Stuffed Bell Peppers

Donna Brown


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.

Blue Ribbon Recipe

This is a very filling entrée... and a terrific way to use up all your garden veggies! The Test Kitchen


★★★★★ 10 votes

1 Hr


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medium bell pepper
1 lb
ground chuck
1 c
instant rice, cooked (or 1 box beef and mushroom Rice-a-Roni)
finely chopped onion
1 tsp
olive oil
1/2 cup
chopped celery, optional
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

How to Make Stuffed Bell Peppers


  • 1Preheat 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.

Printable Recipe Card

About Stuffed Bell Peppers

Course/Dish: Beef, Vegetables
Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy
Hashtag: #PEPPERS

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