"Stuffed peppers recipe that I've come up with." — ptownruth
Watch video tips and tricks
green bell peppers, tops and seeds removed (reserve tops)
1 (14.5 ounce) can
diced tomatoes with juice
long grain white rice
ground black pepper
shredded Cheddar cheese
Super easy and super delicious with some tweeks. After browning and draining the meat with the pepper and onion (I used all of the tops of the peppers minus the stems and a whole small vidalia onion), here's what I added to the mixture:
3/4 cup rice
3/4 cup water (depending how much rice you like you can add or remove just make sure the ratio is 1:1 water:rice)
1 can tom paste
1.5 Tbls Worchestershire
Salt and pepper to taste
2 cloves garlic
1 Tbls italian seasoning
Simmer the above together for a half hour. Microwave the peppers for 3 minute. Fill the pepper half way with meat mixture, put and layer of cheese, fill the remainder, top with cheese and 1 can tomato sauce. Bake for 45 min.
I have never made stuffed peppers before, so this was a bit of a disappointing recipe. In my opinion, it was quite bland and that was after adding a bit more Worcestershire and salt...thinking it definitely needs some added spices, maybe some garlic...and, I would not sure tomato soup again as it is far too sweet.
This was easy & came out really good. Usually I make the rice separate & then add it to the ground beef. I like that everything was made in one pan. i did add a tiny bit extra water as the mixture was simmering.
These were FABULOUS! I would recommend seasoning to your taste...what kind of recipe like this doesn't call for garlic? I added an easy 2 tbsp minced to the cooked meat, along with 1/2 tsp of Italian spices. I enjoyed the fact that they were not coated in sauce, though they were a little dry, IMHO. I think maybe 1/2 of a tomato juice would easily remedy that....or, add that extra cup of shredded cheese in the 2 cup bag. I heaped and packed my peppers full--there was more than enough to go around, which made the non pepper liking people very happy. All in all, this definitely goes in my keeper box, and after 15 years of marriage, and begging on behalf of my hubby to make this...I will concede and say this is the recipe that fits our bill!
We enjoyed the flavor of this recipe. It was also easy to make. I would suggest adding more salt to taste, and I even added an extra teaspoon of Worcestershire.
This was good but i sub ground turkey for the beef and used a bit more spices.
Was kind of bland even after extra garlic, italian spice & worcester. What I didn't like was that it took a lot more work & extra cooking than other recipes.
This is the way I always make my stuffed peppers, except I don't cook the rice. I just add the raw rice and 1/2 tsp. salt to the cooked beef mixture along with the remaining ingredients. I omit the water and cheese out of preference. I then cover the dish with aluminum foil and bake for an hour. ***Tonight, I subbed Johnsonville Mild Italian Sausage for the beef and a can of Italian tomatoes for the regular. I added 1/2 tsp. Italian Seasoning and 1/4 tsp. salt. Again, I omitted the water and cheese. I filled the peppers, covered the dish with aluminum foil, and baked for an hour. A very delicious variation on stuffed peppers!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Stuffed Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 207
See how to make delicious, beefy stuffed bell peppers.
See how to make 5-star stuffed peppers.
These roasted green bell peppers are stuffed with a savory feta and rice mixture.