Stuffed Bell Peppers

Recipe By : Heavenly Recipes

With little prep time and minimal ingredients. This hands-free baked recipe is great for summer-time dinners or can be served as an appetizer. Add salt and pepper to your liking.


Prep Time


Total Time



Stuffed Bell Peppers


6 green bell peppers

1 pound ground beef or turkey

1/3 cup chopped onion

salt and pepper to taste

1/2 cup uncooked rice

1/2 cup water

1 cup shredded Cheddar cheese

2 (10.75 ounce) cans condensed tomato soup

water as needed


    STEP - 1

    Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned.

    STEP - 2

    Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, and 1/2 cup water. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese. Preheat the oven to 350 degrees F. (175 degrees C).

    STEP - 3

    Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

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