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Rice-Stuffed Peppers


  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon 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 chiles, undrained
  • 1 can (15 ounces) tomato sauce
  • 1 tablespoon ground cumin
  • 3 cups uncooked instant rice
  • 4 medium green peppers
  • 1-1/2 pounds American cheese, cubed
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained


  • 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 13x9-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.

Nutrition Facts

1 stuffed pepper: 662 calories, 33g fat (17g saturated fat), 139mg cholesterol, 1964mg sodium, 51g carbohydrate (12g sugars, 5g fiber), 40g protein.


Average Rating: 4.8125
  • PrplMonky5
    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
    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
    Dec 12, 2014

    Takes time, but worth it.

  • kleighscott
    Oct 26, 2014

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

  • Baw Baw
    Jun 7, 2013

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

  • lolapearl
    Apr 1, 2013

    This is a good week night dinner

  • Cynthia Lingle
    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
    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
    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
    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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