Easy Stuffed Peppers

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Things… they are a changin’.  That’s right!  As we’re quickly approaching 10,000 Facebook fans, we’re working hard behind the scenes to bring you a brand new, more user-friendly SouthernBite.com.  This is where you come in!  If you’d like to see something different or an additional feature, let me know.  Maybe there’s a specific navigation you’d like to see right up top.  My goal is here is to give you an easy navigable site with quick recipes that use everyday ingredients.  I welcome your comments and suggestions at [email protected] Please keep in mind that while we’ll try our best to meet as many requests as possible, some things might be outside of our expertise and budget.  Thanks, y’all!  Hopefully, when we get through with all of this, I’ll have some more time to share a few more stories with you, but for now… here’s another recipe.

Stuffed Peppers are a favorite at our house and this recipe is super simple using Hunt’s Family Favorites Seasoned Tomato Sauce for Meatloaf – you can find it in the grocery store with the other tomato sauce.  (By the way, if you haven’t used this stuff for meatloaf yet, you HAVE to try it!)  Though they do take a little while to cook, the prep is short and easy.  And if you don’t have any instant rice, you can always use cooked rice instead.  I hope y’all enjoy another of my family’s favorite recipes.

Easy Stuffed Peppers
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 medium-sized bell peppers
  • 1½ lbs ground beef
  • small onion, diced
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 – 15.25 oz can Hunts Seasoned Tomato Sauce for Meatloaf
  • 1 cup instant white rice
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • 1 – 8 oz can tomato sauce
Instructions
  1. Cut off tops of peppers and remove seeds and membranes. Blanch peppers in salted boiled water for 5 minutes; remove and drain.
  2. In a skillet, saute onions in vegetable oil until translucent. Add garlic and cook until fragrant.
  3. In a large bowl, combine ground beef, sauteed onions and garlic, Seasoned Tomato Sauce for Meatloaf, white rice, salt and pepper. Mix until just combined.
  4. Stuff mixture into each of the peppers and place upright into a small, greased baking dish. Pour small can of tomato sauce over the peppers.
  5. Bake at 350 degrees F for 40 to 50 minutes or until cooked through. Exact cooking time will vary based on the size of the peppers.
Nutrition Information
Serving size: 4 peppers
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Comments

  1. Yummy … can’t wait to try it !!

  2. These look delicious AND beautiful!

  3. The recipe does not say, but I would assume that you cook the rice and brown the ground beef before mixing and stuffing in the peppers?

    • Nope. As long as you’re using instant rice, you don’t cook either. The cook time is long enough to cook the instant rice and the beef. You can use cooked regular rice, if you don’t have instant.

  4. Jenny Lee says:

    I cant wait to try these! I just knew there had to be an easier way. Thanks for all your hard work. Love the new look of everything <3

  5. What section of the grocery store do you buy the meatloaf sauce in? I have looked at 2 different stores & can’t find it. Maybe I’m looking in the wrong place???

  6. I usually find it with the other Hunt’s canned tomato products.

  7. Hm ok I will look again. Thanks! These look fantastic. I can’t wait to try them.

  8. I am going to try these tonight. They look amazing and I have been looking for new ways to introduce healthy veggies to my 2 young kids. This is a wonderful idea!

  9. Marilyn Toney says:

    I have a small garden with an abundance of peppers! Would like to prepare this for the freezer. Would I prepare just as I were going to put in the oven and then put in my freezer container or pre-cook and then put in freezer containers?

    • Hi Marilyn! What a great idea! Yes, I would just prepare it as if you were going to put it in the oven and just freeze them in freezer containers.

  10. jennifer says:

    this looks yummm!
    quick question, the tomatoe sauce you say to put on top is reg or also flavored?

  11. I love the concept! And the use of the different colored peppers! I always used the green ones just as my mother always did. 🙂 Can’t find the meatloaf sauce – not sure I have ever seen it at our stores around here. Would some marinara sauce be a good substitute? And add some Heinz ketchup mixed w/tomato sauce to add a little zing.

  12. I just want to double check, you don’t need to cover it with foil or anything, just leave them open in the baking dish? Want to make these tonight but just want to be sure.

  13. Can I cook these tonight and place in fridge to serve tomorrow? Would I just re-heat in microwave or toss bake in oven?

    • I wouldn’t cook then reheat. Instead, I would stuff them tonight and refrigerate them, then cook them tomorrow. The heating then reheating will render the pepper too soft, I’m afraid.

  14. Debb Walker says:

    My parents made this and my dad was the only big pepper eater.. so to for us kids so we didn’t know we were eating peppers.. she chopped up the pepper really small and just put the meat sauce in a casserole dish and cooked it up. We ate it up and never knew why it was called stuffed peppers when there were no “stuffed peppers” until we got older! LOL

  15. Darius M. says:

    I made these tonight and they came out great! Had to use ketchup instead . Couldn’t decide if I wanted meatloaf or the stuffed peppers so I topped em off with a few slices of bacon to get the best of both worlds. Great recipe, simple and few dishes needed. Exactly what us college students need!

  16. Wendi Ward says:

    Found this recipe and website when searching for stuffed peppers on the internet. They turned out great and were almost too easy to make. We were able to make the meat filling a few days before we made them and then prepared the peppers the night we baked them. We live on a military base in Japan where the selections can sometimes be limited. However, we were able to find the Hunts meatloaf sauce. The kind we used is called “Hunts Dinner Starters, Seasoned Tomato Sauce for Meatloaf” and it was placed by all of the other tomato sauces. Thanks again!

  17. I can’t wait to try this recipe. I want to make about 8. Do I just increase the cooking time? How much longer should they cook?

  18. Do you think cooked ground beef and cooked regular brown rice will work? I freeze cooked ground beef and that would be easiest but I don’t want to sacrifice flavor.

    • I think the ground beef would work, but the texture would be vastly different. Cooked brown rice, should be an easy substitute also.

      • Thank you. I used cooked ground beef & cooked brown rice and it was DELICIOUS!! So delicious that my husband (who was not a fan of stuffed peppers & not looking forward to me making them at dinner) said this is one of his favorites. I’ve made it twice so far. I couldn’t find the Hunts sauce but prefer to use “real” food so I used some tomato sauce, Worcester and some spices. This recipe is a keeper!

  19. i boiled my hamburger meat fi until it was just slightly done first and added a little Italian sausage. Just popped them in the oven. Wish me luck . Hope it turns out ok

  20. What kind of ground beef do you use? Lean,93\7,90\10,85\15,80\20???

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