Stuffed Red Peppers Recipe -
Stuffed Red Peppers Recipe
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Stuffed Red Peppers

Recipe by  

"Stuffed peppers with beef and mushrooms."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  1. Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
  4. Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
  5. Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
  6. Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2012

I just made this recipe and it is delicious although the proportions are way off! 2 cups of rice would have made enough peppers to feed an army. I made the sauce separately, including the tomatoes, separated 2 cups of sauce to which I added 1 cup cooked rice and that was enough to fill 4 big peppers. I had about 3 cups of sauce left, without rice, which would be more than enough for 1 lb. pasta. I also used homemade tomato sauce. In any case the recipe is very good tasting and will definitely make again

Most Helpful Critical Review
Jan 21, 2013

I cut the rice in half and still had enough filling for 8 peppers! They were tastey but I added some red pepper chilies to spice them up.

Nov 27, 2012

twice the meat, half the rice. Not so much tomato sauce needed

Jun 10, 2013

Yellow Pepper with Ground Turkey I am making this for dinner, but instead of Red Peppers I am using Yellow Peppers. I used Ground Turkey instead of Ground Beef. I only added the onion and chopped garlic, sprinkled on Italian seasoning, Paprika, salt and pepper to the ground turkey, then I added the white rice (I am using white rice, because that is what I have in my cabinet). I didn't add any tomatoes/Red Sauce to my pepper as I do not like tomatoes. But I added Classico Spicy Mariana (spaghetti sauce) to the other pepper. (My bf loves spicy.) Oven - 350 degrees - 50 minutes (only 2 peppers) I have completed this easy recipe as it turned out good. I could have added more seasoning to it, but I didn't want to over do it. I followed Jane’s recipe by following on how to prepare the meat and peppers and how long to cook the peppers for.

Apr 20, 2013

DEFINITELY cut the rice in half! Two cups makes a HUGE amount.

Nov 07, 2014

I only had 3 peppers so i cut the rice in half but not the meat. I like mine more meaty anyway. I still have stuffing left over too so i just refrigerated it to use with another dish. I enjoyed how easy this recipie was and you did not have to buy extra stuff to make them. I had everything already and i like that it makes it easier. Just pulled them out of the oven and they look awesome. Also i bake mine with the tomato sauce poued over then some cheddar cheese on top. I stick them back in the oven just for a few min after i turn it off with the shredded cheddar on top. I am excited for my meal! Thank you!

Jan 30, 2014

I used boneless chicken breasts that I grinned,and wild rice only 1 cup of rice after reading the reviews. Was great.

Aug 18, 2013

I made this with red & green peppers cut in half & cleaned. I added 1/2 chopped onion to meat. Omitted the diced tomatoes. I also added a cup of mushrooms and a nice big handful of spinach. Next time I make these I would add another 1/2 pound or so of hamburg. Other than that they came out delicious :)


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  • Calories
  • 504 kcal
  • 25%
  • Carbohydrates
  • 74.3 g
  • 24%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 8.9 g
  • 35%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 1095 mg
  • 44%

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

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