This healthier stuffed peppers recipe uses an assortment of colored peppers, lean ground beef, brown rice, fresh onion and garlic, and natural tomato sauce. So colorful and so healthy!

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

  • Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.

  • Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.

  • Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

  • Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.

Editor's Note:

This recipe is a healthier version of Sausage and Rice Stuffed Peppers.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

290.7 calories; 19.7 g protein; 28.9 g carbohydrates; 52.5 mg cholesterol; 548.8 mg sodium. Full Nutrition

Reviews (99)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/29/2012
We love stuffed peppers, but we don't love the heartburn most stuffed peppers cause. Fixed these for lunch today as per recipe, except we drained the browned meat and washed the excess grease off under hot running water. Then we placed the seeded peppers (green only) in boiling water for 5 minutes to soften them. They were awesome, with no need for the Tums. Thank you for this great recipe! Read More
(83)

Most helpful critical review

Rating: 3 stars
01/18/2017
Overall good flavor and easy recipe but some adjustments are needed. Brown Rice I never have luck with brown rice on the stove (too mushy) and usually bake it (Alton Brown recipe). Thought more water should be added to pot but wasn t sure and followed recipe as written. Set the timer for 45 minutes and ended up burning the rice within 30-35 minutes. Cook time of 45-50 min. for brown rice is clearly too long. Should have paid attention but I m sick and didn t oops! I may be sick but husband confirmed I had heat on medium-low. Hubs took over cooking and used 1 cup leftover white rice from last night. From looking at another similar recipe I think 20 minutes to cook the brown rice would be sufficient and the rice would probably finish cooking in oven too. Used ground turkey in place of the beef. All other ingredients/measurements left the same. Didn t have enough sauce left for basting sauce seemed to dry up on peppers. Perhaps covering until last 15 minutes would have been better and forget the basting. Then you could add the parmesan in last 10-15 min. of baking (uncovered). Again overall good flavors and ease in preparation! Unfortunately rating 3 stars because of cook time on rice and lack of any sauce to baste with. However will be making recipe again with adjustments so thanks for sharing the recipe! Read More
(2)
136 Ratings
  • 5 star values: 83
  • 4 star values: 49
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/29/2012
We love stuffed peppers, but we don't love the heartburn most stuffed peppers cause. Fixed these for lunch today as per recipe, except we drained the browned meat and washed the excess grease off under hot running water. Then we placed the seeded peppers (green only) in boiling water for 5 minutes to soften them. They were awesome, with no need for the Tums. Thank you for this great recipe! Read More
(83)
Rating: 5 stars
07/09/2012
This was good. I used ground turkey and added salt and pepper while it was browning in the pan. Read More
(56)
Rating: 5 stars
07/16/2012
Very good! The only thing I did differently is to use seasoned black pepper and I added powdered onion and garlic. I cooked these in the crock pot and they came out perfect! VERY GOOD! Read More
(42)
Advertisement
Rating: 5 stars
10/01/2013
I used red bell peppers out of my garden - cut in half for easier stuffing and serving. I covered with foil to eliminate the need for basting. Uncovered and cooked 5 minutes with the parm on top. I have a couple picky eaters in my house and these were a home run. They even ate leftovers - which NEVER happens. Incredible! Read More
(15)
Rating: 5 stars
10/26/2012
GREAT!:) I skipped the parm. and I actually used Pablano peppers instead of the traditional green peppers. it was super delish. perfect traditional recipe with my own spin. husband says we will never make stuffed peppers without using pablanos again! Read More
(13)
Rating: 4 stars
12/02/2012
I only used 3 peppers and halved them to make 6. I added 1 tbsp chili powder because I thought it would be too bland as written. It was very good. Read More
(13)
Advertisement
Rating: 5 stars
10/12/2012
Used a 16oz can tomato sauce on the top and subbed Spike for the Italian seasoning which I mixed directly into the meat mixture. Sprinkle cheddar cheese on the top baked covered for 45 minutes and uncovered 15 minutes. Read More
(13)
Rating: 5 stars
06/16/2012
I halved the peppers and enjoyed every great bite. Read More
(8)
Rating: 5 stars
06/13/2013
I too added chili powder and used turkey meat! I also chopped up one fresh jalapeno and threw it in with the turkey and onion while it cooked and used Italian creamy garlic rice instead of brown rice. I also substituted tomato sauce with Ragu roasted garlic pasta sauce. Cut peppers in half and sprinkled with Colby jack cheese and parsley! OMGosh!! to die for! Read More
(8)
Rating: 3 stars
01/18/2017
Overall good flavor and easy recipe but some adjustments are needed. Brown Rice I never have luck with brown rice on the stove (too mushy) and usually bake it (Alton Brown recipe). Thought more water should be added to pot but wasn t sure and followed recipe as written. Set the timer for 45 minutes and ended up burning the rice within 30-35 minutes. Cook time of 45-50 min. for brown rice is clearly too long. Should have paid attention but I m sick and didn t oops! I may be sick but husband confirmed I had heat on medium-low. Hubs took over cooking and used 1 cup leftover white rice from last night. From looking at another similar recipe I think 20 minutes to cook the brown rice would be sufficient and the rice would probably finish cooking in oven too. Used ground turkey in place of the beef. All other ingredients/measurements left the same. Didn t have enough sauce left for basting sauce seemed to dry up on peppers. Perhaps covering until last 15 minutes would have been better and forget the basting. Then you could add the parmesan in last 10-15 min. of baking (uncovered). Again overall good flavors and ease in preparation! Unfortunately rating 3 stars because of cook time on rice and lack of any sauce to baste with. However will be making recipe again with adjustments so thanks for sharing the recipe! Read More
(2)