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Mock Stuffed Peppers


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Rate this recipe 3.9/5 (8 Votes)


  • 2 pounds browned, lean ground beef
  • 1 cup diced onion (yellow or sweet)
  • 1 cup diced (about 1 large) red bell pepper
  • 1 cup diced (about 1 large) yellow bell pepper
  • 2 cups diced (about 2 large) green bell peppers
  • 1 29-ounce can tomato sauce
  • 2 cups cooked instant white rice
  • Kosher salt
  • Ground black pepper


Servings 5
Adapted from


Step 1

1.In a medium sized stock pot, brown 2 pounds ground beef. Add a little olive or canola oil to the pot if meat is sticking.
2.Add 1 tablespoon salt and 1 teaspoon ground black pepper while ground beef is browning.
3.Add 1 cup each diced onion, red and yellow bell peppers and 2 cups diced green bell peppers. Cook down the vegetables on medium heat while occasionally stirring for about 1/2 hour. Do not remove the liquid that will occur from the vegetables.
4.Add 1 29-ounce can of tomato sauce and continue heating on low.
5.In a separate pot, make 2 cups instant rice according to directions on box. You can also use cooked long-grain white or brown rice.
6.Add the rice to the rest of your ingredients and mix well.
7.Note that this is one of those recipes that tastes even better the longer that it sits, and all the flavors continue to blend.


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