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Stuffed bell peppers in a baking dish.
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Stuffed Bell Peppers

These bell peppers are stuffed with a delicious cheesy ground beef and rice mixture that your family is sure to love!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: TexMex
Keyword: Stuffed Bell Peppers
Servings: 6 Servings
Author: Rachel Farnsworth

Ingredients

  • 6 medium multi-color bell peppers
  • 1 pound lean ground beef
  • 1 medium white onion diced
  • 3 cloves minced minced
  • 1 (15 ounce can) diced tomatoes drained
  • 1 cup cooked white rice
  • 1 cup frozen corn
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded pepper jack cheese divided
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F. Lightly grease a 9x13 pan.
  • Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan.
  • In a large skill over medium high heat, cook ground beef and onion until browned. Drain any excess fat or liquids. Add in garlic and cook 1 minute more.
  • Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup shredded pepper jack cheese.
  • Spoon mixture into bell peppers until full. Sprinkle remaining cheese over the top.
  • Bake in the preheated 350 degree oven for 30 minutes until cheese is bubbling and browned.

Video

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Notes

For Softer Bell Peppers: if you like your bell peppers to be softer instead of tender crisp, bake for 10-15 minutes at 350 degrees in the lightly greased pan before stuffing. 

Nutrition

Serving: 1pepper | Calories: 227kcal | Carbohydrates: 26g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 865mg | Potassium: 548mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4025IU | Vitamin C: 162.5mg | Calcium: 253mg | Iron: 1.8mg