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Inside-out Stuffed Peppers Recipe

Our daughters Kimberly and Kristina don't like the way the meat and rice mixture is usually stuffed inside big green peppers. So Kristina added a chopped pepper to the other ingredients in a casserole.—Darlene Brenden, Salem, Oregon
TOTAL TIME: Prep: 15 min. Bake: 65 min. YIELD:4-6 servings


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 large green pepper, chopped
  • 1/2 cup uncooked long grain rice
  • 1/2 cup water
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese


  • 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a greased 2-qt. casserole. Add the next eight ingredients.
  • 2. Cover and bake at 350° for 1 hour or until the rice is tender. Uncover and sprinkle with cheese; cook 5 minutes longer or until cheese is melted. Yield: 4-6 servings.

Nutritional Facts

1 serving (1 each) equals 276 calories, 12 g fat (7 g saturated fat), 57 mg cholesterol, 516 mg sodium, 22 g carbohydrate, 2 g fiber, 19 g protein.

Reviews for Inside-out Stuffed Peppers

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Reviewed Sep. 17, 2015

"Great recipe. I did have to cook 20 min longer cause the rice wasn't cooked through. I also added Large can of diced tomatoes. I think next time I will put the rice in after the beef then add the other ingredients. Will make again"

Reviewed Mar. 7, 2015

"I ended up using sausage instead of hamburger, cooked the rice beforehand, and then baked for only 30 minutes. VERY good."

Reviewed Dec. 11, 2014

"My DH and I both agree. This is very good."

Reviewed Jan. 7, 2014

"The rice was not done. Just slightly off, but not done."

Reviewed Jan. 7, 2014

"We add salsa to the recipe to kick it up a notch"

Reviewed Jul. 12, 2013

"I have been making this recipe for years. What drew me to it was how easy it is. To make it even easier and a one pot dish, brown the ground beef in an oven proof dutch oven. As my family has grown I have adapted the recipe. I now use 2 pounds of ground beef and I use 2 (14.5 ounce) cans of diced tomatoes instead of one can of stewed tomatoes"

Reviewed Apr. 24, 2013

"This recipe has been a family favorite ever since TOH published it back in 1995!"

Reviewed Feb. 23, 2013

"This has become one of our favorite dinners. I serve it with cornbread."

Reviewed Jun. 28, 2012

"This is a fantastic recipe. I usually add more green pepper and extra cheese. I've also tried adding a small can of tomato paste as well. So much easier than making stuffed peppers."

Reviewed Dec. 11, 2011

"I must make this nearly every week! It is a simple and delicious casserole -- great for a weeknight meal when served with a salad. I did find that it needs a little bit more salt and seasoning."

Reviewed Oct. 6, 2011

"This dish has a very good taste. My family enjoyed it but thought it was a little dry so next time I make it I will add a little sauce to it.."

Reviewed Jun. 9, 2011

"We love this and have it often! Easy to make and great leftovers."

Reviewed Jul. 13, 2010

"I love this casserole. It is very easy to make, and I never have any leftovers. Makes a good potluck dish!"

Reviewed Jul. 1, 2010

"I was looking for a recipe like this. It is easier to make, eat, and reheat from frozen. I use all the colors of peppers, and it looks nice and colorful. I use the equivalent of 2 or more large peppers."

Reviewed Aug. 25, 2009

"made this tonight and it was a huge hit. As my husband scraped the last of it out of the dish, my daughter asked to lick the serving spoon! She doesn't even like stuffed peppers! Will make again, thank you"

Reviewed May. 5, 2009

"I added corn and olives and used Sharp Cheddar. It was Awesome!"

Reviewed Jul. 28, 2008

"My husband asks for this recipe every other week. Sometimes I add a dash of cinnamon to give it an little extra flavor."

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