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Dawn Higgins: "so good. My kids even said they didn't even mind…" Read More
13Ingredients
65Minutes
300Calories
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Ingredients
US|METRIC
6 SERVINGS
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NutritionView More
300Calories
Sodium21% DV500mg
Fat25% DV16g
Protein39% DV20g
Carbs7% DV20g
Fiber20% DV5g
Calories300Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat7g35% |
Trans Fat1g |
Cholesterol60mg20% |
Sodium500mg21% |
Potassium740mg21% |
Protein20g39% |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber5g20% |
Sugars11g22% |
Vitamin A30% |
Vitamin C170% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(87)

Tim a year ago
Changed to Uncle Bens rice and beans added salsa and cheddar cheese to the mix. Turned out fantastic! Served with sour cream.

Nicolette Grigsby a year ago
full of flavor ! I accidentally forgot to grab mustard seeds in my grocery shopping, and substituted them for a little Dijon mustard. Everything came out amazing .

Marci Blight a year ago
So yummy! Previous comments are right, in that it actually takes closer to 40 minutes to cook all the way through. Make sure you salt it enough, and it's great! We definitely will make these again.

Jen a year ago
Great recipe!! I added Italian panko breadcrumbs to the topping and it was really good!! Hubby isn’t a fan of bell peppers but he really likes this!!

Petscher a year ago
Just from reading the comments, it helps if you boil the pepper for 5 to 7 minutes first to started the cooking process on the pepper.

Tyler Boshart a year ago
Made this for the first time for a bunch of people. Everyone loved it and so did I. Highly recommended.

Cogley 2 years ago
The mixture inside was delicious with added cheese! Next time I’m going to roast the peppers to add some flavour to the dish.

Hector 2 years ago
Awesome but I like to roast the peppers on the stove first then stuffed & baked for 25 min

Carrie Sarnowski 2 years ago
my husband they were the best stuffed peppers i ever made
I used spanish rice instead of white.

Yvonne Green 2 years ago
The peppers were good. I added pasta sauce and cheese to the mixture to prevent dryness. I cooked my meat and rice prior to stuffing peppers. Cooking time was about 45 minutes. Used 3 peppers and split in half. Perfect amount. The family enjoyed it. I’ll definitely make again.

Beverly M. 2 years ago
I read the reviews before making and adjusted accordingly. I had five peppers and the filling filled them nicely. I didn't use any of the called for spices except salt and pepper. I used about a tablespoon of garlic, parsley, parmesan sprinkle. I baked it at 375 for 40 minutes. These changes are why I gave it 5 stars. I also used brown rice.

Theresa Bergeron 2 years ago
Delicious! This is the second time I made them. I added Portuguese Chourico for extra flavor. The first time I made this I used ground turkey.

Like A Boss 2 years ago
Rad, perfect consistency throughout.
Cheese was just the right amount of brown on top. Although I cooked for a family of four, I had enough to freeze and fill a second batch worth for another day... must try!!!!

Joseph Chilton 2 years ago
1lb of meat is NOT ENOUGH for 6 decent sized peppers. Having said that, the mixture was great and tasted wonderful If I made it again, I would double the meat and spices, and leave the onion requirement

Taylor Redman 2 years ago
it was great. i didnt have cheese when i made it so it was lacking a little something. defintely shred the cheese and mix it in with everything before throwing in the oven.