Stuffed Bell Peppers

Recipe Rating:
 10 Ratings
Prep Time:
Cooking Method: Bake


4 medium bell pepper
1 lb ground chuck
1 c instant rice, cooked (or 1 box beef and mushroom Rice-a-Roni)
1 finely chopped onion
1 tsp olive oil
1/2 cup chopped celery, optional
1 16 oz. can diced tomatoes (or use fresh summertime tomatoes if you have them)
1 Tbsp sugar (or sugar substitute)
1/2 tsp dried basil or 2 tsp. fresh basil, chopped (or more if you wish)
shredded cheese of your choice
salt to boiling water

The Cook

Donna Brown Recipe
Cooked to Perfection
West TN, TN
Member Since Dec 2009
Donna's notes for this recipe:
This is a good way to use an abundant supply of fresh veggies in the summer months. We love fresh basil and tomatoes together and have quite a bit of both in the summertime. This dish freezes well for a wintertime treat.
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Kitchen Crew
This is a very filling entrée... and a terrific way to use up all your garden veggies!


Preheat oven to 350 degrees. Fill large pot with water, add salt and sugar. Boil and add bell pepper that insides have been removed. You can cut the tops off and stuff whole pepper or cut pepper in half lengthwise. Boil gently until pepper changes color and tender (about 4-5 minutes). In skillet, brown ground chuck in oil with onion and celery, until meat is no longer pink and onion and celery are tender & opaque, drain well. Mix other ingredients in bowl, add meat mixture to bowl. Arrange peppers in baking dish that has been sprayed with cooking spray. Stuff peppers with meat mixture. If any meat mixture is left spoon around peppers casserole style. Bake until bubbly and tender. In the last few minutes of cooking, top with shredded cheese and cook until melted. They freeze really well, however, leave off cheese until ready to cook.

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user Brian Smith Brian - Dec 7, 2009
Can't wait to try - thanks!
user Sandee Boardman smo - Sep 19, 2010
This looks good except it doesn't say how long to bake it in the oven, some idea is helpful so you don't have to watch it every minute
user Donna Brown gabbiegirl - Sep 19, 2010
I'm sorry, since they have already been partially cooked, just until peppers are good and tender and cheese melts, about 20 minutes.
user Lynn Socko lynnsocko - Oct 20, 2010
owh, I just saw a picture of your dish in the sidebar, I'm definitely am going to try it, every ingredient is one that I use on a regular basis so I know we will love it. thanks
user Lynn Socko lynnsocko - Oct 20, 2010
I bet this would be good in a yellow or red bell too?

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