Green Peppers Stuffed With Beef And Garden Veggies Recipe

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Green Peppers Stuffed with Beef and Garden Veggies

Lynn Hoar


The addition of garden veggies such as mushrooms, zuchinni, onion, garlic and tomato make these Stuffed Peppers not only delicious but good for you too!

My husband and son both work in commercial masonary construction and between the two of them can sometimes eat all 8 peppers in one sitting :)

You can cut this recipe in half easily if you don't need to feed a crowd... or two starving constuction workers :):)


★★★★★ 1 vote
1 Hr
1 Hr


green peppers ( tops trimmed and seeded) par boiled in salted water for 5 minutes
1 1/2 lb
ground beef (cooked)
1 c
long grain rice (cooked) you can use white or brown but cook it first
1 c
zucchini ( raw - chopped)
1 c
mushrooms (raw - chopped)
1 c
onion ( raw- chopped)
garlic cloves ( raw- minced)
1/2 tsp
basil, dried
1 c
shredded swiss cheese ( or can use cheddar)
2 can(s)
tomato sauce ( plain sauce- 15 oz cans)
salt & pepper to taste
olive oil
1/2 c
1 can(s)
diced tomatoes drained
1/2 tsp


1Prep and Par boil Peppers
( 5 min in boiling salted water)set aside to cool

Brown Hamburger and drain

Prep Rice to package directions- set aside

Chop all veggies ( Zucchini, Mushrooms, Onion, Garlic) and saute in olive oil for 3-4 minutes
set aside
2Combine in large bowl:
browned Hamburg, cooked Rice, sauteed veggies, drained tomatoes salt, pepper oregeno and basil.

Stuff each pepper loosly to the top with filling mixture and place in a large greased casserole.

Pour one can of the tomato sauce over the tops of each of the 8 peppers.
Pour the second can of tomato sauce around the peppers in the bottom of the casserole and add to that 1/2 cup of water.
3Cover peppers with foil and bake for 1 hour at 350 degrees. After 45 minutes uncover the peppers and top each with a heavy sprinkle of the swiss or cheddar cheese...leave foil off, return to oven and bake for an additional 15 min.


About this Recipe

Course/Dish: Beef, Other Main Dishes