Easy Stuffed Bell Peppers

And this stuffed bell peppers recipe just happens to be all of that!

It’s a great meal to put together after a day of working in the garden. Which is what I did after harvesting a bunch of bell peppers.

I was tired and hungry and wanted something simple and easy to prepare.

So I grabbed a pint of canned hamburger meat and a half pint of marinara sauce from my canned goods.

Then I grabbed some instant rice, an onion and a couple of cloves of garlic from the pantry and got to work.

It’s become a favorite cooking-from-the-canning-pantry recipe!

I love to use different colors of bell peppers because I think it’s so pretty.

But you use any color that makes you happy.

If you don’t have any home canned ground beef in your pantry (yet 🙂 ), not worries! Just brown a pound of hamburger and follow the rest of the instructions.

You’re going to need a baking dish that all the stuffed bell peppers can sit upright in without falling over.

Let’s get to it, then!

Easy Stuffed Bell Peppers

• 6 med or large bell peppers, any color
• 1 Tbsp olive oil
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 1 pint ground beef
• 1 Tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 tsp sea salt
• 1/2 tsp course ground pepper
• 1/2 pint marinara sauce (1 cup)
• 1 cup instant rice
• 1/3 cup shredded Mozzarella cheese

Preheat your oven to 350°F.

Wash those beautiful bell peppers and cut the tops off. If they won’t sit level, cut a piece off of the bottom so they will.

Remove the stem and chop up the tops and bottoms of the peppers.

Put 1 Tbsp olive oil in a large skillet and heat. Add onions, garlic, and chopped peppers.

all ready to start sizzlin

Stir those and cook until the onions are translucent. That should take 3 to 5 minutes.

Now add the pint of ground beef. Break the meat up and cook until the meat is heated through.

heating up the meat

Now you’re going to add the salt, pepper, Worcestershire sauce, Italian seasoning, and the 1/2 pint of Marinara Sauce.

Stir that all in and bring to a simmer.

Now toss in that instant rice and stir it in.

and the rice is in

Remove the pan from the heat and cover it. Let it sit for 5 minutes.

While the rice is rehydrating, it’s time to clean out the peppers. So remove the seeds and cut out the membranes.

Put the cleaned bell peppers in an ungreased baking dish.

ready and waiting for the meat mixture

After 5 minutes, remove the lid and stir the meat mixture.

Remember that this still needs to cook, so the onions, peppers, and rice won’t be completely done right now.

Taste the mixture and adjust the seasonings if necessary.

Now it’s time to stuff the bell peppers. Add the meat mixture, pressing it in, but not packing it tightly.

stuffin those peppers

If your peppers are small, you may have some left over that doesn’t fit in the peppers.

Just put that into a little baking dish and bake right along side the stuffed bell peppers.

Now pop those stuffed bell peppers (and any remaining meat mixture) into your preheated oven and bake for 40 minutes.

Remove those bad boys from the oven and sprinkle that lovely shredded mozzarella cheese over the tops.

gettin’ a little cheesy up in here

Then return the peppers to the oven and bake them for an additional 15 minutes, or until the peppers are tender.

There you go! Easy peasy!

I like to serve these delicious Stuffed Bell Peppers with a crisp green salad with homemade Italian salad dressing and my Parmesan Rosemary Breadsticks with more marinara sauce for dipping.

Enjoy!

Here’s more recipes for your home canned ground beef:

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Easy Stuffed Bell Peppers

These delicious Stuffed Bell Peppers come together in a snap using canned ground beef and instant rice

Course Main Course

Cuisine American

Keyword easy stuffed bell peppers, stuffed bell peppers, stuffed bell peppers recipe

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 6 peppers

Calories 353kcal

Author Cery

Ingredients

• 6 med or large bell peppers any color
• 1 Tbsp olive oil
• 1 small onion chopped
• 2 cloves of garlic minced
• 1 pint ground beef
• 1 Tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 tsp sea salt
• 1/2 tsp course ground pepper
• 1/2 pint marinara sauce 1 cup
• 1 cup instant rice
• 1/3 cup shredded Mozzarella cheese

Instructions

• Heat oven to 350°F. Wash peppers, cut off tops, remove seeds and membranes. Cut a slice off the bottom if needed. Chop the tops.
• Heat olive oil in a large skillet with a lid. Add the onions, garlic, and the chopped bits of pepper. Stir and cook until the onions are translucent.
• Add ground beef and stir and cook until heated through.
• Add salt, pepper, Worcestershire sauce, Italian seasoning, and marinara sauce. Heat until it reaches a simmer.
• Pour in instant rice, stir and remove from heat. Cover and let sit 5 minutes.
• Add mixture to peppers and place in a baking dish. Bake for 40 minutes. Add cheese and bake for an additional 15 minutes.

Nutrition

Serving: 1g | Calories: 353kcal | Carbohydrates: 24g | Protein: 18g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 721mg | Potassium: 663mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3948IU | Vitamin C: 157mg | Calcium: 78mg | Iron: 4mg