Stuffed Colored Peppers

Prep Time
Cook Time
Ready In

"I love stuffed peppers and really don't make them often enough. For this dish I buy one of all the colors and depends who likes what, an extra red or green one. With all the colors it makes a very nice presentation. With the addition of the cheese inside it adds a nice creamy flavor to the dish. When buying your peppers try to get them all in even sizes."

Original recipe yields 6 servings


  • Serving Size: 1 (250.8 g)
  • Calories 427.6
  • Total Fat - 26.3 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 132 mg
  • Sodium - 460.9 mg
  • Total Carbohydrate - 16 g
  • Dietary Fiber - 1.7 g
  • Sugars - 3.3 g
  • Protein - 31.4 g
  • Calcium - 283.5 mg
  • Iron - 3.7 mg
  • Vitamin C - 74.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Carefully cut the tops off the peppers and reserve to make little hat covers for when they go in the oven. Remove the seeds and white membranes and wash peppers.

Step 2

To make meat mixture combine in a large bowl the beef, celery, onion, rice, egg and cheese. Mix well. Then add in half and half, parsley, tomato sauce, and spices. Mix everything well.

Step 3

Place peppers in a casserole dish. Trim off the bottom points slightly to make flat if it doesn't stand up on it's own. Fit the peppers snugly in the dish. Fill the peppers with the meat mixture evenly. They will settle with cooking time. Sprinkle with the 1/2 cup grated cheese and cover the peppers with their little hats.

Step 4

Put in a preheated oven of 400 for 30-35 minutes. Serve right away. Delicious with some garlic mashed potatoes. Enjoy

Tips & Variations

No special items needed.

1 Reviews


This is a great stuffed pepper recipe. I followed instructions as listed using green peppers and it was thoroughly enjoyed. Made for the Alphabet Soup Recipe Tag gGme.


review by:
(6 Jul 2012)