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Speedy Stuffed Peppers

Russ Myers


Very easy to fix, and a real crowd-pleaser, too!”


★★★★★ 1 vote

4 Servings
20 Min
30 Min


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red, green or yellow bell peppers
3/4 lb
lean ground beef (80% lean)
1/3 c
chopped onion
1 clove
garlic, minced
1 pkg
(6.8 oz.) rice-a-roni beef flavor
1/4 c
tomato paste
1/4 c
1 Tbsp
brown sugar
3 Tbsp
grated parmesan cheese (optional)

How to Make Speedy Stuffed Peppers


  • 1Cut peppers in half lengthwise; remove seeds and membranes. Cook in boiling water, 5 minutes; drain well. (Or, microwave in 13x9-inch glass baking dish, covered with plastic wrap, 5 minutes on HIGH.)
  • 2In large skillet brown ground beef, onion and garlic; drain. Remove from skillet; set aside.
  • 3In same skillet, prepare RIce-A-Roni Mix as package directs.
  • 4Heat oven to 375 F. Place cooked peppers cut-side-up in 13x9-inch glass baking dish. Combine rice and meat mixture; spoon into pepper halves. Combine tomato paste, water and brown sugar; spoon over rice mixture.
  • 5Tent with foil; bake 25 to 30 minutes or until heated through. Sprinkle with cheese, if desired.

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About Speedy Stuffed Peppers

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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