Easy Stuffed Bell Pepper


  • 1 1/2 pounds lean ground beef
  • 1 onion, chopped
  • 1 cup uncooked instant rice
  • 3/4 cup water
  • 2 (14.5 ounce) cans peeled and diced tomatoes with juice
  • 1 (14 ounce) jar spaghetti sauce
  • salt and pepper to taste
  • 6 large green bell peppers
  • cheddar cheese


  1. In a large skillet, brown the beef and onion over medium heat. Drain fat. Add rice, tomatoes and spaghetti sauce. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
  2. Cut the tops off the bell peppers and clean out the seeds and membrane. Fill peppers with meat mixture. Sprinkle with cheese.

Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like.

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