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 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 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 214705
Reviewed Dec. 12, 2014

"Takes time, but worth it."

kleighscott 3431
Reviewed Oct. 26, 2014

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

Baw Baw 200562
Reviewed Jun. 7, 2013

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

lolapearl 10184
Reviewed Apr. 1, 2013

"This is a good week night dinner"

Cynthia Lingle 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 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 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 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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