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4.5 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 226.9
  • Total Fat: 10.2 g
  • Cholesterol: 34.0 mg
  • Sodium: 397.2 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 10.1 g

View full nutritional breakdown of Stuffed Bell Peppers calories by ingredient
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Stuffed Bell Peppers

Submitted by: SMITSAR

Introduction

My husband loves them, and much better alternative to stuffed cabbage, that he just should NOT be allowed to eat!!

Can also pre-bake peppers at 450 for 15 minutes before filling, then cook again for about 10 minutes after stuffed and they are ready to eat. I've found after a few tries, that wrapping them in foil makes for softer peppers, and closer to my level of cooking skill. It might be me or I'd like to blame my oven - but otherwise I kept burning my peppers!
My husband loves them, and much better alternative to stuffed cabbage, that he just should NOT be allowed to eat!!

Can also pre-bake peppers at 450 for 15 minutes before filling, then cook again for about 10 minutes after stuffed and they are ready to eat. I've found after a few tries, that wrapping them in foil makes for softer peppers, and closer to my level of cooking skill. It might be me or I'd like to blame my oven - but otherwise I kept burning my peppers!

Number of Servings: 10

Ingredients

    1 lb lean ground beef
    5 large bell peppers, red
    1 14 oz can diced tomatoes
    2 c cooked brown rice
    1/2 med onion
    1 tsp minced garlic
    1 tbs oregano
    1 tbs basil

Directions

*Preheat oven to 350
*In non-stick skillet, add onions and garlic. Cook on medium-high about 5 minutes
*Split bell peppers lengthwise and remove seeds.
*Add beef and cook thoroughly, drain grease from pan
*Add tomatoes, herbs, and rice. Mix well
*Divide mixture into the pepper halves.
*Place in baking dish and cover in foil or wrap individually in foil.
*Bake for 30-35 minutes.

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TAGS:  Beef/Pork |

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    This is very close to a recipe I've made for years and is one of our favorites. A couple of changes I have is I blanch the peppers in boiling water for 3 minutes before filling. I include 1/2 C water at the time I add the tomatoes and rice-cook 20 min till rice is tender;add 1/4 C cheese, then bake. - 3/29/11

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  • Very Good
    1 of 1 people found this review helpful
    Loved it. Baked peppers for 10 min b4 stuffing, wraped in foil and baked for another 10-15 min. Saved the extra peppers and froze them for a quick reheat dinner. - 10/14/09

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  • 1 of 1 people found this review helpful
    Wonderful! - 10/8/09

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  • 1 of 1 people found this review helpful
    The receipe is inconsistant, eg. is the ground beef lean? Is the rice cooked prior? It could be healthier using brown rice, turkey or lean ground beef even ground round. Provolone low fat would compliment this dish very nicely.
    Although I did enjoy it. - 10/2/09

    Reply from SMITSAR (10/2/09)
    Thanks for the tips. I actually made this yesterday and hesitated at the rice myself. It seems everytime I make it, I do it a little different. Next time, I'm going to try your suggestions, thanks!!


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  • This is delicious! I added about 1/2 small jar of spaghetti sauce because 1 can of diced tomatoes wasn't enough to moisten it. I also chopped & sauteed mushrooms. - 10/11/11

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  • I have a recipe for stuffed bell peppers up too. I had a problem trying to figure out how to soften the peppers at first too. I usually boil them or put them in the steamer or a rice pot till they are soft. That way they can soften up while you prepare the other things. - 5/7/11

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  • I made this for supper tonight & my mom & I loved it. I added another can of tomatoes and a sm can of sauce, diced the peppers and made a casserole out of it, topping it with mozzarella cheese after 30 min, then baked for another 10 min. YUMMY!! - 1/28/11

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  • Some people add eggs to hold the meat together.Did you forget to add the eggs ,or don"t I need them for this recipe ? This sounds like a good recipe. - 8/16/10

    Reply from SMITSAR (3/22/11)
    Sorry just saw this note!! No, I do not use eggs when I mix the meat.


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  • I used brown rice and added breadcrumbs to the top. This was delicious! - 6/23/10

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  • Very good - 2/11/10

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  • I use brown rice. always lean and low fat products and ready for a feast of healthy food - 10/7/09

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