Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Ingredients: 6 large green peppers; 1-1/2 pounds ground beef; 3/4 cup chopped onion; 3 cans (15 ounces each) tomato sauce, divided; 3 cups cooked rice; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon pepper; Optional toppings: Shredded cheddar cheese, chopped fresh parsley and sour cream

Total Time Prep: 25 min. Bake: 25 min.

Yield 6 servings

Test Kitchen Approved

Savory, filling and easy to make, love it! Make this old-fashioned stuffed bell peppers recipe for the family tonight.

Ingredients

6 large green peppers
1-1/2 pounds ground beef
3/4 cup chopped onion
3 cans (15 ounces each) tomato sauce, divided
3 cups cooked rice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Optional toppings: Shredded cheddar cheese, chopped fresh parsley and sour cream

Directions

Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a Dutch oven, cook peppers in boiling water until crisp-tender, 3-4 minutes; drain and rinse in cold water.
In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 8-10 minutes, breaking up beef into crumbles; drain. Remove from the heat. Stir in 3 cups tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers.
Place in an ungreased shallow 3-qt. baking dish. Drizzle with remaining tomato sauce. Bake, covered, until peppers are tender, 25-30 minutes. Serve with toppings as desired.

Nutrition Facts

1 stuffed pepper: 430 calories, 15g fat (6g saturated fat), 75mg cholesterol, 1182mg sodium, 45g carbohydrate (9g sugars, 5g fiber), 30g protein.

My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. —Karen Gentry, Somerset, Kentucky

Recipe Creator