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Zesty Stuffed Peppers

"People are pleasantly surprised to find corn in the stuffing of these hearty peppers," confides Margery Bryan of Royal City, Washington.
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6 servings


  • 6 medium green peppers, tops and seeds removed
  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (8 ounces) tomato sauce
  • 1 cup cooked rice
  • 1/4 cup steak sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large kettle, cook peppers in boiling salted water over medium-high heat for 3-5 minutes. Drain and rinse in cold water; set aside.
  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Loosely stuff into peppers.
  • Place in a 9-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until no pink remains and a thermometer reads 160°.
Nutrition Facts
1 each: 244 calories, 8g fat (3g saturated fat), 37mg cholesterol, 653mg sodium, 25g carbohydrate (7g sugars, 4g fiber), 17g protein.

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  • bmfdhugheS
    Apr 26, 2016

    I added an envelope of meatloaf seasoning and a can of diced tomatoes with garlic & basil, then topped with shredded cheddar cheese. I used ground chicken but will use beef next time. I chopped the tops of the peppers and froze them for later use.