Stuffed Green Bell Peppers

  • Prep Time: 15 mins
  • Total Time: 55 mins
  • Serves: 4,Yield: 4peppers
  • About This Recipe

    “When the peppers are in season you have got to try this recipe. Simply great….”

    Ingredients

  • 1lbground beef
  • 1cupcooked rice
  • 1cupgrated cheddar cheese
  • 1/3 cuponion, chopped
  • 1 (10 3/4 ounce) cans tomato soup
  • 1 (8ounce) cans tomato sauce
  • 4largebell peppers
  • 1/4 teaspoonsalt
  • 1 1/2 teaspoonsflour
  • 1/2 cupwater
  • 4slicesbacon, cut in thirds
  • Directions

  • Preheat oven to 350 degrees.
  • Place a 14×20 oven bag inside a 9×13 cake pan.
  • Brown the ground beef and onions and drain off the fat.
  • Add tomato soup, rice, cheese, salt and pepper.
  • COOL.
  • Remove the pepper tops and seeds from the green peppers.
  • Stuff the peppers with the meat mixture.
  • Combined the tomato sauce, flour and water together.
  • Pour one half of the tomato sauce mixture into oven bag.
  • Place the peppers in oven bag, stuffed side up.
  • Spoon the remaining sauce over the top.
  • Place one or two slices of bacon over the top of each pepper.
  • Bake 30-40 minutesuntil the peppers are tender.
  • Reviews

  • “I made this in the slow cooker (8 hours on low) My husband had been hinting that he wanted me to make stuffed peppers.I kept ignoring him because I had never tried stuffed peppers and couldn’t imagine it being good.Well, let me tell you, I think I liked it more than he did.I will make this again.Thank you”

  • “This is soooo very tasty. It’s been ages since I’ve made stuffed peppers, and it couldn’t have been easier. Loved the idea of baking in the roasting bag. The soup I used was Campbell’s Tomato with Basil and Oregano. Worked so well. I’ve frozen three of the peppers for later use. Thanks Tom for sharing your wonderfully delicious and easy recipe.”

  • “I made this recipe a few days ago. It was an easy and fun recipe to make. The cooking bag really cut down the cooking time as well. I will make it again, but next time I will add some spices as I think it needs just a little more kick as far as flavor goes. This would be a good recipe for company. Thank you!”

  • “These are even better than my mother-in-laws and that is saying something, especially coming from my husband! I also made these in the slow cooker.Came out fabulous!!!”

  • “This will be my “go to” stuffed green pepper recipe!My DH said these were the best peppers.The oven bag does the trick.It does need more zing.I added some w sauce b/c coljohn below said it need a little more flavor.I did not use bacon so this may do the trick.Thanks Tom Lambie:)”

  • “This recipe is excellent. I followed it pretty closely. The only differences were that I used a little salt and pepper when cooking the beef and onions and I used a pouch of Uncle Ben’s Brown and Wild Rice mixed directly in the beef mixture. I have not used oven bags before, but I believe these are the key to the recipe – the peppers are tender without being mushy. This is a wonderful way to take advantage offresh peppers – I used green, red, and orange peppers from my container garden.”

  • “My husband and I LOVED this recipe.The only substitution was mozzarella cheese instead of cheddar.The peppers were tender-crisp like my husband likes.When I microwaved leftovers the next day the peppers were far more soft and tender, just the way I like it.We made this about 2 weeks ago and I’ve been craving it ever since.Tonight I’m making a triple batch so I can have some on hand in the freezer.”

  • “These were absolutely delicious.They are great sprinkled with dried red chili flakes.The leftovers taste just as great for lunch the next day.Thanks for the recipe!”

  • “My husband is crazy about these. He claims that they are the best stuffed peppers that he’s ever had. I didn’t put the bacon on them but he didn’t care, loves them anyway.”

  • “These were wonderfully delicious!I prepared according to your directions, only I boiled the peppers first and then after putting everything in the bag I froze them for about 4 days so that they would keep.After thawing I cooked them according to your directions and they were still wonderful!An excellent freezer meal!Thanks!”

  • “I really liked the filling…it was super easy to make.I didn’t use the oven bag however and these things took a LONG time to cook.They were easily in the over for an hour and fifteen minutes and were still a little crisp.Next time I will put them in the crock pot and cover with sauce and let them cook on low for 4-6 hours…I think that will do the trick and be easier…Oh, and I used brown rice instead of white…”

  • “Great recipe. This is a easy recipe to make with great results. Thanks”

  • “Excellent recipe! Easy to make, we all really liked it. Thank you for sharing. This is going to be a favorite at my house.”

  • “Great meal. I kicked it up a notch and added 2 cerry peppers from the garden to the hamburg.”

  • “Very delicious even without the bacon. Just had to add a little more salt.”

  • “This is an excellent stuffed pepper recipe, the cheddar cheese added a great taste.This is definitely a keeper!”

  • “Very tasty! I doubled the recipe and baked these in a pan. I used what I had on hand and included extra peppers in the meat, garlic powder and tomato soup with rice in it. This didn’t dry out uncovered in the oven either, after 30 minutes at 350 degrees. Peppers were moist. I think if you like softer peppers, this would have been fine to bake 10 minutes longer. Thanks so much for this great recipe. The kids and my husband enjoyed it! “

  • “I have made this several times since seeing it. Great recipe! Everyone loves it …. I wouldn’t change a thing.”

  • “I especially like the addition of cheddar cheese to this classic recipe!”

  • “I got the best comment ever…”This tastes better than my mom’s.”Whoo Hooo!”

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