Rating: 4.5 stars
94 Ratings
  • 5 star values: 67
  • 4 star values: 24
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 peppers
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Ingredients

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

Directions

Instructions Checklist
  • Chop reserved green bell pepper tops and measure out 1/4 cup.

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  • 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.

Nutrition Facts

317 calories; protein 20.4g; carbohydrates 25.1g; fat 15.3g; cholesterol 58.5mg; sodium 869.7mg. Full Nutrition
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