Recipe: Stuffed Bell Peppers

Growing up, my mom used to make these Stuffed Bell Peppers often and it was one of the dinners I looked forward to most. Now, I make them for my own family and it’s frequently in our meal rotation since they are easy to make (especially when you’ve made them as much as I have) and they make for great leftovers. There’s absolutely nothing fancy about them, but that’s what makes them great comfort food.

I’ve been known to make a double batch at a time—they freeze really well!

Stuffed Bell Peppers
And yes, you really do have to use Kraft American Cheese. I never said they were healthy! :) 

Here’s the recipe:

Stuffed Bell Peppers
Serves 6
Easy weeknight comfort food... make a double batch and freeze them for later!
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346 calories
24 g
75 g
19 g
21 g
9 g
336 g
770 g
6 g
1 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 346
Calories from Fat 165
% Daily Value *
Total Fat 19g
Saturated Fat 9g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 75mg
Sodium 770mg
Total Carbohydrates 24g
Dietary Fiber 3g
Sugars 6g
Protein 21g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 6 large and sturdy green bell peppers
  2. 1/2 cup diced green bell pepper (reserved from the tops)
  3. 1 lb. ground beef
  4. 2 tsp. dried minced onion
  5. 1/2 tsp. garlic powder
  6. 1/4 tsp. black pepper
  7. 1 14.5-ounce can diced fire-roasted tomatoes
  8. 1/2 cup 5-minute quick-cooking white rice
  9. 1/2 cup water
  10. 1 Tbsp. Worchestershire sauce
  11. 1/2 tsp. Kosher salt
  12. 6 slices Kraft American Cheese
  1. Preheat oven to 350 F.
  2. Boil enough water in a large pot to submerge bell peppers (if your pot isn't big enough to hold 6 at a time, do them in batches).
  3. Cut the tops off from the peppers, discarding the seeds and membranes inside. Dice 1/2 cup of green bell pepper using the tops and set aside.
  4. Submerge the whole bell peppers in boiling water and cook for 4 minutes, uncovered. Drain upside down on a plate or cutting board and let cool.
  5. Preheat a large pot over medium high heat. Cook together the ground beef, 1/2 cup of diced bell pepper, dried onion, garlic powder, black pepper and a dash of salt. Break up the ground beef with a spoon. Continue cooking until ground beef is browned.
  6. Drain off the fat in a colander and add back into pot. Add the can of undrained tomatoes, white rice, water, Worchestershire sauce and salt. Bring to a boil, then reduce heat to a simmer and cook, covered, for 15-20 minutes or until rice is tender.
  7. Tear 6 slices of American cheese into small pieces and add to the mixture. Cook and stir until cheese is completely melted and mixture is thick and creamy.
  8. Arrange bell peppers into a casserole dish (I use two separate dishes with three peppers in each so they stand upright without being squished) and sprinkle the inside of each pepper with kosher salt. With a spoon, stuff each pepper with the meat mixture.
  9. Bake, covered, at 350 F for 30 minutes.
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