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Rice-Stuffed Peppers Recipe
Rice-Stuffed Peppers Recipe photo by Taste of Home
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Rice-Stuffed Peppers Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 1 hour
MAKES: 8 servings

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

Nutritional Facts

1 each: 668 calories, 32g fat (18g saturated fat), 110mg cholesterol, 2114mg sodium, 53g carbohydrate (16g sugars, 5g fiber), 42g protein

Directions

  1. In a Dutch oven, cook beef, onion, chopped 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.
  2. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes.
  3. Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes.
  4. 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.
Originally published as Rice-Stuffed Peppers in Taste of Home February/March 1996, p27


Reviews for Rice-Stuffed Peppers

AVERAGE RATING
(30)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Ham_Sammich
Reviewed Jan. 21, 2016

"So delicious! I only had one pound of meat to use, so added double the chopped green pepper and used only 2 cups of rice...it was a little more soupy, but when it cooked up, it was just fine. I also didn't have any processed cheese at home so I just topped them with shredded cheese and they were still amazing! Definitely a keeper recipe!"

MY REVIEW
jacobjkjaeger
Reviewed Dec. 12, 2014

"Takes time, but worth it."

MY REVIEW
kleighscott
Reviewed Oct. 26, 2014

"Very good! I have made this several times. Love the cheese sauce."

MY REVIEW
Baw Baw
Reviewed Jun. 7, 2013

"Made these last week and will feed the entire clan at the beach next week"

MY REVIEW
lolapearl
Reviewed Apr. 1, 2013

"This is a good week night dinner"

MY REVIEW
Cynthia Lingle
Reviewed Mar. 8, 2013

"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."

MY REVIEW
lahupe
Reviewed Mar. 4, 2013

"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."

MY REVIEW
bridgettevh
Reviewed Mar. 4, 2013

"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."

MY REVIEW
AdeleDegnan
Reviewed Mar. 2, 2013

"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."

MY REVIEW
khuffman7
Reviewed Feb. 27, 2013

"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."

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