Recipe by Jane
"Stuffed peppers with beef and mushrooms."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chopped mushrooms, or to taste
1 (26 ounce) jar
1 (16 ounce) can
1 (6 ounce) can
salt and ground black pepper to taste
red bell peppers, tops and seeds removed
grated Parmesan cheese, or to taste
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
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.
twice the meat, half the rice. Not so much tomato sauce needed
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.
DEFINITELY cut the rice in half! Two cups makes a HUGE amount.
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!
I used boneless chicken breasts that I grinned,and wild rice only 1 cup of rice after reading the reviews. Was great.
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 :)
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Red Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 504
** Calories from Fat: 113
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Peppers stuffed with rice, sauce, and seasoned beef and topped with cheese.
This simple technique makes stuffed peppers even more delicious.
See how to make delicious, beefy stuffed bell peppers.