Delicious Betty Crocker’s Stuffed Bell Peppers

Here’s my go-to recipe for stuffed bell peppers, straight from the Betty Crocker cookbook. It’s filled with seasoned ground beef, rice, tomato sauce, and just the right amount of cheese – all baked inside colorful bell peppers until everything’s hot and bubbly.

These stuffed peppers have been a regular at our dinner table for years. I usually make a double batch because my family loves having the leftovers for lunch the next day. And honestly, they taste even better reheated!

What Kind of Bell Peppers Should I Use?

The great thing about stuffed peppers is that you can use any color bell pepper you prefer – they’ll all work beautifully in this recipe. Green bell peppers are the most economical choice and have a slightly bitter, earthy flavor that pairs well with beef and tomato sauce. Red, yellow, and orange peppers tend to be sweeter and a bit pricier, but they’ll give your dish a lovely pop of color. When shopping, look for peppers that feel heavy for their size and have smooth, firm skin without any soft spots or wrinkles. It’s also helpful to choose peppers with flat bottoms so they’ll stand upright in your baking dish while cooking.

Options for Substitutions

This classic recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Ground beef: You can easily swap the ground beef for ground turkey, chicken, or even plant-based alternatives like Beyond Meat. For a vegetarian version, try using cooked lentils or a mixture of mushrooms and walnuts (pulse in food processor until crumbly).
• Bell peppers: While bell peppers are the star here, you can use different colors – green ones are slightly bitter, while red, yellow, and orange are sweeter. In a pinch, you could even use large tomatoes or zucchini boats, though cooking times might need adjusting.
• Rice: White rice can be replaced with brown rice, quinoa, or cauliflower rice for a low-carb option. Just make sure whatever grain you use is pre-cooked before stuffing.
• Mozzarella cheese: Feel free to use cheddar, Monterey Jack, or any melting cheese you have on hand. For dairy-free diets, try dairy-free cheese alternatives or skip the cheese altogether.
• Tomato sauce: If you’re out of tomato sauce, you can blend diced tomatoes or use marinara sauce instead. You’ll need about the same amount to keep the moisture level right.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed peppers is getting them to cook evenly – skipping the pre-cooking step for the peppers can leave you with a perfectly cooked filling but crunchy, undercooked peppers. To avoid this, blanch your peppers in boiling water for 3-5 minutes before stuffing them, which helps them become tender while maintaining their shape. Another common mistake is using uncooked rice in the filling, which won’t cook properly inside the peppers – always use pre-cooked rice to ensure the perfect texture. When it comes to the meat filling, avoid overmixing the ground beef with the other ingredients, as this can make your stuffed peppers dense and tough; instead, mix just until the ingredients are combined. For the best results, cover your baking dish with foil for the first 35 minutes of cooking, then uncover for the final 10 minutes to allow the cheese to brown and bubble.

What to Serve With Stuffed Bell Peppers?

Since stuffed peppers are already packed with meat, rice, and cheese, you’ll want to keep your side dishes simple and light. A fresh green salad with a lemony vinaigrette makes a perfect partner, cutting through the richness of the peppers. You might also consider serving some crusty bread on the side to soak up any extra tomato sauce – French or Italian bread works great here. For something extra, I like to whip up some roasted vegetables like zucchini or carrots, which cook at the same temperature as the peppers and make the meal feel complete. If you’re feeding a bigger crowd, a side of garlic bread or simple steamed broccoli would fit right in too.

Storage Instructions

Keep Fresh: These stuffed peppers make great leftovers! Place them in an airtight container and pop them in the fridge – they’ll stay good for up to 4 days. The flavors actually get better as they sit, making them perfect for meal prep.

Freeze: Want to make these ahead? Cool the peppers completely, then wrap them individually in foil and place them in a freezer bag. They’ll keep well in the freezer for up to 3 months. It’s like having a homemade frozen dinner ready to go!

Reheat: To warm up refrigerated peppers, pop them in the microwave for 2-3 minutes or in a 350°F oven for about 15-20 minutes. For frozen peppers, thaw them overnight in the fridge first, then heat until they’re warm throughout. You might want to add a splash of tomato sauce to keep them moist while reheating.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-55 g
• Fat: 35-40 g
• Carbohydrates: 70-75 g

Ingredients

For the stuffed peppers:

• 2 tbsp minced onion
• 1 lb lean ground beef
• 1 minced garlic clove
• 4 large bell peppers (halved lengthwise and seeds removed)
• 1 (15 oz) can tomato sauce (I use Muir Glen Organic)
• 1 cup cooked rice
• 1 tsp salt

For the topping:

• 3/4 cup shredded mozzarella cheese (for a golden-brown topping)

Step 1: Prepare the Peppers

Preheat your oven to 350°F.

Start by cutting a thin slice from the stem end of each bell pepper to remove the top.

Remove the seeds and membranes from inside the peppers, then rinse them thoroughly.

To ensure the peppers stand upright, you can cut a thin slice from the bottom of each if necessary.

Step 2: Blanch the Peppers

In a 4-quart Dutch oven, add enough water to cover the peppers, and bring it to a boil.

Once boiling, add the peppers and cook them for about 2 minutes to soften slightly.

Drain the peppers and set them aside.

Step 3: Cook the Filling

Using a 10-inch skillet, cook the beef and onion over medium heat for 8 to 10 minutes, stirring occasionally until the beef is browned.

Drain any excess fat and return the beef mixture to the skillet.

Stir in the rice, a pinch of salt, garlic, and 1 cup of the tomato sauce, cooking until the mixture is heated through.

Step 4: Stuff the Peppers

Stand the blanched peppers upright in an ungreased 8-inch square glass baking dish.

Stuff each pepper with the beef and rice mixture until full.

Pour the remaining tomato sauce over the stuffed peppers for added flavor and moisture.

Step 5: Bake and Finish

Cover the baking dish tightly with foil and place it in the preheated oven to bake for 10 minutes.

After 10 minutes, uncover the dish and continue baking for about 15 minutes longer, or until the peppers are tender.

Once removed from the oven, immediately sprinkle shredded cheese over the top of each pepper to allow it to melt before serving.