Easy Weeknight Stuffed Bell Peppers

READY IN: 50mins




  • Preheat oven to 400°F.
  • Cut tops off the peppers and scrape out the insides; making sure to get all of the seeds.
  • Once cleaned out, place peppers in a casserole dish.
  • If need be, cut a little off the bottoms to even out the peppers so they stand straight up.
  • Brown beef with chopped onions.
  • Drain off excess fat.
  • Add tomatoes, 2 cans of the tomato sauce and Worcestershire sauce; salt and pepper to taste.
  • Bring to a boil and stir in uncooked instant rice; cover, remove from heat and allow to stand 3-5 minutes.
  • Stir meat mixture and spoon it into the peppers.
  • *Optional-Pour remaining can of tomato sauce around the bottom of the baking dish.
  • You can add a little bit of water to thin it out, if you desire.
  • If not using remaining can of sauce, be sure to add 3-4 tbsp.
  • of hot water to bottom of baking dish.
  • Cover baking dish and bake in the preheated oven for approximately 30 minutes or until peppers are tender.
  • Remove cover, sprinkle with cheese and bake for a few more minutes to allow the cheese to melt.