Our Recipes

Stuffed Bell Peppers

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Stuffed peppers

Yields6 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

 6 bell peppers
 1 lb Meridian Free Range Ground Beef
  cup 1/3 cup chopped onions
 ½ cup uncooked rice
 1 can whole tomatoes, chopped
 1 tsp Worcestershire sauce
 ½ cup cheddar cheese
 1 can condensed tomato soup
 water as needed
 salt & pepper to taste

1

Bring a large pot of salted water to a boil

2

Cut the tops off the peppers, and remove the seeds

3

Cook peppers in boiling water for 5 minutes; drain

4

Sprinkle salt inside each pepper, and set aside

5

In a large skillet, saute ground beef and onions for 5 minutes, or until beef is browned

6

Drain off excess fat, and season with salt and pepper

7

Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce

8

Cover, and simmer for 15 minutes, or until rice is tender

9

Remove from heat, and stir in the cheese

10

Preheat the oven to 350°F (175°C)

11

Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish

12

In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency

13

Pour over the peppers

14

Bake covered for 25-35 minutes, until heated through and cheese is melted and bubbly

Ingredients

 6 bell peppers
 1 lb Meridian Free Range Ground Beef
  cup 1/3 cup chopped onions
 ½ cup uncooked rice
 1 can whole tomatoes, chopped
 1 tsp Worcestershire sauce
 ½ cup cheddar cheese
 1 can condensed tomato soup
 water as needed
 salt & pepper to taste

Directions

1

Bring a large pot of salted water to a boil

2

Cut the tops off the peppers, and remove the seeds

3

Cook peppers in boiling water for 5 minutes; drain

4

Sprinkle salt inside each pepper, and set aside

5

In a large skillet, saute ground beef and onions for 5 minutes, or until beef is browned

6

Drain off excess fat, and season with salt and pepper

7

Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce

8

Cover, and simmer for 15 minutes, or until rice is tender

9

Remove from heat, and stir in the cheese

10

Preheat the oven to 350°F (175°C)

11

Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish

12

In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency

13

Pour over the peppers

14

Bake covered for 25-35 minutes, until heated through and cheese is melted and bubbly

Stuffed Bell Peppers
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Discussion

5 comments

Cin says:

Any idea of the calorie count?

Meridian Meats says:

Hi Cin,
Because this is a homemade recipe, unfortunately, we do not have the exact calorie count. As well, the calorie count would vary based on type of cheese, pepper, canned tomatoes, etc. Our best guess based on the ingredients would be around 500 calories per stuffed pepper.

Brad says:

You forgot rice in the ingredients list

Meridian Meats says:

Hi Brad,

Thank you for noticing our error. We have now added 1/2 cup of uncooked rice into the ingredients. Thanks for letting us know 🙂

Isabelle says:

The photos look like there is corn niblets in the stuffing. If not corn, what is it? The cheese would have melted into the mixture.