Stuffed Green Peppers

Stuffed Green Peppers

101 review, 4.5 star(s). 77% would make again

Ready in 1 hour

These are easy to prepare and a delight to eat.


6 Green peppers; Medium-large in size
1 Salt and Pepper; to taste
1 lb lean ground beef (may use ground turkey)
1/2 cup Onion; chopped
1 can diced tomatoes; 14.5 oz
1 tsp Worcestershire sauce
3/4 cup Minute Brown Rice; uncooked
3/4 cup Water
1 Shredded Cheddar Cheese; 2 cups; divided
2 cans condensed tomato soups; 10.5 oz
1 water as needed
2 tb chopped parsley (optional)

Original recipe makes 6 Servings



Preheat oven to 350 degrees F.

Bring a large pot of water to boil. Cut the tops off of the peppers and remove the seeds. Save the green pepper you can get off of the tops to add later. Cook peppers in boiling water for 5 minutes, turning at 3. Drain.

Put peppers in baking dish top side up. Sprinkle insides with salt and pepper. Set Aside.

In a large skillet, brown 1 lb lean ground beef, the left over good pieces from the pepper tops and chopped onions for 5 minutes or until beef is completely browned.

Drain off excess fat, if any. Return meat and onions to pan. Add salt & pepper to taste. Stir in diced tomatoes, 3/4 cup uncooked brown rice, 3/4 water and Worcestershire sauce. Simmer 15 minutes or until rice is tender. Remove from heat. Cool until luke warm and add 1 cup cheese.

Stuff each pepper with the beef/cheese mixture. In a medium sized bowl mix the tomato soup with enough water to make gravy consistency. Pour over the top of the peppers. Top with the remaining 1 cup of cheese. Sprinkle with Parsley flakes. Bake at 350 degrees 25-35 minutes, until heated through and cheese is melted and bubbly. This is a keeper. AND not real hard.

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Stuffed Peppers with Cheesy Yumminess

This is what mine looked like :)




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Calories Per Serving: 108 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

Stuffed Poblano Peppers

A variation on this recipe

"A delicious way to eat your veggies! Serve with sides of rice, sour cream, and fresh salsa." — Firebyrd Firebyrd

Chicken & Cornbread Stuffed Peppers (Poppin' Chicken ...

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"I adore stuffed peppers and this seemed like such a fun twist on the traditional recipe with beef, veggies, and rice. Feel free to sub in regular bell peppers, just to dial down the heat a bit for your young ones. but the poblanos are truly wonderful in this!" — Firebyrd Firebyrd

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used 1# of ground turkey instead....yummy! also, our peppers were smaller so we made more to freeze =)
windyhillcreek 1y ago

I will have to try it this way. To make them quicker, I add minute white rice to the hamburger in the skillet, use jarred Prego pasta sauce, & the last 5 min. of baking, add a slice or 2 of cooked bacon to each & a slice of cheese. Yummy!
donnakeech 2y ago

Delicious!!!! My husband said this has to go into my regular rotation!
cocochanelmonroe 2y ago

Love this recipe. It came out perfect. The only thing I would add is a bit of cayenne pepper or hot sauce because I like a kick to my food :). I posted a pic of the final product.
kstephens26 2y ago

smacky66 2y ago

Pretty good. I seasoned the meat with more than salt and pepper. I used 2 pounds of meat because my bell peppers were big.
lovenadia 2y ago

This turned out great! Very easy, I didn't change a thing. My husband and I enjoyed it completely. I was surprised when he said he never had stuffed peppers before...he's 51!!! Glad he enjoyed it!
teresaeason 2y ago

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