Stuffed Peppers with Ground Beef and Rice

1 review, 4 star(s). 100% would make again

Ready in 1 hour 45 minutes

Very good stuffed pepper recipe. They can be individually frozen, covered with sauce, then cooked. Nice to have on hand.


-- Seasoning Mix --
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Thyme
1 teaspoon dried leaf oregano
1/2 teaspoon Sweet paprika
1/2 teaspoon dried leaf basil
1/2 teaspoon Black pepper
1/2 teaspoon White pepper
2 Bay leaves
-- Sauce and Peppers --
6 Bell peppers; of any color desired
1 tablespoons Butter
1 tablespoon Olive oil
1 cup Onions; chopped
1 cup Celery; chopped
1 can; (14.5 ounces) diced tomatoes
2 can; (8 ounces) tomato sauce
3 cloves clove garlic; crushed
1 teaspoons salt; divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire Sauce
1 1/2 pounds lean ground beef or chuck
1 1/2 cups cooked long-grain rice
3/4 cups Mild cheddar cheese; shredded, optional

Original recipe makes 6 Servings



Throughly combine the seasoning mix ingredients in a small bowl and set aside.

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. saute chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add seasoning mix and garlic; saute an additional 1-2 minutes until fragrant. Add tomatoes, tomato sauce, 1 teaspoon salt, and simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish.

Pour remaining tomato mixture over the stuffed peppers. Bake at 350? for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Serves 6.


When I make this for the first time, since I adapted this from two recipes and added an extra can of tomato sauce for more sauce.

Alert editor   
Calories Per Serving: 200 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Stuffed Peppers with Ground Beef and Rice

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

When I make this for the first time, since I adapted this from two recipes and added an extra can of tomato sauce for more sauce. [I posted this recipe.]
khandih 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free