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Stuffed Green Peppers


From Better Homes and Gardens "New Cookbook"

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  • 6 large green peppers
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 16-ounce can diced tomatoes
  • 1/2 cup long grain rice
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1 cup shredded American cheese (4 ounces)


Servings 6


Step 1

Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt.

In a skillet cook ground beef, onion, and the 1/4 cup chopped green pepper till meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and dash pepper. Bring to boiling; reduce heat. Cover and simmer 15-18 minutes or till rice is tender. Stir in cheese.

Stuff peppers with meat mixture. Place in a 10x6x2-inch baking dish. Bake, covered, in a 350 degree oven for 30-35 minutes.

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