Custard made from delicious chai tea is cold and revitalizing. Serve in one day.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups water
- 1 cup uncooked white rice
- 3 large green bell peppers, halved and seeded
- 1 ½ pounds lean ground beef
- 1 onion, diced
- garlic powder to taste
- salt to taste
- ground black pepper to taste
- 1 (15 ounce) can tomato sauce
- 2 cups finely shredded mozzarella cheese
Instructions
- In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9×13 inch baking dish.
- In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
- Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
- Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.
Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 3 g |
| Protein | 35 g |
| Saturated Fat | 9 g |
| Sodium | 675 mg |
| Sugars | 6 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
These have turned out very well for me in the past. The only changes I’d make is the insistence in the recipe on grating the mozzarella first. I bought fresh cheese and just laid slices atop the peppers, and it turned out well (it’s gonna melt. Nobody’s gonna care about the effort you spent grating that soft cheese). Also, the “salt to taste” ingredient is not clear. Add a tablespoon of kosher salt to the meat mix early on. Otherwise, this recipe is very good.
Best stuffed peppers I’ve ever had! The only thing I added was some parmesean cheese in with the mozzarella. Other than that it was simply as directed. Yummy
best bell peppers
1/2 beef, 1/2 sausage
Cutting the pepper in the center and laying it flat does not give enough room to stay together and hold the rice etc…Next time I will keep the pepper upright and fill it that way…It was tasty and I used a box of fried rice..Saved a lot of extra time.
This is the first time I have made stuffed peppers i had a ton of them in my garden so I thought this was a good way to use them up. i was looking for an easy recipe and came across this one so I gave it a shot. They were a hit! I went step by step the only thing I did different is I had some home made spaghetti sauce to use up. i used a lot of garlic powder and I did not find them bland at all. They came out delicious!! I will be making this again the only thing I will do different is not boiling the peppers first only because I like peppers more hard then soft
Wife and I had these for dinner. I followed the recipe and they turned out delicious. We will be having these again.
Delicious! Added more sauce like the other reviewers suggested and only cooked for 25 minutes…peppers were done but not soggy.
The only changes I made were. I saved the cheese for the last 10 minutes of baking and used a Monterey Jack blend in place of Mozzarella. Delicious. Make lots it’s even better reheated the next day.
I tried this recipe last week. I did two versions, one with chicken and one with beef. My 12 year old ate more than I did. Will keep for future quick meals.
I did make it! I did use the recipe as a guide. It was a wonderful start. Forgive me I always tweek for my tastebuds. I added Frank’s Hot Sauce seasoning and red pepper flakes. The peppers were a hit. There were no leftovers. Maybe next time I make them I will follow the recipe. I’ll see if I can send the picture of my finished product. They were so good.
These were delicious! I used mini colored peppers to serve more as an appetizer, which was a huge hit! I would make these again. Thanks for sharing. 🙂
These were excellent added paprika and a pinch of chili powder and had a extra half of cup of spaghetti sauce so I added that too. yum!
I added a few drops of hot sauce, skipped the cheese, it came out really good!
Not enough flavor
I made this recipe. It turned out very well. I will make this again.
I made this with a few changes. I used ground bison instead of ground beef and I used instant brown rice instead of white rice. It was excellent. Thank you for sharing this recipe.
I used leftover rice with corn, greenbeans & peas and topped them with shredded 4 cheese Italian. Tasty!
My granddaughter and I made these and they were very good. I would recommend adding some extra garlic, or your choice of spices, as well as increasing the tomato sauce a bit. Otherwise, if you don’t like spice, they are perfect as is.
Good starter recipe. I upped the tomato sauce by double and added ground Italian sausage to the hamburger and rice mix . added nice flavor . I did not parboil the peppers, and they stood fine , and cameout tender. all in all a good basic recipe that can be adjusted to meet taste.
My husband is not a big green pepper eater but he sure loves this one. The 2 things that I changed was the rice as I didn’t have any plain rice but I did have some Uncle Bens Spanish rice and instead of green pepper I used an orange pepper it has a sweeter taste and that is a good thing when one doesn’t like peppers to begin with. We really like the flavor and is so easy to make and well if you have any of the filling left its really good heated up the next day with a salad.