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Stuffed Bell Peppers

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“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.”

Ingredients Nutrition


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

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