Read reviews (21)
Rate recipe
Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 each) equals 668 calories, 32 g fat (18 g saturated fat), 110 mg cholesterol, 2,114 mg sodium, 53 g carbohydrate, 5 g fiber, 42 g protein.
Originally published as Rice-Stuffed Peppers in Taste of Home February/March 1996, p27
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Apr. 01, 2013 by lolapearl
This is a good week night dinner
Reviewed on Mar. 08, 2013 by Cynthia Lingle
I made this for a church supper recently and received raving reviews for several. At least one asked for the recipe. It is definitely a keeper. Cynthia Lingle, Columbia MS.
Reviewed on Mar. 04, 2013 by lahupe
The recipe was very good. It tasted like my chili so nothing new there. I used regular rice and cooked it seperately. The sauce made the dish for me. Without the sauce it wouldn't be anything special.
Reviewed on Mar. 04, 2013 by bridgettevh
Absolutely delicious. My family loved it. I used 8 peppers. It makes a lot of filling. I also used half the cheese sauce topping. This is a keeper. It's very tasty. Perfect left over and to freeze. Thanks for sharing.
Reviewed on Mar. 02, 2013 by AdeleDegnan
I halved the filling and it still made enough for 4 peppers. It is very good. Used brown instant rice instead of white, and beef broth instead of water. Will keep this as my go to stuffed pepper recipe. I can see how this filling would make great burritos.
Reviewed on Feb. 27, 2013 by khuffman7
I made this for my husband & I last night so I cut the recipe in two. There was a lot of the rice mixture tho so my do 2 peppers & use 1/3 of the rest of the recipe. We both enjoyed this, the cheese sauce was a little too cheesy so I added a bit of low fat sour cream just to tone it down a bit & that worked well. Made a lot of sauce! We will make this again.
Reviewed on Feb. 27, 2013 by skthaxton
Tried this last night, was a hit with my hubby and myself!! I cut the recipe in half since was only cooking for 2 but would be a nice company meal!!!
Reviewed on Feb. 26, 2013 by OOFDA
yummy in my tummy
Reviewed on Feb. 26, 2013 by fredaevans
Had to laugh when I saw this one come up. Worked as a 'Vollie' Cook at a major Sr. Meals center (Meals on wheels, out to remote sites, etc.) This exact was on the monthly rotation. "4 medium green peppers" ... how about over 1,000.Took me a few hours to cut/core the things, but never any 'left overs' at the Sr. Food Centers. Things actually freezes very well so make more and chuck them in the freezer for a quick lunch.
Had to laugh when I saw this one come up. Worked as a 'Vollie' Cook at a major Sr. Meals center (Meals on wheels, out to remote sites, etc.) This exact was on the monthly rotation. "4 medium green peppers" ... how about over 1,000.
Took me a few hours to cut/core the things, but never any 'left overs' at the Sr. Food Centers. Things actually freezes very well so make more and chuck them in the freezer for a quick lunch.
Reviewed on Feb. 26, 2013 by smarch51
This is similar to my Mom's recipe although she couldn't use the chiles or the cheese sauce because of my Dad's finickiness. Instead she sprinkled shredded cheddar cheese on top of each pepper. The other thing she did that made it stand out was adding a bit of white corn to the recipe. This gives it a little more crunch and adds an extra veggie to the meal.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013