Print

47K
Save

3K
Pinterest

7K
Email

2K
Facebook

5K

Stuffed Peppers

Prep 15 min
Total 55 min
Servings 4

Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It’s been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker cookbook. And it’s no wonder why—even picky eaters love stuffed peppers (hint: they taste like cheeseburgers!) MORE+ LESS-

By Betty Crocker Kitchens

Updated September 20, 2018

Ingredients

large bell peppers (any color)

lb lean (at least 80%) ground beef

tablespoons chopped onion

cup cooked rice

teaspoon salt

clove garlic, finely chopped

can (15 oz) Muir Glen™ organic tomato sauce

3/4

cup shredded mozzarella cheese (3 oz)

Steps

Hide Images

1

Heat oven to 350°F.
2

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
3

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
4

Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
5

Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Jump to Video

Expert Tips

Chose a rainbow of large sweet bell peppers to stuff—go ahead and prep them to stand upright in a baking dish or cut them in half lengthwise so they lie on their sides. It’s easier to really stuff them this way.
Par-cooking the peppers and basically filling them with a fully cooked meat mixture means they just need a final shot of heat to melt the cheese.
Replace the rice with another quick-cooking grain. Try quinoa, bulgur wheat, or a small pasta like orzo or pearl couscous.
Sprinkle a handful of chopped fresh oregano or parsley over each pepper before serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 160

% Daily Value

Total Fat: 17g; 27%
Saturated Fat 7g 36% Trans Fat 1g
Cholesterol: 80mg; 27%
Sodium: 1470mg; 61%
Potassium: 540mg; 16%
Total Carbohydrate: 29g; 10%
Dietary Fiber 4g 19% Sugars 8g
Protein: 29g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 120%; 120%
Calcium: 20%; 20%
Iron: 20%; 20%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

This heirloom original recipe for stuffed peppers with rice is terrific just as it is, but it also lends itself to creativity and customization. Does your family love the spices of Tex-Mex cooking? This recipe is delicious with cumin and cayenne added. Do you have a vegetarian to feed? It’s simple to swap out the beef for a drained and rinsed can of beans. When you need to cut calories, ground turkey works great here. If you’d like to learn more about how to make stuffed peppers, check out Betty’s advice on cooking with bell peppers to learn how to pick the best peppers, how to store them and how to cut them. If you’ve already grown to love Betty’s original stuffed bell peppers, try another of Betty's best dinner recipes.