Baked Stuffed Peppers Recipe -
Baked Stuffed Peppers Recipe

Baked Stuffed Peppers

Recipe by  

"Stuffed peppers recipe that I've come up with."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 15 mins

    1 hr 35 mins


  1. Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
  2. Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
  3. Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
  6. Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2012

Super easy and super delicious with some tweeks. After browning and draining the meat with the pepper and onion (I used all of the tops of the peppers minus the stems and a whole small vidalia onion), here's what I added to the mixture: 3/4 cup rice 3/4 cup water (depending how much rice you like you can add or remove just make sure the ratio is 1:1 water:rice) 1 can tom paste 1.5 Tbls Worchestershire Salt and pepper to taste 2 cloves garlic 1 Tbls italian seasoning Simmer the above together for a half hour. Microwave the peppers for 3 minute. Fill the pepper half way with meat mixture, put and layer of cheese, fill the remainder, top with cheese and 1 can tomato sauce. Bake for 45 min.

Most Helpful Critical Review
Oct 11, 2012

I have never made stuffed peppers before, so this was a bit of a disappointing recipe. In my opinion, it was quite bland and that was after adding a bit more Worcestershire and salt...thinking it definitely needs some added spices, maybe some garlic...and, I would not sure tomato soup again as it is far too sweet.

Sep 16, 2012

This was easy & came out really good. Usually I make the rice separate & then add it to the ground beef. I like that everything was made in one pan. i did add a tiny bit extra water as the mixture was simmering.

Dec 15, 2012

These were FABULOUS! I would recommend seasoning to your taste...what kind of recipe like this doesn't call for garlic? I added an easy 2 tbsp minced to the cooked meat, along with 1/2 tsp of Italian spices. I enjoyed the fact that they were not coated in sauce, though they were a little dry, IMHO. I think maybe 1/2 of a tomato juice would easily remedy that....or, add that extra cup of shredded cheese in the 2 cup bag. I heaped and packed my peppers full--there was more than enough to go around, which made the non pepper liking people very happy. All in all, this definitely goes in my keeper box, and after 15 years of marriage, and begging on behalf of my hubby to make this...I will concede and say this is the recipe that fits our bill!

Mar 23, 2013

This is the way I always make my stuffed peppers, except I don't cook the rice. I just add the raw rice and 1/2 tsp. salt to the cooked beef mixture along with the remaining ingredients. I omit the water and cheese out of preference. I then cover the dish with aluminum foil and bake for an hour. ***Tonight, I subbed Johnsonville Mild Italian Sausage for the beef and a can of Italian tomatoes for the regular. I added 1/2 tsp. Italian Seasoning and 1/4 tsp. salt. Again, I omitted the water and cheese. I filled the peppers, covered the dish with aluminum foil, and baked for an hour. A very delicious variation on stuffed peppers!

Sep 24, 2012

We enjoyed the flavor of this recipe. It was also easy to make. I would suggest adding more salt to taste, and I even added an extra teaspoon of Worcestershire.

May 31, 2015

Didn't change a thing. Turned out great!

Sep 14, 2014

I made it it was very easy i added the caps of pepper finley chopped in the rice and meat mixture only thought it needed a little more salt I also added garlic and italian seasoning was so very good> My first time making this Thank you


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  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 421 mg
  • 17%

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

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