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Stuffed peppers with ground beef

Stuffed Peppers with Ground Beef

This dish is so colorful and packed with vegetables!

Course Main Course
Cuisine American
Keyword Stuffed Peppers
Prep Time 25 minutes
Cook Time 40 minutes
Servings 6


  • 1 pound lean ground beef Use any meat you'd like
  • 6 bell peppers You'll have enough filling for more peppers if you ar fedding 8-10e
  • 2 yellow squash chopped
  • 3 cloves garlic minced
  • 1 sweet onion chopped
  • ½ to 1 cup frozen peas
  • 1 bag of Ready Rice 2+ cups of rice total
  • 1 can of tomato soup
  • 1 can of diced tomoatoes 14-15 oz. can, I like fire roasted
  • 1 cup marinara sauce or use more diced tomatoes
  • 2 tbsp Olive oil
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp sage
  • Salt & pepper to taste
  • 1 cup cheddar cheese optional


  1. Preheat your oven to 350 degrees.
  2. Prepare your rice (either microwavable bag or tradtionally, then set asie)

  3. Cut the tops off of your peppers. Seed them and reserve the tops (pull out that green stem).

  4. Chop up the tops of the peppers and the squash and set aside. Dice your onions and mince your garlic.
  5. After your veggies are prepped, boil your peppers in a stockpot for about 5 minutes.

  6. In a skillet with olive oil, brown your meat with onion and garlic. Season with the thyme, rosemary, sage, salt & pepper.

  7. Your peppers are likely done. Remove them from the boiling water and place them in a baking dish. I do this with tongs - just be careful not to rip your peppers or douce yourself with hot water when you are draining them.

  8. Once your meat is browned and your onions are softened, add in the chopped pepper tops, squash and zucchini. Cook for 4 or 5 minutes.

  9. Pour the mixture into a large bow along with your rice. Add in the peas, diced tomatoes, and tomato sauce and stir.

  10. Grab your casserole dish full of peppers.

  11. Stuff the meat and rice mixture into each pepper. Overstuff really. If you've still got extra filling, just pour it in the casserole dish.

  12. Thin out the tomato soup with a little water, then pour that over the tops of the peppers.

  13. Cover and bake them at 350 degrees for 30 minutes Optional: Remove the cover and top them with cheddar cheese and cook another few minutes until the cheese has melted.

  14. Spoon that extra filling onto a plate with each pepper and enjoy!