Beef & Rice Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 308.5
  • Total Fat: 8.3 g
  • Cholesterol: 37.3 mg
  • Sodium: 229.3 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 4.3 g
  • Protein: 24.9 g

View full nutritional breakdown of Beef & Rice Stuffed Peppers calories by ingredient
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Done with lean ground sirloin and wild rice, this dish is better than ever. Done with lean ground sirloin and wild rice, this dish is better than ever.
Number of Servings: 4


    1/2 lb (8 oz) lean ground sirloin (10% fat)
    1/2 cup chopped onion
    2 cloves garlic minced
    salt and pepper (to taste)
    1/2 cup Del Monte Diced Tomatoes, no salt added
    1/2 teaspoon Mrs. Dash (original)
    3 cups wild rice
    2 medium size green or red bell peppers
    4 oz grated cheddar or colby low fat


Heat oven to 350 degrees F.

1. Brown ground sirloin with onions and garlic, salt and pepper to taste on medium heat. Add diced tomatoes and Mrs Dash (or other seasoning to taste). Remove from heat.

2. Cook rice according to package directions.

3. Mix rice and ground beef mixture in large bowl.

4. Blanch green/red bell peppers for 5 minutes, remove from water, drain, dry, cut in half lengthwise. Remove seeds and white veins completely. Place in baking pan (square, rectangle, glass or metal, whatever fits for you)

5. Fill peppers with meat/rice mixture. Top each one with grated cheese. (you can top with tomato sauce also if prefered.)

6. Place in oven and bake for approx. 45 minutes or until cheese melts/browns and peppers are tender.

Serves 4

Note: If you have too much meat/rice mixture (size of peppers can leave you with extra) serve on the side or save for a later dish the next day. This is good in hollowed out tomatoes also.

Number of Servings: 4

Recipe submitted by SparkPeople user DAKOTATURTLE.

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