Di's Stuffed Green Peppers

Di's Stuffed Green Peppers

Dianne Miko

"This is an easy recipe to make and will also freeze well. For lunch I just cut up the stuffed pepper and mix in some corn before I reheat."
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Ingredients

1 h 10 m servings 317 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 870 mg
  • 35%

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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Directions

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  • Prep

  • Cook

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  1. Chop reserved green bell pepper tops and measure out 1/4 cup.
  2. Bring a pot of water to a boil; cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt.
  3. Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
  6. Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil.
  7. Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 33
  1. 36 Ratings

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Most helpful positive review

I made this using Parmesan instead of mozzarella and it was a big hit! I cut it down to four peppers but kept the tomato and tomato sauce quantity the same. It was perfect because it made for a ...

Most helpful critical review

Not enough flavor for us. I added ground cumin, smoked paprika, and a pinch of ground coriander. Much better, we like bold flavors.

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I made this using Parmesan instead of mozzarella and it was a big hit! I cut it down to four peppers but kept the tomato and tomato sauce quantity the same. It was perfect because it made for a ...

I made this for Sunday dinner, so good. I added sausage with the beef, which only increased the flavors.

Very good. I used 4 large peppers, omitted the mozzarella and topped with Parmesan. Also used canned crushed, italian style tomatoes seasoned with basil oregano and garlic. Quick and easy.

very easy and full of favor adjusted to 2 servings it was delish!

These stuffed peppers were delicious. I got lots of compliments from my husband. I pretty much followed the recipe as written, except I used garlic powder instead of fresh garlic, and left out...

I did not make any changes to the recipe . It didn't need any! My son requested stuffed peppers for dinner so I searched the recipes and settled on this one because I liked the ingredient list. ...

I actually followed the recipe since it had such great reviews. The only step I omitted was to precook the green peppers. I prefer them more crisp. It was amazing and I will definitely make this...

I made a few changes, based on what my family likes. I used 4 peppers, with the same amount of the other ingredients for the filling. I added some Italian seasonings and garlic powder to the fi...

I have made this recipe a few times now with a few changes. Instead of using ground beef I opted for a healthier ground turkey. I also precook the rice and just add the cooked rice to the gro...

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