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Meaty Stuffed Peppers

(32 Votes)
Meaty Stuffed Peppers
SERVES
5
PREP
10 Min
COOK TIME
20 Min

A delicious and nutritious meal is only a half hour away with Meaty Stuffed Peppers. They'll be ready in no time.

What You'll Need

  • 5 green or red bell peppers
  • 1 pound lean ground beef
  • 1 onion, chopped
  • 1 (15-ounce) can Italian-style tomato sauce
  • 1 1/4 teaspoons crushed red pepper
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded Parmesan cheese

What to Do

  1. Cut tops off bell peppers, and reserve tops; remove and discard seeds and membranes. Cook peppers in boiling salted water 4 minutes or until crisp- tender drain.
     
  2. Coarsely chop reserved pepper tops. Cook chopped pepper, beef, and onion in a large nonstick skillet over medium-high heat until meat crumbles and is no longer pink; drain.
     
  3. In the same skillet, stir in tomato sauce, red pepper, garlic salt, and black pepper; cook over medium-high heat 3 minutes or until mixture thickens.
     
  4. Carefully spoon meat mixture into peppers. Sprinkle with cheese.
     

Notes

Quickly chop bell pepper tops with ease using this little trick: Simply trim the pepper rim away from the stem with 4 strokes in a square-like pattern; then continue to chop pepper.

Nutritional InformationShow More

Servings Per Recipe: 5

  • Amount Per Serving % Daily Value *
  • Calories 330
  • Calories from Fat 159
  • Total Fat 18g 27 %
  • Saturated Fat 6.8g 34 %
  • Trans Fat 0.9g 0 %
  • Protein 23g 45 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 67mg 22 %
  • Sodium 576mg 24 %
  • Total Carbohydrates 17g 6 %
  • Dietary Fiber 4.4g 18 %
  • Sugars 10g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I don''t use red pepper or garlic salt and do use plain tomato sauce. I mix 1 cup precooked rice, 1 can tomato sauce, 1 onion, salt to taste, 3 tbsp. Parmesan cheese in the beef mixture. Then I use tomato sauce on top and top that off with Parmesan cheese. Yummy. You can use 4 peppers, cut in half and microwave in a glass baking dish for 14 minutes.

I use yellow, red and orange peppers. They are much sweeter with no bitter taste. I also use cream of tomato soup.

My beloved Great Aunt Josie, used to make these for our family, but used 1 lb ground beef and 1 lb ground sausage. Excellent!

Wow, a keeper for sure...

The last few times I have made stuffed peppers they were so bitter with a funny chemical taste I threw them out. I figured it was from the wax they are coated with. I had never par-boiled the peppers first so I will have to try that and hope it makes a difference. I love them and would like to add them back into my diet. I don't remember my mom ever par-boiling them first. Thanks for the tip Mr. Food!

Sounds like a great man meal.... But 1 pound of ground beef will not serve five. No way, no how. Most men require about 1/2 pound of ground beef in a meal. Like two cheese burgers, or a 12oz steak.

Double the recipe..

These were relish....added half cup minute rice while cooking beef peppers and onion....added sauce to cook for five more minutes covered....topped stuffed peppers with shredded cheese...popped in oven for twenty minutes.....really good...very hearty

Stuffed peppers and cabage roll have been a favorite for many years,,,and good for you too.

this meal was delicious

Mmmmmm, these are delicious !! I did bake at 350 deg for a half hour just to crisp up a bit. Will definitely be making these again.

When I make stuffed peppers I sometimes parboil with some cloves of garlic in water for a few minutes. I also add rice, salsa and frozen corn,

I am so glad to FINALLY have a recipe for these that has NO RICE in it!! I am diabetic, and to have this recipe with out all the nasty carbs that rice has?....Thank you MR FOOD!!!!!!

you mean you couldn't figure out on your own to leave the rice out? wow...you need to get brave and do a little experimenting. Cooking is not that hard and coming up with recipes on your own is easier...look at something..figure out what you don't want in it and substitute. If what you leave out has liquid in it, add more liquid...if it is dry...cook longer or add something to dry it out and check on things and adjust cooking times. It is really, really easy to make your own and not wait on someone else to figure it out for you. Cooking is not an exact science.

Sounds great that you were able to find a recipe that works for you! Some of the other cooks on this website think that everyone should be as smart as they are, and if you are not as smart as they are, they seem to think they can be rude and snippety. Enjoy the meaty stuffed peppers, and I hope you find other recipes that are healthy for diabetics and taste good!

I really love the flavor of the filling of stuffed peppers....but just was not a fan of the actual pepper.... so, the last time I made them I cooked the peppers in water with sugar instead of salt. Totally cut the bitterness of the pepper,.... now, I enjoy the whole thing....( ' ')

If you use the red, orange or yellow bell peppers they will not have the bitter taste, i was always the same way, loved the meat but not the pepper until i tried the colored ones, the are sweet, not bitter...so much better!

Years ago I found a recipe for chili stuffed peppers that my husband really liked but I misplaced the recipe. All I remember is mixing chili powder with the meat in a skillet then stuffing it in the peppers, pouring tomato sauce and water over it and baking it. I would like to have this recipe if anyone has it. Thanks so much

I would use this recipe; just add the chili powder.

Very tasty!

I always add quinoa instead of rice to boost the nutritional value and then I can use less meat.

These stuffed peppers were very tasty and "ohh" so simple to make.

My husband hates rice (or thinks he does), so this sounds perfect. Thank you

i think it sounds tasty and healthy!!!

I usually bake the peppers for 20 or 30 minutes after stuffing. A certain Louisiana TV chef would bake them in a pan of white wine and water. Speaking of Louisiana, their boudin blanc sausage is a combination of rice and pork and makes a great stuffing for peppers. It is available at my local Walmart.

I seldom find stuffed pepper recipies without rice this is perfect for someone who cannot tolerate rice but i do want to bake the peppers not boil them

I make a very similar pepper but I add a box of Rice-A-Roni Spanish Rice and use Sharp Cheader instead of Parmesan Cheese - Marv

I also would put cooked rice or minute rice in them, about 1/2 cup. Even bread crumbs, something to keep the meat from being too "hard."

I think it needs some rice in it, for it to be a real stuffed pepper

I think so too Baker, have to have rice...about 1/2 cup will do it

Is the rice cooked or raw 1st?

The rice is cooked first.

bakerbabe3 - I think that's why they call it a "meaty: stuffed pepper. I, too, don't care for rice. These peppers are GREAT!!

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