Stuffed Bell Peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 292.3
  • Total Fat: 6.9 g
  • Cholesterol: 56.7 mg
  • Sodium: 711.6 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 25.0 g

View full nutritional breakdown of Stuffed Bell Peppers calories by ingredient
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Easy to make bell peppers, but always a big hit with husband and guests! Easy to make bell peppers, but always a big hit with husband and guests!
Number of Servings: 6


    4 Medium Sized Bell Peppers (any color)
    1 can Tomato soup
    1 can of water
    1 cup Minute rice
    1 lb Ground beef
    1 cup Sharp Cheddar
    1 Onion, chopped


You could swap for brown rice if seeking additional nutritional value.


Cut the top off of your peppers and remove the top and seeds. Place in a large pot of water with a pinch of kosher salt and boil for 5 minutes. Set aside.

In frying pan brown ground beef and onions. Add tomato soup, water, and rice. Season to taste (I like to use Cheyenne Pepper to season). Boil until rice is tender and sauce has thickened. (if too thick you can add additional tomato soup or water, too runny add tomato paste - but it is not calculated in the recipe nutrition). Mix in half of the cheese and continue to stir it until cheese is completely melted.

Place peppers in baking dish, remove stuffing from heat and spoon into the peppers evenly. Sprinkle remaining cheese over the top of the peppers.

Bake at 350 for about 30 minutes (or until cheese is melted and a little browned).

Serving Size: Makes 4 Medium Sized Stuffed Peppers

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