Stuffed Bell Peppers

READY IN: 1hr 25mins
Recipe by Cynna

A recipe I adapted for myself

Top Review by Amy Jo in Chicago

This was just the simple recipe I wanted. I actually had some Sicilian gravy in the freezer which I used instead of tomato sauce. I skipped the italian seasoning, too. Reminded me of the peppers we used eat growing up.

Ingredients Nutrition


  1. Combine rice and water in a small saucepan.
  2. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
  3. Preheat oven to 400 degrees F (205C) Cut tops off peppers, seed insides, and arrange peppers in a large baking dish.
  4. Chop usable portion of the tops.
  5. Heat large skillet over medium heat.
  6. Brown ground beef in skillet.
  7. Stir in chopped peppers and onions in oil until soft.
  8. Reduce heat to low, and continue cooking for 5 minutes.
  9. Mix in cooked rice and 1 1/5 cups tomato sauce.
  10. Season to taste with salt and pepper.
  11. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
  12. Cover, and bake about 45 minutes.
  13. Uncover, top each pepper with jack cheese, and bake until cheese is melted and bubbly.

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