These easy stuffed green bell peppers are a family favorite, made with garden-fresh peppers, seasoned ground beef, rice, and canned tomato soup. Baked until tender and topped with melty mozzarella cheese, they make a cozy, satisfying dinner. This simple recipe yields 6 hearty servings.
Easy Stuffed Green Peppers
My family loves stuffed peppers, especially when it’s bell pepper picking season in the garden! When we’re picking lots of peppers this is a must make (along with my Unstuffed Bell Pepper Casserole that we freeze!).
Bell peppers are boiled first to soften (don’t skip it!) and then stuffed with a yummy ground beef, rice and diced tomato mixture. Once the peppers are stuffed, we cover with tomato soup and bake for a little bit before sprinkling mozzarella cheese on top to really take them to the next level. I really hope you enjoy one of my favorite bell pepper recipes !
For extra saucy, never-dry stuffed peppers, I cover them with canned tomato soup before baking. It creates a sweet, flavorful sauce that pairs perfectly with the peppers and melts beautifully under a layer of mozzarella cheese.
Should peppers be cooked before stuffing?
Yes, you should cook the peppers before baking them. I find the quickest and easiest way to cook them is in boiling water for 5 minutes. This ensures the peppers are tender and not too crunchy or raw tasting.
How to Make Stuffed Peppers
Preheat the oven and prepare fresh bell peppers. For this recipe you’ll need 6 peppers.
Boil water in a large pot and add peppers. Drain and place in a baking dish. You’ll want to use either a 11×8 or 13×9 baking dish to make sure the peppers fit.
In a large skillet, cook the ground beef, chopped onions and garlic. Drain meat to remove fat and season as desired.
Add in the beef broth, diced tomatoes, uncooked rice, Worcestershire sauce, and mix it all together. Bring to a boil and cook at a low simmer until rice is softened.
Stuff peppers with the ground beef mixture.
In a medium bowl, mix cans of tomato soup and water. Pour over peppers. I like saucy peppers, never dry, so this assures there’s enough sauce!
Cover peppers and bake. When done, remove foil and sprinkle mozzarella cheese on top and bake again until the cheese melts.
Remove from the oven and allow to cool for a few minutes before serving. Enjoy!
Storing Leftovers
Store leftover stuffed peppers in an airtight container and keep in the refrigerator, good for up to 4 days.
To reheat stuffed peppers, just place them on a microwave-safe plate and cook them in the microwave for up to two minutes. Once done, take it out and check the middle to see if it needs to be heated more.
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Ingredients
- ▢ 6 large green bell peppers
- ▢ 1 pound ground beef
- ▢ 1/3 cup onions finely chopped
- ▢ 2 cloves garlic minced
- ▢ salt & pepper
- ▢ 1 (14.5 ounce can) diced tomatoes (not drained)
- ▢ 1/2 cup beef broth
- ▢ 1/2 cup uncooked rice
- ▢ 1 teaspoon Worcestershire sauce
- ▢ 2 (10.75 ounce cans) tomato soup
- ▢ 1/2 cup water
- ▢ 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F.
- Cut the tops off the peppers and remove seeds.
- Fill a large pot up with water and bring to a boil. Add peppers and continue boiling for 5 minutes. Drain peppers, rinse with cold water and place them standing up in a 11×8 baking dish.
- Add ground beef, chopped onions and garlic in a large skillet and cook over medium high heat until beef is browned and cooked. Drain meat to remove excess fat. Season with salt and pepper to taste.
- Add diced tomatoes, beef broth, uncooked rice and Worcestershire sauce to skillet and mix. Bring to a boil, and then reduce to a simmer, cover and cook for 15 minutes, or until rice is tender.
- Fill peppers up with ground beef mixture. The peppers should be close to completely filled.
- In a medium sized bowl mix tomato soup and water together. Pour this mixture over the peppers.
- Cover peppers with aluminum foil and bake for 25 minutes. Remove foil, sprinkle mozzarella cheese on peppers and bake for 10 more minutes, uncovered.
- Remove from oven, allow to cool for a few minutes and serve. Enjoy!
Classic Stuffed Peppers with Ground Beef
Ingredients
- 6 large green bell peppers
- 1 pound ground beef
- 1/3 cup onions finely chopped
- 2 cloves garlic minced
- salt & pepper
- 1 (14.5 ounce can) diced tomatoes (not drained)
- 1/2 cup beef broth
- 1/2 cup uncooked rice
- 1 teaspoon Worcestershire sauce
- 2 (10.75 ounce cans) tomato soup
- 1/2 cup water
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F.
- Cut the tops off the peppers and remove seeds.
- Fill a large pot up with water and bring to a boil. Add peppers and continue boiling for 5 minutes. Drain peppers, rinse with cold water and place them standing up in a 11x8 baking dish.
- Add ground beef, chopped onions and garlic in a large skillet and cook over medium high heat until beef is browned and cooked. Drain meat to remove excess fat. Season with salt and pepper to taste.
- Add diced tomatoes, beef broth, uncooked rice and Worcestershire sauce to skillet and mix. Bring to a boil, and then reduce to a simmer, cover and cook for 15 minutes, or until rice is tender.
- Fill peppers up with ground beef mixture. The peppers should be close to completely filled.
- In a medium sized bowl mix tomato soup and water together. Pour this mixture over the peppers.
- Cover peppers with aluminum foil and bake for 25 minutes. Remove foil, sprinkle mozzarella cheese on peppers and bake for 10 more minutes, uncovered.
- Remove from oven, allow to cool for a few minutes and serve. Enjoy!
Recipe Created by Pamela Reed for brooklynfarmgirl.com
