Cheesy Stuffed Peppers

Cheesy Stuffed Peppers Recipe

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Kathy Sterling


My grandfather had a farm and grew a lot of fresh vegetables, so we grew up eating all types and prepared in many ways.

Stuffed Peppers, prepared any way, were always a family favorite. This particular recipe incorporates cheese, another favorite food of mine, so it is a winner!


★★★★★ 1 vote

30 Min
30 Min


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  • 1 lb
    lean ground beef
  • 1 clove
    garlic, minced
  • 1 tsp
  • 2 can(s)
    10 oz. cans of tomato soup
  • 1 1/2 c
    cooked white rice
  • 8 medium
    green bell peppers
  • 1 c
    yellow or white onions, chopped
  • 2 tsp
    chili powder
  • 1/2 tsp
    black pepper
  • 1/2 lb
    sharp cheddar cheese, shredded

How to Make Cheesy Stuffed Peppers


  1. In a large skillet, place ground beef, onion and garlic and cook until browned.
  2. Stir in seasonings and tomato soup and simmer, covered for 10 minutes.
  3. Stir cheese into mixture, stirring until cheese melts. Stir in rice. Let mixture cool.
  4. Cut Bell Peppers in halves, length-wise. Clean out centers of membranes and seeds. Wash thoroughly.
  5. In a large pot, bring water and 1 tablespoon of water to a boil. Drop peppers into boiling water and cook until barley tender, about 3 to 4 minutes.
  6. Drain peppers and cool. Place peppers on a baking sheet and stuff with rice mixture. Cover with foil and bake at 400 degrees for 20 to 30 minutes.

Printable Recipe Card

About Cheesy Stuffed Peppers

Course/Dish: Beef

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