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

Rice-Stuffed Peppers Recipe

Read Reviews (22)
4.85 22
Publisher Photo
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 Minute® White 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 serving (1 each) equals 668 calories, 32 g fat (18 g saturated fat), 110 mg cholesterol, 2,114 mg sodium, 53 g carbohydrate, 5 g fiber, 42 g 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

Nutritional Facts

1 serving (1 each) equals 668 calories, 32 g fat (18 g saturated fat), 110 mg cholesterol, 2,114 mg sodium, 53 g carbohydrate, 5 g fiber, 42 g protein.

Reviews for Rice-Stuffed Peppers(22)

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 7, 2013

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

MY REVIEW
Reviewed Apr. 1, 2013

This is a good week night dinner

MY REVIEW
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
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
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.

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