Cheesy Stuffed Bell Peppers

Janice Ross


I'm the only person in my house that love stuffed bell peppers. My grown son and his wife like them and some of my friends. However, I don't make them a lot but when I do love them. They normally aren't that pretty but oh so tasty!The pictures I'm showing is just one that was left over after I sent the casserole dish with three others to my daughter in law.

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10 Min


35 Min




1 c
ground chuck or round
1 box
zatarains spanish rice or other rice mix like rice or roni
1-2 slice
small onion (finely chopped)
small stalk of celery chopped
1 pinch of garlic powder, salt and pepper
1 can(s)
tomato sauce
sliced cheese for topping
cleaned bell peppers (make sure the seeds, etc. are cut out) they can be sliced sideways or stuffed from the stem top)

Directions Step-By-Step

Follow the directions on the rice mix. The Spanish rice mix I did not use but a 4 tablespoons of the diced tomatoes when making the rice. I made sure that the rice was tender though before I mixed it with the meat. Do not mix it with the meat until after the meat is done. Set the rice aside.
In a skillet cook meat, onions, celery and seasonings until vegetables are tender and meat is not pink. Make sure you chopped the meat into small pieces. Drain. Use a cup plus of rice and mix with meat. It is ready to be stuffed in the prepared clean bell peppers.Place the bell peppers in a greased casserole dish. Pour the tomato sauce over stuffed bell peppers. Cover with foil. Bake on 375 degrees until the bell peppers are fairly soft.
Remove foil and top each one with a cheese slice. Return to oven until cheese has melted. This is great warmed over the next day!

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Healthy