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Stuffed Peppers

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Stuffed Peppers
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  • Prep 15 min
  • Total 55 min
  • Servings 4
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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).
By Betty Crocker Kitchens
Updated Jan 17, 2022

Ingredients

  • 4 large bell peppers (any color)
  • 1 lb lean (at least 80%) ground beef
  • 2 tablespoons chopped onion
  • 1 cup cooked rice
  • 1 teaspoon salt
  • 1 clove garlic, finely chopped
  • 1 can (15 oz) Muir Glen™ organic tomato sauce
  • 3/4 cup shredded mozzarella cheese (3 oz)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Shredded cheese is added after removing the peppers from the oven. For extra cheese melt, feel free to pop the cheese-topped peppers back into the oven for a few minutes.
  • tip 2
    Chose a rainbow of large sweet bell peppers to stuff and while prepping, stand them upright in your baking dish—it’s easier to stuff them this way.
  • tip 3
    Sprinkle a handful of chopped fresh oregano or parsley over each pepper before serving.
  • tip 4
    Replace the rice with another cooked grain. Try quinoa, bulgur wheat, or a small pasta like orzo or pearl couscous.

Nutrition

390 Calories, 17g Total Fat, 29g Protein, 29g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
160
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
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • This heirloom 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? Try adding a small amount of cumin and chili powder to mixture. Ground chicken or turkey also works great here. If you’d like to learn more about how to make stuffed peppers, check out Betty’s guide to 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.
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