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dish with stuffed peppers
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Stuffed Bell Peppers


  • 6 large bell peppers
  • 1 lb. lean ground beef
  • 2 Tbsp. chopped onion
  • 1 cup white rice cooked
  • 1 tsp salt
  • 1 clove garlic minced
  • 1 can 15 oz. tomato sauce
  • ¾ cup shredded mozzarella cheese


  • Preheat oven to 350 degrees
  • Spay 9x13 pan with cooking spray.
  • Slice the top off of each pepper and remove stem and membranes from insides. Rinse peppers.
  • In a large stock pot or sauce pan, place peppers in pan and add enough water to cover all of the peppers. Bring to boil, about 5 minutes.
  • With tongs, remove peppers from boiling water, drain, and put peppers in baking pan, open side up.
  • In medium-sized skillet, brown the ground beef and onion over medium heat until beef is brown (about 8-10 minutes). Drain excess grease.
  • Add cooked rice, salt, garlic, and 1 cup of the tomato sauce to the beef. Cook until warmed through.
  • Spoon meat and rice mixture into each pepper, filling to the top.
  • Pour remaining tomato sauce on top of peppers.
  • Cover and bake 45 minutes. Uncover and bake about 15 more minutes, or until peppers are tender.
  • Sprinkle with mozzarella cheese.