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Beef Stuffed Peppers with Cheese Topping

 Beef Stuffed Peppers with Cheese Topping
I used to bake for a restaurant, so I have lots of experience and enjoy being in the kitchen. Raisins add a touch of sweetness to the mild cheese sauce over these stuffed peppers.
2 ServingsPrep: 40 min. Bake: 25 min.


  • 2 medium sweet red or green peppers
  • 1/2 pound ground beef
  • 2 thin slices onion
  • 1/4 cup raisins
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese


  • Cut peppers in half lengthwise; remove seeds. In a large saucepan,
  • cook peppers in boiling water for 3-5 minutes. Drain and rinse in
  • cold water; set aside. In a skillet, cook beef and onion over medium
  • heat until meat is no longer pink; drain. Stir in the raisins, salt
  • and pepper. Place pepper halves in a greased 8-in. square baking
  • dish. Spoon meat mixture into peppers.
  • In a saucepan, melt butter. Stir in flour until blended. Gradually
  • stir in milk. Bring to a boil; cook and stir for 1 minute or until
  • thickened. Reduce heat; add cheese. Cook and stir until cheese is
  • melted. Pour over peppers. Bake, uncovered, at 350° for 25-30
  • minutes or until heated through. Yield: 2 servings.

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Beef Stuffed Peppers with Cheese Topping (continued)

Nutritional Facts: 1 serving (1 each) equals 573 calories, 34 g fat (20 g saturated fat), 133 mg cholesterol, 720 mg sodium, 36 g carbohydrate, 4 g fiber, 33 g protein.