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Stuffed Green Peppers

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

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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!

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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.

12 thoughts on “Stuffed Green Peppers”

  1. Sara @ Learning the Frugal Life says:

    5 stars
    Funny I hated stuffed peppers as a kid but now I love them. Last year we got an abundance of peppers so I made a huge batch of stuffed peppers, divided them up into ziplock bags and froze them. It’s a great go to meal. Just thaw and toss in the oven. Thanks so much for linking up to the Frugal Tuesday Tip!

  2. Jennifer says:

    5 stars
    OK, I have been making stuffed peppers for years, but mine are BORING compared to yours. and I love the way you cut them. I will definitely be following your recipe next time I make them. Yum!

  3. Megan and Emily says:

    This looks awesome! Do you think it would be good as a meatless version? I’m thinking about trying stuffed peppers both ways.

    Visiting from Whimsically Homemade!

    1. Diane says:

      I have made them meatless using corn, beans cheese. I like to experiment with differnt stuffings. Thanks for stopping by!

  4. Rahilya says:

    these look awesome!! i love the idea of cutting the peppers sideways, its so much easier. also i like the idea of cooking everything in advance , i usually start with everything raw and that can be a hit or miss situation. Thanx!

    1. Diane says:

      I have tried it without cooking the meat and peppers and you’re right it’s hit or miss. This way you can drain off the fat and the peppers are much softer. Thank you for stopping by 🙂

  5. Jenn says:

    We also always have extra peppers. I cannot wait to try this. I have to buy peppers soon!

    I’d love for you to share this at our linky party.

    http://housewivesofriverton.blogspot.com/2012/02/recipe-round-up-5.html

    ~Jenn

    1. Diane says:

      Thanks so much for the invite!

  6. Miz Helen says:

    I love the addition of the Jack Cheese for your Stuffed Peppers, that will give them just the right amount of kick. I can’t wait to try this recipe! Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

  7. claire says:

    I’m your newest imperfect follower from the nester’s party-stop by for a visit!!

  8. designsbygollum says:

    Your stuffed peppers look delicious. Thanks for adding them to Foodie Friday!

  9. heather c says:

    looks delicious……cant wait to give this a try..

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