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Stuffed Bell Peppers

Good old Stuffed Bell Peppers - a classic stuffed with a beef and rice mixture topped with tomato sauce.
Course Main Dishes
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 2 servings
Calories 502kcal


  • 2 bell peppers
  • 14.5 oz. can whole plum tomatoes
  • ¼ small onion grated
  • 1 beef bouillon cube
  • pinch of red pepper flakes
  • pinch of salt
  • ½ lb. lean ground beef
  • ½ cup cooked rice
  • 2 tblsp. grated Romano cheese
  • 1 tblsp. dried parsley flakes
  • 1 small garlic clove minced
  • ½ tsp. salt
  • ¼ tsp. ground black pepper


  • Preheat the oven to 375 degrees.
  • Prepare the peppers by slicing about ½-inch off the tops and removing all seeds and ribs.
  • Line a square baking pan with foil. Pour the tomatoes along with their juice in the prepared pan. Break up the tomatoes using a fork or your fingers. To the tomatoes, add the onion, crumbled beef bouillon cube, red pepper flakes, and a generous pinch of salt. Stir to combine well.
  • In a small bowl, combine the ground beef, cooked rice, Romano cheese, parsley flakes, garlic, salt, and pepper.
  • Lightly stuff the prepared peppers with the beef and rice mixture. Place the stuffed peppers upright in the pan. Spoon a little of the tomato mixture over each and top with the slice you removed.
  • Cover the pan tightly with foil and bake for 1 hour. Remove the foil and continue cooking for 20-30 more minutes or until the meat mixture has cooked through and the peppers are tender. Serve topped with the cooked tomato mixture.


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Serving: 1g | Calories: 502kcal | Carbohydrates: 30g | Protein: 46g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 131mg | Sodium: 1635mg | Fiber: 4g | Sugar: 10g