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Stuffed Bell Peppers

Updated: Jul 11, 2021

This Spanish recipe is absolutely a winner with its beautiful presentation and delicious flavors.


  • 4 large bell peppers (any color)

  • 1 lb of lean ground beef

  • 2 tablespoons chopped onion

  • 1 cup cooked rice

  • 1 and 1/4 teaspoon salt

  • 1 clove garlic, finely chopped

  • 15 oz of Organic tomato sauce (Muir Glen or sauce of choice)

  • 3/4 cup shredded mozzarella cheese (3 oz.)


  • Heat oven to 350°F.

  • Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.

  • If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers.

  • Cook about 2 minutes; drain.

  • In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.

  • Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.

  • Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

  • Preparation time: 15 minutes

  • Cook time: 40 minutes

  • Total time: 55 minutes

  • Total servings: 4


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