Loaded Stuffed Peppers

Loaded Stuffed Peppers


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Combine the crunch of a pepper with tender meat in this simple recipe. Each one is stuffed with beef, cheese and tomatoes, so there's a great mix of flavors in this dish. It's an easy recipe to prepare as well!

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Chicago, IL

Time needed

15 min preparation + 1.5 hour cooking

Serving Size / Yield

6 servings


  • 6 red bell peppers
  • 1 1/2 C white rice
  • 2 C. water
  • 1 lb. ground beef
  • 1 can diced tomatoes
  • 1 bag Monterey Jack cheese
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/4 C. olive oil

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In a medium pot, cook rice and water together over a high heat. Bring it to a boil, uncovered. Reduce heat to a low simmer, place lid on pot, and simmer for 20 minutes. Turn off heat and let rice simmer for 10 more minutes.

Cut the tops off of the peppers. Remove and discard the stem and the seeds on the inside. Scoops out insides of peppers with spoon. Place the peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to a boil and steam for 10 minutes.

Preheat oven to 350 degrees.

In a large bowl, mix together the beef, 1/2 of the tomatoes, salt, black pepper and rice.

Remove peppers from pot and place cut sides up in a baking pan. Stuff the peppers with the ground beef mix. Drizzle cheese over the tops of the peppers. Drizzle olive oil over the peppers, on the sides, and in the pan. Pour the rest of the tomatoes around the peppers. Place in the oven.

Cook the stuffed peppers for 35 to 50 minutes, until meat is cooked through and browned.

Serve warm.

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