Menu Plan Monday / Stuffed Peppers

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This week I am borrowing liberally from, because they have some easy recipes and if I don’t want to cook, Mr. V can make them. I am munching away on the last of our Sausage Stromboli from last week. It’s pretty good. I might try it again with regular flour instead of whole wheat. I like the healthy-ness of whole wheat, but I have a hard time getting it to rise like it should; and the crust on the stromboli ended up being very dense. But the filling is very tasty!

So….for this week we shall have: Cheesy Chicken and Veggie Mac, Bruschetta Chicken Bake, and Stuffed Peppers, an old favorite from Betty Crocker’s Big Red Cookbook. We also have fixings for grilled cheese and soup for very lazy nights in the next few weeks!

Saturday we have childbirth class from 1-6 and afterwards we are going to go to The Melting Pot since we’ll already be downtown and we have a gift card. Trying to check off those “things we need/want to do before baby’s here” list!

Here’s the stuffed peppers recipe we use if you want it! We’ve been making this since college. Mmmm.

Stuffed Peppers

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 6 servings

Serving Size: 1 pepper

This recipe is from Betty Crocker’s Big Red Cookbook (2001 ed., not the 70s version which I also have!). The recipe is a little labor intensive, which is why I created a recipe for Stuffed Peppers in the Crockpot.


  • 6 large bell peppers
  • 1 lb. lean ground beef
  • 2 T chopped onion
  • 1 c. cooked rice
  • 1 tsp. salt
  • 1 clove garlic, minced
  • 15 oz. tomato sauce
  • 3/4 c. shredded mozzarella cheese


Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. Cook peppers in enough boiling water to cover in a 4-quart Dutch oven about 5 minutes; drain.

Cook beef and onion in a skillet over medium heat until beef is brown; drain. Stir in rice, salt, garlic, and 1 cup of tomato sauce; cook until hot.

Heat oven to 350.

Stuff peppers with beef mixture. Stand peppers upright in an ungreased baking dish. Pour remaining tomato sauce over peppers.

Cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

2 thoughts on “Menu Plan Monday / Stuffed Peppers

  1. I love the kraft foods and betty crocker websites. They are great places to go when I need help trying to find a recipe or to get ideas.

    BTW, best baby wishes!

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