Easy Classic Stuffed Peppers
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6
  • 6 large green bell peppers (can use red or yellow if you prefer)
  • 1 lb. of ground beef (can use turkey, sausage, venison or veggie meat if you prefer)
  • ⅓ cup chopped onion
  • 1 cup of cooked rice
  • 1 tsp. salt
  • ⅛ tsp. garlic salt
  • 2 cans tomato sauce (8 and 15 oz. cans)
  • 1½ cup shredded mozzarella cheese
  1. Preheat oven to 350.
  2. Cut a circle around the top of the pepper and remove it (making a lid).
  3. Cut out seeds and membranes.
  4. Cook peppers in boiling water for 5 - 7 minutes. Sit then upside down on a paper towel so the water drains off good.
  5. Cook rice (white or brown) while boiling the peppers. (Minute rice works perfectly but if not using that then its 1 cup of rice to 2 cups waters. Cook 18 minutes for white and 30 minutes for brown.)
  6. Brown the ground beef until cooked through.
  7. Add in onion and diced up pepper lids and cook until softened.
  8. Drain if needed and return to the skillet.
  9. Mix in ½ cup of cheese.
  10. Add the rice, salt, garlic salt and 1 15oz can of tomato sauce to the beef.
  11. Cook until all is hot.
  12. Stand peppers in an upright so opening is face up in a small 8 x 8 baking dish or larger depending on size of your peppers.
  13. Spoon the beef mixture into the peppers.
  14. Pour the remaining sauce over the tops of the peppers.
  15. Cover with foil and bake for 35-40 minutes
  16. Uncover and sprinkle with cheese.
  17. Bake until cheese is melted.
  18. Serve while hot!
Recipe by JAQUO Lifestyle Magazine at http://jaquo.com/classic-stuffed-peppers/