Summer Stuffed Peppers
- SERVES
- 6
- COOK TIME
- 55 Min
One of summer's most popular vegetables is the star in our recipe for Summer Stuffed Peppers. We stuff these fresh and colorful beauties with a saucy meat mixture to make 'em the perfect, flavor-packed, summer dish! Once you learn how to make stuffed peppers this yummy, you're sure to have a brand new, go-to summer dish. Serve this healthy summer dish as an appetizer or make a bunch for an quick entree.
What You'll Need
- 1 (29-ounce) can tomato sauce
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound ground beef
- 1 cup uncooked instant rice
- 1 small onion, chopped
- 6 bell peppers, washed, tops removed, and seeded
What to Do
- In a medium bowl, combine tomato sauce, water, garlic powder, salt, and pepper; mix well. Remove 1 cup of mixture to a large bowl and add to it ground beef, rice, and onion; mix well.
- Stuff each bell pepper with an equal amount of the meat mixture. Place 2 cups tomato sauce mixture in soup pot and place peppers upright in sauce. Spoon remaining sauce over peppers.
- Cover and cook over low heat 55 to 60 minutes, or until no pink remains in the beef and rice is tender.
Notes
- Since these are a meal in itself, you might just want to add dessert! Keep it cool and simple with our Cookies 'n' Cream Parfaits!
Read NextTaco Casserole
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 312
- Calories from Fat 109
- Total Fat 12g 19 %
- Saturated Fat 4.5g 23 %
- Trans Fat 0.7g 0 %
- Protein 19g 38 %
- Amount Per Serving % Daily Value *
- Cholesterol 51mg 17 %
- Sodium 1,163mg 48 %
- Total Carbohydrates 34g 11 %
- Dietary Fiber 4.3g 17 %
- Sugars 6.3g 0 %
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butterflynancy 507 3081
Oct 19, 2017
This has become one of my husband's favorite meals. He grows green peppers in the garden. So, as soon as they were ripe, he would request that I make them. Perfect recipe when you don't want to heat up the kitchen with the oven.
bkm 1529918
May 05, 2017
We love stuffed peppers and these are so good. Recipe is perfect just the way it's written, but second time I made them I topped them with salsa for a little extra punch. Awesome. I also baked them at 350 for about an hour or so. I will make again and again!
brandyroberts2726 9921435
Jan 11, 2016
I follow this recipe exactly as directed, and it comes out perfect. It's become a regular in the meal rotation. Absolutely delicious-my whole family loves it )
BeckySue
May 24, 2016
I love stuffed peppers but my family doesn't, so they just eat the filling in the stuffed pepper. The pepper gives the dish a great flavor, so it's not totally wasted. I end up freezing the extras individually, so I can heat them up one at a time for myself.
canduit2 0918712
Jun 17, 2015
The recipe I use is very similar to this. I have always used uncooked long grain rice with no problem. I also make use of the tops of the peppers that I have cut off by chopping them finely and adding them to the meat mixture. I then put them into a crockpot and cook until the rice is cooked adding water or tomato sauce as needed to keep the moisture up.
diondavidw 0112496
Jun 17, 2015
I brown the meat and onion and use cooked minute rice, then follow recipe and just heat in the oven @350 for 15-20 min. I don't like to dig in the pepper's to see if the meat is pink?
retailqueen5353 12 86369
Aug 28, 2014
I made these just as recipe calls for except I added a can of tomato soup on top to give a little more taste and moistness. My very picky husband even liked them. Will definitely make them again, even better next day.
bcrocker77
Jul 31, 2014
Can I use regular long grain rice instead of instant? If so does that change cook time or temp??
Test Kitchen Team
Jul 31, 2014
With this recipe we would not suggest using regular long grain rice. The Test Kitchen has not tried making it this way and it would definitely change the cooking time, as well as require additional liquid.
smokeyjoe859 18711 54
Jun 17, 2015
How about cooking the regular long grain rice before using it in this recipe?
Test Kitchen Team
Jun 17, 2015
Hello! - This recipe calls for instant rice that does not have to be cooked, which makes it one less step you have to make. There is water in the recipe for the uncooked rice, so if you're using already cooked rice, then you would need to cut back on the water. We haven't tried making it in the Test Kitchen this way, so if you decide to give it a try, we'd love to know how it turns out!
jmshortstuff21 017 4349
Jul 20, 2014
I used Ground Turkey instead of the beef in the Summer Stuffed Peppers it was good. Nice and moist
Prettypgy 1557429
Jul 15, 2014
To Cocktail time..... I bake it at 350 for about an hour...covered for the first half...then just before taking it from the over, I sometimes put some shredded sharp cheese on top.
joanboy
Jul 11, 2014
I make my stuffed peppers with this same recipe, but I cook them in my slow cooker for about 6 to 8 hours.
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