Stuffed Green Pepper Recipe

What is it about the smell of classic stuffed peppers that gets me right in the feels? It’s the best of simple ingredients–fresh beef, onions, tomatoes, and seasonings that come together in their own little portable, edible bowls.

As a kid my mom forced me to eat it. It’s basically a deconstructed stuffed pepper made with all the same ingredients–and the first time I made these peppers for Jeremy, we sat down, took a bite and looked at each other–” Texas Hash,” we said.

Now if I’m being totally honest, these peppers are great. They have the basic ingredients, no fuss and no frills, and they really are the best slate for you to experiment with. And I actually like every single ingredient that’s in them, just as long as my mom doesn’t make them.

I know you will enjoy them–if your mom didn’t ruin you with years of Texas Hash.

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Classic Stuffed Peppers

Classic stuffed peppers go the traditional route and deliver the familiar flavors you crave.

Prep: 15min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 376 kcal, Carbohydrate 52 g, Protein 16 g, Fat 12 g, Saturated Fat 5 g, Cholesterol 40 mg, Sodium 257 mg, Fiber 5 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 4 very large green bell peppers or about 5 small ones
• 15 ounce can tomato sauce
• 1/2 pound ground beef or turkey
• 1/3 cup chopped onion
• 1 cup cooked brown or white rice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon garlic powder

Instruction:

1. Cut the tops off the peppers and remove the seeds. Place the peppers in a large saucepan and cover with water. Bring to a simmer and cook 3 minutes, just until the peppers are slightly soft. Drain, rinse with cool water and set aside on paper towels to drain.
2. In a skillet, heat the ground beef and onion and cook until no pink remains. Drain.
3. Add the salt, pepper, rice, garlic powder and half of the tomato sauce.
4. Stir well and spoon into the peppers.
5. Top with the other half of the tomato sauce.
6. Bake in an ungreased dish at 350 for 25-30 minutes. Serve warm.

Stuffed Peppers

Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It’s been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it’s no wonder why—even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).

Prep: 15min

Total: 55min

Yield: 4

Serving Size: 1 Serving

Nutrition Facts: calories 390 , Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2 , Fiber 4 g, Protein 29 g, Saturated Fat 7 g, servingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, Trans Fat 1 g

Ingredients:

• 4 large bell peppers (any color)
• 1 lb lean (at least 80%) ground beef
• 2 tablespoons chopped onion
• 1 cup cooked rice
• 1 teaspoon salt
• 1 clove garlic, finely chopped
• 1 can (15 oz) Muir Glen™ organic tomato sauce
• 3/4 cup shredded mozzarella cheese (3 oz)

Instruction:

1. Heat oven to 350°F.
2. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
3. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
5. Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

How to Make Stuffed Green Peppers | Allrecipes.com