Margo'S Stuffed Green Peppers
Juicy stuffed green peppers filled with seasoned ground beef, rice, and vegetables, baked to perfection—an hearty, flavorful dish ideal for family dinners or entertaining guests.
Ingredients
- 5 green bell peppers
- 1 Tbsp. Crisco shortening or Crisco oil ⓘ
- 1/2 cup chopped onion ⓘ
- 2 Tbsp. diced celery ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 lb. ground beef round ⓘ
- 1 cup cooked long grain rice
- 1 (8 oz.) can tomato sauce ⓘ
- 1 (2 1/2 oz.) jar sliced mushrooms, drained and chopped ⓘ
- 1 Tbsp. Worcestershire sauce ⓘ
- 1 1/2 tsp. Italian herb seasoning ⓘ
- 1/4 tsp. sugar ⓘ
- 1/8 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
Instructions
- Preheat oven to 350°F.
- Remove tops and seeds from the green bell peppers.
- Cook the peppers in boiling water for 5 minutes.
- Drain the peppers upside-down.
- In a skillet, heat 1 tablespoon of Crisco shortening or oil.
- Add chopped onion, diced celery, and minced garlic; cook until tender.
- Add ground beef and cook until browned.
- Stir in cooked rice, tomato sauce, chopped mushrooms, Worcestershire sauce, Italian herb seasoning, sugar, salt, and pepper.
- Mix well and cook briefly to combine flavors.
- Stuff the mixture into the prepared peppers.
- Place stuffed peppers in a baking dish and bake for 30-35 minutes until heated through.
Tips & Substitutions
For extra flavor, you can add diced tomatoes or bell pepper tops to the stuffing mixture. If you're looking for a healthier option, substitute ground turkey for ground beef. You can also use brown rice instead of white for a nuttier flavor. Consider adding a sprinkle of cheese on top before baking for a delicious crust, similar to dishes like Mock Lasagna.
Serving Suggestions
These stuffed peppers make a hearty main dish. Serve them alongside a simple green salad or garlic bread for a complete meal. They also pair beautifully with Cabbage Lasagne for a comforting dinner. For a lighter option, consider serving with steamed vegetables or a fresh fruit salad to balance the flavors.
Storage & Reheating
Leftover stuffed peppers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat on medium power until warmed through, about 2-3 minutes, or in the oven at 350°F for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Margo'S Stuffed Green Peppers contains roughly 582 calories, with 9g protein, 18g carbohydrates, and 54g fat. It is an excellent source of vitamin D (26% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1587mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers and refrigerate them before baking. Just cover them tightly with plastic wrap. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes to the cooking time if they're cold from the fridge.
What other fillings can I use for stuffed peppers?
You can customize the filling by using quinoa, beans, or lentils for a vegetarian option. Adding spices like cumin or chili powder can give it a southwest twist. For an international flair, consider using ingredients from Beef recipes to create a unique stuffing that suits your palate.
How do I know when the peppers are fully cooked?
The peppers are ready when they are tender and the filling is hot throughout. You can check by inserting a fork into the peppers; they should yield easily. If using a meat thermometer, the internal temperature of the filling should reach 165°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).