Healthier Stuffed Peppers Recipe -
Healthier Stuffed Peppers Recipe
  • READY IN 2 hr

Healthier Stuffed Peppers

Recipe by  

"This healthier stuffed peppers recipe uses an assortment of colored peppers, lean ground beef, brown rice, fresh onion and garlic, and natural tomato sauce. So colorful and so healthy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 45 mins

    2 hrs


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  3. Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
  4. Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.
  5. Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  6. Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.
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  • Editor's Note:
  • This recipe is a healthier version of Stuffed Peppers.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2012

We love stuffed peppers, but we don't love the heartburn most stuffed peppers cause. Fixed these for lunch today as per recipe, except we drained the browned meat and washed the excess grease off under hot running water. Then we placed the seeded peppers (green only) in boiling water for 5 minutes to soften them. They were awesome, with no need for the Tums. Thank you for this great recipe!

Most Helpful Critical Review
Apr 29, 2015

I always have seconds when eating stuffed peppers -- not this time.

Jul 09, 2012

This was good. I used ground turkey and added salt and pepper while it was browning in the pan.

Jul 16, 2012

Very good! The only thing I did differently is to use seasoned black pepper and I added powdered onion and garlic. I cooked these in the crock pot and they came out perfect! VERY GOOD!

Oct 12, 2012

Used a 16oz can tomato sauce on the top and subbed Spike for the Italian seasoning which I mixed directly into the meat mixture. Sprinkle cheddar cheese on the top, baked covered for 45 minutes and uncovered 15 minutes.

Dec 02, 2012

I only used 3 peppers and halved them to make 6. I added 1 tbsp chili powder, because I thought it would be too bland as written. It was very good.

Oct 26, 2012

GREAT! :) I skipped the parm. and I actually used Pablano peppers instead of the traditional green peppers. it was super delish. perfect traditional recipe, with my own spin. husband says we will never make stuffed peppers without using pablanos again!

Oct 01, 2013

I used red bell peppers out of my garden - cut in half for easier stuffing and serving. I covered with foil to eliminate the need for basting. Uncovered and cooked 5 minutes with the parm on top. I have a couple picky eaters in my house and these were a home run. They even ate leftovers - which NEVER happens. Incredible!


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  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 28.9 g
  • 9%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 523 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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