Beazell's Cook Book

Groundmeat Stuffed Bell Peppers

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Ground Meat Stuffed Bell Peppers  




6 bell peppers, cleaned & hollowed, color is your choice

1 pound ground beef lean

1/4 cup onion, diced

2 teaspoons Beazell's Cajun Seasoning

1 tablespoon water

1 cup rice, cooked

2 cups tomato sauce

1 cup shredded cheddar or mozzarella cheese



Preheat the oven to 400 degrees.

Prepare your bell peppers by cutting off the tops and hollowing them out. Bring a large pot of water to boil. Place each pepper in the boiling water for only about 5 minutes to soften them up. Do not overcook the peppers or they will get mushy and not stand up correctly. Once they are softened slightly, immediately take them out and place them in a bowl of cold water to stop the cooking process. Set aside.

Brown your lean ground meat (there shouldn't be any oil, but if there is, drain it.) Add the onions and Beazell's Cajun Seasoning and cook down until the onions are wilted. I add about a tablespoon of water while sweating my onions. When all liquid is cooked out and onions are wilted nicely, incorporate the rice into the ground meat. Then add your tomato sauce and mix well. Take off heat.

Stand each pepper in a large baking pan. Begin spooning your ground meat mixture into each pepper. You might have a little mixture left over and I use this around the base at each pepper to help them stand. Cover your dish with tented foil and bake for approximately 15 minutes. Remove the foil and top each pepper with your shredded mozzarella cheese and bake uncovered for about 5 minutes or until cheese is melted.


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