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Nutrition Facts
Serving Size 1 Peppers 380g Recipe makes 6 Peppers)
Calories 316
Calories from Fat 129		(40%)
Amount Per Serving		%DV
	Total Fat 14.3g	22%
	Saturated Fat 7.2g	36%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.5g
Cholesterol 68mg		22%
Sodium 573mg		23%
Potassium 767mg		21%
Total Carbohydrate 24.3g		8%
	Dietary Fiber 4.0g	16%
	Sugars 6.5g
Protein 23.1g		46%
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Stuffed Bell Peppers

Recipe #16906 | 1¼ hours | 20 min prep | add private note

⁽⁷⁰⁾ RATE IT NOW Print Recipe

By: Karen From Colorado
Jan 7, 2002

I know there are already so many different stuffed pepper recipes on here, but I thought I would add my favorite one too. These are delicious and if you have someone that doesn't like the peppers, you can serve the meat from around the peppers.

6 Peppers (change servings and units)

Ingredients

6 large bell peppers
1 lb lean ground beef
1/2 chopped onion
1 (16 ounce) can tomatoes, cut up
1/2 cup long grain rice
1/2 cup water
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese

Directions

1
Cut tops from peppers.
2
Discard seeds and membranes.
3
Chop enough of the tops to make 1/4 cup.
4
Set aside.
5
Cook the whole bell peppers in salted boiling water for 5 minutes.
6
Invert and drain well.
7
Sprinkle insides of peppers lightly with salt.
8
In a skillet, cook the ground beef, onion and the chopped bell peppers until meat is browned and veggies are tender.
9
Drain off any fat.
10
Add undrained tomatoes, uncooked rice, water, salt, worcestershire and a dash of pepper.
11
Bring to boil.
12
Reduce heat, cover and simmer for 15 to 18 minutes or until rice is tender.
13
Stir in cheese.
14
Stuff peppers with the meat mixture.
15
Place in a baking dish.
16
Spoon any remaining meat around and in between the peppers.
17
Cover and bake in a 350 degree oven for 30 to 35 minutes.

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Featured Reviews for This Recipe

From: Roger/OH

On Oct 25, 2009

The peppers were wonderful and enjoyed by all the eaters. I tasted the mixture before stuffing and felt it was a little bland so I added some Smoked Paparika adn Italian Seasoning. That did the trick. Thanks for the recipes.

0 people found this review helpful

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From: ArmyGirl04

On Oct 22, 2009

I have used this recipe hundreds of times and it never gets old!! I have modified it a bit to suit the needs of my household. Since I no longer eat ground beef, I use ground turkey meat which tastes exactly the same and is a lot leaner. I use two cans of Rotel instead of the canned tomatoes (one spicy and one mild). Also for more added flavor, I use Mexican style rice and Mexican cheese mix. This is a big hit in my house. I love it and will continue to make this for years to come!!!

1 person found this review helpful

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From: Cajun Joe

On Aug 2, 2002

I cut my peppers in half from top to bottom, then I follow recipe. The peppers sit up better and they're easier to stuff. I always buy and extra, and use half of it as part of the recipe ingreadients. Cajun in New Orleans

6 people found this review helpful

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From: Miss Annie

On Apr 15, 2004

These are awesome peppers, Karen. They are a snap to make and oh such good comfort food. I made one addition, and that was some garlic, and I used a good quality fat-free cheese. The cheese gives these peppers a great taste and texture. Definately a recipe that I will be using again. I made enough to freeze BTW. Thanks for sharing.

5 people found this review helpful

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