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No-Bake Stuffed Peppers

Yield: 6 servings


  • 3 medium bell peppers
  • 1 teaspoon sugar
  • 1/2 teaspoon basil
  • 1 (15 ounce) can Hunt's sauce
  • 3/4 pound ground beef
  • 1 small onion, chopped
  • 1/4 cup Minute Rice
  • 1/2 teaspoon salt
  • 1/2 cup grated Cheddar cheese
  • 2 cups water
  • 1/2 teaspoon salt
  • 2 tablespoons butter or margarine
  • 2 cups Minute Rice

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  1. Cut bell peppers in half lengthwise. Parboil in boiling salted water for about 10 minutes. Drain well. Add sugar and basil to Hunt's sauce; set aside.
  2. Brown ground beef and onion in large skillet; drain off any excess grease. Stir in 1/2 cup of the tomato sauce mixture, 1/4 cup Minute Rice and 1/2 teaspoon salt. Cover and simmer 5 minutes; stir in grated cheese. Spoon meat mixture into peppers and place in skillet. Pour remaining sauce around peppers; cover and simmer 5 minutes.
  3. Meanwhile, bring water, salt and butter to a boil. Stir in 2 cups Minute Rice. Cover; remove from heat and let stand 5 minutes.
  4. Serve peppers with rice; top with the sauce and extra cheese.

Source: Hunt's recipe - 1987