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Stuffed Peppers

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Sweet bell peppers filled with basmati rice and spicy ground beef mixed with smooth, creamy Hellmann's® or Best Foods® Real Mayonnaise. A satisfyingly rich stuffed peppers recipe.
  • 4 medium green, red and/or yellow bell peppers
  • 2 medium red onions, halved
  • 2 Tbsp. olive oil, divided
  • 1 medium Spanish or sweet (Vidalia) onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 small red chile pepper, finely chopped (optional)
  • 1/2 lb. lean ground beef
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/4 cup chopped chorizo
  • 3 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
  • 1/2 cup basmati rice or long-grain rice, cooked according to package directions
  • 1/4 cup shredded cheddar cheese (about 1 oz.)

Nutritional information


Amount per serving

Calories from Fat230
Total Fat25g
Saturated Fat7g
Trans Fat0g
Total Carbs35g
Dietary Fiber4g
Vitamin C200%
Vitamin A10%
  • 1 Preheat oven to 375°. Arrange bell peppers and red onions on baking sheet; drizzle with 1 Tbsp. olive oil. Roast 15 minutes or until peppers are tender. Let cool 10 minutes.
  • 2 Decrease oven to 350°. Slice top from bell peppers and reserve; remove seeds. Set aside. Heat remaining 1 Tbsp. olive oil in large skillet and cook Spanish onion, garlic and chile pepper over medium heat, stirring occasionally, until onion is tender, about 4 minutes. Add ground beef, cumin and chili powder and cook, stirring occasionally, until ground beef is browned. Stir in chorizo and cook 3 minutes. Remove from heat.
  • 3 Finely chop red onions. Stir red onions, Hellmann's® or Best Foods® Real Mayonnaise and cooked rice into ground beef mixture. Stuff peppers with rice mixture, then top with pepper tops and arrange in baking dish.
  • 4 Bake 20 minutes. Remove pepper tops and set aside. Top peppers with cheddar cheese and continue baking until cheese is melted, about 5 minutes. Top with pepper tops to serve.