Stuffed Bell Peppers – a delicious recipe with bell peppers, ground beef, onion, tomatoes, long grain rice, water. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
558
kcal
Calories
32
g
Fat
33
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 bell peppers large, 1 pound lean ground beef, 1/2 chopped onion, 16 ounces tomatoes cut up, and more.
Yes, Stuffed Bell Peppers falls under the Meat & Poultry 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
