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Yummy Stuffed Peppers


"This recipe is a combination of a recipe I found online, my sister's recipe, and my mother's recipe. They all had things I loved about them that I combined to make my favorite stuffed peppers ever."
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2 h servings 366 cals
Original recipe yields 8 servings (8 stuffed peppers)

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Place pepper halves, skin-side up, on a baking sheet. Rub pepper halves all over with 1 tablespoon olive oil.
  3. Broil in the preheated oven until browned and tender, about 10 minutes. Remove from oven and reduce oven temperature to 350 degrees F (175 degrees C). Place peppers, skin-side down, in a baking dish.
  4. Bring 1 cup water, rice, and beef bouillon cube to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 15 to 25 minutes.
  5. Heat remaining olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is soft and translucent, about 10 minutes. Add ground beef, onion powder, garlic powder, and oregano to onion mixture; cook and stir until beef is browned and crumbly, 7 to 10 minutes.
  6. Stir tomatoes, 1/2 of the Cheddar cheese, cooked rice, and Parmesan cheese into beef mixture until cheese is melted; remove from heat.
  7. Whisk ketchup, Worcestershire sauce, and remaining water together in a bowl. Place a spoonful of ketchup mixture into the bottom of each pepper, top with a layer of rice mixture, spoon another spoonful of ketchup mixture over rice, top with another layer of rice mixture, and sprinkle remaining Cheddar cheese over the tops.
  8. Bake in the preheated oven until peppers are tender and stuffing is heated through, about 45 minutes.

Nutrition Facts

Per Serving: 366 calories; 21.8 g fat; 23 g carbohydrates; 19.3 g protein; 66 mg cholesterol; 761 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 27
  1. 35 Ratings

Most helpful positive review

When I try a new recipe I follow the instructions to the letter. I would have liked it a tad spicier and will add some additional seasoning the next time. Also I had to discard half of ketchu...

Most helpful critical review

I wasn't a fan of the Worcestershire tang. Taco seasoning I probably would have liked better and that would reduced the amount of dirty dishes...

Most helpful
Most positive
Least positive

When I try a new recipe I follow the instructions to the letter. I would have liked it a tad spicier and will add some additional seasoning the next time. Also I had to discard half of ketchu...

I like the way the filling tasted. and I don't generally like stuffed peppers I did however, do a few things differently. I didn't half the peppers I just hollowed them out and I used tomato sau...

This was a amazing recipe, thank you for sharing it! I did change one thing, I don't care for the ketchup taste so I used 1 can of tomato soup and 1/4 cup of Worcestershire sauce in place of it....

This is my go to stuffed peppers recipe. I didn't change a thing no need to its perfect!!

This was a fantastic recipe. Next time I make them, I will skip the step of putting the peppers under the broiler. They lost their firmness too much and flattened out. But, oh did they taste ...

Just changed half bbq sause half katchup

My DH has been asking for stuffed peppers for over a year. It was time that I finally made them. I tried two different recipes. This fantastic one and 'Mexican-Greek Stuffed Green Peppers' fr...

Thank you Procrastigirl for doing the work for me with this one, I am also one who takes (what I think is the best of many recipes or adding my own to it) to make it my own. I made your stuffed...

Too much work but they were yummy!