Editors' Pick
Ground Beef Stuffed Green Bell Peppers With Cheese
"We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them."
photo by A Marsteller
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
6 peppers
- Serves:
- 3
ingredients
- 6 large green peppers
- 1 lb beef, Ground
- 1⁄2 cup onion, Chopped
- 1 (16 ounce) can tomatoes, diced
- 1⁄2 cup long grain rice, any available rice is fine it may affect cooking time though
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1 cup cheddar cheese, Shredded (about 4 ounces)
directions
- Cut off the tops of green peppers; discard seeds and membranes.
- Chop enough of the tops to make 1/4 cup, set aside.
- Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
- Sprinkle insides of the peppers lightly with salt.
- In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
- Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.
- in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.
- add rice to beef mixture.
- Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
- Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.
Questions & Replies
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Can you sub quinoa for the rice? -
My oven is broken could these be cooked on the charbroiler grill as long as you wrap them in foil??
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Can these be frozen after cooking? -
Has anyone tried this with ground turkey? What recipe adjustments would I need to make? -
How do you print the recipe from iPhone? I cannot find a print icon.
see 14 more questions
Reviews
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Loved the recipe, but had to change up a bit. Next time I will pre-cook rice, (rice was not thoroughly cooked), and add corn. I added 8-oz. tomato sauce, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. Italian seasoning, 1 tsp. sugar, 3 tsp. of worcestershire sauce, topped with Italian bread crumbs. Yum !!!! -
I microwaved the peppers instead of boiling them, about 3 minutes on high, way easier. Added a minced lg. Garlic clove in to my onions and peppers when sautéing, used ground Turkey instead of ground beef, and frozen riced cauliflower instead of rice. It was ridiculously easy, fast, tasty and healthy. Even the kiddos loved it.
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These days I'm a little hesitant to rate recipes because I don't ever follow them exactly, I just find the one that suits me the best and then I use it merely as a guide line. This recipe is the one I used as a guide line for dinner last night and I was really pleased. Instead of canned tomatoes I used a mixture of tomato sauce and ketchup...some Worcestershire sauce...some garlic powder...some Italian seasoning...I browned the meat with some dried onion and fresh garlic...I used a microwave pouch of rice...You see where I'm going here...but this is the first time I parboiled the green peppers per your instructions and I was like "Aha!" this helped a lot! Also I used shredded parmesan both in the mixture and on top. Thank you for this recipe!
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These were quite easy to make and the coloured peppers looked lovely on our plates. I needed to use a bit more water than shown on the recipe, to cook the rice, but just kept adding more until it was tender. For a bit of spice, I added some chopped chillies as well as some fresh rosemary from our garden.
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I added spicy rotel in place of the diced tomatoes. I also added some chopped jalapenos and a few tsp of hot sauce. We like things spicy around here.
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Tweaks
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Sorry, but I turned this into a Mexican dish. I substituted the diced tomatoes with a can of diced tomatoes and green chilies, the Worcestershire sauce for a tablespoon of taco seasoning and the cheese with 4 cheese Mexican blend. Just not a fan of Worcestershire sauce.
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Replace can of diced tomatoes with a 12oz can of V8 juice. Also, add 24oz (2cans) of V8 juice to the baking dish before adding stuffed peppers. The juice reduces down as it cooks and serves well over mashed potatoes.
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Vegetarian input; Subbed TSP ( texturized soy protein) and blanched almonds for meat. Used Italian seasonings,Parmesan, Braggs Amino acids in place of Worcester sauce. Found I had enough for three peppers and two mini red. As the mix was a tad salty used tsp of brown sugar. Finally mushroom bouillon and tomato paste used to addd depth.
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Bacon takes it to a different level
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Put some Hatch chilies in with the tomatoes. Was awesome
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