Hearty Stuffed Bell Peppers

For this stuffed peppers recipe, you can use red, green, orange, or yellow bell peppers and hot or mild salsa, according to your preference.

Serves: 5Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 5


  • 5 large bell peppers
  • 1 Tbsp. oil
  • 1 large onion, diced
  • 1 lb. ground beef
  • 2 1⁄2 cups cooked white rice
  • 1 cup tomato salsa
  • 1 can (14 1⁄2 oz.) crushed tomatoes
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1⁄2 tsp. ground cumin
  • 1⁄4 tsp. dried oregano
  • 1⁄2 tsp. sugar


  • Preheat the oven to 350°F.
  • Cut the tops off of the bell peppers. Remove and reserve the tops. Scrape out the seeds and membranes in the peppers and discard.
  • Heat the oil in a medium skillet over medium high heat. Add the onion and cook 5 minutes until translucent. Stir in the beef and cook 7 minutes more until brown. Drain the fat and stir in the rice, salsa, scallions, tomatoes, salt, pepper, cumin, oregano, and sugar.
  • Evenly fill the pepper cavities with the beef mixture, packing it lightly. Replace the pepper tops. Arrange the peppers upright in a baking dish.
  • Cover with aluminum foil and cook for 1 hour or until the peppers are tender but still hold their shape.