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Inside-out Stuffed Peppers

Our daughters Kimberly and Kristina don't like the way the meat and rice mixture is usually stuffed inside big green peppers. So Kristina added a chopped pepper to the other ingredients in a casserole.—Darlene Brenden, Salem, Oregon
  • Total Time
    Prep: 15 min. Bake: 65 min.
  • Makes
    6 servings

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 large green pepper, chopped
  • 1/2 cup uncooked long grain rice
  • 1/2 cup water
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a greased 2-qt. casserole. Add the next 8 ingredients.
  • Cover and bake at 350° until the rice is tender, about 1 hour. Uncover and sprinkle with cheese; cook until cheese is melted, about 5 minutes longer.
Nutrition Facts
1 serving: 276 calories, 12g fat (7g saturated fat), 57mg cholesterol, 516mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 19g protein.

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Reviews

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Average Rating:
  • Palemale
    Jan 28, 2021

    This was delish! I changed a few things after reading reviews. I cooked and used brown rice first. Used ground pork and diced chili seasoned diced tomatoes. A real comfort food casserole.

  • karenlperry
    Jan 28, 2021

    Sorry but there is no substitute for the real stuffed peppers. I do cut them in half before stuffing and they seem to bake much better and the tomato sauce soaks into the ingredients better. I al use Minute Rice with the burger and onions and egg. My family loves them even though they do take time to make; they are worth it!

  • Kimberly
    Jan 25, 2021

    I like stuffed peppers but this is easier. The rice does cook for me if I add enough liquid; lately I've taken to adding a small can of V-8 or tomato juice in addition to the amount of water called for in the original recipe. This extra liquid seems to do the trick with the rice and adds a little extra flavor. Good recipe!

  • Foxycook
    Jan 23, 2021

    I've been making Unstuffed Cabbage for years. It's the same process as the Inside-Out Stuffed Peppers. The rice will not cook completely if it is not cooked first. Precook it at least. But if your going to take the time to precook, you might as well cook it till done.

  • Dorothy
    Oct 11, 2020

    I have been making this recipe for over 20 years and my husband and I love it. I do use V-8 juice for part of the liquid which gives it a great flavor. For those who don't like a lot of green pepper, you just cut back on the amount of green pepper. One day my husband saw a recipe for taco style stuffed green peppers, so I combined that recipe with this casserole and he loved it, so the recipe is versatile. We're still loving it after over 20 years.

  • Adele
    Sep 20, 2020

    The first time I made this, the rice didn't cook. I solved that problem by using instant rice. Also, as one other commentor did, I used salsa instead of tomatoes, and I used 2 full cups instead of 14 ounces. I also added my own personal chilli seasoning. Finally, I used sharp cheddar, or as we call it in Canada, old cheddar. I always do that. Easy changes, and much better than assembling stuffed peppers! Nevertheless, great base recipe!

  • I_AM_PAM_10
    Sep 20, 2020

    I followed the recipe, except I added some garlic and omitted the cheese. It was mediocre at best. The cheese would not have added enough flavor. Thanks, though.

  • Eva
    Oct 4, 2019

    It taste good but following the recipe I cannot get the rice to cook through and failed 2 times. I ended up adding more water and cook longer on stove.

  • angela32
    Jun 3, 2019

    Super delicious and Super easy! My entire family loved it.

  • Kerrismom
    Feb 16, 2018

    My family all gave this dish positive reviews. I added about an extra 1/4 C water as I was concerned the rice would soak up to much moisture. The result was perfect for our tastes!