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Two stuffed green pepper halves filled with seasoned ground beef and rice, topped with melted cheddar and tomato sauce on a vintage floral plate.

Classic Stuffed Green Peppers

A spoonful of tomato-sauced beef and rice fills each softened green pepper half. As they bake, the peppers turn tender and extra sauce pools around them for the table.

By Betty Lou GardnerAbout 1 hour 50 minutesUpdated 2026-08-25

These Classic Stuffed Green Peppers are hearty, savory, and filled with seasoned beef, rice, and tomato sauce tucked inside tender baked peppers! Comforting and satisfying without being complicated, they make an excellent family supper and reheat beautifully for leftovers the next day.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I use the outside leaves from the cabbage pot in these if there are any left. I use the biggest peppers first because they’re easier to fill. I never worry about extra sauce in the bottom of the pan. Bread takes care of it.

How to Make Classic Stuffed Green Peppers

◆
White rice simmering in a saucepan on a vintage stove with measured water and salt nearby.
01

Cook the Rice

Simmer the rice until tender but still slightly firm so it holds its texture during baking.

Green bell pepper halves blanching in a large pot beside a tray of cored pepper halves.
02

Prepare the Peppers

Halve and core the peppers, then boil them briefly and drain them well.

Ground beef, diced onion, cooked rice, tomato sauce, salt, and black pepper being combined in a large skillet.
03

Make the Filling

Brown the beef and onion, then stir in the cooked rice, tomato sauce, and seasonings.

04

Fill the Peppers

Arrange the pepper halves cut side up and divide the filling evenly among them.

Stuffed green pepper halves baked with tomato sauce and melted cheddar in a shallow roasting pan.
05

Bake Until Tender

Bake the peppers covered until tender, then uncover, add the cheese, and finish baking until hot and bubbling.

Two stuffed green pepper halves filled with seasoned ground beef and rice, topped with melted cheddar and tomato sauce on a vintage floral plate.

Classic Stuffed Green Peppers

A spoonful of tomato-sauced beef and rice fills each softened green pepper half. As they bake, the peppers turn tender and extra sauce pools around them for the table.

By Betty Lou Gardner

Prep25 minCook1 hr 20 minTotalAbout 1 hour 50 minutesDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Stuffed Peppers

Optional Add-Ins

Instructions

  1. ½ cup rice, 1 cup water, ¼ teaspoon salt
  2. 6 bell peppers
  3. 1 pound ground beef, 1 yellow onion, cooked rice, 1 cup tomato sauce, 1 teaspoon salt, ¼ teaspoon black pepper, optional garlic and Worcestershire sauce
  4. ½ cup tomato sauce, pepper halves, filling, ½ cup water, remaining ½ cup tomato sauce
  5. stuffed peppers, 1 cup cheddar cheese

Nutrition (Approximate Per Serving)

Yield

12 stuffed pepper halves — Serving size: 2 stuffed pepper halves

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
360
Carbohydrates
19.5 g
Protein
19.5 g
Fat
22 g
Saturated Fat
9.5 g
Cholesterol
70 mg
Sodium
1020 mg
Fiber
2 g
Total Sugars
4 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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