Dad’s Stuffed Bell Peppers

Bell peppers stuffed with a mixture of ground beef, rice, onions, tomatoes, and spices. Classic American stuffed bell peppers recipe!

  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Yield: Serves 4-6


  • 1 1/2 cup of cooked white rice (from about 3/4 cup raw rice)
  • 4 bell peppers, any color
  • 5 Tbsp extra-virgin olive oil
  • 1 medium yellow onion, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • 1 lb of lean ground beef
  • 1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)
  • 1 Tbsp chopped fresh oregano or 1 teaspoon of dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup ketchup
  • 1/2 tsp of Worcestershire Sauce
  • Dash of Tabasco sauce


1 Cook the rice: If you are starting with raw rice, you'll need to cook it first. Cook the rice following the directions on the rice package.

2 Steam the bell peppers: Cut the tops off of the bell peppers about 1/2 inch to 1 inch from the stem end and remove the seeds. (Save the extra bits of bell pepper for another dish such as Ground Turkey and Peppers.)

Place a steaming rack in a large pot and add enough water to cover the bottom of the pan by an inch. Place the bell peppers on the rack, cut side up, and bring the water to a boil. Cover the pot and let the peppers steam for 5 to 10 minutes until they start to soften.

to make stuffed bell peppers, steam the bell pepper shells first

Note that you can skip the steaming if you want, but this step will help ensure that the peppers cook through thoroughly when they are stuffed and baked.

3 Sauté onions and garlic: Preheat oven to 350 degrees F. Heat 4 tablespoons of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more.


4 Make filling: Add the meat, cooked rice, cooked onions, tomatoes, oregano, salt, and pepper to a large bowl. Mix everything together with your hands or a wooden spoon, just enough so that the ingredients are all well distributed. Do not over-mix.


5 Stuff the peppers: Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling.


Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling.


6 Bake: Add 1/4 cup of water to the baking dish. Place in 350°F oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.


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  • roxanne

    I’ve had this recipe of yours for years and needed a new copy, as mine was well worn. I found this recipe and there was no Italian sausage mentioned in this recipe. Did you omit the sausage for a specific reason?

  • Danni

    Follow up to previous comment. I’m pleasantly surprised because I love stuffed peppers. These were not greasy, no grease floating out [and I use regular beef, not lean]. However, I didn’t trim the bottoms to level them and there was no way out for any liquid. Adding the seasonings to the mix is a plus; I’ll do that in the future. I also chopped the pepper tops up and added them to the beef mix, and just put ketchup on top. I baked for 40 minutes and the beef was fully cooked. This mix would be wonderful for stuffed cabbage [which I also love]. I’d spice it up a little more next time.


  • Danni

    These are in the oven right now but I do have a couple comments before they are done….be sure the peppers you use are big ones. This makes enough filling for six to eight peppers. For four, a good pan size is 8×8. It will be interesting to see how the beef cooks out; the fat from the meat has to go somewhere. I also added the seasoning [including ketchup etc.] in the meat mixture [accidentally] so just topped it with the ketchup.

  • Kelsea

    The ground beef sure made this a disaster. It was overflowing with greasy juice from the beef. Next time I will not be cooking them like that. Also you mention add 1/4 cup of water to the sauce which makes it really runny. These were embarassing to serve. Wondering what I did wrong honestly I followed the recipe…


  • Kathy

    I haven’t made this yet, but definitely going to try it. This is the way my grand mom made stuffed peppers. Thanks for posting.

  • Michelle

    These are delicious and I cook them for 10 minutes in my pressure cooker. I also used fresh tomatoes and cut the peppers in half and stuffed them. They freeze well too!


  • Therese

    Just terrific. My husband and teen boys loved these peppers. Easy to make and tasty!


  • Michol Sue

    My Grandmother used to make a similar recipe and stuff cabbage leaves or peppers. I love both but she used a 29oz can of tomato sauce. 15 oz of it went into the mixture of raw hamburger, cooked rice, 2 eggs, salt pepper and chopped onion. The leftover sauce was mixed with a can or two of chopped tomatoes with chilies to add a kick. Pour it over and bake. So delicious!

  • Al

    I did not prepare this yummy recipe as yet, it looks good and easy to put together. I plan to make this real soon, but I would really like to know if stuffed peppers freeze well?

    • Emma Christensen

      Hi, Al! Emma here, managing editor for Simply Recipes. I think this should freeze well! The peppers might be a little soft after thawing, but I think that it will still be delicious once you dig in.

  • Bonnie Smith

    I made this recipe vegan. Used 1 can drained, smashed black beans instead of ground beef and only 1 cup cooked rice. It was great and my husband loved it. He said you can make this anytime and you can even serve it to company.

  • Essie Baldwin

    I cook mine in tomato juice it gives them more flavor!

  • Pamela Frey

    This peppers are wonderful! I changed it up a little and cook the gr beef (organic, grass fed 90% lean) after the onions and garlic and add a other ingredients including fresh oregano. Canned, diced tomatoes with basil, garlic & oregano. Then I add the topping into the meat mixture, stuff peppers and cook for 20 min. Serve with parmesan cheese. I use yellow peppers. Husband loves it!

  • Petra Dee

    Yep, that’s dad’s recipe alright.
    Sometimes he’d mix half beef, half ground turkey or pork, and mix the Worcestershire, ketchup and Tobasco in with the meat.
    Love stuffed peppers!

  • Joe

    Can the finished cooked stuffed peppers be frozen?

  • Gina Marie Criscione

    I just tried Dad’s Stuffed Peppers. I used red peppers, and I also fried some of the red pepper chopped small along with the onion and garlic to go along with the ground meat, oregano and tomatoes. Great recipe. I Thank you ~

  • Karee

    Last time I made these I had extra beef mixture so stashed it in the freezer. I’m super happy tonight pulling it out and whipping these up. It looks a little watery and I nuked the peppers instead of parboiling just because I don’t have much time tonight. I love these and always think of you and your dad when I make them. I send a little good mojo out in the universe for you.


  • Marl

    I hope it works wth Quinoa instead of Rice…I’m going to try it tonight. Thanks…

  • Ginny

    Tried these tonight, I used Rotel tomatoes with chili (mild) and they were delicious, My husband doesn’t normally like ketchup with meat, but the topping was really good. When you say generous amount of salt and pepper, about how much do you use?

    • Elise Bauer

      Hi Ginny, it’s really just to taste. I’ll have to check the next time I make them!

    • Carol Ingerson

      Me too with the Rotel

      • Dennis

        Keep in mind salt can always be added at the table but it can not be removed once added.. for this reason.. I tend to use a little less salt then most recipes recommend and let my guests adjust to taste.

  • Katherine

    I have made this recipe multiple times and love it! This time after I stuffed the peppers I had more of the meat filling left over, so I sautéed some chopped bell peppers, added them to the meat mixture, and cooked everything exactly the same only inside a pie crust, adding shredded cheese on top for the last 5 mins. Super yummy! (I only had 3 whole bell peppers and some already cut up ones in my fridge)

  • Elise Bauer

    Great idea Tom!

  • Elaine

    These are the best stuffed peppers I have ever eaten! For anyone interested in doubling the recipe, I did this and in my oven it took 1 hour and 10 minutes for them to be finished (checked with a meat thermometer). I will definitely be making these again!


  • clarence nykl

    By far the best stuffed pepper recipe I have tried. This recipe has been up for a while, and I have used it at least 10 times in the past several years. Always a hit. Recipes that suggest cooking the meat first guarantees to remove all the flavor and you don’t end up with a beautiful mini meatloaf texture that cuts and chews wonderful. Thanks!

  • Rachel

    Can anyone tell me approx. how many calories per pepper?

  • Karee

    These stuffed peppers are one of my new favorite recipes, I’ve made them twice now. Huge thanks to your dad!


  • M.

    I made this with ground turkey and quinoa due to diet restrictions. It was very good.

  • Jenny

    This was a good recipe, however; the pepper was watery when cutting into it. Maybe that is due to the burger not being cooked before hand? I would try this again but I would cook the beef before hand.

    • Elise Bauer

      Hi Jenny, beef is 60% water, and when you cook it, much of that water gets released. Think of it as juices from the beef. It’s delicious, and not something to be avoided. Pre-cooking the meat for stuffed bell peppers would be pointless. You want the blend of flavors that the peppers give the meat as it cooks. You want the juices captured in the bell pepper shells, keeping the meat moist.

    • Kimber

      Hi Jenny,

      Instead of streaming the peppers, try roasting them in the oven until they start to soften. I coat the inside with a little olive oil, salt and pepper, and bake for about 20 minutes, then let them cool before stuffing.

  • Ruth

    Great flavor! The ketchup-Frank’s Hot Sauce topping was excellent ( I did not have tabasco). Using fresh oregano gave the meat good flavor. I added three garlic cloves instead of one.

  • Rose

    Looks like this recipe has been around for a long to time but as fate has it I found it and it was delicious!! I added some cheese to the top and used chipotle tobasco because that is all I had on hand. The dish was a hit and I will make it again…and again!! Just signed up to the website!

  • Tami F.

    I have seen a hundred Stuffed Peppers recipes, but never one that pre-cooked the peppers in any way. What is the purpose of this? I would think it would make them soggy.

    • Elise Bauer

      It just helps them cook all the way through in this dish. Sometimes peppers can take more time than you would expect to cook. It doesn’t make them soggy, but it will help make them tender so they are easy to cut through.

  • Pink Sun Drops

    VERY good. I have to say I probably won’t make it again just because it was too messy for a quick family dinner. Rice is always messy with little ones and when you’re sticking it in something else, oh boy! Maybe for an adult dinner though. We cut up our bell peppers and ate them with the stuffing.

    • Judy Barton

      I never use rice because its just an extra step. I use crushed Ritz crackers instead and it tastes delicious.

  • Rihan

    AWESOME RECIPE!!!!! :)

  • Simon

    Thank you for this recipe. I’ve never made homemade stuffed peppers. We always bought the frozen ones from Stouffer’s, lol. I’ve just popped 7 of these in the oven. Only difference I made to the recipe is I used ground turkey and mild Italian Sausage for the meats. They look and smell so good. My girlfriend is going to be very happy when she gets home from work!! =)

  • Sharon

    I can’t chop onions because I only have the use of one arm and hand, so I substituted dried minced onions, about a 1/4 cup…it was great. I had some Italian seasoning, so I used 1 teaspoon of that. I had a can of diced tomatoes that is “chili-ready”…it had some green chilies in it and some chili powder seasoning. It was very good! Thanks for this recipe. I will be looking for the others you put on your web-site.

    • Diane

      I saw your post about the minced onion. Chopped onion is available frozen. It is also available with chopped bell pepper. Hope this helps.

  • Sharon

    I made this for tonight’s supper…it was so good. My Mom used to make these and I loved them, but, when I was young I didn’t care for the cooked bell peppers, but now I love them!! She always put onions, breadcrumbs in hers like a meatloaf. I used the golden bell peppers and the green….scrumptous!!!

  • Bill

    I followed the recipe with no variation, As It turned out, It desperately needed some, It was bland and tasteless. I would recommend using Italian seasoned tomatoes and adding some worchestershire sauce to the ground beef as well, And If you have grated cheese, Melt it over the top before removing from the oven, These ideas could save this dish.

    Sounds as if you needed to be more generous with your seasoning of salt and pepper for the meat. If it was bland, it was because there wasn’t enough salt. ~Elise

  • Karyn

    I have made a version of this recipe twice and love it! I cook the hamburger with the onions and garlic and other veggies like grated or chopped zucchini which cuts down on cooking time and you don’t have to worry about the meat getting cooked. I also add a little tomato sauce to wet it a bit and stretch it out some. I didn’t have worcestershire on hand so used balsamic vinegar and soy sauce and it was delicious! What is so great about this recipe is that you can add and subtract and really never mess it up.

    I have made recipes that don’t boil the peppers first but i never enjoy it as much.

  • Juliana

    This was the first successful meal I’ve made in my whole life! {I’m new at this whole ‘cooking’ thing}. Husband-to-be loved it. Delicious, easy, and relatively quick to prepare.

    I also ended up with way too much stuffing! I’m going the taco route for the remaining stuffing. Next time I’ll purchase extra peppers.

  • Erika

    I grew up with my mom always making stuffed bell peppers and then I have made them as well, but I wanted to try a new recipe for them and this recipe was ok, but I didnt like the texture from not cooking the meat 1st.

  • Audriana Pate

    Just made them without the sauce and it turned out great :) now instead of ONE galirc clove i used 2 taste perfect BUTTTT I should let you know this is WAY more than 4-6 peppers hahaha I had so much left over stuffing i threw it on the frying pan eat some of it with rice and cheese the other turned it into… TACOOSSS/burritos very different

  • Windy_City_Gal

    I enjoyed reading all the comments. However, I am just learning to cook and followed your recipe as written. It was Sooooooooo Good. Exactly the way I prefer food – simple, quick to prepare, and the delicious taste of the combined ingredients.

    I really like your site and have found it most helpful in my culinary education.

  • Mum4Ever


    I did however just cut my peppers in half, bottom to top, scooped out the seeds and stem, then microwaved the peppers for 5 mins. It was super fast and easy to fill. No rolling over, etc. Baked for 30 minutes.

    I had a lot of filling leftover, so I put that in a corning ware dish, with sauce and served to the youngest like meatloaf.

  • Samantha

    I made my own peppers and used your sauce.. it was very good! Big hit. Dinner was great tonight!

  • Amy

    Great recipe of an old time favorite! First time I tried using the meat raw in the filling… but it worked, and the filling was flavorful and moist. I liked using the chopped fresh tomatoes, and the ratio of meat to rice was good…lots of meaty flavor. My family enjoy cheese, so I chose to add about 1/2 c of shredded cheddar cheese to the meat filling, and it worked well and tasted great. And I melted a little cheese on top of the sauce the last 5 minutes of baking time. I will use this recipe again. Very good!

  • Andy

    I wanted to use the topping for my stuffed peppers.

    Did you mean to add the 1/4 cup water to the ketchup and worcestershire sauce?

    thanks for the great recipes!!

    Yes, you mix together the water with the ketchup and worcestershire sauce. ~Elise

  • mala

    Hi this is a nice recipe,just had a little fact if anybody is interested -the origin of stuffed peppers is from Turkish empire..In my country, which was under the empire,they make them since forever..With little bit of difference: u would add red paprika(powdered one),also some people add chilly,it gives it a bit more flavor..It is important to add enough pepper to the meat so its not bland..Also I usually would put the onion in a sauce pan and a bit of oil to get ‘glassy’,and add meat for just a minute to pick up all that juice from the onions..and then stuff it all in raw peppers,they stay whole better through the cooking.Then put them all in a deeper sauce pan,and add water and sometimes tomato paste or juice for extra taste..On top of each pepper u could put a slice of tomato as a top..:) and then just cook them..Thats it..:) Sorry if i wrote too much just really like this recipe and was glad to see so many people also do..:)

  • MH604

    I used red bell peppers because I think they are sweeter. I didn’t have any ground beef but had some spicy Italian ground sausage, I used those instead and drained off excess fat. I used brown rice, it gave it a nice nutty flavour. I will definitely make this again!

  • Emily

    This was soooo good!!! I made this last night except i didnt add meat and i used fresh celery root and basil and fried snap peas and tomoato and onion as my toppings…It was so good!

  • rina

    Thank you SO MUCH for this recipe – easy to make, not too messy, if you clean the dishes right after you used them while the other stuff is cooked. Plus, the result is DELICIOUS!!!
    Just made them and enjoyed it a lot!
    Once again, Thank a lot! This is one outstanding recipe. From now on, this is the only way I’m baking the stuffed bell peppers!

  • Samantha mcgill

    I made this recipe today, great recipe. I didn’t have lean ground beef, it is a must to use lean, if not the mix will be way to greasy, I also seasoned with a lil accent. I triple the recipe to freeze, I grew lots of bell peppers and didn’t know what to do do with them and I stumbled upon this one. Thanks I can have stuff peppers all winter.

  • Valerie

    Hello, my husband came home with a case (22lbs) of the largest red peppers I have ever seen (6 inches long by 4 inches wide) Naturally, the first thing he said was “Ohhh, stuffed peppers?” being that I already canned way too many jars of peppers last summer…this sounded like a good idea.
    I stumbled across your Dad’s recipe and I knew to stop looking! :)
    I made a dish of halves sliced (long ways) and since I had extra filling – I made a tray of traditional upright. I am used to cooking for a family of 7 so I love a great home-cooked inexpensive meal.
    I used a pound of fresh ground sausage and a pound of ground beef. It went against everything I believe in to not cook the meat first because of the rice being warm, but I read what you wrote to many others and trusted that this is what is intended. I melted a slice of provolone on top the last 10 minutes (on top of Dad’s sauce). I also read what you wrote regarding mushrooms, so I opted for crumbled dried mushrooms everything else I kept the same. The house smells amazing of roasted red peppers, another bonus! Great recipe, simply delicious and very pleased with the versatility. I loved being able to read other peoples suggestions, thank you for a wonderful recipe and a wonderful site! A real keeper I will make again!

  • carmavilla

    Hi! I made this last night, eating the leftovers as I type. I didn’t have any ground beef on hand so I made the entire thing without any meat at all. I added mushrooms. Also, I had to substitute the tabasco with pepper flakes. It still turned out yummy, but VERY watery. Do you have any tips about this? Is it because I didn’t add meat? Also, would this recipe work just as well if I added chicken pieces? I’m a newbie chef (if you can’t already tell, haha), so any advice would be greatly appreciated! I’ve been reading your blog since high school!

    It’s watery because you added mushrooms. Mushroom release a lot of water as they cook. You might want to dry sauté them first (slice mushrooms, sauté them on high heat without adding any oil or fat to the pan, until they release their moisture). ~Elise

  • Rhonda

    I made this the other night and loved it. I had 3 bell peppers that needed to be used which is why I chose to make this recipe. Of course, I had meat left over since I only had three peppers so I put it in a pan and cooked it by itself. It was all great!

    I am going to try your mom’s recipe as well so I can do a taste and compare. I am sure it will be equally fantastic.

  • Rhonda Cliett

    I loved the stuffing but not the topping. I poured Classico Fire Roasted Tomato Spaghetti Sauce over the top of mine. Enough to cover the peppers and the bottom of the baking dish. Delicious. I like the Italian taste of it.

  • leea

    i made them tonight the only thing i would change about it is to add some seasoning and salt …and i topped mine with cheese for some more taste it was very bitter to me but i think with sum tweaks this will be one of my fav meals

  • Chicago Cuisine Critique

    Thank you so much for this recipe. I tried it last night for our Valentine’s night-in and it turned out fabulous. :)

  • Portia

    Love this recipe, I am vegan and swap out the beef for soy meat and it works great. My carnivore friends haven’t noticed the difference!!

  • Angela

    I tried this recipe for the first time tonight using lean ground turkey and they came out excellent. Thank you! I now have a new recipe, that will be a mainstay, to add to my repertoire.

  • Johanna

    I do not understand why there are so many raves for this?! Sometimes I wonder if people have vastly different taste buds. For me to say, “this was a hit!” or use adjectives like, “Outrageous” or “Fantastic,” it had better be utterly mouth-watering & delicious. I’ll give you some adjectives for this one: bland. Tasteless. Plain. And most of all…disappointing.

    Sounds to me like you didn’t use enough salt. As with anything, not only are the quality of the ingredients important but so is the amount of seasoning. ~Elise

  • Ryan D

    It looks much better than it is. I will try this again but with some changes (cooking the ground beef 1st)cheese may add a better flavor also. I’m sorry it wasn’t for me. I hate to rate dishes.

  • Miriam

    Elise, can you make these ahead and freeze? Thank you

    Hello Miriam, great question. I’ve never made these ahead and frozen them. If you do try them that way, please let us know how it turns out for you. ~Elise

  • nannette

    Can I use ground turkey in lieu of beef? Would I cook at the same temp and time? Thanks!

    Yes and yes. ~Elise

  • Pawley

    My best half in her way asked me if I knew how to chef stuff bell peppers. Naturally, I said, “Yes I do.” Naturally she gave me that “sure you do” look even though I at times cook for eight firefighters on a given shift. But truthfully, I have never cooked stuffed bell peppers and thus thank you very much for your web site. I would have have done everything written except I did not know about boiling the bells with salt prior to stuffing. Wish me great bon apetit. “And away I go!” after a cold one at that.

  • Ann

    This was my first time making stuffed peppers. Soooo good. Stouffer’s frozen has lost a good customer! My husband loved them too. Next I will try your mom’s version. Love your site BTW.

  • Whitney


    I just wanted you to know that I’ve been using this recipe as a staple now for about a year. One of those jems that tastes better as leftovers, and it’s outrageously inexpensive to boot. To answers questions from above as to what to do with the leftover mixture that doesn’t fit in the peppers: I bake it off in a separate dish like meatloaf. It’s super easy…usually stays in the same amount of time as the peppers, and tastes great if you spoon some extra sauce on top.

    Thanks for the recipe! I am tempted to try “Mom’s” take, but I cannot stop coming back to this version!

  • Gabriella

    Words cannot describe how AWESOME these peppers are!!!! I made them last night, still have leftovers in the fridge, yet am already looking forward to making them again next time!!

    Few notes on how I prepared mine:

    *Used one 12-ounce bag of Meatless Crumbles by Morningstar (found in freezer section) instead of meat
    *Added 1 medium zucchini, diced
    *Also added the diced pepper “tops” to the filling (which was really visually appealing because I used yellow, red and also orange peppers–sort of like confetti)
    *For the diced tomatoes, I used (Trader Joe’s) Fire Roasted Diced Tomatoes w/Jalapeno (15-ounce can)
    *Added about a tsp of red pepper flakes, a bit more of the oregano, and used two garlic cloves

    And because the meatless scramble was frozen when I added it to the sauteed onion/garlic, I did end up cooking the whole mixture for about 10 min. on med. before filling the peppers.

    As someone else suggested, I spooned half the (15 ou.) can of diced tomatoes into the baking dish around the stuffed peppers (after using the first half in the mix itself), and then added a few Tbsp of water.

    I admit I did end up with more filling than necessary (I used 2 cups cooked rice and the peppers were not that big), so I just cooked the remainder of the filling in a separate dish next to the main dish, and topped that with the sauce, as well.

    Please thank your father for this incredible dish!! I will definitely be making these regularly from now on, and truly cannot wait to share them with dinner guests. :-)

  • jennifer

    My very first time making stuffed peppers and I am so glad I chose “dad’s” recipe. They were delicious and exactly what I was anticipating. I did have to cook the meat first (as it was frozen) but otherwise followed the recipe exactly and it was perfect! Thank you for sharing–give your dad a hug for me his recipe rocks!

  • Amberroni

    I used my crock pot on low for 8hrs, used cooked beef, and didn’t par boil the peppers. I put 1/3c shredded parmesean cheese in the mix. It was great. Next I am going to try cumin and cilantro instead of oregano, and rotell chili tomatoes instead of plain.

  • lori

    I only had 3 peppers in the house for the recipe. Also..I used more than a lb of meat. There is a lot of the meat/onion mix left over and I was wondering what I should do with it. Sauce for spaghetti? Meatloaf? How would I make it thick enough to be a meatloaf?
    Thank you,

  • John Mumey

    “Hi” again! I must say for my first attempt at stuffed bell peppers, this one was an all thumb’s UP!!! With the exception of a few pots and pans to clean up mostly due to the side dishes (mashed-potatoes & gravy,etc.)this has to be one of my favorite to make. I would like to recommend this recipe to anyone wanting to try something different. I did however, cook the burger and rice (separately) for a few minutes to reduce the over-all cooking time to only 35-40 minutes. Other than that I followed “DADS Stuffed Bell Pepper’s” recipe to the “T” (: You’ll be glad you did !!!

    Thank’s Again….John M.
    Fairbanks, AK.

  • Tommy

    Thank you so very much for sharing this! Absolutely amazing! I am a single college guy and so I don’t really have as much time to cook as I wish I did. Whenever I have the chance though, I love to spend time in the kitchen. I made this for myself on a Friday night and I could not have been happier with it! Also, since it’s just me that I have to cook for, I will have leftovers for this weekend. These are too good too share though!!! Thank you again Elise!

  • minji

    I’ve never had stuffed bell peppers before but it sounded good. So I was randomly searching for recipes and this was the first one I came across. I made it today and it’s amazing! I used ground turkey instead of beef though. Thanks for the recipe~*

  • jackie

    Husband loved it. First time making stuffed peppers. Lots of “love” goes into them thats for sure The prep was not as bad as cleanup. Lol Thanks for sharing it!

  • Amy

    This was perfect. Just like having stuffed pepper dinner with my grandparents when I was growing up. This recipe will become a staple in our kitchen.

    We did use turkey sausage instead of ground beef, and it was delicious.

  • Katie

    Great recipe, just needed a little more of the sauce once we started eating. Thanks Elise, very good!

  • Andrea

    Looking forward to trying this tomorrow night. Do you know if it’s possible to make this ahead? Like, if I were to put everything together and put it in the fridge tonight and bake it for dinner tomorrow?

    I don’t recommend it. For safety reasons ground meat should be cooked the day you buy it. ~Elise

  • Rhonda

    Sorry ‘Mom’, my husband and I tried both recipes and ‘Dad’ won. They were both great but ‘Dad’s’ was easier and the ketchup/worchestershire/tabasco topping was the clincher. Thanks to both of you

  • Genna

    This recipe is great! My boyfriend requests it once a week, no exaggeration. We use ground turkey instead of beef and it works well. I have done a few variations as well.
    (1) If it is a beer drinking night, I use Hot Rotel instead of regular tomatoes, as we like spicy food.
    (2) I sometimes use chili spices, like cumin and chili pepper.
    Thanks for the recipe!

  • Sal

    Have not made it yet but was wondering,…would it be possible to make 8 peppers and double the ingredients?

    Yes, if your oven is big enough. You might need to increase the cooking time a bit. ~Elise

  • Elizabeth

    Elise! Great recipe. I’m going to blog about it on Sunday!!The ketchup topping was a great addition.

  • georgianna

    Just made this tonight and it was a hugh hit with my family! I would definitely make your stuffed peppers again. Thank you.

  • Kate Atkins

    This one is a keeper!! Might try some of the variations others have tried, but have to say it’s perfect just as it is :) DH (dear husband) likes to put a bit of shredded mozzerella in the bottom of the peppers before adding the stuffing. Thank you for sharing this with us!!

  • Natalie

    Great Recipe!! Everyone loved it and wanted the recipe

  • Wendy S.

    Wow! These were great! I don’t care for green peppers so I used red ones. My family was fighting over the last little bits! I made a lot of filling so I froze half of it and we are having the AGAIN tonight! I cut my peppers lengthwise, though, instead of having them “stand up”. Delicious! Thanks for the recipe!

  • Matthew

    Thanks for the recipe, it was really delicious!

    Is the water on the bottom of the tray to stop the peppers burning onto it?

    I think the water in the pan is mostly to help keep the peppers from drying out in the oven. ~Elise

  • Kudragrrl

    This recipe was really yummy…my whole family loved it. I made a few changes, we didn’t have rice so I used about 4 tbls. of matzoh meal, I added a 1/4 c of shredded parmesean, and when I sauteed the onions and garlic I threw in some pinenuts….Delish!

  • lk

    My husband says these are his favorite ever! They were delicious. However, my thoughts would be to mix some of the ketchup mixture in with the hamburger and rice so that it is more of a meatloaf consistency. I would probably then add some more topping before I baked them. They were very good, but a bit crumbly.
    He wants them again next week, so I’ll keep tweaking until I get it perfect!
    Thanks for posting this delicious recipe.

  • K

    My husband and kids love them! I used rice a roni the beef flavored one.

  • TamTam

    What side dish did you cook with this dish?

    We’ve cooked this dish for decades, with any number of side dishes. Salad, beets, green beans, potatoes, etc. etc. Whatever you want. It’s comfort food. ~Elise

  • Emily

    I have never made a stuffed bell pepper until tonight. I have to say, it was a really easy fix and my entire family loved it. It’s one recipe that I would love to make again so that my parents can have at least one night that they don’t have to cook. I am taking this recipe to college with me.

  • Darron

    Excellent recipe. Absolutely delicious and so easy to make. Thank you!

  • Norma

    I followed the recipe almost exactly except I added an extra garlic clove, I added italian bread crumbs to the meat filling & I topped with cheddar cheese during the last 10 minutes & oh my god were these delicious! Thanks so much for the recipe, I’ve been trying to get a good recipe for stuffed bell peppers & I’m happy to say I found one that I’m sticking with & on my 1st try! Woo hoo!!

    Thank you again!!

  • kate

    AWESOME and so easy to make! I too substituted the ground beef for morning star “crumbles” and I also stuffed the peppers raw (I didn’t pre-boil) and just placed them on a cookie sheet (I obviously didn’t add the water to cook them in) the peppers were a little tough to cut w/ just a fork, but I don’t like them soggy so they were perfect for me. I also used string cheese and pulled it apart and placed it on top of the peppers and cooked it for the full 40″ and the cheese was yummy/gooey/crispy. My boyfriend (a meat eater) ate 2!

  • Yana

    Just finished having these for dinner. Husband was skeptical when I told him I was making stuffed peppers (they were a staple in my childhood, but he’d never had them before). But he thought they were great – and so did I! Thanks for the recipe – I’d been looking for one for so long, and this one was perfect. Hubby topped his with tobasco sauce, and I had mine with sour cream. I used basmati rice, chopped up the leftover bits of peppers (from the cutout tops) into the mix, and browned the beef til about 70% done to cut down on baking time. Baked for 40 mins. I had some mix left over (ran out of peppers) and threw it in the freezer…I’m curious to see how that works out.

  • Kelly

    I made these last night and they came out pretty well. However, my boyfriend has diveriticulitis and cannot eat anything with seeds. As a result tomatoes were not an option in this recipe. And I think that was perhaps the only problem I had – the stuffing was rather dry. I think not having the tomatoes in there it was just ground meat and rice. Does anyone have a recommendation for a substitution to those? Typically chopping tomatoes in such a way that they don’t have seeds results in me buying a few more tomatoes and taking a long time to cut them up so I don’t usually entertain the idea.

    • Jan Stewart

      Tell your boyfriend to drink Konsyl (or a similar product) shaken in a jar of water (8 – 10 oz) every morning (& night if needed). Then he can eat anything he likes without fear of diverticulitis flaring up. It makes the digestive tract slippery so nothing sticks where it shouldn’t. My husband has used it for years with perfect success, no exceptions. It’s so great to be able to eat seeds, popcorn, nuts, etc., once again.
      -Jan :)
      PS: Best price we’ve found is at Walmart. Best of luck!

  • May

    Jasmine rice is the best.
    you can find it in Walmart too.
    It’s in the purple bag.

  • Steve

    I made this last night and thought it was GREAT! Even warmed up the next day was awesome.
    I made mine with raw meat and cooked them approximately 70mins at 350 degrees.
    I think if you brown the meat first it totally takes away from what it is supposed to be. Just think of it as a meat loaf inside a pepper.
    Thanks for the recipe! I will definitely be making it again soon.

  • Amanda

    Absolutely love this recipe! I made this for my hubby who has never had them before and he loved them! Thanks so very much!!

  • Diana in IN

    Do you cook the meat first or do you stuff the peppers with raw meat ?

    The meat is NOT cooked first. You stuff the peppers with RAW meat. The meat cooks while it is in the oven at 350°F for 40 to 50 minutes. ~Elise

  • Linda

    I made this last night and it turned out great! My picky-eater, daughter even liked the stuffing (she wouldn’t eat the peppers) which is a real victory. I stuffed 4 peppers, but had a large amount of stuffing left over. I froze it to use in the future – I hope it freezes well. I also liked the fresh oregeno I used over dried. I think next time I’ll make more than 4 peppers. Has anyone else had this issue?

  • Meridith

    This was my 1st time to ever make stuffed bell peppers. It actually was easier than I thought. Thanks to my husband’s help. :) We thought it was pretty good. Yes, brown your meat first. I actually used left over brown’d meat I had from the night before. Thank goodness otherwise I would’ve just followed the directions and it doesnt mention anything any where about cooking the meat first. Also, the topping was just OK…needs some work. i’m not sure what…but just a little tweeking will help…….Thanks for the recipe!

    You do not need to precook the meat for this recipe, but if you do brown it first, it will add extra flavor. ~Elise

  • Jason Taylor

    Great Recipe! I added two strips of bacon to the top. Layered filling with cheese and toped with a spot of sour cream. Awesome!

  • willa

    Thank you for posting this recipe. This is the second time I’ve prepared it. We love it. It’s easy to make and very healthy.

  • Sarah

    I’m reading comments as my peppers are cooking longer wondering if I missed something. I put the meat in the peppers raw and then baked for 50 minutes (thought that was what the recipe instructed). But the beef isn’t near done! Thoughts? Does your dad precook the beef? Is it possible to stuff them too full and delay cooking?

    Perhaps. You could also be using bigger peppers than ours. We do not precook the beef. Just give it a longer cooking time. ~Elise

  • amanda

    I never stick to a recipe, but hadn’t made stuffed peppers in awhile, so I pulled this one up. My good fortune! This was such a hit with the family. Everyone said they were the best ever. Thank you for sharing! I did cook the turkey sausage a bit, used brown rice and added mushrooms and olives, but followed all else exactly. Delicious!

  • Yvonne

    I made these tonight…sort of. I really messed up and they were still great. I can’t wait to make them the correct way. First – Didn’t have onion (still can’t believe that one) then went to get my can of tomatoes….once again – shocker! I used green onions and tomatoe paste instead. Then – didn’t read the recipe and cooked the ground beef prior to puting them in the peppers – thought I was dead in the water but it was great! Just goes to show that with a good recipe…you can make adjustments and make them work.

  • amy

    Highly recommended! I made eight peppers for our large family and EVERYONE enjoyed it. Everyone is ages 3, 6, 9, 11, 11, and 13!! plus me and husband. One of the girls is a self-proclaimed green pepper hater, and even she loved it!! It was a miracle! I also used raw green peppers and browned the meat. I added a touch of soy sauce to the white rice and added chopped green pepper to the mix. I also loaded on the garlic, since we all love garlic. Two of the peppers I made with the Morningstar Crumbles (for me and one of the girls are vegetarians) and they also came out perfect. This recipe is great because you can tweak it to accommodate what you have in the fridge/pantry and to your preference. Great! P.S. Definitely use raw peppers into the oven, not only does it save a ton of time, they turn out just soft enough but with a slight crisp and freshness to them, plus lots of flavor. :)

  • Dunja

    Oh my gosh, these turned out so great (as anything else I have ever attempted to cook from Elise’s blog). We ate these a lot when I was a kid, only my dad always mixed ground beef with spices, some eggs, breadcrumbs, spices and herbs but never rice. Then he stuffed the raw peppers with the meat mix and then braised them in a pan with lid, then he added water and some chopped up pepper to the sauce and let them simmer until done. After they were done he took them out and made a tasty gravy with the cooking fluid and we would eat them with fresh boiled potatos. very yummy and a staple in my childhood.
    Now I found this recipe and it sounded so good and I had left over brown/wild rice from the other night. I used ground turkey (1/2 lb), browned it in the pan, then added half a chopped onion and a stalk of finely sliced leeks (milder in flavor) and about 3 garlic gloves. I let that saute and then added 2 fresh chopped tomatos. I then mixed that with salt, fresh pepper, dried oregano. Then I added some ketchup and worcester directly to the mix. I stuck the peppers into the microwave for 2 minutes instead of boiling, it works with great less mess and effort. I stuffed them baked them. Delicious. Served them with some sour cream and Tsasiki. My kids loved it too. Oh, I also did not use any oil to preserve some calories. THanks Elise for another keeper!

  • Carmela

    Absolutely the best stuffed peppers I have made (I am a young 81yr old) and I love to cook. My family truly enjoyed the twelve red peppers, no leftovers. I must get out to buy more peppers and whatever I need to make them again. Excellent topping finished the peppers making them delicious. Thank your dad for the recipe and I thank you for submitting it.

  • Estelle

    I’ve been making stuffed peppers for years and found that if you level the stems on the bottom, cut the top off and remove the ribs and seeds, you can soften in them om the microwave without bothering to boil them. Just turn the cut side down, put them in a large baking dish and microwave them for a few minutes until slightly softened. The excess liquid will drain and when you turn them right side up and stuff them you can use the same baking dish to bake them.

  • Tanya

    Thanks for this quick and easy recipe.

  • Lee Smith

    My clan loves stuffed peppers. However,we don’t have a recipe. It is almost like making homemade vegetable soup where you clean out the frig. of leftovers. We do about the same with stuffed peppers–anything goes! Right now, we have fresh peppers from the garden. We appreciate the crispness we get when we bake the filling in fresh peppers with no precooking. We also love the flavor of browned meat and onions, so we brown the meat and onions, precook the rice and cook all ingredients for the filling before placing it inside the peppers. My husband makes homemade salsa, so we use salsa instead of tomato sauce. Also, there have been times when we did not have mozz. or typical cheeses used in such dishes. At that time, I used a dish of pimiento cheese. It turned out great, so now I add pimiento cheese if I have it. I now melt pimiento cheese into a bowl of salsa to use with nachos. Try a bit sometime. I think you will be pleasingly surprised. Mozzarella or Amercian cheese on top of the peppers shortly before removing from the oven makes a tasty, appealing topping and seals the filling in to prevent spills. Everyone has submitted wonderful ideas that are worthy of printing! THANKS!

  • kellye

    I didn’t care for it.

  • Grandma H.

    This is the second time I will be making it. My husband and I just love it. I add a little brown sugar to the sauce and otherwise it is perfect. Actually perfect without the brown sugar. Just a great recipe.

  • Jan

    This was a huge hit at our house! Hubby and son ate every bite! I did use some of the suggestions such as cooking the meat beforehand and draining the fat,and using instant brown rice for a deeper,nuttier flavor. I ended up using all of a 14.5oz can of Italian tomatoes, just wanted to be sure there was enough moisture,looked a tad on the dry side with only 1 cup. The sauce is just fabulous and so very very easy! I used 3 big peppers(only 3 of us) so my cooking time was just a bit longer. I think next time I will cook brown rice, maybe using some beef stock and use smaller peppers and I think I’ll double the recipe and freeze some. Be great for nights I “go on strike” and the guys have to fend for themselves! :D Thanks very much Elise and Dad!

  • Wolfie

    Tried this on a lark because I had a batch of bell peppers going spare. OMG! This is impressive and definitely greater than the sum of its parts :) Served it to boyfriend who does NOT like bell peppers, and it’s now on the favourites list.

    Brown pre-cooked rice I bought from Trader Joe’s was gross (happy I tasted it first), so I steamed up a batch of white Basmati instead. These were even better the second day. Tip: cut in half and baked with extra cheese on top (sprinkle it about five minutes before removing from oven) they are nothing short of amazing!

  • Michelle

    I just made this recipe this evening. My husband and I thought it was excellent! The only changes that I made was cooking and draining the meat before mixing all ingredients and (oops) I added an additional tsp of Worcestershire Sauce to the meat mixture, but it tasted great. Used chili pepper sauce instead of Tabasco (we did not have Tabasco in the house). Also did follow the recipe by using COOKED rice, a must and baked for 40 minutes. I would defiantly make this recipe again. Thank you for sharing.

  • Lucinda

    I stumbled across your site today and we had the stuffed peppers for dinner. They were absolutely wonderful!

    Thank you for sharing the recipe.


  • Patty

    Do you ever get to the point you don’t know what to fix? I was at that point and looked in the fridge seen 2 bell peppers it has been so long since I have made stuffed bell peppers. Came on the internet to look up a recipe found this one.. It was very good and reminded me I need to make this more often.

    Thanks again

  • FAT AL

    I just finished cooking this recipe. Took me a while on account of I am a very slow cook. lol. But I found it to be sooo very exquisitely deliciously good! I LOVE it! Best thing I’ve made in some time. thanks for the recipe. keep posting those delicious recipes! =->
    Much love,
    fat al

  • Lisa

    My mother used to make stuffed bell peppers when I was young, and I loved them! Unfortunately, I had lost her recipe & was thrilled to find this one–it was very close to hers.
    The one change I made was to make up Spanish rice and used it instead of plain; and I omitted the oregano.
    I made them tonight for the family, and they were a MAJOR HIT! lol and that’s saying alot when you’ve got 2 teenagers that claim they don’t like Bell peppers!

    Thanks for a wonderful recipe – so glad I found your site!

  • Adriana

    My meals revolve around weight watchers now and my husband and I are committed to sticking to it, but that involves making dishes tht are totally satisfying. This is one! Approx. 5 points per stuffed pepper. I used 85%lean beef, brown rice and canned tomatoes with onions and chiles. I sauteed the beef with the chopped onion, then drained it. I added the rice and the canned tomatoes to the beef, stuffed the 6 parboiled, med. bell peppers.
    Amazing flavor for 5 points. (I am not affiliated with weight watchers in any way other than as a member.)

  • Jack

    Our green bell peppers were ready for picking out of the garden and found this recipe online since we couldn’t find my mom’s receipe Yum!! Thought we died and went to food heaven. Will try and have this again before the growing season comes to an end since everything tastes better home-grown.

  • Cody

    This was my first time to make stuffed peppers and they came out great! The tabasco/ketchup topping really set these peppers off. Next time I will probably add some cheese in the bottom of them.

  • Rebecca

    This is a great recipe! I’m from New Orleans and use to eat stuffed bell peppers during our family get-togethers (Christmas, Mardi Gras, Easter, etc). If you can get your hands on a box of Zatarain’s Dirty Rice Mix, it works perfectly in the bell pepper. I prep the bell pepper first, cook the Dirty Rice as the box states and stuff the bell peppers. I plan to use some of the above suggestions. The blend of flavors in the dirty rice accent the bell pepper wonderfully. My husband says I can make this a weekly special, he doesn’t mind.
    Tip: double the number of bell peppers and make 2 boxes of the dirty rice. Cook half to eat and freeze the other half for an easy mid-week dinner.

  • Sharon

    This recipe is similar to the one I make. Instead of ground beef, I use turkey sausage – cut out of its casing and browned with onion and spices, mix in cooked rice, tomato mixture and stuff. I then pour more tomato mixture with more onions over the peppers and cook until 160 degrees. The next time I make it,I am going to add cooked corn. After they come out of the oven,split open and corn on top with more sauce. Yum

  • Pam

    This was a YUMMY dinner. My first time making them and they turned out GREAT. It is a new favorite that will be added to my cookbook! This was so simple to make and ended up being absolutely amazing and tasty. I used whole grain rice, as to it is healthier. I precooked my rice and hamburger. I can’t rave enough about how wonderful of a recipe this is. The topping sauce was DELICIOUS.

  • Wenchypoo

    This recipe was OUTSTANDING!! I made it with red peppers (I’m allergic to green ones), leftover rice/meat/veggie stir-fry, and my whole house smelled like a pizzeria. When I opened the windows to air out, the neighbors kept coming around to see who was making pizza, when the whole time it was dear ol’ Dad and his stuffed peppers.

    Besides changing the pepper color, I also cut the peppers length-wise and de-seeded instead of just at the tops–this gave me two “half-peppers” to serve instead of one upright. They also cook faster this way, and I had to back off the time to 25-30 mins. instead of 30-40 mins. Peppers were NOT covered, and baked in a glass pan w/water. Topping was a pureed salsa/parmesan mix (hubby’s a salsa junkie).

    Hubby gave it a “definite replay” rating, meaning he wants me to do more.

  • AJ

    My girlfriend makes it with cous cous, cheese in the pepper and on top, and seasoned meat, no sauce. She made it for my birthday. Yum.

  • Tayte

    I used venison ground meat and added basil and thyme. I also added brown sugar with the sauce and I used tomato sauce instead. I used long grain and wild rice. It was a great meal. I served it with cheesy onion french bread. MMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!

  • Karen

    My husband and I enjoyed the stuffed peppers tonight. I added corn and used half catcup and half tomato sauce. The sauce was just right. Thank you for sharing.

  • Bill

    Made it this evening, about 2-3 times the recipe. Came out well. Used brown rice precooked. Did not precook the very lean (8% fat) beef. Nuked the raw peppers rather than boiled. Used both fresh and cannned crushed tomatoes. Cooked it about 55 minutes. Served with fresh salad. Now we have about 3 meals.

  • Maya

    Wonderful! I used extra garlic and extra tabasco sauce and used a can of diced tomatoes instead of fresh and this was maybe just a bit too hot for my tastes. But it was awesome. The rice absorbed the lovely flavors as did the tomatoes. I cooked the rice about 10 minutes before stuffing it and it was nice and tender after the oven time. I topped my pepper with cheddar and hubby’s with swiss. Yummmmmmmy!


  • mona

    I tried this recipe last night and OMG! my husband loved it! I couldn’t believe how easy it was to make too! I love the simplicity of a lot of these recipes and I will definitely be trying more in the future. I especially love the fact that you have photos to help with the process. I even bought a shoulder roast for the first time in my life to try your Pot Roast Recipe. Being a young couple the extent of my cooking was hamburger helper and spaghetti. Now my husband is trying to buy me a laptop for the kitchen so that I can access your site from anywhere in the house! Thank you so much for making such easy and tasteful dishes!

  • madison

    It was a very good dinner.

  • S. Ortega

    I made these for the first time, and I’ve never had stuffed bell peppers. I love this recipe. Quick, easy, and great tasting.


  • Anay

    LOVED THIS RECIPE :-) OK, I am a city girl living in the country (somewhat) and for the first time in my life I have a vegetable/fruit garden. *All the veggies used are from our GARDEN!

  • Swampangel

    I first made this a month ago with some additions. Stuffed the peppers raw, find they hold up better.Used brown, white & wild rice. Chopped up & added the pepper tops, 1tsp. ea. celery seed & seasoned salt. subbed the water for 1/4 c. diced tomatoes & juice in the pan. Bake 350. 45 mins. Top with mozza. last 5 mins. EXCELLENT! Made them again today & froze them for an easy last min. meal. Cook from frozen @ 350, 45-60 mins.

  • Rita

    I made this last night. It was a hit. My husband called me this morning asking me what I was making for dinner tonight, he was looking forward to dinner. I cooked the meat before hand and seasoned to taste. My family loves cheese so I sprinkled some cheese in the bottom of the bell pepper, added the stuffing,pretty much layered with Mozerella cheese and the meat. It was really good there will be a next time for this dish. The bell peppers don’t even taste like peppers. We have never had this dish before and it was a success. Thank you

  • Patti

    Hi Elise :)
    I have been sitting here now for 3 hours reading all the wonderful recipes and all about you and your family. I really have enjoyed it. I look forward to making all the recipes I printed out. I have one question though. Does your mom get mad at you for choosing your dads recipes over hers so much? lol

    Hi Patti, my mom knows that she is the reason how both my father and I know anything about food in the first place, so no, she doesn’t mind. She’s actually quite delighted to have other people cooking, gives her more time to read the paper. ;-) ~Elise

  • Robin Nordman

    Changed the basics..
    I used bread crumbs instead of rice .. added
    ground pork as we had no beef in the freezer
    with some cooked onion and 3 cloves of garlic
    into the mix .. balsamic vinegar to compliment the worcestshire sauce [no ketchup].. this was very good.. putting the bell peppers in boiling water for 3 minutes sped up the cooking process so the peppers were soft .. I think the peppers were in a 400 degree oven for 45 minutes long enough to be slightly black on top.. Delicious !!

  • Nancy

    I love stuffed peppers, but they are a pain to make. I made these ones and they are divine. Even the kids loved them. This one goes on my “list”.

  • Laura

    This recipe is GREAT!! I used Uncle Ben’s Whole Grain Rice for a healthier rice and cooked it before starting anything. Realistically it takes quite a bit longer (1 hr 10 min prep and to get the temp right bake for 1hr and 15 min at least). But it was well worth it! My husband is a big eater so he took two but our teenage boys and 4 yr old daughter only took 1/2 of one each. I first used this two weeks ago and it’s already on the menu again!!

  • Trish

    My former MIL has a great simple stuffed pepper recipe that we’re having tonight:

    brown 1# of lean ground beef in a skillet with a clove of chopped garlic (or use garlic salt or garlic powder), a small chopped onion. Add salt and pepper to taste. After meat is browned, add one bottle of chili sauce and a can of niblets corn to the ground beef and keep warm. Wash and halve the peppers lengthwise, remove seeds and parboil for about 5 minutes. Remove the peppers from the water and drain. Stuff the peppers with the ground beef mixture and top with cheese if desired. Place in a 350 degree oven for about 30 minutes or until hot. I serve with mashed potatoes with lots of butter! Yummy!! Best of comfort food.

  • s

    I made this for my family and friends and they wanted the recipe to take home. Very good and if you use brown rice it is good for you too! I thought it was quick and easy.

  • annie

    I made these yesterday and they were great! Easy to do especially using a rice cooker for the rice while I got everything else together. The best I’ve ever made, and even my husband who is not a stuffed pepper fan, enjoyed them.


  • Neoni Troxel

    Great dish! soon to be a family favorite. I added mushrooms and subsituted the morningstar meatless crumbles but other than that stuck to the recipe. I was hesitant to use ketchup thinking it would be too sweet. It was perfect. I really enjoyed the flavor of the sauce. It added a lot to the dish. I think next time I will double the sauce recipe.

  • Anonymous

    This is one of the best meals I’ve made in a while. My husband is a vegetarian, so I substituted the beef for Morningstar meatless crumbles. The ketchup-tabasco sauce topping was fantastic. Something really great happens in the oven to make it taste much more gourmet than it is. The stuffing is a perfect mix of flavors. My husband proclaimed them the best stuffed peppers he’s ever had. I have to agree! The recipe was clear and easy to follow.