Speedy Stuffed Peppers

(122 Ratings)


  • 4 red, green or yellow bell peppers
  • 3/4 pound lean ground beef (80% lean)
  • 1/3 cup chopped onion
  • 1 clove garlic, minced
  • 6.8-ounce package RICE-A-RONI® Beef Flavor
  • 1/4 cup tomato paste
  • 3/4 tablespoons water
  • 1 tablespoon brown sugar
  • 3 tablespoons grated parmesan cheese (optional)

Preparation Steps

  1. Cut peppers in half lengthwise; remove seeds and membranes. Cook in boiling water, 5 minutes; drain well. (Or, microwave in 13x9-inch glass baking dish covered with plastic wrap 5 minutes on HIGH.)
  2. In large skillet, brown ground beef, onion and garlic; drain. Remove from skillet; set aside.
  3. In same skillet, prepare Rice-A-Roni Mix as package directs.
  4. Heat oven to 375°F. Place cooked peppers cut-side up in 13x9-inch glass baking dish. Combine rice and beef mixture; spoon into pepper halves. Combine tomato paste, water and brown sugar; spoon over rice mixture.
  5. Tent with foil; bake 25 to 30 minutes or until heated through. Sprinkle with cheese, if desired.

Nutrition Information

  • Calories 440, Calories from Fat 162, Total Fat 18g, Saturated Fat 6g, Cholesterol 50mg, Sodium 975mg, Total Carbohydrate 47g, Dietary Fiber 4g, Protein 21g, Vitamin A IU, Vitamin C mg, Calcium mg, Iron mg, Vitamin E mg, Folic Acid mcg