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Rice-Stuffed Peppers Recipe

Rice-Stuffed Peppers Recipe photo by Taste of Home

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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

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Rice-Stuffed Peppers Recipe

Prep: 40 min. Bake: 1 hour

Yield: 8 Servings

40 60 100

Ingredients

2 pounds ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
3-3/4 cup water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (15 ounces) tomato sauce
1 tablespoon ground cumin
3 cups uncooked instant rice
4 medium green peppers
CHEESE SAUCE:
1-1/2 pounds process American cheese, cubed
1 can (10 ounces) diced tomatoes and green chilies, undrained

Directions

In a Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes.
Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes.
Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13-in. x 9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers. Yield: 8 servings.

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

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Reviews for Rice-Stuffed Peppers

Rice-Stuffed Peppers

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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.

Reviewed on Feb. 26, 2013 by hchambers

Great recipe, my family loved it!

Reviewed on Mar. 28, 2012 by brynne81

Excellent!!!! My favorite stuffed pepper recipe

Reviewed on Oct. 30, 2011 by LaFrenierM

We used "Spanish Rice-A-Roni"... LOVED IT! :)

Reviewed on Sep. 06, 2011 by danielleylee

Good for a cold day! Easy to make and the recipe cuts in half well. I added a diced jalapeno from the garden for some kick.

Reviewed on Aug. 21, 2011 by lynn123

only change I made was to use "Spanish rice-a-roni" instead of plain white or brown rice. adds alot of flavor to mixture without adding anything else to stuff peppers

Reviewed on May. 28, 2011 by smgreenfeldt

This is the ONLY stuffed pepper recipe I make. It is so flavorful, and super easy..plus it makes a ton!

Reviewed on Jan. 28, 2011 by chirey

This is the only stuffed pepper I have ever made and it was fantastic! I have made it numerous times for friends and family. There is a lot of extra rice, so if I am making it for a carryin I just do a few more peppers. The rice mixture also makes great burritos! I think the cheese is necessary but just melted velveeta is good as well. Very good! Also reheats well.

Reviewed on Aug. 19, 2010 by swtlissdrmwvr

I love LOVE stuffed peppers and am always looking for new recipes. This one was really good. I tasted the rice mixture before putting it all in the oven and could NOT wait to eat!!! haha It was delish! I found, however, that the amount of rice is way more than the beef, so if you like alot of meat in your peppers, then you should at least another 1/2 lb. I also added in a few of my own spices. YUMMY!!!!

Reviewed on Jun. 23, 2010 by auradracorai

I have made this a couple of times now. Haven't made the cheese sauce to go with it but it is great without it. I will have to try it with the cheese sauce on the side.

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