Stuffed bell peppers are a classic comfort dish loved by many! Your recipe is a hearty and flavorful version with its combination of seasoned rice, beef, and tomato sauce.
The use of Rice-a-Roni Spanish flavor adds a unique twist, making the filling especially savory and well-seasoned. Adding cheese on top creates a gooey, melty finish that ties everything together.
To make it even more customizable, you can swap green peppers for red, yellow, or orange peppers for a slightly sweeter taste.
Adding other vegetables like diced zucchini or mushrooms to the filling could also be a nice touch. This dish pairs beautifully with a fresh salad or crusty bread to soak up the tomato sauce.
INGREDIENTS:
6 medium green peppers
1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavor
1 (16 ounces) can tomato sauce
1 teaspoon sugar
1 (14 1/2 ounce) can tomatoes (for use in making the rice)
1 cup shredded cheddar cheese or 1 cup American cheese
INSTRUCTIONS:
Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
Place peppers in a baking dish. Combine ground beef and onion and cook together until done. Drain and set aside.
Prepare Rice-A-Roni according to package directions. When rice is done, combine it with the beef and onion. Fill peppers with rice mixture.
Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
Cover the baking dish. Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
Bake uncovered for about 5 minutes more to melt the cheese.
Serve with the tomato sauce.
To make your stuffed bell peppers even better, choose peppers with flat bottoms so they stand upright easily; if they wobble, trim the bottom slightly without cutting through.
Parboiling works well to soften them, but you can also roast the peppers for 10 minutes at 375°F to add a smoky flavor.
Enhance the filling by mixing in diced vegetables like mushrooms, zucchini, or carrots for added nutrition, or experiment with spices such as cumin, smoked paprika, or chili powder for more depth.
You can also substitute ground turkey, chicken, or sausage for variety.
To prevent soggy peppers, use a thicker tomato sauce or reduce the liquid in the rice mixture.
Layering cheese by mixing some into the filling and adding the rest on top ensures every bite is cheesy and delicious.
If you’re short on time, assemble the peppers a day ahead, refrigerate them, and bake with the cheese topping added fresh.
Leftovers freeze well—wrap them individually or store in airtight containers.
For alternative cooking methods, try a slow cooker on low for 4–6 hours with the sauce around the peppers, or use an air fryer at 375°F for 10–12 minutes for a quicker version.
Garnish with fresh parsley, a dollop of sour cream, or a sprinkle of Parmesan for an elegant finish, and serve alongside crusty bread or a crisp salad for a complete meal.
To store stuffed bell peppers, first allow them to cool completely.
Once cooled, place them in an airtight container, separating layers with parchment paper if needed, to prevent them from sticking.
You can refrigerate them for up to 4 days. If you want to freeze them, wrap each stuffed pepper individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag.
Label and date the container, and store them in the freezer for up to 3 months.
When reheating, thaw frozen peppers overnight in the refrigerator or use the microwave’s defrost setting.
Reheat them in the oven at 350°F for 15–20 minutes until heated through, or use the microwave for a quicker option.
For best results, add a little fresh cheese on top before reheating for that freshly baked taste.
The nutritional information for stuffed bell peppers will depend on the exact ingredients and portion sizes used. Here’s an approximate breakdown for one stuffed pepper based on your recipe:
- Calories: ~320–350 kcal
- Protein: ~20–25 g
- Carbohydrates: ~30–35 g
- Fiber: ~4–6 g
- Sugar: ~6–8 g
- Fat: ~12–15 g
- Saturated Fat: ~5–7 g
- Cholesterol: ~50–60 mg
- Sodium: ~700–900 mg
Key Notes:
- Using lean ground beef (90% lean) will lower the fat content.
- Substituting low-sodium tomato sauce or cheese can help reduce sodium.
- Adding extra vegetables (like zucchini or mushrooms) will increase fiber and micronutrient content.
- Using brown rice instead of Rice-a-Roni can increase whole grains and decrease sodium.
For precise numbers, consider inputting the specific brands and measurements of your ingredients into a nutrition calculator or app.
Enjoy!