Spicy Hot Stuffed Green Peppers

Bettyskitchen's picture

Dec. 14, 2010

Need a healthy starter that satisfies the entire family? Then green bell peppers stuffed with a spicy ground beef and rice mixture would perfectly fit the bill. Betty's version of this simple and sumptuous appetizer is a cinch to make and clean up and makes for an eye-catching addition to your dinner platter. Stream the video recipe and get making this at home.


Lean ground beef 1 Pound
Garlic 1 Clove (5 gm) , minced
Onion 1 Medium , chopped
Ketchup 7 Ounce ((Half Of A 14
Tomato sauce 4 Ounce ((Half Of An 8
Worcestershire sauce 1 Tablespoon
Salt 1 Teaspoon ((Scant))
Ground black pepper 1/4 Teaspoon
Cooked white rice 2 Cup (32 tbs)
Green bell peppers 4 Medium
Shredded sharp cheddar cheese 1/2 Cup (8 tbs)
Cooking oil spray 1
Celery leaves 4 ((For Garnish))


In a deep skillet over medium heat, brown 1 pound ground beef with 1 clove of minced garlic, and 1 chopped onion. Cook and stir, until ground beef is done, and the garlic and onion are tender and clear. Drain, if there is excess fat. Stir in 1/2 of a 14-oz. bottle of ketchup, 1/2 of an 8-oz. can tomato sauce, 1 tablespoon Worcestershire sauce, a scant teaspoon salt, and 1/4 teaspoon ground black pepper. Bring mixture to a boil. Reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally. Remove from heat. In the meantime, prepare 2 cups cooked white rice. To do this, place 1 cup white rice into 2 cups of boiling water. Bring to a boil. Cover with a lid that fits, reduce heat, and simmer for 15 minutes. While the rice is cooking, you can prepare your green bell peppers. Cut off tops of peppers. Remove seeds and membranes. Cook peppers in boiling water 5 minutes. Drain upside-down on paper towels. When rice is done, combine cooked ground beef mixture with 2 cups cooked rice. Spoon into peppers. Place stuffed peppers in a baking dish that has been sprayed with cooking oil spray. Cover with a lid that fits (or aluminum foil, if necessary), and bake at 375 degrees for 25 minutes. Sprinkle the top of each stuffed pepper with a generous amount of shredded sharp Cheddar cheese. Return to oven and bake, uncovered, for an additional 3 minutes. You may want to turn your oven to "broil" for the last minute, to brown up the cheese. Arrange peppers on a nice serving platter, and garnish with celery leaves if desired. I hope you enjoy this hearty dish! --Betty :)

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Recipe Summary

Difficulty Level: Easy
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 471Calories from Fat 129

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 1283 mg53.46%

Total Carbohydrates 54 g18%

Dietary Fiber 4 g16%

Sugars 20 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet