Easy Stuffed Green Peppers
My family loves stuffed peppers, especially when it’s bell pepper picking season in the garden! When we’re picking lots of peppers this is a must make (along with my Unstuffed Bell Pepper Casserole that we freeze!).
Bell peppers are boiled first to soften (don’t skip it!) and then stuffed with a yummy ground beef, rice and diced tomato mixture. Once the peppers are stuffed, we cover with tomato soup and bake for a little bit before sprinkling mozzarella cheese on top to really take them to the next level. I really hope you enjoy one of my favorite garden pepper meals!
I love saucy peppers that are never dry and always covered in tomato sauce! We use cans of tomato soup to make a sweet sauce to cover the peppers before melting mozzarella cheese on top!
Looking for more bell pepper recipes? Try my Slow Cooker Sausage and Green Peppers and Cheesy Green Pepper Bake next!
Ingredients for Stuffed Peppers
Green Bell Peppers, make sure they’re large enough to stuff. Ground Beef Onions and minced garlic, finely chopped to saute with the ground beef. Diced tomatoes, a can of them, don’t drain them. Beef Broth White rice, uncooked as we will cook it before stuffing. Tomato soup, you will need 2 cans. I always use Campbell’s. Shredded Mozzarella cheese, to melt on top of the peppers. Other: Worcestershire sauce, water, salt & pepper
Should peppers be cooked before stuffing?
Yes, you should cook the peppers before baking them. I find the quickest and easiest way to cook them is in boiling water for 5 minutes. This ensures the peppers are tender and not too crunchy or raw tasting.
How to Make Stuffed Peppers
Preheat the oven and prepare fresh bell peppers. For this recipe you’ll need 6 peppers.
Boil water in a large pot and add peppers. Drain and place in a baking dish. You’ll want to use either a 11×8 or 13×9 baking dish to make sure the peppers fit.
In a large skillet, cook the ground beef, chopped onions and garlic. Drain meat to remove fat and season as desired.
Add in the beef broth, diced tomatoes, uncooked rice, Worcestershire sauce, and mix it all together. Bring to a boil and cook at a low simmer until rice is softened.
Stuff peppers with the ground beef mixture.
In a medium bowl, mix cans of tomato soup and water. Pour over peppers. I like saucy peppers, never dry, so this assures there’s enough sauce!
Cover peppers and bake. When done, remove foil and sprinkle mozzarella cheese on top and bake again until the cheese melts.
Remove from the oven and allow to cool for a few minutes before serving. Enjoy!
Storing Leftovers
Store leftover stuffed peppers in an airtight container and keep in the refrigerator, good for up to 4 days. To reheat stuffed peppers, just place them on a microwave-safe plate and cook them in the microwave for up to two minutes. Once done, take it out and check the middle to see if it needs to be heated more.
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