Amazing Stuffed Bell Peppers

Amazing Stuffed Bell Peppers


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Stuffed peppers are a classic dish that now have a new and improved taste! Try this recipe with sweet red and yellow bell peppers filled with tender ground beef, fresh vegetables, and melted cheese.

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Time needed

20 min preparation + 55 min cooking

Serving Size / Yield

6 servings


  • 1 lb. lean ground beef
  • 4 mushrooms, chopped
  • 1½ C. frozen corn
  • 2 ribs of celery, chopped thinly
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (14.5 oz.) cans petite diced tomatoes with juice
  • 2 T. concentrated tomato paste
  • 2 T. basil
  • 1 T. oregano
  • ½ tsp. red pepper flakes
  • salt
  • black pepper
  • 1½ C. cooked long grain rice
  • ¼ C. Italian parsley, chopped
  • 6 red and yellow bell peppers
  • 1 C. shredded fontina cheese

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Preheat the oven to 350°F. Brown the ground beef in a large fry pan over medium high heat for 5 minutes until cooked almost through. Add the mushrooms, corn kernels, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with salt and pepper to taste and cook for 15 to 20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes. Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ C. water. Cover with plastic wrap and microwave for 5 minutes until soft. Transfer to a 3-qt baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes until peppers are tender and cheese is browned. Serve hot.

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