I have shared my stuffed green pepper recipe on the blog before but it was years ago and I thought it needed a little bit of a revamp. The pictures were taken in horrible lighting and they had a yellow cast on them – didn’t make the pepper look too appetizing if you get my drift. I also made it for dinner last night and needed an excuse to use the new 50mm lens my husband got me for Christmas (he is the best!!).
This stuffed green pepper recipe was handed down to me from my mom and it is one of my all time favorite meals. At one point I was cooking it so often my husband started to groan when I said that we were having it for dinner – I had to put it on the back burner for a few months. Every year when my mom used to ask what I wanted her to cook on my birthday it was either this or fajitas.
For a while my two boys went through the ‘I don’t want to eat the red or green things’ stage but those days are gone and they scarf this stuff down with the rest of us now. Even little 13 month old Delilah went to town on the rice last night!
- 4 green peppers
- 1 pound ground beef
- 1/2 cup chopped onion
- 16oz. diced tomatoes
- 1 cup instant long grain white rice
- 1 cup water
- 1 tsp. salt
- 1 tablespoon Worcestershire
- 1 cup shredded Italian cheese blend (or 2 cups works too! We like extra cheese in these parts!)
- Cut the tops off of the peppers and clean seeds out. Put a pot of water on to boil.
- Take one of the peppers and chop half of it for the filling.
- Put the 3 1/2 peppers into a pot of boiling water and let them boil for 5 minutes. Then remove them, drain any water, and salt the insides.
- Cook the 1/2 chopped pepper, onion, and ground beef in a large skillet until beef is browned. Then drain the grease.
- Return the pan of peppers, onion, and beef back to the burner and add the rice, salt, Worcestershire sauce, tomatoes, and water. Bring the mixture to a boil and then simmer for 15 minutes.
- Place the 3 1/2 boiled peppers into a casserole dish and fill with stuffing mixture. Generously sprinkle cheese over the top and bake covered for 30 minutes at 350 degrees. You may need to uncover and cook for a few minutes to make sure the cheese is good and melted (and bubbly!)
- My family prefers the stuffing over the whole peppers so I started using only two peppers – 1 whole pepper filled with stuffing and one complete pepper chopped up and added to the filling.
- To make it an Italian style stuffed pepper sometimes we use Italian seasoned diced tomatoes with a shake of Italian seasonings.
See how delicious this looks? Wouldn’t you request this as your birthday dinner too?
I party HERE
Tuesday 9th of December 2014
I just made these for my husband and he loved them! Thanks for the recipe!
Monday 29th of September 2014
Just made this for church fund-raiser; super easy and tastes heavenly. Thanks for sharing!
Thursday 20th of February 2014
Can I use regular rice instead of instant? What adjustments should I make to the cooking process/lenght?
Friday 21st of February 2014
Hi! I am not sure exactly how much longer you will need to bake the peppers if you use regular rice but you definitely need to bake it longer. I made them that way once and had issues with some of the rice still being crunchy even after cooking an additional twenty minutes. Sorry I can't be of more help!
Wednesday 22nd of January 2014
Wonderful!!!! I like this. I want to do this in my home.
Thursday 16th of January 2014
These look so good; I can't wait to try them! Your directions are very clear and make it even that much easier for a novice like me. Thank you so much......Rick Ghent St. Louis, MO