Awesome Stuffed Red Bell Peppers – This is the best stuffed bell pepper recipe made with a few extras that make them live up to their name!
This has to be one of my FAVORITE Paula Deen recipes ever! I’m a huge fan, and I have a ton of her cookbooks, magazines, etc. With that being said, this recipe right here is one of the best!!! I make these when my in-laws come over to eat. They are easy and great for a nice supper with family. I usually make some sort of corn casserole along the side.
Awesome Stuffed Red Bell Peppers
Author: Jaren
Serves: 4 to 6
Ingredients
- 4 large red bell peppers
- 1½ lb. ground beef
- 1 med. onion chopped
- 2 cloves garlic, minced
- 2½ tsp beef bouillon granules
- salt and pepper or creole seasoning, to taste
- 1½ cups rice , cooked
- ½ cup jarred Cheese and Salsa (found with chips and dip)
- ½ cup sour cream
- 1 cup diced tomatoes (canned is fine)
- ½ cup chopped green onions
- 1 tbsp soy sauce
- 1 cup hot water
- 1 cup shredded cheddar cheese or Colby jack
Instructions
- Cut the peppers in half lengthwise, leaving the stems on if you can.
- Remove seeds and ribs and set inside a large casserole dish.
- Brown and season beef.
- Add onions and garlic and 1½ tsp beef bouillon granules.
- Saute until onions are transparent. Drain grease.
- Add the rice, jarred cheese, sour cream, tomatoes, and green onions, and soy sauce and mix well. Taste to check your seasoning and adjust if necessary.
- Stuff this mixture into peppers.
- Mix the hot water with the remaining bouillon granules and stir until dissolved. Pour into the bottom of the casserole dish. This will help steam the peppers while cooking.
- Cover with foil and bake at 350 for 25 to 35 minutes.
- Remove the foil and spoon a little of the juice from the dish onto the peppers. Top each pepper with a little shredded cheese and put back in oven for another 10 to 15 minutes. YUMMY!!!!!!
Notes
Slightly adapted from - The Lady and Sons, Too! Cookbook
arin says
February 23, 2013 at 6:51 amYUMMY! BTW: made the Hoppin John this week YUMMO!
Jaren says
February 23, 2013 at 1:37 pmOh I’m so glad you liked it! Thanks!
Paula Atkinson says
May 16, 2014 at 10:44 amoh my stars!! I am making this asap! I loved stuffed bell peppers & this looks amazing . I’m thinking I might use a can of Rotel in place of the regular tomatoes! Thank you so much for sharing this recipe! 🙂
Jaren says
May 16, 2014 at 11:01 amThis is truly one of my favorite suppers to cook! Rotel would be great. I tend to shy away from it since I have little kids. Thanks for visiting! Let me know how you like them.
Liz says
April 30, 2015 at 6:15 pmThank you Jaren – sounds so good. Have a great evening.
Jaren says
May 5, 2015 at 9:56 pmThanks Liz!
Shirley Ann says
September 10, 2015 at 4:38 pmLove red peppers and the recipes
looks great! Would love to try but cant eat tomatoes, any substitutes for the tomatoes in both the stuffed red pepper recipes?
Jaren says
September 11, 2015 at 8:40 amHi Shirley! For the stuffed peppers with ground beef, I would just leave out the can of diced tomatoes. You can substitute with something else like artichokes. For the shrimp stuffed peppers, this sauce is made up of tomato sauce and diced tomatoes. It is one of the main ingredients so the recipe would be totally different without it. You’ve got me thinking though. So I’ll try to come up with a tomato-free recipe! Thanks for visiting!
Rebecca says
February 15, 2016 at 2:26 pmDo you discard the ribs and seeds, or do they bake in with the beef broth?
Jaren says
February 15, 2016 at 8:45 pmHi Rebecca! Yes, I cut out the seeds and the ribs the best I can. Thanks for visiting!
Sara says
March 22, 2017 at 7:29 pmDo you put both cheeses in the meat mixture?
Jaren says
March 23, 2017 at 9:50 pmHi Sara! Sorry for the confusion on the recipe. The shredded cheese is only for topping the peppers at the end. Thanks for visiting!