Easy Classic Stuffed Peppers

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An easy and tasty recipe.

It’s that time of the year when fresh produce is ready in the garden. Pepper plants can produce quite a few peppers. So what to make with them is the question, right?

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There are many different things you can make with them but stuffed peppers are quite a delight. Especially since I haven’t made them in ages and my brother gave me some from his garden. So I looked up recipes online to which there are many different variations. I chose the easy classic stuffed pepper recipe. I was so excited to make this that I couldn’t wait to share how they turned out.

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I did make some adjustments to the recipe I found within the ingredients in this recipe.


  • More peppers
  • More onion
  • Added the diced pepper lids
  • More tomato sauce
  • More cheese

This recipe is so basic that it is versatile in what kind of meat you would like to use or maybe not use any. You could just make it very veggie with no meat.

It’s a great summer recipe for using the many peppers you get from your garden. Luckily I have family who share their veggies with me.

Easy Classic Stuffed Peppers


Prep time: 

Cook time: 

Total time: 

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!


Having the right baking dish and ingredients is important. Here are few that I’ve picked out to get you started with helping to make this yummy stuffed peppers entrée for your meal to enjoy.


Cheryl is a true blue Wisconsinite with excellent writer skills, organization and experience. She writes about foods, crafts, product reviews plus anything else that catches her interest. She’s known as CherylFay and Jerzimom out on the web where she writes. You can sample her articles here and find her at Cheryl Fay’s Corner and at The Writer’s Door.

Author: Jackie Jackson

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