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Rice-Stuffed Peppers Recipe

Rice-Stuffed Peppers Recipe

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 YIELD: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

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.

Nutritional Facts

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

Reviews for Rice-Stuffed Peppers

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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."

MY REVIEW
skthaxton
Reviewed Feb. 27, 2013

"Tried this last night, was a hit with my hubby and myself!! I cut the recipe in half since was only cooking for 2 but would be a nice company meal!!!"

MY REVIEW
OOFDA
Reviewed Feb. 26, 2013

"yummy in my tummy"

MY REVIEW
fredaevans
Reviewed Feb. 26, 2013

"Had to laugh when I saw this one come up. Worked as a 'Vollie' Cook at a major Sr. Meals center (Meals on wheels, out to remote sites, etc.) This exact was on the monthly rotation. "4 medium green peppers" ... how about over 1,000.

Took me a few hours to cut/core the things, but never any 'left overs' at the Sr. Food Centers. Things actually freezes very well so make more and chuck them in the freezer for a quick lunch."

MY REVIEW
smarch51
Reviewed Feb. 26, 2013

"This is similar to my Mom's recipe although she couldn't use the chiles or the cheese sauce because of my Dad's finickiness. Instead she sprinkled shredded cheddar cheese on top of each pepper. The other thing she did that made it stand out was adding a bit of white corn to the recipe. This gives it a little more crunch and adds an extra veggie to the meal."

MY REVIEW
hchambers
Reviewed Feb. 26, 2013

"Great recipe, my family loved it!"

MY REVIEW
brynne81
Reviewed Mar. 28, 2012

"Excellent!!!! My favorite stuffed pepper recipe"

MY REVIEW
LaFrenierM
Reviewed Oct. 30, 2011

"We used "Spanish Rice-A-Roni"... LOVED IT! :)"

MY REVIEW
danielleylee
Reviewed Sep. 6, 2011

"Good for a cold day! Easy to make and the recipe cuts in half well. I added a diced jalapeno from the garden for some kick."

MY REVIEW
lynn123
Reviewed Aug. 21, 2011

"only change I made was to use "Spanish rice-a-roni" instead of plain white or brown rice. adds alot of flavor to mixture without adding anything else to stuff peppers"

MY REVIEW
smgreenfeldt
Reviewed May. 28, 2011

"This is the ONLY stuffed pepper recipe I make. It is so flavorful, and super easy..plus it makes a ton!"

MY REVIEW
chirey
Reviewed Jan. 28, 2011

"This is the only stuffed pepper I have ever made and it was fantastic! I have made it numerous times for friends and family. There is a lot of extra rice, so if I am making it for a carryin I just do a few more peppers. The rice mixture also makes great burritos! I think the cheese is necessary but just melted velveeta is good as well. Very good! Also reheats well."

MY REVIEW
swtlissdrmwvr
Reviewed Aug. 19, 2010

"I love LOVE stuffed peppers and am always looking for new recipes. This one was really good. I tasted the rice mixture before putting it all in the oven and could NOT wait to eat!!! haha It was delish! I found, however, that the amount of rice is way more than the beef, so if you like alot of meat in your peppers, then you should at least another 1/2 lb. I also added in a few of my own spices. YUMMY!!!!"

MY REVIEW
auradracorai
Reviewed Jun. 23, 2010

"I have made this a couple of times now. Haven't made the cheese sauce to go with it but it is great without it. I will have to try it with the cheese sauce on the side."

MY REVIEW
brynne81
Reviewed Nov. 12, 2009

"my husband and stepdaughter loved this recipe, i threw out the old style recipe i had before. will make again for company!!"

MY REVIEW
sherylkmom
Reviewed Jul. 25, 2009

"Came out very good! Everyone loved them. I used only 1 lb of the cheese and it seemed fine."

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