Homestyle Stuffed Peppers

Homestyle Stuffed Peppers

Jillian 207

"An old family recipe for classic comfort food passed down to me by my mom. Green peppers are stuffed with a mixture of ground beef and rice then smothered in a tangy tomato sauce. I always serve these with creamy mashed potatoes just like my Mom always did. Enjoy!"

Ingredients 1 h 55 m {{adjustedServings}} servings 556 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 43.4 g
  • 87%
  • Cholesterol:
  • 171 mg
  • 57%
  • Sodium:
  • 1510 mg
  • 60%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of water to a boil.
  2. Cook the peppers in boiling water until softened, 4 to 5 minutes.
  3. Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
  4. Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.
  7. Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan.
  8. Combine tomato sauce and white vinegar in a bowl.
  9. Pour tomato mixture over stuffed peppers.
  10. Top with 2 tablespoons grated Parmesan cheese.
  11. Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.
Tips & Tricks
Stuffed Zucchini

Baked zucchini boats are stuffed with seasoned ground beef and Italian sausage.

Asparagus and Mozzarella Stuffed Chicken Breasts

A simple recipe that yeilds fancy results.


  • To cut down on time I use Uncle Ben's ready rice that's done in the microwave in 90 seconds. This freezes well and goes great with mashed potatoes or potato salad.
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Reviews 62

  1. 81 Ratings


Hi I'm Jillian the submitter of the recipe and this is my Mom, Nancy's recipe. I've been making Stuffed Peppers for years and my Mom probably made thousands of these! She taught me how to make them and that's a memory I'll always treasure as she got the recipe from her Mom. Now that she's gone I think of her everytime I make them. She served them with mashed potatoes or sometimes potato salad. I hope you and your family enjoy them as much as I do - it certainly has become one of my husband's favorites! Depending on the size of the green bell peppers, you may not have to boil them for 4-5 minutes, but maybe 3. I use large eggs and 90/10 lean ground beef when preparing these and sometimes add a little more vinegar to the tomato sauce or fresh minced garlic vs. garlic powder (yes, I tweak my own recipes and just for clarification - the beef is not cooked before hand). You can even sub half ground turkey or use all ground turkey for a healthier, lighter version. Enjoy!


YUM! So flavorful! I love having a recipe that you don't have to cook the ground beef first. Your review was so helpful, Jillian. I used frozen bell peppers from last summer's garden. As the peppers were soft when they defrosted, I skipped cooking them in boiling water. I tried not to stray from the recipe, but when I went to do the dishes, I found the egg still sitting there lightly beaten. It didn't seem to be a problem. The cooking time was right on and our dinner was FABULOUS! Thank you for sharing your family recipe, Jillian I'm sure you make your family proud!


Excellent! Followed recipe exactly and got rave reviews. I am making again this weekend. Family made me promise. They loved it a bunch!!