Stuffed Bell Peppers

This is one of those meals that’s good if you’ve got leftover rice–as we frequently do. I tend to batch cook brown rice because it reheats well and goes in a lot of stuff. It’s a good one to try on both the Sonoma Diet and South Beach Diet because it’s chock full of good stuff. Not pretty but tasty.


  • 1 pound of lean ground beef
  • 1 cup finely diced Portobello mushrooms
  • 1/2 onion, finely diced
  • 4 cloves of garlic, finely minced
  • basil
  • thyme
  • oregano
  • salt and pepper to taste
  • 1 can petite diced tomatoes
  • 2 cups finely grated cheddar (or cheese of choice)
  • balsamic vinegar
  • 3 large bell peppers
  • 1 to 1.5 cups cooked rice (I prefer brown)


  1. Most people, when they make stuffed peppers, cut the top off and pull out the core and ribs of the pepper. This winds up being enormous (and as I am the only REAL pepper fan in our house, wasteful), so I cut them straight down the center, vertically and carefully scoop out the core, ribs, and seeds. Boil in salted water for 3 minutes, then remove to a clean kitchen towel to drain.
  2. Brown the hamburger meat with the onion and garlic. Drain off any excess fat.
  3. Add meat mixture, can of undrained diced tomatoes, rice, mushrooms a splash of balsamic vinegar, 1/2 tsp each of the oregano and basil, and 1/4 tsp of the thyme. Mix well. Add salt and pepper.
  4. Overfill each pepper and place in a baking dish. Any leftover filling can go in the empty spaces.
  5. Cover entire dish with cheese.
  6. Bake at 375 for 20 minutes.

Printable version.

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