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Remodelaholic Recipe Stuffed Bell Peppers 2

Stuffed Bell Peppers


  • 4 red or green bell peppers


  • 2 tbsp olive oil
  • 1 medium onion, peeled and chopped
  • 1 garlic clove
  • 1 lb lean ground beef
  • 1 1/2 cups cooked rice (brown or white)
  • 1 cup chopped tomatoes (fresh or canned)
  • 1 tsp dried oregano
  • salt & pepper to taste


  • 1/2 cup ketchup
  • 1/2 tsp Worcestershire sauce
  • 1 dash Tabasco
  • 1/4 cup water


  • Preheat oven to 350 degrees.
  • Cut off top stems of bell peppers and de-seed, keeping the bell peppers in the shape of a bowl. 
  • Bring a pot of water to boil, add peppers, and keep submerged for 3 minutes. 
  • Remove peppers, drizzle or lightly spray the insides with olive oil, and place them in a baking dish ready to be filled.
  • In a sauté pan, add 1 Tbsp olive oil and sauté the onion until it starts to become translucent. Add the garlic and cook for another couple minutes. Add cooked mixture to a large mixing bowl.
  • While the onions sauté, in a small bowl mixing bowl combine the ketchup, Worcestershire sauce, Tabasco and water to gather and set aside.
  • In the large mixing bowl, add the cooked rice, tomatoes, ground beef, oregano and salt and pepper. Mix with a spoon or your hands until thoroughly combined.  
  • Stuff filling into the peppers and then drizzle the tops with the ketchup sauce.
  • Bake for 40-50 minutes or until the internal temperature reaches 160 degrees.