Real Recipes From Real Home Cooks ®

stuffed green , red or yellow peppers

(2 ratings)
Recipe by
Karla Everett
Greenacres, WA

Stuffed peppers have always been a family favorite in our house. You can use any color of pepper that is to your preference (Like I did). Some people like to par-boil the peppers in boiling water for 5 minutes before stuffing them but I like a little crunch to my peppers , so I have not done that process in my recipe. To this meatloaf mixture you can add sliced mushrooms also but my daughter doesn't like them so I left them out. You can cook these in the crockpot also on low for 8 hrs. These can also be prepped ahead of time and frozen in zip lock bags for a quick meal , just pop them frozen in the oven or slow cooker and let them cook.

(2 ratings)
yield 7 peppers
prep time 10 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For stuffed green , red or yellow peppers

  • 6 to 7 lg
    bell peppers (green , yellow , red or orange )
  • 2 lb
    lean hamburger
  • 1 md
    onion , diced
  • 2 lg
  • 14.5oz. can
    italian stewed tomatoes
  • 1-1/2 tsp
    garlic powder
  • 1-1/2 Tbsp
    italian seasoning
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    sea salt
  • 1/2 tsp
    black pepper
  • 1 to 1-1/2 c
    cooked rice
  • shredded mozzarella or cheddar cheese for tops

How To Make stuffed green , red or yellow peppers

  • 1
    Heat the oven to 375°
  • 2
    Note : sometimes I will use a packaged rice instead of making my own.
  • 3
    Wash and cut tops off of the peppers and remove the core with the seeds and the veins from the insides of the peppers.
  • 4
    Place peppers cut side up into a casserole dish.
  • 5
    Place the hamburger in a large bowl ; add all the seasonings , eggs , tomatoes (with the juice), rice and the Worcestershire sauce and mix until all is combined.
  • 6
    Stuff each of the peppers with the hamburger mixture.
  • 7
    Place the peppers in the 375° oven and bake uncovered for 1-1/2 hrs.
  • 8
    Note : the last 10 minutes of cooking time you can add shredded cheese on the tops of each pepper (if desired) and return to the oven and melt the cheese.
  • 9
    Note : Cut the extra pepper from the ends that you cut off of the tops and freeze for use in another dish...waste not ..want not!!

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