Kelsey's Favorite Stuffed Green Peppers

366 Reviews 24 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
Recipe by  CHERYLH70

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.

Share It

Reviews (366)

Rate 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 degrees. Be sure to drizzle your baking dish with olive oil first. I also added 1 can of diced tomatoes, 2 cloves of fresh chopped garlic, chili powder, and oregano for extra flavor. My husband loves cheese so I mixed some in with the meat and sprinkled more on top at the end.

BOND 007

BOND 007

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 is infused with the garlic flavor. (2)Don't boil the peppers, blanch them. This keeps them from getting too discolored when you pre-cook them. (Don't worry, they will still cook sufficiently in the oven.) (3) Add about 1/2 teaspoon coriander and cumin and then add cayenne pepper to taste after you add the tomato sauce. This takes care of other reviewers complaints that there's not enough flavor, but as you cook this, taste it to make sure it is what you want in flavor. ALWAYS TASTE AS YOU GO WHEN YOU COOK !!!!! (4) These really only need about 30 minutes in the oven to get soft too, so don't overdo it. I hope you find these comments helpful! In the immortal words and voice of Julia Child, "Bon Appetit!"



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. Much better taste. Also...when you par-boil something...the meat is already does not need to be in the oven for 45 minutes. That's big time over-kill. I baked mine for 20 minutes, then added the cheese and melted it for 6 minutes. Keeps the peppers firmer.

More Reviews

Similar Recipes

Stuffed Green Peppers I

Stuffed Green Peppers I

Chef John's Stuffed Peppers

Chef John's Stuffed Peppers

Stuffed Green Peppers

Stuffed Green Peppers

Stuffed Green Peppers II

Stuffed Green Peppers II

Healthier Stuffed Peppers

Healthier Stuffed Peppers

Czech Stuffed Green Peppers

Czech Stuffed Green Peppers


Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Chef John's Stuffed Peppers


next recipe:

Mexican-Greek Stuffed Green Peppers