My Favorite Stuffed Green Peppers

My Favorite Stuffed Green Peppers

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
MY2ANGELS319731
Recipe by  MY2ANGELS319731

“Green peppers stuffed with a mixture of ground beef, rice, and onion, seasoned with fresh garlic, cumin, coriander, and cayenne pepper, and held together with tomato sauce are topped with shredded mozzarella cheese and baked.”

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Ingredients

Adjust Servings

Original recipe yields 6 stuffed peppers

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Directions

  1. Bring 2 1/2 cups water to a boil in a saucepan; add rice and stir. Reduce heat, cover, and simmer until the rice is tender, 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Drizzle olive oil in a 9x13-inch casserole dish.
  3. Fill a separate saucepan with water and bring to a boil; add green bell peppers and simmer for 3 minutes. Transfer peppers to a bowl of ice water until peppers are cooled. Arrange peppers in the prepared casserole dish.
  4. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to heat; mix onion and cooked rice into ground beef. Pour tomato sauce into ground beef mixture and stir to combine.
  5. Mix garlic, coriander, cumin, cayenne pepper, salt, and black pepper into ground beef mixture. Simmer until flavors have combined, 10 minutes. Remove from heat and spoon 2 to 3 tablespoons ground beef mixture into each bell pepper half. Sprinkle mozzarella cheese over each filled pepper. Cover casserole dish with aluminum foil.
  6. Bake in the preheated oven for 15 minutes. Remove aluminum foil and continue to bake until cheese is bubbling and melted, about 15 more minutes.

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Reviews (2)

Rate This Recipe
*~Lissa~*
8

*~Lissa~*

This needed just a hint of help to be 4 stars as it was lacking some flavor, so I'll give it the four because it IS better than a three star recipe and it's easy to fix. The issues are not enough tomato flavor, which is easily fixed my adding some tomato paste, and it needed and herb of some sort so I felt oregano would work well. Other than that, I used red bell pepper as a preference and chopped the top and cooked it with the onion. The directions don't say when to add the garlic, so I added it when the onions started to turn translucent. I'm not a big spicy person so I used less cayenne, and instead of mozzarella, I thought using Mexican cheese blend went better. I liked really the outcome with these changes!

just for you
2

just for you

This is the way our family likes stuffed peppers. We use red and yellow peppers but everything else is as the recipe states. Add a green salad and you have a nice meal.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 504 cal
  • 25%
  • Fat
  • 23.8 g
  • 37%
  • Carbs
  • 39.1 g
  • 13%
  • Protein
  • 34 g
  • 68%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 738 mg
  • 30%

Based on a 2,000 calorie diet

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Healthier Stuffed Peppers

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Mexican-Greek Stuffed Green Peppers