Rating: 4.5 stars
111 Ratings
  • 5 star values: 78
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2

Stuffed peppers recipe that I've come up with.

Recipe Summary

cook:
1 hr 15 mins
total:
1 hr 35 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.

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  • Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.

  • Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.

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

  • Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.

  • Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.

Nutrition Facts

454 calories; protein 29.8g; carbohydrates 30g; fat 23g; cholesterol 98.5mg; sodium 459.3mg. Full Nutrition
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