Stuffed Peppers

Stuffed Peppers


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Bake these stuffed cheesy peppers this season. Cook them with or without meat.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

6 servings


  • 6 large green peppers
  • 1 lb beef, Ground
  • 1⁄2 cup onion, Chopped
  • 1 (16 ounce) can tomatoes, diced
  • 1⁄2 cup long grain rice, any avalable rice is fine it may afect cooking time though
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1 cup cheddar cheese, Shredded

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Cut off the tops of green pepper, set aside. Dig out and discard insides, leaving each pepper completely hollow. Sprinkle insides of the peppers lightly with salt.
In a skillet cook ground beef, onion and 1/4 cup chopped pepper for 10-15 minutes of until meat is browned and vegetables are tender.
Drain off excess fat from the meat and add drained tomatoes, salt, Worcestershire, and a dash of pepper.
Preheat oven to 350F.
Meanwhile in a separate pot, bring water bring to boil, add rice and cook until rice is soft. Then, add rice to the beef mixture.
Stir in cheese to the pot until melted. Finally, stuff peppers with meat mixture, cover with tops of peppers and place in a large baking dish.
Cover with aluminum foil and bake for 30 minutes. Let cool and serve.

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