Easy Weeknight Stuffed Bell Peppers

"I compiled this recipe the other night after finding 3 recipes that I liked. None had exactly what I was looking for so I combined the 3 and this is what I got. I had to add the 3rd can of sauce because I like to spoon a little over the top of my peppers when they are done."
 
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photo by Carol H. photo by Carol H.
photo by Carol H.
photo by TattooedMamaof2 photo by TattooedMamaof2
photo by TattooedMamaof2 photo by TattooedMamaof2
photo by Food.com photo by Food.com
Ready In:
50mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Preheat oven to 400°F.
  • Cut tops off the peppers and scrape out the insides; making sure to get all of the seeds.
  • Once cleaned out, place peppers in a casserole dish.
  • If need be, cut a little off the bottoms to even out the peppers so they stand straight up.
  • Brown beef with chopped onions.
  • Drain off excess fat.
  • Add tomatoes, 2 cans of the tomato sauce and Worcestershire sauce; salt and pepper to taste.
  • Bring to a boil and stir in uncooked instant rice; cover, remove from heat and allow to stand 3-5 minutes.
  • Stir meat mixture and spoon it into the peppers.
  • *Optional-Pour remaining can of tomato sauce around the bottom of the baking dish.
  • You can add a little bit of water to thin it out, if you desire.
  • If not using remaining can of sauce, be sure to add 3-4 tbsp.
  • of hot water to bottom of baking dish.
  • Cover baking dish and bake in the preheated oven for approximately 30 minutes or until peppers are tender.
  • Remove cover, sprinkle with cheese and bake for a few more minutes to allow the cheese to melt.

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Reviews

  1. Thanks for providing the picture! The detail was wonderful. I liked this recipe because it wasn't dry!
     
  2. wonderful!! I cooked the empty peppers in the micro using my deep covered baker for 5 minutes then filled them and put them back in the micro for 12 more minutes. They were the best stuffed peppers I've ever made.
     
  3. These were really good. I took another reviews suggestion and put the hollowed out empty peppers in the microwave for 5 minutes in some water before I stuffed them. They cooked nicely in the oven after that. The only other substitutions I made was to use pepepr jack cheese instead of colby and used fire roated diced tomatoes instead of regular diced for a little extra kick. DH raved so we will be making these again. Thanks!
     
  4. Thanks for the delicious recipe!! I blanched the peppers before stuffing them so they would cook faster and more evenly. Used a splash of A1 and some Frank's Red Hot to give it a little kick. Also chopped the top of the pepper that I cut off and tossed it into the mix. Super yummy and will DEFINITELY be making again, especially the way our green peppers are growing in the garden. Thanks again!
     
  5. Great flavors! I used ground turkey, and quinoa instead of rice to up the nutrition. I cut the peppers vertically instead (I find them easier to eat that way) and spinkled a little grated parm on top instead of the Colby. Thanks for the recipe!
     
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Tweaks

  1. Good basic recipe. Needs a little doctoring. Meat is bland. Add garlic or Adobo to meat while cooking. Simmer cooked meat and onion with the tomatoes and tomato sauce. Add 1/4 c. red wine and 1 tsp beef bouillon instead of salt. If it is too acidic, add 1 - 2 T of sugar (this will cut the acidity).
     
  2. These were really good. I took another reviews suggestion and put the hollowed out empty peppers in the microwave for 5 minutes in some water before I stuffed them. They cooked nicely in the oven after that. The only other substitutions I made was to use pepepr jack cheese instead of colby and used fire roated diced tomatoes instead of regular diced for a little extra kick. DH raved so we will be making these again. Thanks!
     
  3. These were really good, but I wasn't crazy about the instant rice. I am going to try making them with brown rice next time and see how we like it. I may have to bake them longer but I think the end result will be more to our liking. The only change I made was to use fresh shredded Parmesan cheese instead of the Colby.
     
  4. Loved, loved, loved this recipe! Oh my goodness, my husband, son, and I devoured these last night. I made a few alterations, and put spicy ground sausage instead of the beef, and added some garlic cloves - but other then that - kept it basically the same. We had one leftover, and I couldn't wait to eat it for my lunch today! So delicious!! We actually had enough mix leftover for 4 more peppers, so I froze it. Can't wait to make this again. Thanks for the recipe, it was AWESOME!!!
     
  5. These stuffed peppers were very good! I used Monterey Jack cheese instead of the Colby with good results. I used brown rice, as they are more healthy then white rice. I microwaved my peppers to soften them up a little in the microwave (about 3 mins.) before stuffing them. I put sauce in the bottom of the pan before adding the peppers, then poured the rest of the sauce over the tops of the peppers before putting them in the oven. My DGD ate all of hers, and she is only 2! We all enjoyed them and we will enjoy them often now that I have the recipe! Thanks!
     

RECIPE SUBMITTED BY

I am a housewife who enjoys to try new recipes. My husband is not a picky eater so trying new foods is an easy thing to do. Right now, I am pregnant (due 11/27/02) so food is something I am cautious with, for the time being.
 
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