Stuffed Bell Peppers

Ingredients

• 1 lbGround beef$6.50
• 4Bell peppers$5.60
• 1 cupRice$0.60
• 4 ozCheddar$2.50
• 1 tbspOlive oil$0.21
• 1/2Onion$0.50
• 2Garlic cloves$0.09
• 1 cupCanned tomatoes$0.63
• 3/4 tspSalt—
• 1/4 tspBlack pepper$0.03
• Total for 4 servings$16.66

Most of the cost is ground beef ($6.50) and bell peppers ($5.60). With oil, spices and staples already at home, the shop drops to about $15.85. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat your oven to 375°F (190°C). Slice off the stem tops of the 4 bell peppers, hollow out the membranes and seeds, and arrange the peppers upright in an 8x8-inch baking dish.
2. Heat the olive oil in a large skillet over medium heat, add the onion and cook for 3 to 4 minutes until soft and translucent.
3. Add the ground beef and garlic and cook for 6 to 8 minutes, breaking up the meat, until browned with no pink left (160°F / 71°C).
4. Stir in the canned tomatoes, cooked rice, salt, pepper and half of the cheddar, and cook over low heat for 2 minutes until hot and well mixed.
5. Spoon the beef and rice mixture tightly into the prepared bell peppers, pour 0.5 cup hot water around the base of the peppers in the dish, cover tightly with aluminum foil, and bake at 375°F (190°C) for 35 minutes until the peppers are tender-crisp.
6. Carefully remove the foil, top each stuffed pepper with the remaining 2 oz shredded cheddar, and return uncovered to the oven for 10 minutes until the cheese is melted and bubbling.
7. Let the stuffed peppers rest in the dish for 5 minutes before serving warm, garnished with chopped fresh parsley if you like.