Seasoned Stuffed Peppers

Diane C.


The basic recipe came from a Southern Living cookbook. I tweaked it and added some extra seasonings to make it my own. They don't last long at my house!


☆☆☆☆☆ 0 votes

30 Min
1 Hr


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  • 4 medium
    green bell peppers
  • 1 lb
    ground chuck
  • 1/3 c
    white rice
  • 2 can(s)
    tomato sauce, 8 oz.
  • 2 Tbsp
    minced, dried onion
  • 1/2 tsp
  • 1/2 tsp
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    oregano, dried
  • 1 tsp
    marjoram, dried
  • 1/2 tsp
    basil, dried
  • 1/4 tsp
    celery seed
  • 1 c
    mozzarella, shredded, divided
  • 6 dash(es)
    table blend no salt seasoning

How to Make Seasoned Stuffed Peppers


  1. Fill a 4 Qt. pot with water and bring to a boil over high heat. Add a pinch of salt.
    Cut the top off of each green pepper. Remove seeds. Cut each pepper in half vertically, forming two half shells. Cook for 5 minutes in boiling water. drain and set aside.
    Preheat oven to 350 degrees.
  2. In a medium bowl, combine ground chuck, rice, one can of tomato sauce, seasonings and 1/2 C of cheese. Fill the pepper shells and place in a baking pan. Pour the second can of tomato sauce over the peppers. Top with shredded cheese.
  3. Cover with a piece of foil, sealing the edges against the pan. Bake for 50-60 minutes.

Printable Recipe Card

About Seasoned Stuffed Peppers

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: American

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