We always enjoy this simple dish. Whether serving on a chilly day or enjoying a bountiful harvest from a summer garden, stuffed peppers are a satisfying and complete meal. Have them your way, by using your favorite pepper, substituting brown rice, Quinoa or couscous, and/or topping with cheese.
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How to cook Stuffed Peppers
Prepare rice according to package directions.Preparing the peppers
Wash peppers; slice small amount off bottom to allow peppers to stand in pan. Slice tops off peppers.
Remove seeds and ribs.
Chop pieces of bell pepper that you removed from top and bottom. 
Heat oil in skillet; add chopped pepper, onion and garlic. Saute a few minutes until soft. 
Add the ground beef to the pan. 
Cook and stir until no longer pink.
Drain off excess grease.
Return ground beef to the pan and stir in salt and 1 cup sauce.
Fold in the rice and heat through.
Lightly spoon meat mixture into each pepper. Stand in a lightly sprayed dish so that the peppers all fit snugly. 
Top each pepper with a spoonful of sauce (optional). 
Cover tightly with a lid or aluminum foil. Bake 45 minutes. Uncover and bake 15 minutes longer.
Now doesn’t this look delicious! If you make extra, serve the peppers on a bed of rice then grab a fork and dig in!Stuffed Peppers
INGREDIENTS
- 5 large green bell peppers
- 1 Tbs oil
- 1 medium onion, chopped
- 1/2 tsp minced garlic
- 1 lb ground beef
- 1 tsp salt
- 1 cup cooked rice
- 15 oz. of your favorite tomato sauce
DIRECTIONS
Heat oven to 350 degrees. Wash peppers; slice small amount off bottom to allow peppers to stand in pan. Slice tops off peppers; remove seeds and ribs.
Chop pieces of bell pepper that you removed from top and bottom. Heat oil in skillet; add chopped pepper, onion and garlic. Sauté a few minutes until soft.
Add ground beef; cook and stir until no longer pink. Drain off excess grease.
Return the beef to the skillet; stir in salt, rice and 1 cup sauce. Heat through.
Lightly spoon meat mixture into each pepper. Stand in a lightly sprayed dish so the peppers all fit snugly.
Cover and bake 45 minutes. Uncover and bake 15 minutes longer.
Serve with additional sauce.
Recipe Note:
I prefer the peppers crisp-tender. If you like your peppers softer, fill a Dutch oven or large pot with water and bring to a boil. Carefully add the cleaned and cut peppers, using a spoon to submerge; cook 3-5 minutes. Remove from water bath and proceed with recipe.
Serving suggestions for stuffed peppers…
Quick and Easy Pineapple Coleslaw
And for dessert…
More entrees you might like…
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Thank you so much for sharing this wonderful recipe at the Circle of Faith link party! I love stuffed peppers & these look so good! I have been looking around your blog, & I love it you have so many wonderful things to share! I hope your having a wonderful Monday,
-Kayla 🙂
The stuffed peppers look so good and so does your picture mosaic! Happy weekend!
Looks so good. John would love this!
Yummy!! I make these too but your recipe looks easier…. I may just give it a try!!
Thanks so much for stopping by to encourage me on my Weight Loss Journey… I have lost 2.4 more pounds for a total of 7.8 pounds!!!
Hugs,
Deb
Dear Lorraine
I'm glad to have participated in the Easter E-book give away contest. You have mentioned, I'll be contacted by Nadine. I'm yet to receive the copy of the gift book. Should I wait to hear from Nadine? or should I contact her?
Actually I tried to e-mail you regarding this. I sent one too to the id you've provided in the "About" page. But the sending failed.
I'm so sorry for bothering you!
Thanks
Sarah
My mouth is watering at the idea of using brown rice in these. Thanks for sharing!
OK, once again I'm hungry after viewing your food photos. But I pinned this recipe so I will make it one day.
Blessings and love,
Debbie
I use green peppers often in my curries:) We don't take beef, so will try with chicken instead. I'm glad you visited and loved your comment too:)
About once a month, when we were young, my mother would make this stuffed pepper recipe. At the time I never watched how she did it. Thanks to you, I now know the many steps it requires and remembered the delicious taste that went with it. Your presentation is so well documented and the pictures make it look so good!
I wish I could eat these, Lorraine, because they look just wonderful and delicious. I just can't do peppers- xo Diana
Saw your blog on the sidebar of Heart Choices and decided to drop by. I'm so glad I did. I have been wanting to make Stuffed Bell Peppers and these look easy enough, so will give them a try. Thanks for the details and pictures. Happy April!
Oh, these look delicious! I haven't cooked stuffed peppers in a long time, but I think it's time I made some.
I love stuffed peppers-enjoy! Funny, I was just thinking on the way home I have a bowl of stuffed pepper soup in the freezer and it sounded good for lunch this week:@)
Although I'm a vegetarian, my Mom used to make these a lot(!). She also made this dish with soy-bean (replacing the beef)
This is a super popular dish here.
I do love stuffed peppers. I haven't made them in a while. I'm thinking it might be time for some
OHHHH…this is just the right thing to try out this weekend! My family doesn't like green pepper, but I am sure, if I stuff these peppers with this rice-meat extravaganza, pepper will soon become their favourite food!
https://cosmopolitancurrymania.blogspot.in/
Oh, yum. Those look so good. Thanks for posting because I haven't made stuffed peppers in ages and we love them.
Those look so good! We always mix our ground meat with egg, rice and bits of pepper w/out cooking first. And mixed in a little Campbells tomato soup. We are similar…and I wish the picture was on a touch screen and I could 'presto' it here in a jiffy…haha. Wouldn't that be convenient…
These look delicious, Lorraine. I have to get some peppers and make them! xo