Stuffed Bell Peppers

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Author Micha M


  • 6 bell peppers
  • 3/4- 1 pound ground chuck
  • 1 onion , chopped
  • 1 cup of dry long grain or parboiled white rice
  • 28 ounce can of tomato sauce
  • salt and pepper to taste


  1. Fill a 4 quart sauce pan or Dutch oven three-quarters full with water and bring to a boil. Seed your bell peppers. When water is boiling salt it and add the peppers and cook for around 5 minutes or until just tender. Drain and set aside.
  2. Preheat oven to 350 degrees.
  3. In a 2 quart sauce pan with tight fitting lid cook rice according to package.
  4. While rice is cooking brown the ground chuck with onions over medium heat. Season with salt and pepper to taste. Reserve 6 tablespoons of tomato sauce and add the rest to beef and onion mixture. Add cooked rice, stirring well to combine.
  5. Put cooked peppers in a 9 x 13 baking dish, fill with beef, rice and tomato mixture. Top each with 1 Tablespoon of reserved tomato sauce and bake in preheated oven for 15-20 minutes or heated through.