Seasoned Stuffed Bell Peppers

"I like all well seasoned food so I guess that is what attracted me to this recipe."
photo by VickyJ photo by VickyJ
photo by VickyJ
photo by VickyJ photo by VickyJ
photo by *Parsley* photo by *Parsley*
Ready In:
1hr 30mins




  • Cut off and discard the top fourth of the bell peppers.
  • Remove the seeds and membrane.
  • Place peppers upright in 1/3 to 1/2 inch salted water in heavy pot.
  • Bring water to a boil and cover tightly, then lower flame and cook for exactly 5 minutes.
  • Remove peppers, drain thoroughly and set aside while preparing the stuffing.
  • In large heavy pot heat oil and saute the ground beef and onions until brown.
  • Add garlic, thyme, salt, black pepper, basil and red pepper.
  • Cook on low for 5 minutes.
  • Add drained tomatoes and cook 2-3 minutes breaking up tomatoes.
  • Add cooked rice and worcestershire, mixing well.
  • Cover and simmer for 10 minutes.
  • Remove from heat and add cheeses.
  • Stuff peppers and bake at 350 degrees, uncovered, for 20-30 minutes or until lightly brown.

Questions & Replies

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  1. Love to Eat
    Flavor was good, not too difficult to prepare. These were my first stuffed peppers and to me it was just TOO much pepper for me, I dumped the second one out and only ate the filling.
  2. VickyJ
    Hello there! :) I made this last night for dinner. It was a huge hit! I have to say, I forgot to use the Worcestershire sauce and parm cheese. That wasn't intentional, since I had both. I think I was just in a hurry. Parsley cut her peppers length-wise, so did I. I have done that for a couple years now. For me, they are easier to serve that way. I cooked my rice in beef broth, with a little garlic powder and italian seasoning. After that was done, I added chopped stewed tomatoes, since that was all I had on hand, and a bit of tomato sauce.. not much though. Something else, I didn't cook my peppers before hand. After I stuff them, I like to add some water (about 3/4 of an inch from the bottom). It seems to cook the peppers more evenly. I added a bit of cheddar cheese to the top of the peppers about 5 minutes before they came out of the oven. On the side, were roasted potato slices. Thank you so much for the yummy recipe. Next time I make it, I'll make sure to add the things I forgot to include.
  3. Ophirmom
    I didn't have meat on hand so I used TVP soaked in beef broth, it still turned out very well. This was really great, and I'm not usually a stuffed pepper fan... I came looking for a recipe that didn't involve tomato paste and sugar, and this was excellent.
  4. *Parsley*
    Definitely well-seasoned as the title suggests! Very tasty! The only thing was that the filling mixture seemed too "sticky" at the end of simmering. I remedied that by adding 8 oz of tomato sauce (and a pinch of sugar) and it was just right. I sprinkled a little of that parmesan on top of the stuffed peppers before baking. I cut my bell peppers the long way and stuff them...... just to get smaller, more kid-sized portions. I'll certainly use this recipe again and just continue to add the tomato sauce and sugar. Thanx so much for sharing this!
  5. Kim D.
    Luby, this was wonderful! The only change I made to the recipe was omiting the cooked rice, just because my husband doesn't like rice in his stuffed peppers. He's strange! Anyway, I thought it was delicious and loved the flavor. I will definitely make these peppers again. Thanks Luby!


  1. TheShields
    I served this for company the other night, and it was well liked by all. I did make a few changes. I used ground turkey and Italian chicken sausage instead of hamburger and I used Italian blend cheese instead of cheddar. Also added a can of tomato sauce to the mixture. Thanks for the wonderful recipe!
  2. Menguin
    This is a really good recipe, I've made it probably half a dozen times now. A really yummy variation is to use chicken cut into 1/2 inch cubes instead of beef, use about 4-5 sundried tomatoes halves (reconstituted if dried) instead of the canned tomatoes and reverse the amount of cheeses (use 1 cup parmesan and 1/3 cup cheddar).


Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
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