Kelsey's Favorite Stuffed Green Peppers

Kelsey's Favorite Stuffed Green Peppers

376
CHERYLH70 2

"These are my daughter's favorite thing to eat. Best served with corn and homemade mashed potatoes."

Ingredients

1 h 30 m servings 465 cals
Serving size has been adjusted!

Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 675 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9x13 inch baking dish.
  4. In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
  5. Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
  6. Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

376
  1. 505 Ratings

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Most helpful

These were excellent but I did make a few changes. I didn't boil the peppers first and they were cooked perfect after 40 minutes in the oven, 25 minutes covered, 15 minutes uncovered at 400 degr...

Most helpful critical

I would advise either adding about a cup of Ketchup...or simply buying about 20 or more ounces of Spagetti sauce, and using it instead of the meager amount of Tomato sauce posted in this recipe....

These were excellent but I did make a few changes. I didn't boil the peppers first and they were cooked perfect after 40 minutes in the oven, 25 minutes covered, 15 minutes uncovered at 400 degr...

These are really, really good! I just started working at a restaurant and have learned some new things, so I actually tweaked this: (1) Put the dried garlic in the rice water so that the rice i...

I would advise either adding about a cup of Ketchup...or simply buying about 20 or more ounces of Spagetti sauce, and using it instead of the meager amount of Tomato sauce posted in this recipe....

We really enjoyed this meal. The first time I did as was written exactly and my husband and 14 year old really liked it. My two younger kids (5 and 2) wouldnt touch it, but I really didn't exp...

Tasting the stuffing before it was baked, I knew this was going to be horribly bland. Also, I felt there was too much rice. I added cumin, chili powder, worcestershire sauce and soy sauce, and...

My family loves this recipe. I had never made stuffed peppers before. My husband actually will not eat peppers on/in anything. I decided to try it anyways and everyone loved them. My picky 2...

Adding mushrooms is a great addition that I did & since I usually have medium cheddar cheese on hand. I would like to add a note (someone else may have said this, too..I haven't read reviews yet...

A friend gave me some bell peppers from her garden and I was looking for a recipe with ingredients I had on hand..these were very tasty and I would make again. I like more sauce so I added chopp...

These were great! They are easy to prepare and I had almost all of the ingredients in my pantry already. I chose not to boil the peppers and just bake them longer, but some parts were still ha...