Stuffed Green Peppers Recipe -
Stuffed Green Peppers Recipe
  • READY IN 1 hr

Stuffed Green Peppers

Recipe by  

"The best stuffed green peppers ever."

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Ingredients Edit and Save

Original recipe makes 6 stuffed peppers Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
  3. Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
  4. Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
  5. Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
  6. Bake in preheated oven until heated through, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2013

Loved this recipe!! My husband & I agree that this is the best!! Like my grandmother used to make. No razzle dazzle like adding cheese & other ingredients that throw the taste off. It's a good hometown recipe!! We wouldn't change a thing!!

Most Helpful Critical Review
Feb 10, 2014

This recipe was simple, so that was nice. However, it was quite bland. I used more onion and celery than it called for, as well as minced garlic, and I used Progresso Recipe Starters tomato sauce because I was out of plain tomato sauce, so this added flavor and it was still bland. I also topped the peppers with Parmesan cheese. I sauteed the celery and onion, as well as adding garlic, before browning the beef. I definitely recommend seasoning your beef with Italian seasoning or whatever else you are interested in. Mine had an Italian flavor due to the Progresso, but with this recipe being as simple as it is, you can easily make it taste more Mexican by using taco seasoning or go another route entirely. Also, this recipe did not make enough for 6 peppers. Fortunately, I only had 4 but I otherwise used what the recipe called for (plus some) and would have barely had enough for 5 peppers filled to the top. This recipe can and should be improved but it is a good base for stuffed peppers.

Jul 24, 2013

I followed the recipe exactly and they were very good. I modified the procedure slightly, however, cooking the peppers in my microwave oven for 4 minutes instead of boiling.

Feb 23, 2013

I used a green and a red pepper, I steam mine, much quicker and easier and I prefer the pepper to be a little crisper! Very good!

Aug 13, 2013

I boiled my green peppers too long, more than five minutes. They still turned out good! I halved the recipe made three stuffed peppers and I used a can of Rotel diced tomatoes and green chiles for an added kick!! I will make these again!!

Mar 27, 2013

This is a good basic recipe and most everything is already cooked before stuffing....rather than bake the stuffed peppers I simply put them into the microwave [covered] with a bit of water in the bottom and nuke them for about 9-12 minutes...done...and just as delicious.

Sep 10, 2013

Very simple, yet very tasty! I used four peppers vs. six (all depends on the size). I also opted to sub Butterball ground turkey vs. beef with great results. I added a little garlic to the meat while cooking and didn't add the celery because I didn't have any on hand. Once they came out of the oven I sprinkled the tops with grated Parmesan cheese. Perfect with a side of mashed potatoes!

Feb 13, 2015

Great recipe! Sautéed onion, celery, and garlic with the ground beef! Will cook it again, and again, and again...??


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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 46.6 g
  • 15%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 809 mg
  • 32%

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

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