Stuffed Bell Peppers with Ground Beef, Rice, and Cheese

Stuffed Peppers
Stuffed Peppers. Photo: Diana Rattray
    100 min
Ratings (20)

These stuffed peppers are made with green, yellow or red bell peppers and a delicious seasoned ground beef and rice filling. Garlic and some dried basil add flavor to the simple tomato sauce. Use cheddar cheese or a pizza blend of shredded cheddar and mozzarella cheese to top the stuffed peppers.

The filling could also be made with ground turkey instead of ground beef.

What You'll Need

  • 4 bell peppers, red, yellow, or green, or a combination
  • 2 teaspoons salt
  • ***Filling and Sauce***
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 can (14.5 ounces) diced tomatoes
  • 3 tablespoons tomato paste
  • 1/3 cup water
  • 1 clove garlic, crushed
  • 1/2 teaspoon dried leaf basil
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 egg, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • 1 pound lean ground beef (or ground turkey)
  • 1 cup cooked long-grain rice
  • Shredded mild cheddar cheese, about 1/2 cup

How to Make It

  1. Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
  2. Heat olive oil in a large skillet or sauté pan over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
  3. In a large mixing bowl, combine the beaten egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
  4. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
  5. Bake at 350° for about 45 minutes, or until the meat mixture is fully cooked. The temperature of the meat mixture should be cooked to a minimum of 160° F.
  6. Top stuffed peppers with a little shredded cheddar cheese just before they are done; bake until cheese is melted.

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