A seasoned tomato sauce is placed on top of peppers that have been stuffed with ground meat and rice.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 stuffed peppers |
Ingredients
- 1 cup cold water
- ½ cup uncooked long grain white rice
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 6 medium green bell peppers
- 16 ounces tomato sauce, divided
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt and ground black pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
- Dotdash Meredith Food Studios
- Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.
- Arrange peppers in a baking dish with the hollowed sides facing upward.
- Dotdash Meredith Food Studios
- Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Dotdash Meredith Food Studios
- Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.
- Dotdash Meredith Food Studios
- Serve hot and enjoy!
- Rita
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 4 g |
| Sodium | 564 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe exactly as it was printed. It was very good.
Loved this recipe! Added some water to the baking dish halfway through so the peppers would stay moister and not dry out while baking 🙂
Used quinoa cooked with Rotel and broth
Very bland even though I used fresh onion and garlic. Cooked it 45 mins at 350 in a covered pan. Added water to the pan to keep it moist. Peppers cooked perfectly. But, won’t make this again. Will make stuffed peppers though.
Instead of garlic and onion powder used minced garlic and finely diced onion. Also used a mix of mild Rotel and tomato sauce. At 81 I’m just learning to cook for my stroke survivor wife. My “client” loved this stuffed pepper. Get to keep my job one more day. 🙂
Excellent. I love stuffed peppers!
Super easy to make. But I did not use tomato sauce, instead I used Manwich sloppy joe sauce. And added cheese on top.
I used spaghetti sauce in place of the tomato sauce and they were absolutely delicious.
I used a can of diced tomatoes in the peppers and tomato sauce on top. I also added shredded cheese in the mixture and topped with more cheese the last few minutes. Delicious!
Great! I parboiled the peppers for 5 minutes because my husband doesn’t like crunchy peppers. I didn’t baste them at all (didn’t need it) and I used a jar of Aldi marinara instead of tomato sauce. Delicious!
I followed this recipe exactly (no cheese) and it was okay, but not great. My husband liked it better than I did. It almost tasted sweet, so maybe that was the Worcestershire sauce. I don’t think we’ll be making this recipe again.
Loved it! Followed the recipe exactly except I added minced garlic to help ward off mosquitoes LOL and red bell peppers instead of green. Adding it to our rotation.
Love, stuffed peppers. It adds to the prep time but have found that if I blanch the peppers after cleaning them out, they cook easier and are fork tender. We like to top ours with some grated cheese, added during the last couple of minutes of baking.
Used red peppers instead of green and served with Yukon mashed potatoes. DELISH.
Made some tweaks I read in comments, was very good. I’d make again.
I’ve made this twice. Both times extremely bland. I don’t know what I’m doing wrong maybe more seasoning or Worcestershire Sauce than it calls for? Maybe another recipe…
I thought it was tasty. I love stuffed peppers! Only thing I changed; I used brown rice. Will definitely make these again.
Very delicious, I added a sprinkle of parmesan cheese to top the peppers.
Recipe was wonderful- the whole family enjoyed this meal!
Very easy to make tasted awesome great receipe
I prefer softer, tender peppers than I get with this method. I also prefer a reduced baking time to allow more serving flexibility. I have found that microwaving the cut peppers for a few minutes in a plastic container with a bit of water works perfectly. Then I fill and top them and it requires very little baking time. Or they can then soon be refrigerated for easy reheating while eating salad or appetizers and drinks.