These rice and mozzarella-stuffed peppers are simple to make and freeze well. I simply cut up the filled peppers for lunch and combine with corn before reheating.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 peppers |
Ingredients
- 6 green bell peppers, tops and seeds removed (reserve tops)
- salt to taste
- 1 pound ground beef
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 (16 ounce) can tomatoes, chopped and liquid reserved
- ½ cup long-grain white rice
- ½ cup water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 dash hot pepper sauce (such as Tabasco®) (Optional)
- 1 pinch ground black pepper
- 1 cup shredded mozzarella cheese
- 1 (8 ounce) can tomato sauce
Instructions
- Chop reserved green bell pepper tops. Measure out 1/4 cup and set aside.
- Bring a pot of water to a boil; cook whole green bell peppers in boiling water until slightly tender, about 5 minutes. Drain and lightly season inside of bell peppers with salt. Set aside.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, reserved 1/4 cup chopped green bell pepper, and garlic in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir canned tomatoes and liquid, rice, water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover the skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
- Stir 3/4 of the mozzarella cheese and 3/4 of the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange peppers in a baking dish. Cover the dish with aluminum foil.
- Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 870 mg |
| Sugars | 7 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious & husband approved. Due to reviews did add red pepper flakes & cajun seasoning. Will make again. Thanks for sharing.
I made this tonight and my husband loved it! The only thing I added was a tablespoon of sugar and since I didn’t have mozzerella on hand I used Parmesan cheese and it turned out great! This is a keeper and I will definitely make it again.
Delicious dinner! while it’s not quick in preparation, it was a simple enough recipe & in my opinion, tasty and worth the effort. The only change I made was to use ground turkey in place of beef and added a tsp of beef “better than bouillon” for flavor.
The family loved this. Probably one of the best “stuffing” recipes for peppers.
This is a great recipe, very simple to make for stuffed peppers. The texture was good, for the pepper and for the filling. The second time I made it, because I found the original attempt to be somewhat bland for our tastes, I used the addition of Heinz 57 sauce to half of the filling and chili sauce in the other half. I found both to give more taste as opposed to just straight hot sauce. You can decide, should you try this, which flavor you prefer. The other change I made was to cook the rice through before putting it in the pan. It is very difficult to get the rice to the correct texture by cooking it raw in the frying pan. These are even better left over but I recommend this either way.
These Stuffed Green Peppers were the best I’ve tried. They were truly very delicious and very easy to make. I would use the recipe without any changes.
Love Stuffed peppers, but use Red peppers instead of green.
One of the best easiest and tastiest recipes for stuffed peppers. I’ve made stuffed peppers like 10 different ways, and this is truly rankes at top. I made step for step. Thanks to cook who shared. This is a keeper.
Really good! But my suggestion is to cook the rice first. I used brown rice and it didn’t cook it all the way. Next time I’ll cook it but very good recipe all in all.
This is my go-to recipe for stuffed peppers – really good.
Really good, instead of the tabasco sauce, I added pepper flakes.
I didn’t use the hot sauce, it was great, will make it again.
Very delicious! I added oregano to the meat mixture. The Chalula gave it the right amount of “kick”. Will definitely make again.
Excellent! Used only 4 peppers. Only change I made was Texas Pete since I didn’t have Tabasco. Have extra stuffing left and can’t wait to eat it on a tortilla with eggs!
Delicious! Followed the recipe without any changes
Husband gave this a 5 star. Even our picky eater liked it. I did add beef bullion to the mixture before stuffing the peppers. I would totally make this again.
Stuffed peppers are back on the menu! I always found them bland. I like cooking the rice with the meat, sauce and cheese. It also made a difference salting the inside of the pepper. I put the salt on my fingers and rubbed the inside. Any changes I made were due to what I had on hand, like a fresh mozzarella ball. I’m looking forward to trying variations, like adding sausage.
Came out of the oven really pretty and was very good. I substituted Parmesan for the mozzarella and it was tasty. Thinking about substitutes
Made this on a whim to use up what I had in fridge. Has a very good taste. Made 1/2 recipe with can diced tomatoes, no tomato sauce, and red peppers. Seasoned with Tony’s Creole Seasoning and Worcestershire… used Italian and Cheddar cheese. Delish! Thanks for the recipe!!
A definite family favorite. It has the perfect taste made just as recipe is (no adjustments). Repeating tomorrow as per my family’s request. 🙂
Awesome! I made it with brown rice instead of white, because my wife is type II diabetic, but otherwise followed the recipe. Very good!