Beef and Rice Stuffed Bell Peppers

Beef and Rice Stuffed Bell Peppers

Beef and Rice Stuffed Bell Peppers
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Beef and Rice Stuffed Bell Peppers is a tasty stuffed peppers recipe seasoned with tomato sauce, barbecue sauce, garlic, and onion. Stuffed peppers make a great meal. Not only do they taste good, but they look nice as well. It's not that they look perfect; but when you serve something in a bell pepper, it's going to make a statement. The ground beef and rice combo is terrific, and it will make you want to go back to this recipe again and again.


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Cooking Time1 hr 45 min

Cooking MethodCasserole


  • 3 large green peppers
  • 1 pound lean ground beef
  • 1-28 ounce can tomato sauce
  • 1/3 cup Kraft Original BBQ sauce
  • 1/4 teaspoon garlic powder
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 1 cup rice, cooked
  • 1 small onion, chopped fine
  • 2 tablespoons green pepper, chopped fine


  1. Preheat oven to 350 degrees F.
  2. Cut the peppers in half and clean out the seeds.
  3. Trim each half a little to make the 2 tablespoons of chopped pepper.
  4. Cook rice according to package instructions.
  5. Cover peppers with water and 1/2 teaspoon of salt.
  6. Bring to boil, turn down heat and simmer 10 minutes.
  7. Drain and cool peppers.
  8. Meanwhile, mix tomato sauce, barbecue sauce, garlic powder, sugar, salt and pepper. Mix well.
  9. Add 1/2 cup sauce mixture to ground beef and mix well.
  10. Mix the chopped onion, 2 tablespoons chopped peppers, and rice with the meat mixture.
  11. Place the pepper halves in a greased casserole and spoon the meat mixture equally in the halves, pressing it firmly.
  12. Pour remaining sauce over peppers and bake uncovered 1-1/2 to 1-3/4 hours. If you have any extra sauce, put a little on top of the peppers after 45 minutes of baking.


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This recipe will supply you with your daily nutrition needs. There's carbohydrates, protein, vitamin A, B, green bell pepper has fiber, vitamins C and E and many more. I'm not surprised why the late Princess Diana loved this.

This is really similar to the recipe my mother would use when she made stuffed green peppers when I was growing up, except that she didn't use BBQ sauce, just the tomato sauce. I'm interested in trying it with the BBQ sauce since that would definitely lend another dimension of taste to the dish. I think a BBQ sauce with a nice smoky flavor would be quite good.

this recipe is like a very tasty meatloaf, baked in a pepper. I think it looks delicious! I make a similar recipe, but cook the peppers in my slow cooker with spaghetti sauce instead of tomato and barbecue sauces. I love the idea of BBQ sauce because it will change the flavor I am used to.

Stuffed bell peppers can be such a great way for me to use up bits and pieces in the refrigerator but this recipe is so much more than my low key efforts, lol! The BBQ sauce was a very nice addition and we had also added a chopped fresh chili for a bit more bite. It was a really enjoyable meal and well worth repeating often.

I have been eating stuffed bell peppers for years, but this recipe has a slight twist to the traditional one. This version has barbecue sauce instead of tomato soup. After cooking the ground beef, I would definitely drain it. Instead of garlic powder, I would add chopped garlic and brown it.

gc321 8967907 This is really up to you and your personal preferences. If you'd like to brown your beef before baking it in the oven, that's fine. This recipe however, doesn't call for that step. -Editor,

Do you brown the meat first?

I have been eating stuffed peppers all of my life Never had a one I didn't like My Mom's recipe was similar to yours, however where I currently live Coal regions of Pa.,(north central) they seem to prefer Campbell's tomatoe soup and water with some ketchup maybe for their juice Always Campbell's no other tastes the same This does look good though We have also used mild to hot peppers Pablano, anaheim cherry peppers mixed in with regular bells thanks

Dry and dense, these stuffed peppers were a big let-down. They were prepared exactly as recommended, baked at 350 for 90 minutes, and only half-eaten - I threw out the two remaining pieces, as no one was interested in trying again.

Great recipe! Thanks for sharing. :)


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