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Easy Stuffed Green Peppers

Easy Stuffed Green Peppers

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This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook GIDDYMOMMY.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet


  1. In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
  2. Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture.
  3. Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like. Served topped with pasta sauce.
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I gave this to my husband to make since we had peppers to use up. He did a wonderful job! We both loved it. Will make this instead of my old grn pepper recipe. We had no Classico on hand, so we substituted another brand.


The stuffing was very tasty, which was good because that was all that we could eat!!! I didn't know, and the recipe didn't say to par boil the peppers, so lesson learned. Next time I will be cooking the peppers for about 10 minutes, then stuff and bake.


Great tasting filling and easy to make. However, at 325 my peppers were still hard after 40 min. My husband took 2 bites and then made himself a salad. Next time I'll precook the peppers.