Stuffed Bell Peppers With Ground Beef, Rice, and Cheese

Stuffed Peppers

Diana Rattray

Prep: 15 mins
Cook: 85 mins
Total: 100 mins
Servings: 6 servings
Nutrition Facts (per serving)
299 Calories
15g Fat
17g Carbs
25g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 299
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 23%
Cholesterol 98mg 33%
Sodium 1418mg 62%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 25g
Vitamin C 40mg 198%
Calcium 69mg 5%
Iron 4mg 22%
Potassium 697mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These stuffed peppers are made with green, yellow, or red bell peppers and a deliciously seasoned ground beef and rice filling. Garlic and some dried basil add flavor to the simple tomato sauce. Use cheddar cheese or a pizza blend of shredded cheddar and mozzarella cheese to top the stuffed peppers.

The filling could also be made with ground turkey instead of ground beef.



  • 4 bell peppers, red, yellow, or green, or a combination

  • 2 teaspoons salt

For the Filling and Sauce:

  • 2 tablespoons extra-virgin olive oil

  • 1/2 cup chopped onion

  • 1/2 cup chopped celery

  • 1 (14.5-ounce) can diced tomatoes

  • 3 tablespoons tomato paste

  • 1/3 cup water

  • 1 clove garlic, crushed

  • 1/2 teaspoon dried basil leaves

  • 1 1/2 teaspoons salt, divided

  • 1/2 teaspoon freshly ground black pepper, divided

  • 1 large egg, lightly beaten

  • 1 teaspoon Worcestershire sauce

  • 1 pound lean ground beef, or ground turkey

  • 1 cup cooked long-grain rice

Steps to Make It

  1. Gather the ingredients.

  2. Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

  3. Heat olive oil in a large skillet or sauté pan over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.

  4. Preheat oven to 350 F.

  5. In a large mixing bowl, combine the beaten egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.

  6. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.

  7. Bake in preheated oven for about 45 minutes, or until the meat mixture is fully cooked. The temperature of the meat mixture should be cooked to a minimum of 160 F.

  8. Top stuffed peppers with a little shredded cheddar cheese just before they are done; bake until cheese is melted.

  9. Serve and enjoy.