Stuffed Green Peppers II

Stuffed Green Peppers II

jcbrown1971 0

"An easy and delicious way to prepare green peppers as a main dish."

Ingredients 45 m {{adjustedServings}} servings 414 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 636 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

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  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 spaghetti sauce.
Tips & Tricks
Classic Smoked Sausage & Peppers

Enjoy the bold, delicious flavors of smoked sausage and peppers.

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

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Reviews 97

  1. 132 Ratings


Fabulous recipe. made it for the parents and they loved it. However, for a less fattier recipe I changed the ground beef to ground turkey. Takes out more than 50% of the fat. Used Italian Seasoned Stewed Tomatoes for a little extra seasoning and I also cooked the peppers a bit longer. Added shredded cheese to the top for the last few cooking minutes. NICE 'N' EASY!


Everyone loves this dish! I boiled the peppers for five minutes to soften. Used one pound beef and 1/2 pound garlic sausage. One 28oz can crushed tomatoes in place of whats called for and I added a diced red pepper to the onion saute. I also added a healthy tablespoon of herb de provonce and a little oregano. The last ten minutes I topped the peppers with motz cheese.


This was my first foray into making my father's favorite dinner...and it was a HIT. Although a little more labor intensive than I had imagined, the end result was true comfort food. I made a few tweaks to the reciped: Subbed 1/2 cup of meat for Italian sausage and added fresh garlic. The recipe made more than enough for three peppers. I could have easily gotten two more out of it so I froze the rest. This mixture could definitely be made ahead and frozen for a quick dinner.