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Green peppers stuffed with a delicious mixture of ground beef, brown rice, topped with melted cheese.

These stuffed green peppers are a family favorite! Every summer I usually have a surplus of peppers from my garden so I make stuffed peppers.

They are a meal in themselves and not too difficult to make. 

This past week the grocery store had a sale on peppers red and green. $.68 each. That is a great winter price Usually they will be on sale this time of year for about $1.00 each. So I bought 10. I am making peppers with 4 and freezing the rest for later.

Stuffed
Green Peppers

• 4 large green peppers

• 2 lbs ground chuck (grass fed)

• 2 cups cooked brown rice

• 2 cans 28 oz Muir Glen Fire Roasted crushed     tomatoes

• 8 slices of Pepper Jack cheese ( use your favorite )

• 1 small onion diced

• 3 cloves garlic diced

• 2 tsp cayenne pepper

•!1 tsp basil

• 1 tsp oregano

Put a large pot of water on the stove, bring to a boil.

Clean the peppers by cutting them in half and removing the seeds and stems

once the water comes to a boil, put the cleaned peppers in the boiling water

boil for 4 minutes, drain.

In a large skillet brown the ground beef with diced onion and garlic, drain off excess fat

add cooked rice

stir in crushed tomatoes

add cayenne pepper, basil, and oregano, mix and let simmer for 20 to 30 minutes

lay the peppers in a 13 x 9-inch baking dish, fill with the meat mixture

cover with foil and bake at 350 F for 30 minutes or until heated to at least 160 F

uncover and top with cheese

Bake uncovered until cheese is melted. 

Notes:

1. I topped one with shredded cheddar for my 92-year-old Mom. She can’t eat the spicy cheese.

2. You can also increase the cayenne pepper if you like spicier stuffed peppers .

3. The leftovers freeze great if there are any!

You may also like:

Cabbage Rolls

Beef Brisket in the Slow Cooker

Stuffed Green Peppers

5 from 4 votes

Print

Cheesy Stuffed Peppers

Course Main Course

Keyword cheese, ground beef, peppers,, recipe, simple

Prep Time 45 minutes

Cook Time 30 minutes

Servings 8 Servings

Calories 455 kcal

Author Diane

Ingredients

• 2 lb 2 lbs ground chuck grass fed
• 2 cups cooked brown rice
• 2 cans 28 oz Muir Glen Fire Roasted crushed tomatoes
• 8 slices Pepper Jack cheese Or use your favorite cheese
• 1 Small Onion Diced
• 3 cloves garlic Diced
• 2 tsp Cayenne pepper Ground
• 1 tsp basil
• 1 tsp oregano

Instructions

1. once the water comes to a boil, put the cleaned peppers in the boiling water

2. Boil for 4 minutes, drain

3. In a large skillet brown the ground beef with diced onion and garlic, drain off excess fat

4. Add cooked rice

5. Stir in crushed tomatoes

6. Add cayenne pepper, basil, and oregano, mix and let simmer for 20 to 30 minutes

7. Place the peppers in a 13 x 9-inch baking dish, fill with the meat mixture

8. Cover with foil and bake at 350 F for 30 minutes or until heated to at least 160 F

9. Uncover and top with cheese, bake uncovered until cheese is melted

Nutrition Facts

Cheesy Stuffed Peppers

Amount Per Serving

Calories 455 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 14g88%

Cholesterol 105mg35%

Sodium 228mg10%

Potassium 395mg11%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 1g1%

Protein 28g56%

Vitamin A 423IU8%

Vitamin C 1mg1%

Calcium 242mg24%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.