Beef and Rice Stuffed Peppers


  • 6 Bell peppers
  • 1 ½ pounds lean ground beef
  • 2 ½ cups diced tomatoes, divided
  • 1 medium onion, chopped well
  • 2 cups cooked rice
  • ½ cup Parmesan cheese, grated
  • ¼ cup chopped parsley
  • 1 cup beef broth
  • 3 tsp garlic, freshly minced
  • Salt and pepper to taste
  • ½ cup mozzarella cheese, shredded

How To Make Beef and Rice Stuffed Peppers

  1. Preheat the oven to 375*
  2. Cut the tops off the bell peppers, take out the seeds and spines
  3. In a 9×13 baking pan, place the 1 cup of broth, 2 cups of the diced tomatoes and the chopped onion.
  4. Stir well to combine
  5. In a large mixing bowl combine the ground beef, parmesan cheese, cooked rice, ½ cup of diced tomatoes, parsley and salt and pepper. Combine well.
  6. Spoon a good portion of meat mix into each of the peppers and place the top back on each pepper
  7. Place the peppers in the 9×13 baking pan
  8. Cover with aluminum foil and bake for one hour
  9. Remove the foil, sprinkle with the mozzarella cheese and return to the oven for another 30 minutes.

Serve and enjoy!

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