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Healthier Stuffed Peppers


"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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2 h servings 291 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 523 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • 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.

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Read all reviews 65
  1. 88 Ratings

Most helpful positive review

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 of...

Most helpful critical review

Overall, good flavor and easy recipe, but some adjustments are needed. Brown Rice – I never have luck with brown rice on the stove (too mushy) and usually bake it (Alton Brown recipe). Thought m...

Most helpful
Most positive
Least positive

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 of...

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

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!

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.

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 wi...

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...

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 t...

I too added chili powder and used turkey meat! I also chopped up one fresh jalapeno and threw it in with the turkey and onion while it cooked and used Italian creamy garlic rice instead of brow...

I halved the peppers and enjoyed every great bite.