituted the onion powder and garlic powder with one small onion finely chopped and two small minced garlics.
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I’ve made this recipe twice and the compliments are always flowing! The sauce makes them extremely tasty and the peppers never get too soft.
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I’ve made this recipe twice and the compliments are always flowing! The sauce makes them extremely tasty and the peppers never get too soft.
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the recipe was great! after reading the reviews i did however alter some things. definitely need more sauce than is called for and if you cover with foil you don’t need to baste. i also boiled the peppers a little first. delicious! my 4 year old even ate them-and that’s saying a lot! i’ve shared the recipe with friends.
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the recipe was great! after reading the reviews i did however alter some things. definitely need more sauce than is called for and if you cover with foil you don’t need to baste. i also boiled the peppers a little first. delicious! my 4 year old even ate them-and that’s saying a lot! i’ve shared the recipe with friends.
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My boyfriend and I loved these! Great flavor and even better the next day!
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WWWWOOOOWWWW!!!! I have never made or even eaten stuffed green peppers before, but MAN these are good!!! Suprised everyone and made them for dinner one evening, and the hugs and raves wouldn’t stop! I ommitted the worchester sauce though, since my mom is ill, it would have bothered her stomach too much. Still incredible though.
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My grandma made these when I was little. I can still remeber the smell it would leave while baking. I wish I could get my husband to try them. Oh well, thanks for the memories.
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My grandma made these when I was little. I can still remeber the smell it would leave while baking. I wish I could get my husband to try them. Oh well, thanks for the memories.
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MMMM!!! Delicious! I used a crock pot. I didn’t cook the beef, I mixed with onions, rice, and a little tomato sauce, stuffed the peppers, put into crock pot on low, poured the rest of the tomato sauce and a can of diced tomato’s, Cook for about 5-6 hours. Add salt and pepper to taste.
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MMMM!!! Delicious! I used a crock pot. I didn’t cook the beef, I mixed with onions, rice, and a little tomato sauce, stuffed the peppers, put into crock pot on low, poured the rest of the tomato sauce and a can of diced tomato’s, Cook for about 5-6 hours. Add salt and pepper to taste.
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Very good. I too doubled the sauce and covered with foil to avoid having to baste. I will use real onions, garlic, and will mix the moz cheese in with the filling next time. Thanks!
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These were good, but needed a little something. I layered the peppers with Monterey Jack cheese with jalapenos, the mixture, the cheese, the mixture, the cheese, etc. This gave it alot more flavor and some heat.
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Great recipe. I used two green peppers and two red peppers. The red peppers were very large, so I only made four and had plenty of filling. The filling could use a little more seasoning – maybe more garlic powder or some onion. Next time, I met try substituting cooked sausage for the ground beef. A little mozzarella cheese might also be a good addition, either added to the filling or sprinkled on top. Excellent flavor!
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Great recipe. I used two green peppers and two red peppers. The red peppers were very large, so I only made four and had plenty of filling. The filling could use a little more seasoning – maybe more garlic powder or some onion. Next time, I met try substituting cooked sausage for the ground beef. A little mozzarella cheese might also be a good addition, either added to the filling or sprinkled on top. Excellent flavor!
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This is a great basic version of the classic stuffed pepper recipe. I used two huge yellow peppers and one red one and halved the recipe. I also added cheese on top but did not have enough sauce it seemed so I basted with chicken broth.
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This is a great basic version of the classic stuffed pepper recipe. I used two huge yellow peppers and one red one and halved the recipe. I also added cheese on top but did not have enough sauce it seemed so I basted with chicken broth.
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The pepper filling was delicious, however, if I had made this for company, I would have been disappointed because my peppers were a bit burned on the top. I spoke to my mom afterwards and she said next time, boil or steam the peppers for 5 minutes first and only put it in the oven for 30, also add some shredded cheese to the bottom and top. Sounds like a good plan for next time, I think! At least now I can make excellent filling. Thanks!
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Good recipe after a bit of tweaking. I blanched my peppers for about 4 minutes first, and sprinkled a bit of salt into them. Also, I added a lot more seasoning to the meat mixture and used half ground beef half ground sausage. I stuffed the bottom of each pepper with cheese, & melted some on top after they were done cooking. I also doubled the sauce. Thanks Bonnie, I’ll be making these again.
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Good recipe after a bit of tweaking. I blanched my peppers for about 4 minutes first, and sprinkled a bit of salt into them. Also, I added a lot more seasoning to the meat mixture and used half ground beef half ground sausage. I stuffed the bottom of each pepper with cheese, & melted some on top after they were done cooking. I also doubled the sauce. Thanks Bonnie, I’ll be making these again.
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this recipe is geat, its very easy and delicious.
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I scaled the recipe down to make 2 stuffed peppers. I sauteed a small chopped onion before browning the ground beef with the garlic. I also added some chopped mushrooms, diced smoked sausage and fresh herbs to the mixture. Although I took other reviewers’ advice and layered some cheese in with the mixture, it disappeared during cooking! I’m not sure what happened there! This is a good recipe though – nice and healthy, and tasty too.
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I scaled the recipe down to make 2 stuffed peppers. I sauteed a small chopped onion before browning the ground beef with the garlic. I also added some chopped mushrooms, diced smoked sausage and fresh herbs to the mixture. Although I took other reviewers’ advice and layered some cheese in with the mixture, it disappeared during cooking! I’m not sure what happened there! This is a good recipe though – nice and healthy, and tasty too.
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VERY tasty! Just like mom used to make.
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VERY tasty! Just like mom used to make.
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Tasty recipe, it was close to the basic recipe my grandmother used which is what first inspired me to select it. We are a family of six, 3 of 6 ate them, 3 of 6 liked them. The other 3 wouldn’t try. I used other suggestions as well. I added Mozzarella, I used minced garlic. Forgot to pre-boil the peppers though. I used Ragu spaghetti sauce. I used foil so didn’t have to best. Excellent, will use again. More cheese next time.
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The filling was great. The peppers were too hard. They should have been parboiled before being stuffed. I will make it again only I will parboil the peppers first.
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The filling was great. The peppers were too hard. They should have been parboiled before being stuffed. I will make it again only I will parboil the peppers first.
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This recipe was easy to prepare and the results were excellent. Thank you for the recipe.
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This recipe was easy to prepare and the results were excellent. Thank you for the recipe.
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I made a few of the changes with this recipe as others suggested- such as using real onion and garlic instead of the salt version, I also parboiled the peppers. This turned out to be wonderful! My family doesn’t usually enjoy stuffed peppers, but they were all very impressed. My sister went out to eat instead, but after she tasted the leftovers she wished that she’d saved her money and stayed home for the peppers!
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I’m trying to add fiber to my diet so I added a can of corn (drained) and some carrots finely chopped in the food processor. Came out great! Recommend a bit of extra garlic powder too.
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I’m trying to add fiber to my diet so I added a can of corn (drained) and some carrots finely chopped in the food processor. Came out great! Recommend a bit of extra garlic powder too.
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I followed the instructions scaled down to 3 servings (instead of 6). I still used 2 cans of tomato sauce (one in the mixture and one to baste) and it was great- I think that only using 1 would have made the peppers too dry. I did not blanch my peppers before stuffing and baking them and I loved the texture- still firm, but starting to soften.
I also topped mine with a few french’s dry onions and it was a nice touch. -
This is the best recipe for Stuffed Peppers I’ve ever had.
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We really enjoyed these. The only thing I did different was I just cut the bell peppers in half, filled each half with the mixture then used an extra can of tomato sauce with brown sugar mixed with it and spread on top of the mixture, no basting required when you do it this way.
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We really enjoyed these. The only thing I did different was I just cut the bell peppers in half, filled each half with the mixture then used an extra can of tomato sauce with brown sugar mixed with it and spread on top of the mixture, no basting required when you do it this way.
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I used ground turkey and it was FABULOUS!!!Thank you!!
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I used ground turkey and it was FABULOUS!!!Thank you!!
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YUMMY!! I cooked the rice & meat before stuffing. Placed the peppers in some water and microwaved for 1 min. I season the meat like I do for tacos (a great use for leftovers! Sometimes I’ll do 1/2 hot sausage, too!) I use ketchup (better than it sounds– it’s seasoned tomato sauce!) chili powder, garlic & tabasco, & some lawry’s in the meat. I make whatever rice I have handy– cheesy broccoli works well. Stuff the peppers & bake covered for 45-50 minutes @ 400. Then top with cheese (any kind!) and bake uncovered for 15 more minutes.
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YUMMY!! I cooked the rice & meat before stuffing. Placed the peppers in some water and microwaved for 1 min. I season the meat like I do for tacos (a great use for leftovers! Sometimes I’ll do 1/2 hot sausage, too!) I use ketchup (better than it sounds– it’s seasoned tomato sauce!) chili powder, garlic & tabasco, & some lawry’s in the meat. I make whatever rice I have handy– cheesy broccoli works well. Stuff the peppers & bake covered for 45-50 minutes @ 400. Then top with cheese (any kind!) and bake uncovered for 15 more minutes.
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I added about 1 cup of cheddar cheese into the meat mixture before I stuffed the peppers and it made them taste great!
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these would have been good but the worchestire sauce makes it taste really weird. Leave that out and it would be great
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these would have been good but the worchestire sauce makes it taste really weird. Leave that out and it would be great
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This is one of my husband’s favorite meals now! It is a very forgiving recipe. Basting them is critical, it makes them so tender! Thanks!
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This is one of my husband’s favorite meals now! It is a very forgiving recipe. Basting them is critical, it makes them so tender! Thanks!
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Mediocre at best. Funny taste. I should have saved my ground beef and peppers for something else. Thank goodness I had a side dish and bread to save the meal! Thanks though for sharing…
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Mediocre at best. Funny taste. I should have saved my ground beef and peppers for something else. Thank goodness I had a side dish and bread to save the meal! Thanks though for sharing…
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okay but peppers didnt quite taste right
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VERY EASY AND VERY GOOD!
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The recipe is different with the Worcestershire sauce. I generally make my stuffed peppers meatloaf style and stuff the peppers with the raw meat mixture. I like the addition of the rice, but it adds so many carbs I don’t want to serve potatoes as a side dish like I usually do. The benefits of this recipe are a slightly faster cooking time (particularly if the peppers are boiled for 10 minutes in lightly salted water prior to filling) and a very flexible filling that can be changed to accommodate whatever is available. I didn’t want to have to baste the peppers, so I put about 1/4 cup of water in the bottom of the casserole dish and covered it. The peppers are moist and don’t require any basting.
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The recipe is different with the Worcestershire sauce. I generally make my stuffed peppers meatloaf style and stuff the peppers with the raw meat mixture. I like the addition of the rice, but it adds so many carbs I don’t want to serve potatoes as a side dish like I usually do. The benefits of this recipe are a slightly faster cooking time (particularly if the peppers are boiled for 10 minutes in lightly salted water prior to filling) and a very flexible filling that can be changed to accommodate whatever is available. I didn’t want to have to baste the peppers, so I put about 1/4 cup of water in the bottom of the casserole dish and covered it. The peppers are moist and don’t require any basting.
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We liked not cooking the Peppers so long. Only about 45 mins at about 375.
Peppers were cooked and still a little crisp like stir fry.
Very good Will cook again!!
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I thought these were good and my husband really liked them. I’ll make them again.
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I used this as a base recipe and altered it to be more mexican style. Seasoned ground beef with chili powder, cumin, etc. Mixed in corn. Served with salsa. Very good. thanks
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I used this as a base recipe and altered it to be more mexican style. Seasoned ground beef with chili powder, cumin, etc. Mixed in corn. Served with salsa. Very good. thanks
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I made this last night with a few minor changes. I omitted the worcestershire sauce and added mozzarella cheese on top. The peppers turned out very well. My 4 yr old wouldn’t eat them but she won’t eat much these days. lol My husband really liked them and he’s a picky eater.
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I loved this recipe. It was super easy and very good. I added leftover spanish rice to top off the peppers before baking and it was delicious.
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I loved this recipe. It was super easy and very good. I added leftover spanish rice to top off the peppers before baking and it was delicious.
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Made these for hubby and he said the are “incredible”. Will have to make this more often. This one is a keeper
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Made these for hubby and he said the are “incredible”. Will have to make this more often. This one is a keeper
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This turned out better than I thought it would! I was hesitant not to parboil the peppers, but I wanted to give the “cover with foil” method a shot! (we like tender peppers) I used instant brown rice which I cooked in the microwave. I also used a mixture of green, yellow, red & orange bell peppers! (they were on sale at Kroger) What a beautiful arrangement. Making the recipe as is with foil on top worked great. My only minor gripe is that there was no sauce to spoon over. (the topping stayed on top of the peppers- which was fine) Next time I will mix up another can of tomato sauce with a little brown sugar & water & pour this over the top before baking. (in addition to the recipe’s topping) I wanted a recipe for under 300 calories- which is why I tried one. Another can of tomato sauce won’t add many calories. Thanks so much for this recipe, Bonnie!
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This turned out better than I thought it would! I was hesitant not to parboil the peppers, but I wanted to give the “cover with foil” method a shot! (we like tender peppers) I used instant brown rice which I cooked in the microwave. I also used a mixture of green, yellow, red & orange bell peppers! (they were on sale at Kroger) What a beautiful arrangement. Making the recipe as is with foil on top worked great. My only minor gripe is that there was no sauce to spoon over. (the topping stayed on top of the peppers- which was fine) Next time I will mix up another can of tomato sauce with a little brown sugar & water & pour this over the top before baking. (in addition to the recipe’s topping) I wanted a recipe for under 300 calories- which is why I tried one. Another can of tomato sauce won’t add many calories. Thanks so much for this recipe, Bonnie!
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I took some reviews & advice and went a different route – spicy with the whole thing. I used 1 1/3 lb beef and 1 c. rice, and still had enough for only 4 bell peppers, which was fine for us. I chopped an onion, and browned with beef in the microwave, mixing the worcestershire in with those prior to cooking, due to some other comments. I added a can of drained Rotel to the beef/rice mix (in addition to the can of tomato sauce), plus cajun spices, tons of garlic salt, hot sauce, & half a bag of Mexi-cheese mix. I seasoned the tomato sauce topping with cajun spices & garlic salt instead of Italian spices, then topped with the other half of Mexi-cheese. Spicy and lots of flavor with these twists.
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I took some reviews & advice and went a different route – spicy with the whole thing. I used 1 1/3 lb beef and 1 c. rice, and still had enough for only 4 bell peppers, which was fine for us. I chopped an onion, and browned with beef in the microwave, mixing the worcestershire in with those prior to cooking, due to some other comments. I added a can of drained Rotel to the beef/rice mix (in addition to the can of tomato sauce), plus cajun spices, tons of garlic salt, hot sauce, & half a bag of Mexi-cheese mix. I seasoned the tomato sauce topping with cajun spices & garlic salt instead of Italian spices, then topped with the other half of Mexi-cheese. Spicy and lots of flavor with these twists.
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Awesome! I am not a fan of bell peppers and was hesitant to taste the actual pepper instead of just eating the yummy filling! LOL. Man was I shocked that the pepper didn’t have that “bell peppery” taste! I will definitely make this again, but if using large peppers, cook a little while longer.
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Awesome! I am not a fan of bell peppers and was hesitant to taste the actual pepper instead of just eating the yummy filling! LOL. Man was I shocked that the pepper didn’t have that “bell peppery” taste! I will definitely make this again, but if using large peppers, cook a little while longer.
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This was a very good recipe. The only thing I found was maybe to add some seasoning (Italian) into the meat mixture, but of course this is dependent on the audience.
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This tastes great. My only recommendation would be to use more tomato sauce to pour on top of the stuffed peppers.
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This tastes great. My only recommendation would be to use more tomato sauce to pour on top of the stuffed peppers.
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I steamed my peppers until nearly tender then only had them in the oven for 20 min. instead of the 1 hour. A bit bland without the addition of a few more seasonings. A good traditional recipe.
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Everyone raved about this recipe — the spice combination is quite good. I added about three times the seasoning, though. It needs it!
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Everyone raved about this recipe — the spice combination is quite good. I added about three times the seasoning, though. It needs it!
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Easy and delicious! Many compliments! I’m glad I found a great recipe for stuffed peppers. I will make these again and again!!
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Easy and delicious! Many compliments! I’m glad I found a great recipe for stuffed peppers. I will make these again and again!!
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I added a touch of Parmesan and Mozzrella cheese to the top just before they were done. Let the cheese melt and brown to give this already great recipe a new highlight.
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I added a touch of Parmesan and Mozzrella cheese to the top just before they were done. Let the cheese melt and brown to give this already great recipe a new highlight.
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This is a very good stuffed pepper recipe! It’s not as saucy as some recipes I’ve tried and I really like that. I added a little bit more garlic powder than the recipe called for, but I imagine it really depends on how much garlic flavor you like. This one is a keeper for sure.
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This is a very good stuffed pepper recipe! It’s not as saucy as some recipes I’ve tried and I really like that. I added a little bit more garlic powder than the recipe called for, but I imagine it really depends on how much garlic flavor you like. This one is a keeper for sure.
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This was wonderful,and oh so simple, my first time at Stuffed peppers and it was a hit!!!
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This was wonderful,and oh so simple, my first time at Stuffed peppers and it was a hit!!!
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As a kid, stuffed peppers were a regular meal in our house. I tried this recipe as my first attempt making stuffed peppers on my own. They turned out really yummy, but they weren’t quite as saucy as I remember my mother making hers. I will be using this recipe again, but I may tweak it a little bit next time. I did add extra garlic, extra Italian seasoning, and a little extra Worcestershire sauce for more flavor. My husband was skeptical, but ended up loving them and eating two. Thanks for the recipe!
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As a kid, stuffed peppers were a regular meal in our house. I tried this recipe as my first attempt making stuffed peppers on my own. They turned out really yummy, but they weren’t quite as saucy as I remember my mother making hers. I will be using this recipe again, but I may tweak it a little bit next time. I did add extra garlic, extra Italian seasoning, and a little extra Worcestershire sauce for more flavor. My husband was skeptical, but ended up loving them and eating two. Thanks for the recipe!
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A definite favorite
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A definite favorite
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This is a very good recipe!!!!
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This is a very good recipe!!!!
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I was in a hurry…pre-boiled the peppers for 7 minutes then stuffed them, baked them 15 min..finished! Great meal.
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I was in a hurry…pre-boiled the peppers for 7 minutes then stuffed them, baked them 15 min..finished! Great meal.
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I served this along side prime rib for a holiday meal. It was reaaly good. A bit runny though. Could probably use some bread crumbd to stiffen up the stuffing. But overall, the taste was wonderful.
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Very yummy recipe! We made 6 peppers but bhere wouldn’t have been enough mixture (to fill all 6 peppers) if we didn’t double the recipe otherwise.
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Very yummy recipe! We made 6 peppers but bhere wouldn’t have been enough mixture (to fill all 6 peppers) if we didn’t double the recipe otherwise.
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I kicked this recipe up a notch (wink, wink) and tripled all the spices, and added some hot sauce and red hot chili flakes – it was AWESOME! If you like your food spicy, try this! Great recipe! 🙂
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I kicked this recipe up a notch (wink, wink) and tripled all the spices, and added some hot sauce and red hot chili flakes – it was AWESOME! If you like your food spicy, try this! Great recipe! 🙂
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The serving size is more like 4 large green peppers.
Also added more spices than recipe called for. Flavor was okay. Could use more sauce.
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This was very good. I suggest blanching the green peppers before stuffing them.
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