Rice & Beef Stuffed Peppers

Prep Time

Total Time



dinner recipe rice stuffed peppers


  • 6 medium bell peppers, tops removed and reserved, and seeds removed
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 large carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 cup corn
  • 1 cup peas
  • 2 cloves garlic, minced
  • 8 ounces lean ground beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 (14.5 oz.) can diced tomatoes
  • 1 cup cooked brown rice
  • 1 cup grated Monterey Jack
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Preheat your oven to 350 degrees Farenheight.  Start a large pan over medium to high heatand add olive oil.  Cook diced onion until they are tender & nearly translucent.  Add in your carrots, peas, corn, garlic & celery and cook until they are tender.  Add your beef and seasonings, browning the meat until there is no pink left.  Add tomatoes and rice and cook for 5 more minutes.  Stir in 3/4 cups of cheese & fill the peppers.  Once the peppers are filled, sprinkle the remaining cheese over top the peppers.  Bake for 5 minutes & enjoy!
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