This recipe for stuffed green peppers is one of those great comfort food classic meals that are absolutely perfect for a weeknight meal. The recipe is super easy to create and so yummy. Each stuffed green pepper half is hearty and will keep you filled up for quite a while. I love making these during the cooler months when turning on the oven will not overheat my house.
We also have a version of these stuffed peppers with the directions to cook them in the slow cooker, not the oven!  These are just a little different, so be sure to read that recipe if you wish to make it!
When making this recipe, there is only one brand of rice that I use and that I would ever recommend. The Lungberg company out of California. This is due to problems with imported rice containing unhealthy levels of heavy metals. Â The rice from the Lundberg company has been tested for heavy metals and has shown virtually no heavy metal contamination!
This recipe is also gluten-free.
Stuffed Green Peppers
Ingredients
- 3 green bell peppers
- 1 lb ground beef
- 1/2 cup onion chopped
- 1 cup rice soaked and cooked
- 1 tsp unrefined sea salt
- 1/8 tsp black pepper
- 1/4 tsp oregano
- 2-3 cloves garlic chopped
- 1 15 oz can diced tomatoes no salt added
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 350 degrees F.
- In skillet brown the ground beef, onion and garlic
- Drain beef mixture
- Add rice, seasonings and half of the cheese to the mixture.
- Cut the peppers in half lengthwise and remove seeds.
- Stuff peppers with mixture.
- Place stuffed peppers in 8x8 baking dish
- Top with diced tomatoes
- Sprinkle remaining cheese on top.
- Bake for 30-35 minutes.
