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Stuffed Pepper Bake

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All About This Stuffed Pepper Bake

If you love stuffed peppers, you will love this Stuffed Pepper Bake even more! While I enjoy the flavors in stuffed peppers, I find that the actual whole stuffed peppers are a little challenging for younger kids. So, I decided to make an easier to manage version! I lovingly call this “un”stuffed peppers because I use everything that you would stuff inside the peppers and turn it into a delicious, filling baked dish instead!

Stuffed Pepper Bake - Cooking With Fudge

What You’ll Need

Equipment

  • Frying pan or skillet
  • Spoon
  • Knife
  • Cutting board

Ingredients

  • FOR THE FILLING:
    • 96/4 lean ground beef
    • Onion
    • Bell peppers
    • Canned petite diced tomatoes
    • Garlic
    • Salt
    • Pepper
    • Italian seasoning
    • Worcestershire sauce
    • Brown rice
    • Fat free shredded cheddar cheese
    • Regular shredded cheddar cheese
  • FOR THE TOPPING:
    • Canned tomato sauce
    • Fat free shredded cheddar cheese
    • Regular shredded cheddar cheese

Stuffed Pepper Bake - Cooking With Fudge

How To Make This Stuffed Pepper Bake

First, preheat your oven to 375 degrees.

In a frying pan or skillet, brown the ground beef over medium heat. Once browned, drain the fat from the beef and set aside.

While the ground beef is cooking, use a knife and cutting board to dice the onion and bell peppers and mince the garlic.

In the same pot, saute the onion and bell peppers until soft.

Add the diced tomatoes, garlic, salt, pepper, Italian seasoning, and Worcestershire sauce and cook for another minute or two.

Add the ground beef back to the pot along with the rice and cheese. Stir to combine.

In a 9×13 baking dish, add the mixture and top with tomato sauce and shredded cheese. Bake for 15-20 minutes until the cheese is melted and bubbly.

Stuffed Pepper Bake - Cooking With Fudge

Variations To This Recipe

There are many variations you can make for this recipe. Change things up a bit by using…

  • Ground chicken or turkey instead of ground beef
  • Soy sauce instead of Worcestershire sauce
  • A little bit of cayenne pepper for a spicy kick

Prepping And Storage Instructions

You can easily prep this Stuffed Pepper Bake ahead of time to make dinnertime a breeze. Simply assemble everything and store covered in your refrigerator. Take it out of your refrigerator while your oven is preheating to take some of the chill off, and pop it in to bake when your oven is ready!

You can store leftovers of this dish in a covered container in your refrigerator for up to one week. To reheat, simply use your microwave or oven. When reheating in an oven, I like to place in a cold oven and allow it to come up to 350 degrees. By the time the oven reaches 350 degrees, the Stuffed Pepper Bake should be heated through without drying it out.

Nutritional Information

This Stuffed Pepper Bake makes 6 servings at a heaping 3/4 cup each. Each serving comes out to 435 calories, 6 WW Green SmartPoints®, 6 WW Blue SmartPoints®, and 4 WW Purple SmartPoints® if you use brown rice.

More Baked Dishes

Do you enjoy easy baked dishes that you can assemble quickly and put in the oven? I have you covered! Check out these other baked dishes…

If you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on Facebook, Instagram, Pinterest, or Twitter with @cookingwithfudge or #cookingwithfudge.

Stuffed Pepper Bake - Cooking With Fudge

Stuffed Pepper Bake

If you love stuffed peppers, you will love this Stuffed Pepper Bake even more! While I enjoy the flavors in stuffed peppers, I find that the actual whole stuffed peppers are a little challenging for younger kids. So, I decided to make an easier to manage version!
5 from 7 votes
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Servings: 6 servings

Equipment

  • Frying pan or skillet
  • Spoon
  • Knife
  • Cutting board

Ingredients

  • 1 pound 96/4 lean ground beef
  • 1 onion diced
  • 2 bell peppers diced
  • 1 can (14.5 ounces) petite diced tomatoes drained
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • 2 cups brown rice cooked
  • 1/2 cup fat free shredded cheddar cheese
  • 1/4 cup regular shredded cheddar cheese
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup fat free shredded cheddar cheese
  • 1/4 cup regular shredded cheddar cheese

Instructions

  • Preheat your oven to 375 degrees.
  • In a frying pan or skillet, brown the ground beef over medium heat.
  • Once browned, drain the fat from the beef and set aside.
  • While the ground beef is cooking, use a knife and cutting board to dice the onion and bell peppers and mince the garlic.
  • In the same pot, saute the onion and bell peppers until soft.
  • Add the diced tomatoes, garlic, salt, pepper, Italian seasoning, and Worcestershire sauce and cook for another minute or two.
  • Add the ground beef back to the pot along with the rice and cheese. Stir to combine.
  • In a 9x13 baking dish, add the mixture and top with tomato sauce and shredded cheese.
  • Bake for 15-20 minutes until the cheese is melted and bubbly.

Notes

This Stuffed Pepper Bake makes 6 servings at a heaping 3/4 cup each. Each serving comes out to 435 calories, 6 WW Green SmartPoints®, 6 WW Blue SmartPoints®, and 4 WW Purple SmartPoints® if you use brown rice.

Nutrition

Serving: 0.75cup | Calories: 435kcal | Carbohydrates: 60g | Protein: 33g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1132mg | Potassium: 706mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1859IU | Vitamin C: 53mg | Calcium: 366mg | Iron: 4mg
Tried this recipe?Mention @CookingWithFudge or tag #CookingWithFudge!

Stuffed Pepper Bake - Cooking With Fudge

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10 Comments

  1. 5 stars
    My kids loved this! I used ground turkey instead of ground beef and it came out wonderful. I also used a little white cheddar and it was great.

  2. 5 stars
    I’ve always loved stuffed peppers and this recipe was spot on. I made it for a family gathering and everyone devoured it. Great recipe.

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