Beef-Stuffed Peppers

Beef-Stuffed Peppers

Stuff it! This protein-rich, stuffed pepper dish is nourishing and flavorsome.


5 stars 5 stars 5 stars 5 stars 5 stars (19 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 20 mins
Cooking Time: 1 hr

Yield: 4 x 1 bell pepper servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 4 medium green, red or yellow bell peppers (or combination of colors)
  • 1 lb extra lean ground beef (95% lean)
  • 3/4 cup chopped onion
  • 1/4 cup uncooked regular white rice
  • 3 Tbsp ketchup
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1 can (14-1/2 oz) Italian-style stewed tomatoes, undrained (for sauce)
  • 1 Tbsp ketchup (extra, for sauce)
  • 1/2 tsp dried oregano (extra, for sauce)


Heat oven to 350ºF. Cut off tops of bell peppers; remove seeds. Set aside.

Combine ground beef, onion, rice, 3 tablespoons ketchup, salt, 1/2 teaspoon oregano, and black pepper in large bowl, mixing lightly but thoroughly.

Spoon into bell peppers; stand peppers in 8 x 8-inch baking dish. Combine sauce ingredients; pour over peppers. Cover dish tightly with aluminum foil.

Bake in preheated oven 1-1/2 hours until cooked to medium (160ºF), or until beef is not pink in center and juices show no pink color.


Although bell peppers are available year round, their color is at their best in the Fall.

Thanks to Recipe and photo courtesy of The Beef Checkoff -