Baked Stuffed Peppers Recipe

Super easy and super delicious with some tweeks. After browning and draining the meat with the pepper and onion (I used all of the tops of the peppers minus the stems and a whole small vidalia onion), here's what I added to the mixture: 3/4 cup rice 3/4 cup water (depending how much rice you like you can add or remove just make sure the ratio is 1:1 water:rice) 1 can tom paste 1.5 Tbls Worchestershire Salt and pepper to taste 2 cloves garlic 1 Tbls italian seasoning Simmer the above together for a half hour. Microwave the peppers for 3 minute. Fill the pepper half way with meat mixture, put and layer of cheese, fill the remainder, top with cheese and 1 can tomato sauce. Bake for 45 min.

Delicious! I put my peppers in a big bowl with a plastic steamer insert and water then covered with paper towels for 3 min in the microwave and it was perfect. (I’ve tried blanching them and they always got too soggy…probably user error there, but always an issue for me) I used hot Rotel instead of a can of diced tomatoes (for some spice…and it was perfect!) and when all done we added some salsa on the top. I may add garlic next time but that’s just because I LOVE garlic. A keeper for sure!!

I cooked the rice with a seasoning sauce with sofrito and pigeon peas in a rice cooker separately from the meat. After both were done , I combined them and stuffed the mixture into the cooked bell peppers. I forgot to mix the cheese in so I topped them off with the cheese before placing them in the oven. I also used diced fresh tomatoes instead of canned in the meat. They were delicious!

Every recipe is only a starting point. I removed the cheese and mixed in 1/2c rinsed 'frozen' corn. I pre-cook Basmati rice before adding it. I simmer all ingredients together 5min, then stuff peppers and top with a Tablespoon of Salsa. I like Chi-Chi's restaurant style mild. Play with flavors your palate enjoys.

Easy. But I added half jar spaghetti sauce in bottom of pan, did peppers then used half jar over it. Also I added garlic, Italian seasoning and little extra water to meat mixture. And extra Worcestershire, because I live Worcestershire sauce.

This is the way I always make my stuffed peppers, except I don't cook the rice. I just add the raw rice and 1/2 tsp. salt to the cooked beef mixture along with the remaining ingredients. I omit the water and cheese out of preference. I then cover the dish with aluminum foil and bake for an hour. ***Tonight, I subbed Johnsonville Mild Italian Sausage for the beef and a can of Italian tomatoes for the regular. I added 1/2 tsp. Italian Seasoning and 1/4 tsp. salt. Again, I omitted the water and cheese. I filled the peppers, covered the dish with aluminum foil, and baked for an hour. A very delicious variation on stuffed peppers!

This is a good basic recipe. I always add a lot more spices than other peoples recipes call for. This time I threw in basil, hot sauce, chili powder, garlic powder, and onion powder.. One thing I can't tolerate is a blah stuffed pepper, or for that matter a blah anything else! I also preemptively upped the oven temp to 375, and cooking time to 40 minutes. They came out good! Thank you for taking the time to post the recipe.

Needed some comfort food right about now and this fit the bill! I added garlic to the meat. I followed someone else's advice and put a layer of cheddar cheese in the middle of two layers of the meat/rice mixture. I also mixed a half can of tomato paste with a half can of water and spooned this on top of the filled peppers before baking. This hit the spot!

I seared garlic powder, onion powder and chili powder with ghee, then added two heaping tablespoons of tomato paste to add more flavor. Mixed tomato pieces with liquid and mixed well before stirring into ground beef, onion and rice mixture. I also added more rice that was precooked and cheese. The result was absolutely delicious!

Made these and they were delicious! I cooked the rice separately first so I did not have to cook the mixture on the stove as lon and I sprinkled garlic powder on the meat while cooking. Also, I used muenster cheese instead of cheddar. Other than that I followed the recipe. Mom loved it. She ate two!

I am partial to recipes that give the basics, while leaving room for cooks to add whatever, if they want. This one fits that bill. I made approximately a double portion, because someone had given me five HUGE bell peppers. I added more onions, proportionally speaking, and used garlic salt instead of plain salt. The next time I make these I will likely double the cheese, too. Oh, and I used more Worcestershire, because I love Worcestershire. My changes weren't so much in the ingredients, though, as in the manner of preparation. Owing to health related limitations, I can spend only short amounts of time cooking. So I browned the ground beef one day, cooked the rice two mornings later, and that afternoon put the chopped onions and pepper in the microwave. All the ingredients went into the iron skillet and I let them heat up for about ten minutes, giving some time for the flavours to blend. Then I stuffed the peppers and baked them for 15 minutes longer than suggested, since these stuffed peppers were so big. They turned out so good that I doubt my method of preparation detracted at all from the outcome. I'm going to be making these on a fairly regular basis.

Very pleased, used Red and Green Bell peppers. Also cooked the rice prior to mixing in ground beef, reducing cooking time.

I made it exactly the way it is written. I will try it again in the future by adding a little more seasoning. I will add a little garlic and Italian seasoning. Also, I think I’m going to try pouring a can of diluted condensed cream of tomato soup over the tops of them before putting them in the oven. My husband‘s mother used to do that with meatloaf and it was very good.

Absolutely delicious and super easy to make!!

Made this on a rainy evening, and it was exactly what I needed. So cozy and comforting, but still fresh and flavorful. It came together quickly, and my family loved every bite. I’ll be making this often.

Hands down one of my favorites now.

Every bite was amazing.

I’m so happy I found this recipe.

Pre-microwaving the peppers is a good idea. I used fire roasted garlic tomatoes which added some nice flavor. I had some leftover Chinese rice so I just used that and simmered it for about 20 minutes.

I'm not a pepper eater but my husband really liked it.