Stuffed Bell Pepper Recipe

Name: Stuffed Bell Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bell peppers (any color); salt; 1 lb ground beef (mixture of ground pork, veal and beef); ⅓ cup onion, chopped; 2 garlic cloves, minced; 8 ounces mushrooms, chopped; 2 teaspoons dried Italian herb seasoning (just use whatever is on hand, basil, oregano etc); salt and pepper; 1 (14 1/2 ounce) can diced tomatoes; 2 teaspoons Worcestershire sauce; 1 (4 ounce) can olives, sliced; ½ cup uncooked rice; ½ cup broth; 2 cups shredded cheddar cheese (or any kind of cheese you prefer); 2 cups pasta sauce (whatever one you like); water, as needed

Servings: persons

6 bell peppers (any color)
salt
1 lb ground beef (mixture of ground pork, veal and beef)
⅓ cup onion, chopped
2 garlic cloves, minced
8 ounces mushrooms, chopped
2 teaspoons dried Italian herb seasoning (just use whatever is on hand, basil, oregano etc)
salt and pepper
1 (14 1/2 ounce) can diced tomatoes
2 teaspoons Worcestershire sauce
1 (4 ounce) can olives, sliced
½ cup uncooked rice
½ cup broth
2 cups shredded cheddar cheese (or any kind of cheese you prefer)
2 cups pasta sauce (whatever one you like)
water, as needed

1
Bring a large pot of salted water to a boil.
2
Cut the peppers in half and remove the seeds and ribs.
3
Cook peppers in boiling water for 5 minutes; drain.
4
Sprinkle salt inside each pepper, and set aside.
5
In a large skillet, saute onions and garlic until translucent.
6
Add mushrooms and cook until mushrooms browned and tender.
7
Add beef and cook until beef browned.
8
Drain off excess fat, and season with salt, pepper and dried herbs.
9
Stir in the tomatoes, rice, 1/2 cup broth, sliced olives and Worcestershire sauce.
10
Cover, and simmer for 20-25 minutes, or until rice is tender.
11
Remove from heat, and stir in 1 cup of cheese.
12
Preheat oven to 350 degrees F.
13
Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish.
14
Pour pasta sauce over the peppers.
15
Sprinkle with additional cheese.
16
Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

1193

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 bell peppers (any color), salt, 1 lb ground beef (mixture of ground pork, veal and beef), ⅓ cup onion, chopped, and more.

Yes, Stuffed Bell Pepper falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Bell Pepper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions