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READY IN 55 mins

Simple and Easy Stuffed Peppers

Read Reviews (19)

"These beefy and cheesy peppers are easy and delicious!" — CHEFDADDYO

Ingredients Edit and Save

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Original recipe makes 6 stuffed peppers Change Servings

1 1/4 pounds ground beef
3 cloves garlic, minced
1 onion, diced
1 (15.5 ounce) can diced tomatoes

1 cup shredded Cheddar cheese
1 1/2 cups chicken broth
6 red bell peppers

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
Bake in preheated oven 30 minutes.

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PREP 15 mins
COOK 40 mins
READY IN 55 mins

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Since the other review said it was bland I added a few things. I added some pepper, italian seasoning, and a sprinkle of italian seasoned bread crumbs (I had some I wanted to use up) to the meat. I also topped it with grated parmesan cheese. Oh, and I used green bell peppers. It turned out really great! I served it with bread and butter with a bit of garlic salt sprinkled on it. It went really good with it. It was a hit with my Husband, I will make this again for sure!

—Desirea84

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Most Helpful Critical Review

Nov 17, 2008

Needs more flavor. I will adjust the recipe next time. It wasn't bad, just lacking in flavor.

—chefsauroke

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33 Ratings

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Sep 25, 2009

I adjusted this a little and added fresh tomatoes, salsa Worcestershire sauce, corn and some rice! it was great!!!

—Kelze13

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Feb 04, 2010

We tried these the other night! They were GREAT! I made them with these changes: I used fresh roma tomatoes instead of canned, added some chopped baby bella mushrooms, italian seasoning, a little extra garlic, pepper, and I used parmesan instead of cheddar. I was out of chicken broth so I used beef instead. Super Tastey! My husband and I both really enjoyed them. I will use this recipe again!

—rfwold

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Jun 20, 2011

We liked this very much. It was definitely easy to make and was on the table quite quickly. I followed some other reviewers' advice and added some salt, pepper, and Italian seasoning.

—mkstevens09

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Mar 03, 2011

was very easy receipe! i made a couple changes also! i used 2 cans of fire roasted diced tomatoes with garlic! and parm. cheese! also add mushrooms

—southernbel

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Jun 29, 2010

Great filling, but need to cook longer as peppers were a little underdone for our taste.

—Kelly & Robby & New Baby

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May 12, 2011

A nice change to use up some ground beef. I also added rice, salt, pepper, and Italian seasonings. Nice flavor and fairly easy to prepare.

—rsmk

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Nutrition

Calories
312 kcal
16%

Carbohydrates
13.8 g
4%

Cholesterol
77 mg
26%

Fat
17.7 g
27%

Fiber
3.7 g
15%

Protein
22.8 g
46%

Sodium
291 mg
12%

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

Nutritional Information

Simple and Easy Stuffed Peppers

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 312
** Calories from Fat: 159

% Daily Value *
** Total Fat 17.7g 27 %
** Saturated Fat 8.4g 42 %
** Cholesterol 77mg 26 %
** Sodium 291mg 12 %
** Potassium 615mg 17 %
** Total Carbohydrates 13.8g 4 %
** Dietary Fiber 3.7g 15 %
** Protein 22.8g 46 %
** Sugars 8.3g
** Vitamin A 90 %
** Vitamin C 268 %
** Calcium 23 %
** Iron 39 %
** Thiamin 13 %
** Niacin 71 %
** Vitamin B6 36 %
** Magnesium 13 %
** Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.