Stuffed Garden Green Peppers
Juicy stuffed green peppers filled with seasoned ground beef, rice, and tomato soup create a comforting, flavorful meal suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Cut the tops off the green bell peppers.
- Remove seeds and membranes from the peppers.
- Combine salt, pepper, Worcestershire sauce, rice, beaten egg, 3/4 cup tomato soup, chopped onion, and ground beef in a bowl; stir lightly.
- Pack approximately 1/2 cup of the mixture into each prepared pepper.
- Place the filled peppers in a round microwave casserole so they fit tightly. Pour the remaining tomato soup over the filled peppers.
- Cover the casserole with plastic wrap.
- Microwave on High for 15 to 18 minutes until cooked.
Tips & Substitutions
For added flavor, consider incorporating herbs like parsley or basil into the stuffing mixture. If you’re short on time, you can use pre-cooked rice instead of Minute rice. Ground turkey or chicken can be substituted for ground chuck for a lighter option. You can also try adding diced tomatoes or bell pepper tops into the mixture for extra texture and taste.
Serving Suggestions
These stuffed peppers are delicious served with a side of Cheesy Parmesan Potatoes for a comforting meal. A fresh salad or steamed vegetables can complement the dish nicely, balancing the flavors. For a heartier option, pair them with Garlic Bread or a slice of your favorite bread. They also make for great leftovers in lunchboxes.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave-safe dish with a damp paper towel over the top to retain moisture, and microwave on medium power until heated through. Alternatively, you can reheat them in a conventional oven at 350°F (175°C) for about 20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Garden Green Peppers contains roughly 686 calories, with 16g protein, 138g carbohydrates, and 8g fat. It is an excellent source of protein (32% of the Daily Value), iron (26% of the Daily Value), and calcium (20% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2182mg per serving (95% 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 use other types of peppers for this recipe?
Yes, you can use other types of peppers like red, yellow, or even poblano peppers. Just make sure they are large enough to hold the stuffing. Each type of pepper will bring a slightly different flavor profile, enhancing the overall dish.
How can I make this recipe vegetarian?
To make a vegetarian version, substitute the ground chuck with cooked lentils, quinoa, or a meat alternative like tempeh or tofu. You can also add black beans or chickpeas for additional protein and texture while keeping the recipe flavorful.
Can I prepare the stuffed peppers in advance?
Absolutely! You can prepare the stuffed peppers a day in advance. Just assemble them without cooking, cover them tightly, and refrigerate. When ready to serve, pour the tomato soup over and microwave as directed for a quick meal.
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).