This post contains affiliate links where I earn a commission on purchases.

Stuffed peppers are a great low cost, very scalable meal. You can add more to the recipe to feed more people. This recipe makes eight servings with just 4 bell peppers; though you can eat as many as you want!

Growing up, I couldn’t eat bell peppers or a lot of ground beef, so they didn’t get made. When I finally had them in college, I thought they were the best thing on the planet. The twin-human did not agree; they were the worst thing on the planet. The problem, we now know, is the fact that we used oregano instead of parsley. That makes a huge difference as you could imagine because when you add too much oregano to something it tends to taste like dirt.

Recipe Card

Print Recipe

Classic Stuffed Peppers

Author: Jessica Courses: Dinner, Meat Main Dishes

Difficulty: Beginner Prep Time 20 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr 5 mins

Cooking Temp: 400  F Servings: 4-6 Servings

Description

These classic beef stuffed peppers are a great weeknight meal, or meal prep to get you started with a few extra meals for the week.

Ingredients

Servings

• 1 lb ground beef
• 1 medium onion (chopped)
• 1 can tomato sauce (28 oz, divided)
• 1 c 1-1/4 water (divided)
• 2 t soy sauce
• 1 t sugar
• 1 t salt
• 1 t garlic powder
• 1 t dried parsley
• ¹⁄₂ t mustard powder
• 1 c minute rice (uncooked)
• 4 large green bell pepper (halved)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400 deg.
2. Heat a large skillet on medium heat; add the ground beef and chopped onion. Cook, stirring occasionally, until meat is fully cooked with some brown bits.
3. Stir in 1 c of the tomato sauce, 1 c water, sugar, soy sauce, garlic powder, parsley, salt and mustard powder. Increase the heat and bring to a boil. Stir in minute rice, then cover with the lid and take it off the heat. Let stand for 5 min.
4. While you wait, cut peppers lengthwise in half and remove the stem and seeds.
5. Mix remaining tomato sauce and a sprinkle more garlic powder; pour it into the bottom of a 13 X 9 inch pan. Place the peppers in the bottom of the pan, like little boats.
6. Spoon meat mixture into the peppers and cover with foil.
7. Bake for 35-40 min. Spoon the sauce over the peppers before serving.

Stuffed peppers don’t really need a side dish, but I tend to serve it with burn and serve garlic bread. If you’re packing it for lunch as meal preps, bring some extra cheese because it adds an extra something to the reheated meal.

• Facebook
• Pinterest
• Mail

Classic Stuffed Peppers

These classic beef stuffed peppers are a great weeknight meal, or meal prep to get you started with a few extra meals for the week.

Author: Jessica Courses: Dinner, Meat Main Dishes

Print Recipe

Prep Time 20 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr 5 mins Difficulty: Beginner Cooking Temp: 400  F Servings: 4-6 Servings

Ingredients

Servings

• 1 lb ground beef
• 1 medium onion (chopped)
• 1 can tomato sauce (28 oz, divided)
• 1 c 1-1/4 water (divided)
• 2 t soy sauce
• 1 t sugar
• 1 t salt
• 1 t garlic powder
• 1 t dried parsley
• ¹⁄₂ t mustard powder
• 1 c minute rice (uncooked)
• 4 large green bell pepper (halved)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400 deg.
2. Heat a large skillet on medium heat; add the ground beef and chopped onion. Cook, stirring occasionally, until meat is fully cooked with some brown bits.
3. Stir in 1 c of the tomato sauce, 1 c water, sugar, soy sauce, garlic powder, parsley, salt and mustard powder. Increase the heat and bring to a boil. Stir in minute rice, then cover with the lid and take it off the heat. Let stand for 5 min.
4. While you wait, cut peppers lengthwise in half and remove the stem and seeds.
5. Mix remaining tomato sauce and a sprinkle more garlic powder; pour it into the bottom of a 13 X 9 inch pan. Place the peppers in the bottom of the pan, like little boats.
6. Spoon meat mixture into the peppers and cover with foil.
7. Bake for 35-40 min. Spoon the sauce over the peppers before serving.