Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Stuffed Bell Peppers Recipe
    Lost? Site Map

    Stuffed Bell Peppers

    Stuffed Bell Peppers. Photo by Derf

    1/7 Photos of Stuffed Bell Peppers

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Evie*'s Note:

    Nice served as a lunch dish or as a vegetable with a dinner.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 180C degrees.
    2. 2
      Cut peppers in half lengthways, and remove all the seeds and white membrane.
    3. 3
      Cook the rice in large pan of boiling water until tender (about 12 minutes) Drain well and set aside in a mixing bowl to cool.
    4. 4
      Heat the oil in a frying pan and cook onion until soft.
    5. 5
      Add garlic and cook one more minute.
    6. 6
      Add onion and garlic to the rice, along with all the remaining ingredients.
    7. 7
      Mix everything together well, and season with salt and pepper.
    8. 8
      Spoon the rice mixture into the pepper shells, and place them on an oven tray.
    9. 9
      Bake for 30 minutes or until the peppers are soft and the filling is brown on top.
    10. 10
      (Can be made with other coloured peppers).

    Ratings & Reviews:

    • on September 21, 2001


      these peppers were wonderful. I used less oil and dry basil and parsley and the results were great. thanks for sharing this recipe. Annie Spring

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2003


      This is a great veggie twist on stuffed peppers. I am making them again tonight, I also add 1/2 can of black beans in with the mixture. A great way to sneak in some fiber!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2013


      So Yummy!!!!!! These peppers were great, and I am not crazy about peppers the regular way.My Hubby loved them too. I added a yellow squash that I had hang around the frig. It added to the taste and gave it a bit more flavor and texture.Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)


    Nutritional Facts for Stuffed Bell Peppers

    Serving Size: 1 (211 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 302.8
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 7.6 g
    Cholesterol 35.1 mg
    Sodium 277.7 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 3.3 g
    Sugars 5.6 g
    Protein 12.6 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes