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Di's Stuffed Green Peppers

Dianne Miko

"This is an easy recipe to make and will also freeze well. For lunch I just cut up the stuffed pepper and mix in some corn before I reheat."
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1 h 10 m servings 317 cals
Original recipe yields 6 servings (6 peppers)

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  • Prep

  • Cook

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  1. Chop reserved green bell pepper tops and measure out 1/4 cup.
  2. Bring a pot of water to a boil; cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt.
  3. Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
  6. Stir 3/4 the mozzarella cheese and 3/4 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 stuffed peppers in a baking dish. Cover dish with aluminum foil.
  7. Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 317 calories; 15.3 g fat; 25.1 g carbohydrates; 20.4 g protein; 58 mg cholesterol; 870 mg sodium. Full nutrition

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Read all reviews 49
  1. 56 Ratings

Most helpful positive review

I made this using Parmesan instead of mozzarella and it was a big hit! I cut it down to four peppers but kept the tomato and tomato sauce quantity the same. It was perfect because it made for a ...

Most helpful critical review

I've made stuffed peppers for years and decided to try it this way! Love the sauce and the way of making it.

Most helpful
Most positive
Least positive

I made this using Parmesan instead of mozzarella and it was a big hit! I cut it down to four peppers but kept the tomato and tomato sauce quantity the same. It was perfect because it made for a ...

I made this for Sunday dinner, so good. I added sausage with the beef, which only increased the flavors.

Very good. I used 4 large peppers, omitted the mozzarella and topped with Parmesan. Also used canned crushed, italian style tomatoes seasoned with basil oregano and garlic. Quick and easy.

I actually followed the recipe since it had such great reviews. The only step I omitted was to precook the green peppers. I prefer them more crisp. It was amazing and I will definitely make this...

very easy and full of favor adjusted to 2 servings it was delish!

Family loved it, even the littlest members. Served on a bed of rice. Added twice as much cheese and three times the sauce (mainly to pour over the top). And since I had a 2lb package of hamburge...

These stuffed peppers were delicious. I got lots of compliments from my husband. I pretty much followed the recipe as written, except I used garlic powder instead of fresh garlic, and left out...

I did not make any changes to the recipe . It didn't need any! My son requested stuffed peppers for dinner so I searched the recipes and settled on this one because I liked the ingredient list. ...

I cut the recipe down because there are only 2 of us. I still had left over stuffing so I crumbled up some corn chips in the bottom of a casserole dish and poured in the meat, rice, etc . I the...