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


  • 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
  • 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.


  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

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PrplMonky5 User ID: 6612040 252335
Reviewed Aug. 7, 2016

"My husband would probably rate this a 5/5 but I think 4 more because I thought it could have had more flavor. Don't get me wrong, I think it was very good. But I think more spices would have done the trick. This was a lengthy recipe. Took a lot of time and a lot of dishes. But I still think it was worth it. I also found that the rice seemed a bit overdone and mushy. Next time I'll try to cook it a bit less. Overall, a great recipe, but one that requires plenty of time and patience (at least for me)."

Ham_Sammich User ID: 8473184 242208
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 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!"

jacobjkjaeger User ID: 8106322 214705
Reviewed Dec. 12, 2014

"Takes time, but worth it."

kleighscott User ID: 2710974 3431
Reviewed Oct. 26, 2014

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

Baw Baw User ID: 6870451 200562
Reviewed Jun. 7, 2013

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

lolapearl User ID: 1455825 10184
Reviewed Apr. 1, 2013

"This is a good week night dinner"

Cynthia Lingle User ID: 5891574 6518
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."

lahupe User ID: 6323480 9127
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."

bridgettevh User ID: 3319826 8969
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."

AdeleDegnan User ID: 4801874 6517
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."

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