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Di's Stuffed Green Peppers

Rated as 4.63 out of 5 Stars
4

"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
Original recipe yields 6 servings (6 peppers)

Directions

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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.

Footnotes

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

Nutrition Facts


Per Serving: 317 calories; 15.3 25.1 20.4 58 870 Full nutrition

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Reviews

Read all reviews 58
  1. 67 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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.

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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 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. ...

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 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!

Hands down, these were the best stuffed peppers I have ever had! I did make a couple substitutions (my fault, read the recipe wrong!!) but they were minor. I used 4 large peppers instead of 6.I ...

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...