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Stuffed Peppers

An American favorite, stuff these peppers with ground beef, onions and fresh herbs.

Yield: Serves 6


  • 6 large red and/or green bell peppers
  • 1 pound lean ground beef (can substitute chicken)
  • 3/4 cup chopped red onion
  • 4 large tomatoes, peeled and cut into wedges
  • 1 cup uncooked rice
  • 1/2 to 3/4 cup water
  • 3 Tbs. beef soup base
  • 1 Tbs. basil (fresh if possible)
  • 1 tsp. thyme fresh if possible)
  • 3/4 tsp. black pepper
  • 1 cup shredded reduced-fat cheddar cheese


  1. Cut a thin slice off the top of each pepper; remove seeds and membranes
  2. Chop tops of peppers; reserve 1/2 cup
  3. Immerse whole peppers in boiling water for 3 minutes; drain
  4. Brown meat, onions, and chopped pepper in large skillet; drain off fat
  5. Stir in remaining ingredients except cheese
  6. Bring to boiling; reduce heat and simmer, covered, for 25 to 30 minutes or until rice is tender, stirring occasionally
  7. Add additional water, if necessary, to prevent sticking
  8. Remove from heat and stir in 1/2 cup of the cheese
  9. Spoon mixture into pepper halves
  10. Place in a 2-quart shallow baking dish
  11. Bake at 375 degrees F, uncovered, about 15 minutes or until heated through
  12. Sprinkle with remaining cheese
  13. Let stand until melted

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