Janice’s Stuffed Peppers



I’ve been on a real dinner kick lately in the recipes I’ve been bringing you, which can only mean one thing: I’m about to get on a dessert kick for a while! You know, more organized bloggers would bring you a meal idea, followed by a dessert idea, followed by a bread and so on. However, I’ve never been able to honestly apply the word “organized” to myself in any area of my life so I just go with what I’m in the mood for. ~shrugs~ I’ve said it before and I’m gonna suggest it to you now: Instead of berating yourself over and over about persistent character flaws that seem unchangeable, just embrace them and declare them part of your charm. ~smiles sweetly~

It works for me and life has been a whole lot more relaxing since I’ve stopped being my biggest critic. I now leave that job to my children ~grins~.

Me: “No Katy, you can’t have ice cream for breakfast.”

Katy: “You’re not fair!”

Me: “Yeah, but I’m okay with that.”

We all went out to eat this past weekend and as the four of us were sitting at the table Brady asked if he could have some new fangled device. Seeing as how we have every manner of new fangled device in our house already and my kids seem to come up with a new one they want every five minutes, I told him “No” and Ricky chimed in to back me up by explaining why he didn’t need it. Brady took a deep breath and leaned in to say “No offense, Ma, but lately, whenever I ask for things, you’ve kinda gotten to be predictable.”

I tried not to laugh, I really did, but I found myself having another one of those moments where I realize I have visibly and irreversibly, turned into my mother – and I’m okay with that, too.

Today I’m bringing you my mother’s stuffed peppers. There are tons of ways to make stuffed bell peppers and I’ve never found one I didn’t like, so I figured I’d start with Mama’s recipe first. I may get a wild hair in the future and bring you another entirely different one though – stranger things have happened.


You’ll need: Tomato Soup, cheese, chili powder*, chopped garlic, rice, onion, ground beef, peppers, salt, and pepper.

My mother has always insisted on Mexene chili powder so I try to be a good daughter and use it when I can find it. I’ve also used Tone’s and it was really good as well.

Garden bell peppers would be DIVINE to use in this later on in the summer but no matter how many bell peppers I grow I can’t seem to have enough to cook with because I eat them as soon as they are ripe. Cut it in strips and dip it in some dressing – yumm!

*Mama wants me to point out that these peppers won’t taste anything at all like chili, despite having chili powder in them. They will have some good bit of spice to them, though. In other words, Terri, you can’t eat them. Yes, you, Terri Leverett.


I love this rice. I used to have a neighbor who was from South Korea and she got me turned on to it. For those of us who like sweet rice for breakfast (I’ll show you how to make it soon) this makes the BEST sweet rice you’ve ever had. Oh my, soooo good.

I use it just about anytime something calls for rice. It is kind of sticky when cooked and holds the sauce and gravy really well because of that. All of our local grocery stores carry it in the Asian foods section.


Fill a pot with water and add a teaspoon of salt. Turn the heat up to medium high so it can get to boiling while we do the rest.


Peel and chop your onion.

I should probably use a different knife for this but I tend to use paring knives more than any other.


Place your onions and garlic in a skillet. Normally you would place your ground beef in here as well and cook them all together but I’ve already cooked my ground beef so instead I just added a tablespoon of oil so everything would brown nicely.

In the instructions below, I have you browning your beef and all of this together because that is how most folks will end up doing it.


When those get cooked a bit, move on to the next step.

This is my husband’s favorite smell, cooking onions. He swears he doesn’t like onions but every time he walks in the front door while I’m browning him he says “WOW, something smells wonderful!”


He also doesn’t like gravy and thinks cornbread should be sweet.

~hangs her head in shame~ I know, I know…


Add in tomato soup.

Did y’all see that post I did on Simple And Delicious Tomato Soup?


Add in ground beef…


Chili powder…






and rice.


Stir it up a bit. Reduce heat to low and let simmer for about ten minutes.

By the way, a few days ago I asked folks to do a little introduction of themselves over on the Southern Plate Family Facebook page

and the response has been amazing. If you’d like to get to know your SP family a little better, hop on over there and join us!


Meanwhile, rinse your peppers under water and cut the tops off.


Use a spoon to scoop out the seeds.


Drop them in the boiling water and boil them for about five minutes.


Carefully remove with tongs.


Stir cheese into beef and rice mixture.


Spray an 8×8 pan with cooking spray.


Place peppers inside and stuff with mixture.


Top with additional cheese and place in 350 degree oven for ten minutes.

Hide them from your family so you can eat them all yourself.


Janice’s Stuffed Bell Peppers
  • 1 lb ground beef
  • 1 small onion, chopped
  • 1 tsp chopped garlic
  • 2 tsp chili powder
  • 1 tsp salt
  • ½ tsp pepper
  • 1 can tomato soup
  • 1 cup cheddar cheese (plus more to sprinkle on top)
  • 1 cup cooked rice
  • 4 medium sized bell peppers
  1. Fill large pot with water. Add a teaspoon of salt and set over medium high heat to bring to a boil.
  2. Chop onion. In large skillet, brown hamburger meat, chopped onion, and garlic until hamburger meat is browned. Drain off grease. Add spices, soup, and rice to beef mixture. Stir well. Simmer for ten minutes.
  3. While that is simmering, wash peppers and remove tops. Scoop out seeds with a spoon. Drop bell peppers into boiling water and boil for five minutes. Carefully remove with tongs.
  4. Spray 8x8 pan with nonstick cooking spray. Place peppers upright inside. Add one cup cheese to beef and rice mixture and stir until melted. Spoon into peppers. Top with additional cheese.
  5. Bake at 350 for ten minutes.


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~Rumi Submit your quote here.



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  1. Susie says

    I make my peppers almost the same only after cleaning the peppers I set them on a plate lay a piece of waxed paper over & put in the microwave for a few minutes, rotate once. It kind of keep more pepper flavor.

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  3. says

    My hubby brought home from his parents house a grocery sack half full of bell peppers & requested I cook stuffed bell peppers soon! Thankfully I found this receipe today and will be using it to fix his peppers. :) Love your web site & FB page posts Christy!

  4. Catherine says

    Thank you, Christy, for posting photographs of each (or most) steps. It is helpful for not-so-confident cooks like myself. I’ve tried out many recipes from your _Southern Plate_ book and enjoy your newsletter and website, too.

  5. Belinda Luck says

    Christy, this sounds so yummy! I’ve never used cheddar on these before, can’t wait! But as for the rice thing, I am a die hard Jasmine rice fan! My cousin is married the sweeest girl from the Philippines she told me about Jasmine! It’s never gummy or dry! You just boil your water, put in your rice stir and cover! Don’t touch it until it’s done! I’ve never had a bad batch of gummy rice since! You should try it!

  6. Jayson in Oklahoma says

    Christy, these are delicious! I agree with your mother, they don’t taste like chili, just well seasoned. I have several variations I make. Both are from my grandmother’s. This is like the perfect combination of both of those recipes. Thanks for the great recipe.


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