Make These Easy Stuffed Peppers With Rice

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No Parboiling The Peppers

One of the great things about this easy stuffed peppers with rice recipe is you do not need to mess up another pot parboiling the peppers! I especially love red, yellow, or orange bell peppers because they are sweeter, riper, and more digestible (not to mention pretty!)

What a simple solution! Pre-BAKE them instead while you whip up the tasty, easy filling. This step will make the peppers nice, soft, and tasty, with no doggone extra pan to wash! Yes!

In this recipe, prepare the peppers by washing them, then cutting off the top and removing the membrane and seeds from the inside. Save every possible bit of the top; you'll chop it and use it in the tasty filling!

Place the peppers in a greased casserole dish. If you crowd them a bit, they'll lean on each other and stand up as they bake! If not, you can cut a little off the bumpy bottom (save it for the filling!), and they should stand up tall, ready to be filled!

Why You'll Love Stuffed Peppers With Rice

Seriously, what's not to love about this beautiful, tasty, nutritious meal in one easy, serving-sized package? Yummy, lightly browned melty cheese tops them off perfectly!

Yummy veggies and rice combine in a savory meat filling and are quite customizable! If you want to serve a different protein, you can use sausage, ground turkey, or chicken. Your favorite cheese is the cheese to use! Melty mozzarella? Sharp cheddar? Mexican blend? It's up to you!

Use red beans, chickpeas, or kidney beans if you want them vegetarian. If you have leftover rice, use it instead of instant rice. Add spinach, grated carrots, or zucchini. These are your peppers, so make them your way!

While daydreaming about my next dinner of stuffed peppers with rice, I decided to try them with ground ham and some pineapple tidbits! Yum!

How To Make Stuffed Peppers With Rice

Arrange the upstanding bell peppers in a greased baking dish and bake them for about 20 minutes in a 400-degree oven while you make the filling.

Brown the ground beef with chopped onion and all the bits of chopped pepper you have from trimming the bumps and removing the top. Salt and pepper the meat to taste. Use your judgment to drain any excess fat.

Next, add the uncooked rice, chicken broth, brown sugar, taco seasoning, Worcestershire sauce, tomato sauce, and undrained petite diced tomatoes.

I always use Better Than Bouillon Roasted Chicken Base to make my broth! It's the best!!

Cover and let the filling cook for about 15 minutes while the rice plumps up and the onions and peppers get tender.

Remove the peppers from the oven and fill them with the meat mixture. My trusty ice cream scoop was perfect for tidily filling the awaiting peppers.

The filling generously stuffed the five peppers I had on hand; it would have been enough for six, but I only had five that day, so they were really stuffed. The peppers were left over from an overly ambitious plan to make salsa. It happens.

Now came the best part: a generous topping of grated cheese! Pop the cheese-topped peppers back in the oven for about 15 minutes or until the cheese is gooey, melty, and lightly browned. They smell amazing!

These stuffed peppers with rice are a meal in one, so you really don't need a side dish! We had some wonderful corn on the cob to go with ours. We must eat as much of it as possible in sweet corn season, right? It is our duty!

The next day, I discovered, to my delight, that the peppers were reheated deliciously in the microwave, so we made two yummy meals from one recipe for the two of us! Our house runs on what we call "plan-overs," so this was just perfect for us!

PRINTABLE RECIPE CARD

Yield: 6 servings

Stuffed Peppers With Rice

Print

This stuffed peppers with rice recipe makes the yummiest, most versatile meal in one tasty portion!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 6 bell peppers
• 1 pound lean ground beef
• 1 small sweet onion, chopped
• Salt and pepper to taste
• One 14.5-ounce can petite diced tomatoes, undrained (you can also use Rotel)
• One 8-ounce can tomato sauce
• 1 cup chicken broth
• 1 1/2 cups uncooked instant rice
• 1 Tbsp Worcestershire sauce
• 1 Tbsp taco seasoning
• 1 Tbsp brown sugar
• 1 cup or more of your favorite cheese, shredded
• Optional garnishes: thinly sliced green onion, chopped fresh cilantro, sour cream

Instructions

1. Preheat the onion to 400 degrees.
2. Wash the pepper, then cut the tops off and remove seeds and inside membranes. Save the pepper you cut off and chop it to add to the filling.
3. Stand the peppers in a greased baking dish. If needed, cut the bumps off the bottom, then stand upright and save that part for the filling.
4. Put the peppers in the oven to bake for about 15- 20 minutes while you make the filling.
5. Brown the ground beef with the onion and chopped pepper parts, season with salt and pepper to taste.
6. Add the rice, tomatoes, tomato sauce, broth, brown sugar, Worcestershire sauce, and taco seasoning.
7. Cover and cook over medium heat for 15-20 minutes, stirring occasionally, to let the rice plump and the onion and pepper get tender.
8. Remove the peppers from the oven and scoop the filling evenly into each pepper. An ice cream scoop is a great tool for this.
9. Top the papers evenly with the grated cheese.
10. Return the peppers to the oven and bake for about 15 minutes, or until the cheese melts and becomes lightly brown.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 393Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 88mgSodium: 810mgCarbohydrates: 32gFiber: 4gSugar: 12gProtein: 30g

I love easy one-pot meals that don't require many pots and pans or a lot of time to make! Here are a couple of my favorites: One Pan American Goulash and Hamburger Noodle Hotdish.

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Love, GB (Betty Streff)

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