Ground Beef Stuffed Green Bell Peppers II - Oven or Crock Pot

Total Time
Prep 15 mins
Cook 0 mins

Ingredients Nutrition


  1. Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix.
  2. Bring to boil.
  3. Stir in rice, cover.
  4. Remove from heat and let stand for 5 minutes.
  5. Meanwhile cut tops off peppers, remove seeds and cu in half.
  6. Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk.
  7. Place peppers in dish.
  8. Spoon meat mixture into peppers, cover with foil.
  9. Bake at 400 for 35-40 minutes.
  10. Spoon sauce over peppers before serving.
  11. Crockpot Stuffed Peppers Ready In: 7 - 9 hours Servings: 4 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 tsp Salt 1/2 tsp Garlic salt 1/4 tsp Pepper 1 cup Shredded cheese (I use -Cheddar or Swiss) 1/2 tsp Worcestershire sauce 1/4 cup Chopped onion 2 Tbsp Ketchup.
  12. Wash peppers and drain Combine all remaining ingredients except ketchup in mixing bowl.
  13. Stir well.
  14. Stuff peppers 2/3 full.
  15. Pour 3 Tbsp of water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers.
  16. Cover and cook on low 7-9 hours or high 3-4 hours.


Most Helpful

I don't like bell peppers, but this was freakin' great! The family absolutely loved it and I am definately going to cook this again. I'm not a really experienced cook, but this was really easy!

dancingcrystal2007 May 28, 2010

AWESOME! The only thing I changed was that I made them the night before. I don't know if that changed the taste or not, but they were really good. I was a little iffy about the dry dressing, but I think that is what made the dish. I will be making this again!

Mrs. Flanagan November 12, 2008

These turned out very well, and they're quick and easy to make. The seasoning was just right. I'll definitely make them again. I made this dish for my finicky, meat-n-potato-loving, convalescent granny, and she gobbled it up. She said the peppers needed some cheese, though. For seasoning, I used Durkee Grill Creations Italian Herb marinade mix. I wanted to freeze some of the filling, since it made way too much, so I made it with just the beef, rice, and seasonings. I froze half, then stirred some sauce into the rest and stuffed the peppers. To use the frozen filling, I thawed it out, microwaved it, stirred in more tomato sauce, and stuffed more peppers. It turned out just as good as the first batch.

Kitchenette January 21, 2008

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