Stuffed Peppers
Prep time
Cook time
Total time
A traditional stuffed pepper made with ground beef, tomatoes, rice, onions and peppers and then baked.
Serves: 4 Peppers
  • 4 Large bell peppers
  • 1 lbs. lean ground beef
  • ½ cup chopped onion
  • 14oz. can diced tomato's
  • ½ brown rice
  • ½ cup water
  • 1 tsp. Worcestershire Sauce
  • 2 tsp. Parmesan cheese
  • ½ cup Cheddar Cheese, shredded (fat free)
  1. Preheat oven 350 degrees
  2. Bring a large pot of water to a boil.
  3. Cut tops from the peppers; discard seeds and membranes. Chop enough of the top to make ¼ cup, set aside. Place peppers in boiling water for 5 minutes. On a paper towel, invert peppers and let them drain.
  4. In a skillet add ground beef, onion, ¼ cup of diced pepper cook till meat is cooked and browned. Drain off an access fat.
  5. Add undrained tomatoes, uncooked rice, ½ cup of water, Worcestershire, parmesan cheese and a dash of pepper. Bring to a boil, reduce heat. Cover and simmer 15 to 18 minutes or till rice is tender.
  6. Stir in cheddar cheese. Stuff peppers with meat mixture. Place in a 10 x 6 x 2 inch baking dish. Bake, covered in a 350 oven for 30 - 35 minutes.
Calories per pepper: 312.8, Fat: 8.2, Cholesterol: 78.8, Sodium: 194.3, Potassium: 425.7, Carbs: 27.2, Fiber: 3.3, Sugar: 3.3, Protein: 32.1
Nutrition Information
Serving size: 1 Pepper
Recipe by PB + P Design at