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Inside-out Stuffed Peppers Recipe

Read Reviews (14)
4.89 14
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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.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min.
MAKES: 4-6 servings

Ingredients

  • 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

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.

Directions

  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.
Originally published as Inside-out Stuffed Peppers in Taste of Home June/July 1995, p14

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(14)

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 7, 2014

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

MY REVIEW
Reviewed Jan. 7, 2014

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

MY REVIEW
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

MY REVIEW
Reviewed Apr. 24, 2013

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

MY REVIEW
Reviewed Feb. 23, 2013

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

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