Summer Stuffed Peppers


Summer Stuffed Peppers

Summer Stuffed Peppers
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

  1. 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.
  2. 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.
  3. Cover and cook over low heat 55 to 60 minutes, or until no pink remains in the beef and rice is tender.


  • 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!


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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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.

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!

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 )

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.

Can't wait to try this recipe.

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.

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?

Will be making this! Looks uncomplicated and yummy.

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.

Can I use regular long grain rice instead of instant? If so does that change cook time or temp??

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.

How about cooking the regular long grain rice before using it in this recipe?

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!

Using Red/Yellow pepper makes it a bit sweeter.

I used Ground Turkey instead of the beef in the Summer Stuffed Peppers it was good. Nice and moist

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.

I make this often.....sometimes I use spagetti sause and bake it for about an hour....Delicious. (forgive the spelling:)

What temp do you bake it?


Can thawed frozen peppers be used?

We don't recommend using thawed frozen peppers because they would get too mushy before everything is cooked inside.

Does anyone know if these can be frozen? and if so, before or after cooking?

Yes they can be frozen...cook them first.

Summer Stuffed Peppers can be frozen after they are cooked.

I make my stuffed peppers with this same recipe, but I cook them in my slow cooker for about 6 to 8 hours.

Great. Easy


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