Easy Beef Stuffed Peppers

Easy Beef Stuffed Peppers

Prep Time


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Easy Beef Stuffed Peppers

Hollow out your bell peppers and stuff with ground beef mixture for a hearty dinner. To add color and variety to the meal, use red, yellow and green bell peppers.

This recipe courtesy of Recipe Goldmine and the Texas Beef Council.

Nutrition info: per serving, using 95% lean ground beef: Calories 294, Total Fat 7g, Saturated Fat 3g, Cholesterol 76mg, Protein 28g, Carbohydrate 30g, Iron 5mg, Zinc 7mg, Sodium 776mg, Potassium 507mg, Calcium 61mg, Vitamin C 120mg, Vitamin A 136RE, Vitamin B12 2ug


  • 1 pound lean ground beef or 1 package fully cooked ground beef
  • 4 medium green, red or yellow bell peppers
  • 3/4 cup chopped onion
  • 1/4 cup uncooked rice
  • 3 tablespoons catsup, divided
  • 1 teaspoon dried oregano leaves, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14 1/2 ounce) can Italian-style stewed tomatoes, drained


  • 1 Cut tops off bell peppers; remove seeds and membrane. Combine ground beef, onion, rice, 2 tablespoons catsup, 1/2 teaspoon oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of meat mixture into each bell pepper. Place in 8-inch square baking dish.
  • 2 Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers. Cover baking dish tightly with foil. Bake in 350°F oven for 1 1/2 hours.
  • 3 TIP: Four large zucchini or yellow squash may be substituted for the bell peppers. (Reduce cooking time by about 15 minutes.)


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