Stuffed Bell Peppers

Stuffed Bell Peppers

Ready in 45 minutes

This makes a fabulous stuffed bell pepper dish that rivals most you may have tried! Be sure when selecting your peppers that you choose those which have no wrinkles, firm skin and are ideally able to sit upright. The larger the pepper the better as you will have more room in the cavity to stuff with your flavorful filling.

"This is a fantastic recipe and is a favorite of all to whom I have served.

However, I suggest that you use tomato sauce, as opposed to juice, as this will enhance the flavor without making the peppers too soft and runny.

I love this recipe. "

- Cowtown_Slim

Top-ranked recipe named "Stuffed Bell Peppers"

4.4 avg, 16 review(s) 93% would make again

Ingredients

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6 large Bell pepper
1 pound Ground beef
1 small Onion; chopped
2 cloves Garlic; minced
1 8-oz can Corn kernels; drained (optional)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Thyme
3 cups Long grain rice; cooked
2 cups Tomato juice
Cheese; Shredded (your choice - to taste)

Original recipe makes 6

Servings  

Preparation

1. Preheat oven to 350 degrees Fahrenheit.

2. Prepare bell peppers for baking by cutting off the tops and removing the spines and seeds and discard. The peppers need to be softened before baking. Softening of the peppers can be accomplished in one of two ways: 1) Steam the bell peppers on a wire rack above water for 10-15 minutes, or 2) Cover the bell peppers with water and boil for three minutes. After softening process, set bell peppers aside to drain.

3) In a large skillet over medium-high heat stir and cook ground beef until brown. Be sure to separate beef into small pieces while stirring. Next add onions and garlic cloves. Stir and cook for an additional three minutes.

4) Remove skillet from heat. Stir in salt, pepper, thyme, cooked rice, and one cup tomato juice (it is here that you should add corn kernels, if desired). Mix all ingredients well then stuff mixture into peppers.

5) Place stuffed bell peppers upright into shallow baking dish and add the remaining tomato juice. Cover with aluminum foil and bake stuffed bell peppers at 350 degrees fahrenheit for 35 minutes. Remove foil. Add cheese topping and bake additional 5-10 minutes until cheese has melted.

6) Spoon the tomato juice from the baking dish over the stuffed bell peppers and serve hot.

Notes

We prefer a medium to sharp cheddar cheese, but you can try different types of cheese according to your family's favorites.

Credits

Added on Award Medal
Calories Per Serving: 941 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Delicious!
JessicaP 1 week ago
erikanoriega 1 year ago
Added a bag of mixed veggies.
marianavillegasmiller 1 year ago
Easy and very good. Looks nice as well.
KLJ2382 1 year ago
Great recipe...super easy to make and very tasty...you can even change it up and really make it your own...highly recommend this one :)
erikanoriega 2 years ago
So I loved the recipe. It was supper easy and gives me a baseline. However, I didn't care for the spices and I think the recipe could have benefited from a little less rice and a little more beef.
tonirobbins2 2 years ago
really good! except i added a can of rotel over the top when it was baking. and next time i think ill add red pepper to spice it up
Bmahan 2 years ago
This was really really good, I didn't use corn but instead of long grain rice, I used mexican rice (much better!) and topped it with mexican cheese. And broiled it for 3 mins so cheese was kinda crispy along with melted.
Mishi954 2 years ago
This is a great recipe I cook it all the time now. My family and friends absolutely love it.
Kafoofa 2 years ago
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