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.

Prep Time:
30 mins
Cook Time:
1 hrs 30 mins
Total Time:
2 hrs
8 stuffed peppers


  • 4 green bell peppers, halved lengthwise and seeded

  • 2 tablespoons olive oil, divided

  • 1 ¼ cups water, divided

  • ½ cup rice

  • 1 cube beef bouillon

  • 1 white onion, diced

  • 2 cloves garlic, minced

  • 1 pound ground beef

  • ¼ teaspoon onion powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon dried oregano

  • 1 (14.5 ounce) can diced tomatoes

  • 1 (8 ounce) package shredded Cheddar cheese, divided

  • ¼ cup grated Parmesan cheese

  • ½ cup ketchup

  • ½ cup Worcestershire sauce


  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
22g Fat
23g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 366
% Daily Value *
Total Fat 22g 28%
Saturated Fat 10g 51%
Cholesterol 66mg 22%
Sodium 761mg 33%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 7%
Total Sugars 9g
Protein 19g
Vitamin C 57mg 287%
Calcium 287mg 22%
Iron 4mg 23%
Potassium 518mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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