Ellen Bales


I had ordered what I thought was one green bell pepper from my organic delivery company, but what I got was one POUND. I found some ground chuck in the freezer, some rice in the pantry, some leftover tomato juice from making soup last week, and other odds and ends, so I put these delicious mini stuffed peppers together. They are very tasty and easy to make!

★★★★★ 1 vote
20 Min
1 Hr


3 small
green bell peppers, seeded
1/2 lb
ground chuck
1 small
onion, chopped fine
1 medium
clove garlic, minced
1/2 tsp
salt or to taste
1 dash(es)
black pepper
1/2 c
tomato juice
1 tsp
worcestershire sauce
1 pkg
boil-in-bag rice
1/2 c
sharp cheddar cheese, shredded


1In a medium skillet, brown the ground chuck with the onion until beef is no longer pink and onion is transparent.
Add garlic and continue cooking for 1 minute.
2Cook rice as per package directions; drain and place into a medium to large bowl. Add burger mixture to the rice and stir. Add salt, pepper, tomato juice and Worcestershire sauce. Blend thoroughly.
3Place green bell peppers upright in a deep baking pan that has been sprayed with cooking spray. Carefully fill peppers with burger/rice mixture to the top.
4If there is any filling left over, place it into a small baking dish as is and save it for a side dish at another meal.
5Place peppers carefully into a preheated 350ยบ oven and bake, uncovered for 50-60 minutes or until tender. Sprinkle cheese over each pepper and bake another five minutes or until cheese is melted.
6If you have too much filling with these amounts, add another pepper or two. I happened to have just three. Can also use 1/2 can of chopped tomatoes instead of juice if you prefer.

About this Recipe

Course/Dish: Beef
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom
Hashtags: #rice, #PEPPERS, #beef