Di's Stuffed Green Peppers

4.7
(102)
85 Reviews
47 Photos

These stuffed peppers with rice and mozzarella are easy to make and freeze well. For lunch, I just cut up the stuffed peppers and mix in some corn before I reheat.

Submitted by Dianne Miko
Updated on November 27, 2024
close up view Stuffed red and yellow Peppers garnished with cheese in a white baking dish
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Prep Time:
15 mins
Cook Time:
55 mins
Total Time:
1 hr 10 mins
Servings:
6
Yield:
6 peppers
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Ingredients

Original recipe (1X) yields 6 servings

  • 6 green bell peppers, tops and seeds removed (reserve tops)

  • salt to taste

  • 1 pound ground beef

  • ½ cup chopped onion

  • 1 clove garlic, minced

  • 1 (16 ounce) can tomatoes, chopped and liquid reserved

  • ½ cup long-grain white rice

  • ½ cup water

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon salt

  • 1 dash hot pepper sauce (such as Tabasco®) (Optional)

  • 1 pinch ground black pepper

  • 1 cup shredded mozzarella cheese

  • 1 (8 ounce) can tomato sauce

Directions

  1. Chop reserved green bell pepper tops. Measure out 1/4 cup and set aside.

  2. Bring a pot of water to a boil; cook whole green bell peppers in boiling water until slightly tender, about 5 minutes. Drain and lightly season inside of bell peppers with salt. Set aside.

  3. Heat a large skillet over medium-high heat. Cook and stir beef, onion, reserved 1/4 cup chopped green bell pepper, and garlic in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.

  4. Preheat the oven to 350 degrees F (175 degrees C).

  5. Stir canned tomatoes and liquid, rice, water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover the skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.

  6. Stir 3/4 of the mozzarella cheese and 3/4 of the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange peppers in a baking dish. Cover the dish with aluminum foil.

  7. Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.

342 home cooks made it!

Nutrition Facts (per serving)

317 Calories
15g Fat
25g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 317
% Daily Value *
Total Fat 15g 20%
Saturated Fat 7g 34%
Cholesterol 59mg 20%
Sodium 870mg 38%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 20g 41%
Vitamin C 107mg 119%
Calcium 204mg 16%
Iron 4mg 20%
Potassium 695mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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