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Stuffed Bell Peppers With Ground Beef

User Rating 4.5 Star Rating (9 Reviews)


Stuffed Peppers

Stuffed Peppers

Photo: Diana Rattray
Use green bell peppers or an assortment of colors in this recipe, and feel free to use ground turkey instead of ground beef.


  • 4 bell peppers, red, yellow, or green
  • 2 teaspoons salt
  • ***Filling and Sauce***
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 can (14.5 ounces) diced tomatoes
  • 3 tablespoons tomato paste
  • 1/3 cup water
  • 1 clove garlic, crushed
  • 1/2 teaspoon dried leaf basil
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 egg, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • 1 pound lean ground beef
  • 1 cup cooked long-grain rice
  • shredded mild Cheddar cheese, about 1/2 cup


Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes. In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. Top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
New family favourite!, Member lgkew

This recipe is easy to make and was a taste pleaser for my entire family! I used both red peppers and green peppers which created two slightly different, but delicious tastes. Due to a last minute change in our dinner plans, I prepared the recipe and then refrigerated it, and baked it the next day. I will definitely be making this again in the near future.

25 out of 25 people found this helpful.

See all 9 reviews

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