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Hamburger & Rice Stuffed Peppers

A traditional stuffed pepper recipe with hamburger, rice, tomatoes, peppers and cheesy goodness. It's comfort food at its best! 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: bell peppers, ground beef
Servings: 6
Author: Pamela Baker


  • 1/2 cup uncooked rice
  • 1 lb ground beef
  • 1 medium onion chopped
  • ¼ cup diced bell pepper from the tops
  • 1 tbsp. tomato paste
  • 3 cloves garlic minced
  • 1 14.5 oz can tomatoes, diced
  • 1 teaspoon Worcestershire sauce
  • 1 tsp dried oregano
  • Salt
  • Freshly ground black pepper
  • 6 large green peppers
  • 1 cup shredded cheese Cheddar or Monterey Jack


  • Preheat oven to 400°. In a small saucepan, prepare rice according to the package instructions. In a large skillet over medium heat, add ground beef, onion and diced peppers. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Drain fat.
  • Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
  • Place peppers cut side-up in a 9"-x-13" baking dish. Spoon beef mixture into each pepper and top with shredded cheese, then cover baking dish with foil.
  • Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, about 10 minutes more.