Stuffed Bell Peppers

  • 6 bell peppers 
  • 1lb. Ground beef or Ground Turkey
  • 1/4 cup chopped onions
  • 2 garlic cloves, minced
  • 1 (15 oz) can of Diced Tomatoes
  • 2 tsp Worcestershire sauce
  • 1/2 cup uncooked Rice, minute rice works too (see directions)
  • 1/2 cup water
  • 1 cup Shredded cheese
  • 2 cans of tomato soup
  • 1 tsp Italian Seasoning
  • 1 tsp oragano
  • salt and pepper


  1. Preheat the oven to 350 degrees F
  2. Cut the stems out of your Bell Peppers, cut in half and remove the seeds. Cook Peppers in boiling water for 5 minutes. Set aside in baking dish and lightly salt and pepper them.
  3. In a large skillet sautee beef, onions and garlic until beef is brown. Drain. Stir in tomatoes, rice water and Worcestershire sauce. Bring to a boil, cover and simmer for 15 minutes. (Using minute rice cut the time in half).Or until rice is tender. Remove from heat and stir in cheese
  4. Stuff each pepper with meat and rice mix. In a medium bowl mix tomato soup, Italian Seasoning, Oregano and just a little water to make a gravy consistency. Spoon/pour over stuffed peppers and top with cheese. 
  5. Bake covered for 20-25 minutes or until cheese is melted and bubbly
Serving 6


miss selene said...

any recommendations for using brown rice?

Kirsten said...

You could easily use brown rice. Just cook rice in the skillet for as long as it takes for the rice to cook. I have made this dish with normal medium grain rice and Minute rice. I prefer the minute rice only due to time :)