Stuffed Peppers with Rice

Stuffed peppers are a quick and easy meal that is perfect for busy school nights. They are filling, comforting, and can be made ahead of time for an easy weeknight dinner.


– 4 green bell peppers – 1 lb ground beef 90% lean – 1/4 c chili powder – 1 tsp crushed red pepper flakes – 1 can stewed tomatoes – 1 can tomato sauce – 1 c white rice – 1 c shredded cheddar cheese – 4 tbs Bac'n Pieces

Step 1:

– Brown 1lb of ground beef. I use 90% lean ground beef. Season with chili powder and crushed red pepper flakes

Step 2:

– Add 1 whole can of stewed tomatoes. Using kitchen scissors, cut up the stewed tomatoes into small pieces.

Step 3:

– Add 1/2 of a can of tomato sauce and stir

Step 4:

-Cook white rice according to the package instructions

Step 5:

-Add about 1 cup of cooked rice to the meat mixture and stir

Step 6:

– Cut off the stems of the green bell peppers and scoop out the insides

Step 7:

-Bring a large stock pot of water to boil. Place the bell peppers in the boiling water and cook for 2 minutes. Remove and drain out excess water

Step 8:

– Pour 1/4 of the remaining can of tomato sauce on the bottom of a baking dish. Use a spoon and spread the sauce evenly over the bottom of the dish

Step 9:

– Grate about 1 cup of cheddar cheese

Step 10:

– Add about 1/2 cup of the shredded cheese to the meat mixture and stir to incorporate

Step 11:

– Place the par boiled green bell peppers into the baking dish and fill with the meat mixture. Spoon the remaining meat mixture (if any) around the base of bell peppers in the tomato sauce

Step 12:

– Top each pepper with a generous amount of cheese

Step 13:

– Top each cheesy pepper with a couple of shakes of the Bac'n Pieces

Step 14:

– Drizzle the remaining 1/4 can of tomato sauce all over the top of the peppers

Step 15:

– Bake at 350°F for about 20 minutes … or until the cheese is gooey and melty!

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