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My review
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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Ingredients
1 h 10 m servings 317 calsOriginal recipe yields 6 servings (6 peppers)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Chop reserved green bell pepper tops and measure out 1/4 cup.
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.
Footnotes
- 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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Reviews
Read all reviews 5158 Ratings
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Most helpful positive review
4/20/2014
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
4/14/2017
I've made stuffed peppers for years and decided to try it this way! Love the sauce and the way of making it.
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4/20/2014
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 ...
8/12/2014
I made this for Sunday dinner, so good. I added sausage with the beef, which only increased the flavors.
10/1/2014
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.
9/16/2015
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...
8/30/2016
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...
4/15/2016
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...
10/2/2015
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. ...
10/26/2017
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...