Stuffed Bell Peppers

Makes 8 servings; 1 stuffed half bell pepper each serving

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  • 1/2 cup rice, uncooked
  • 4 bell peppers
  • 5 to 6 white whole mushrooms
  • 1 medium zucchini
  • ½ onion
  • 1 pound ground beef, lean
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 14.5-ounce can diced tomatoes
  • 1 cup water
  • Shredded cheese


  1. Preheat oven to 350°F
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Cook rice according to package directions.
  4. Rinse peppers and cut in half through the stem, from top to bottom, then remove seeds and stem. Place 8 halves in a baking dish.
  5. Rinse and cut mushrooms into small pieces.
  6. Rinse and cut zucchini into small pieces. Cut the ends off then cut zucchini in half long ways and lay halves flat. Cut into small pieces.
  7. Peel and cut onion into small pieces.
  8. Cook ground beef in a large skillet over medium heat until no longer pink, about 5 minutes. Then add mushrooms, zucchini, onion, garlic powder, and chili powder and stir to mix. Cook until vegetables are tender, about 3 to 5 minutes.
  9. Add rice and diced tomatoes with the juice and stir. Remove mixture and fill the pepper halves.
  10. Add water to the bottom of the baking dish and cover the dish with foil and place in the oven. Cook for 30 minutes then remove dish and remove foil.
  11. Top stuffed pepper halves with shredded cheese and place back in the oven for an additional 10 minutes or until cheese is melted and peppers are tender.
  12. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.