Ground Beef Stuffed Green Bell Peppers With Cheese

These were quite easy to make and the coloured peppers looked lovely on our plates. I needed to use a bit more water than shown on the recipe, to cook the rice, but just kept adding more until it was tender. For a bit of spice, I added some chopped chillies as well as some fresh rosemary from our garden.

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Loved the recipe, but had to change up a bit. Next time I will pre-cook rice, (rice was not thoroughly cooked), and add corn. I added 8-oz. tomato sauce, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. Italian seasoning, 1 tsp. sugar, 3 tsp. of worcestershire sauce, topped with Italian bread crumbs. Yum !!!!

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I added spicy rotel in place of the diced tomatoes. I also added some chopped jalapenos and a few tsp of hot sauce. We like things spicy around here.

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Thanks for sharing the great recipe. I added Puerto Rican spices to it and my guys were blown away and want me to make it again. I left out Worcestershire sauce and added Adobo, Sazon, Sofrito, a little bit of fresh baby spinach and fresh minced garlic. Also used green and red bell peppers.

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This is absolute comfort food. My best friend's sister made these for our dinner party, and they were yummy!!! And...I have one for lunch today, so this makes me quite happy! We added a bit more worcestershire sauce in lieu of extra salt, perfect! Thank you for the great recipe!

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Got this same recipe out of the Better Homes and Garden cookbook many years ago and have been using ever since. I use canned diced tomatoes with oregano, garlic, and basil instead of adding dried spices. Also use minute rice. Turns out great!

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Made as written and they were good. Next time I made them I used 1/2 beef and 1/2 sausage and i used 1 can of rotel tomatoes and chili's. topped them with colby jack cheese! They were great! thanks for posting. will make often

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I have made this recipe quite a few times now, and it is my favorite way to make stuffed peppers! I was a little hesitant the first time I made them, because I am used to having mine slathered in marinara sauce, but these always come out so moist and delicious, that I now prefer them this way. I always substitute the ground beef with ground turkey. They come out amazing, every time!!

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These were very good. I had some large green peppers and knew I was going to make stuffed peppers with them. I chose your recipe and am very glad I did. I doubled the meat ingredients, filled the 6 (very large) peppers and put the remaining mixture in a casserole. We loved these. The peppers were nice and thouroughly cooked. Thank you for sharing we will use this recipe again.

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Even though I am not a pepper lover, I have made this recipe several times and really like it. Yesterday I cleared out my garden and had a dozen small peppers, so used all of them for this recipe. Now I have 6 in my freezer for a quick meal later. I replace the cheddar cheese with 3 cheese Mexican, and it adds a little zest to the recipe. This recipe is definitely going into my loose leaf cookbook!

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I make it a little different, to where I cook the rice ahead of time and mix it in with the meat, along with about 2 tsp. of Italian Seasoning. I also always use ground turkey and make a few with tofu for the vegetarian in the house. They are delicious! Sometimes, I will even put a slice of provolone on the top of each pepper, yum!

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Excellent! My alterations: red and orange bell peppers instead of green; chicken instead of beef; minced dried onion instead of fresh (less dried onion than is called for with fresh); Italian stewed tomatoes instead of plain diced tomatoes; mozzarella cheese instead of cheddar. Two thumbs up from very picky DH!!! It's going on my permanent rotation! BTW, it takes at least 50 minutes just for cooking rice and bake time. Then add prep time and browning meat. Red & orange bells make it a sweeter dish! Absolutely superb!

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Super delicious! I added two cloves of garlic, a tbsp. of fresh rosemary, a pinch of crushed red pepper and topped off with Italian breadcrumbs. Ridiculously delicious.

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I made this last night and it was delicious! I had to double the recipe because we had a lot of peppers ready from the garden. I used ground turkey instead of beef, used tomatoes from the garden instead of canned tomatoes (just used a bit more water than the recipe called for to substitute for the missing juice), more worchestershire sauce, and more cheese, which I mixed between cheddar and mozzarella. The main reason I made these changes was so that I wouldn't have to go to the store for one or two items, and the doubling of the batch was a last minute thing. I also added extra seasoning when the mixture was simmering with the rice (an herb mixture that I use on chicken a lot). I loved them, and boyfriend said they were amazing. We only baked four of the ones we stuffed and froze the remaining ones for later use. The blanching of the peppers really cut down on the baking time, and they peppers were so tender, but not mushy. I will def make these again.

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Very tasty! I put a layer of tomatoe sauce on the bottom of the baking dish befor putting in the peppers and the poured some over the top. Thanks for such a good recipe, I have been looking for a recipe for peppers like these for years and my search is now over!

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YUM! One comment -- parboiling 5 minutes made them a little too well done for me. After I saw how much they'd cooked, I plunged them in ice water and they were fine. Next time think I'd only cook them about 3 minutes and then check. Like them to be cooked but still firm when all finished. After reading another reviewers input, I decided to go a little bit South American, so added Saizon seasoning mix and sofrito to the onion, pepper, beef mix. Gave a great flavor. One other thing I changed was that I added 3 T Nuefchatel (cream cheese) to the cooked beef/tomato mix and stirred. Then added in cooked rice (used more than in recipe) and some cooked quinoa I had on hand. Gave it a great creaminess without the heaviness of too much cheddar. I sprinkled just a bit of cheddar blend on top of each one at end of baking, and we thought they were perfect. Thanks for posting... don't know why it's been so long since I made stuffed peppers. Will definitely add them back to a more regular spot on the rotation!!

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Absolutely loved this recipe! I especially like that after cutting the tops off of the peppers, they were diced up and added to ground beef along with the onions! I used red, yellow and orange peppers, because we do not care for the green. I HIGHLY recommend cooking rice separately. So since I did cook rice separately from the ground beef, I omitted adding the water to the ground beef mixture. Therefore, just heating it about 10 minutes to heat the entire mixture once the tomatoes added. Also I used our favoite Uncle Ben's, long grain wild rice w/broccoli. After rice cooked I just added it to the ground beef/onion/pepper/tomatoe mixture, then threw in the cheese and then stuffed my peppers. I had alot of the rice/beef mixture left so I did as another suggested and spread in the baking dish along with the peppers. This was soooooo good! Thanks for sharing.

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I have made this dish many times, now, it's a staple in our house when we want something extra nice! I add a little spice as well, and a tiny bit of brown sugar to offset it and it's lovely!

One thing that I do to save time (and dishes) is, when the ground beef and everything is cooking in my frying pan, I steam the peppers by inverting them and placing them on top of the ground beef. I leave them there for about 10 minutes, and voila! Perfectly steamed peppers!

Thanks for sharing!

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I've made a number of stuffed peppers over the years and these are by far the best. My DH who doesn't like green peppers and usually only eats the stuffing, ate the whole thing. This recipe is definitely a keeper.

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I really enjoyed this entree. I did put in 1 cup of precooked rice instead of a half cup of dry rice and added a tablespoon of minced garlic, and a little oregano and basil. I filled 4 Bell Peppers completely, 6 wouldn't have been full, but maybe my peppers were really large. Everyone in our house enjoyed this dish a lot and we'll make it again.

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