I have been promising my son I would make Stuffed Bell Peppers. I would tell him about how my Grandma Z used to make wonderful stuffed green bell peppers. I watched her make them many times as I child, but I have not made them myself in many, many years. She never wrote her recipe down, so sadly, I am not able to make them the way she did.
So, I started browsing the internet, and eventually came up with my own recipe that I thought my family would enjoy. Success! Even my daughter, who can be very picky, loved them. After one bite my husband -who doesn't always comment on my food - was telling me how delicious they were. I think my son had three helpings. So, kids here is my recipe for Stuffed Bell Peppers.
Cut the bell peppers in half, remove seeds and stems. Boil peppers for a few minutes to lightly soften. Place them, cut side up, in a 13 x 9 baking dish that has been sprayed with non-stick cooking spray.
Add the ground beef and rice stuffing to the bell peppers.
Top with seasoned sauce.
Heat in oven, then sprinkle with cheese. Return to oven until cheese is melted.
Serve. Delicious!
Stuffed Bell Peppers
4 Green Bell Peppers
1 lb. Ground Beef
1 Onion, chopped
1 teaspoon Garlic Powder
Salt and Pepper to taste
Pinch of Red Pepper Flakes (more if you like some heat)
1 teaspoon Italian Seasoning
1 -14 oz can Diced Tomatoes (you can use plain, fire roasted or with green chilies)
2 cups Rice, cooked
For the Sauce...
1 - 15 ounce can Tomato Sauce
1 - 14 ounce can Diced Tomatoes
½ teaspoon Garlic Powder
1 teaspoon Italian Seasoning
Salt to taste
Top with...
1- 2 cups of Shredded Cheese (I used Colby/Jack)
Cut the bell peppers in half lengthwise, and wash out the seeds and ribs (the white part inside). Place the peppers in a large pot of boiling water. Boil gently for 4-6 minutes, depending on the size of the pepper. Drain them and put them in a casserole dish that has been sprayed with Pam, cut side up.
Meanwhile, cook some long grain rice. You will need 2 cups. I usually use Jasmine rice, it has a really nice flavor.
Also, start to brown 1 lb of ground beef. I used the 80/20 (dad likes the flavor of it best), and you will not need to add any extra oil to the pan.
Chop 1 medium onion and add it to the beef while it is browning. Sprinkle meat mixture with salt and pepper to taste, garlic powder, red pepper flakes, and Italian seasoning. When the meat is brown, you can pour off excess grease if there is a lot. Add one can of diced tomatoes and the cooked rice.
In bowl mix together 1 can of tomato sauce, diced tomatoes, garlic powder, salt, and Italian seasoning. You can add ½ can of water to this if you want a little more sauce to serve over your peppers.
Use the meat mixture to stuff the peppers. I use an ice cream scoop, to make it easier. Pour a little of the tomato sauce over each pepper and pour the remaining in the bottom of the casserole dish.
Bake in the oven at 350 degrees for about 20-25 minutes until heated through. Remove from oven and top with shredded cheese, and place back in the oven for 5 - 10 minutes until cheese is melted.
Let set 5-10 minutes and serve.
Stuffed Bell Peppers
Ingredients
For the peppers
- 4 Green Bell Peppers
- 1 lb. Ground Beef
- 1 Onion chopped
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ¼ teaspoon Red Pepper Flakes more if you like some heat
- 1 teaspoon Italian Seasoning
- 14 oz Diced Tomatoes can
- 2 cups Rice cooked
For the sauce
- 15 ounce Tomato Sauce
- 14 ounce Diced Tomatoes
- 1 teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
Topping
- 2 cups Colby / Jack Cheese shredded
Instructions
- Cut the bell peppers in half length wise, and wash out the seeds and ribs (the white part inside). Place the peppers in a large pot of boiling water. Boil gently for 4-6 minutes, depending on the size of the pepper. Drain them and put them in a casserole dish that has been sprayed with Pam, cut side up.
- Meanwhile, cook some long grain rice. You will need 2 cups. I usually use Jasmine rice, it has a really nice flavor.
- Also, start to brown 1 lb of ground beef. I used the 80/20 (dad likes the flavor of it best), and you will not need to add any extra oil to the pan.
- Chop 1 medium onion and add it to the beef while it is browning. Sprinkle meat mixture with salt and pepper to taste, garlic powder, red pepper flakes, and Italian seasoning. When the meat is brown, you can pour off excess grease if there is a lot. Add one can of diced tomatoes and the cooked rice.
- In bowl mix together 1 can of tomato sauce, diced tomatoes, garlic powder, salt, and Italian seasoning. You can add ½ can of water to this if you want a little more sauce to serve over your peppers.
- Use the meat mixture to stuff the peppers. I use an ice cream scoop, to make it easier. Poor a little of the tomato sauce over each pepper and pour the remaining in the bottom of the casserole dish.
- Bake in the oven at 350 degrees for about 20-25 minutes until heated through. Remove from oven and top with shredded cheese, and place back in the oven for 5 - 10 minutes until cheese is melted.
- Let set 5-10 minutes and serve.
Nutrition
*This recipe was originally posted in August 2013 and was updated August 2015.
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