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Dirty Rice Stuffed Peppers

Dirty Rice Stuffed Peppers

These Dirty Rice Stuffed Peppers are one of my favorite ways to eat bell peppers!!  I could honestly eat bell peppers every day. They’re delicious raw, with some homemade buttermilk avocado ranch, sliced in salads, caramelized for fajitas, in omelets… I could go on and on!

This was one of our family staples growing up, and I’m always shocked when people say they’ve never had them before!  I will 100% recommend Zatarain’s Dirty Rice as the only rice mix to use for these.. it’s savory, salty, and has a lingering teensy heat that is delicious and perfect for the family.  Serve these with some fruit or sliced sharp cheddar or saltines and you have a whole meal. 

Dirty Rice Stuffed Peppers are a favorite meal around here, because they’re quick, filling, and easy to make.

Dirty Rice Stuffed Peppers

Dirty Rice stuffed baked bell peppers topped with melted cheese
Print Recipe


  • 1.5 lbs lean ground beef
  • 1 box Zatarains Dirty Rice Mix
  • 2 1/2 C. Water
  • 2 medium sized bell peppers
  • 4 slices Swiss, Muenster or Mozzarella
  • 1 Tablespoon Crushed Red Pepper Flakes
  • 2 Tablespoons Salt/Pepper/Garlic Salt Blend 1/3 each
  • If you're feeling froggy... saute some onion garlic and celery in butter and add it to the browned ground beef.


  • Set oven to broil. Cut each pepper in half and remove seeds and extra skin. Drizzle the peppers with olive oil.
  • Season Ground Beef with Crushed Red Pepper and SPGS blend. Brown and Drain.
  • Cook with Zatarains according to Box Directions, omitting the oil.
  • While the rice/meat mix is cooking, broil the peppers until the smell starts to make you salivate the skin begins to crackle and blister. Remove from the oven and cover to retain heat.
  • When the ‘Dirty’ mix is finished, scoop it into the hollowed out peppers and top with the slice of cheese of your choosing or not, whatever.
  • Cook at 360 F just long enough to melt and bubble the cheese.
  • Serve with cornbread or crackers.


We generally eat this with Saltines or Cornbread. If Bell Peppers are just insanely expensive, as they seem to be on a regular basis now, just make the Dirty Mix and serve it with Saltines and Sliced Sharp Cheddar. It is a delightful dinner experience that is savory, homey and fabulous. Nathan can devour 2 platefuls of this with crackers, cheese and Sweet Tea. This dish is a blend of delightful favors, fresh, crisp, spicy, savory and YUM! For a fresh twist, serve thinly sliced Granny Smith Apples on the side. Your taste buds will be thanking you.
Author: Rachel - A Southern Fairytale

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  1. MMMMM Dirty! I like dirty food. It’s yummier that way. These look like a quick and easy way to earn oneself a food coma.

  2. @Stephanie – they aren’t really spicy, just well seasoned. I usually add a few drops of Tabasco or Cholula in order to give it that extra kick.

    Take out the red pepper and you’ll be just fine 🙂

  3. I like stuffed bell peppers! Too bad hubby hates them. It’s tough to cook when we have opposite palates.

  4. I fixed these for dinner tonight. YUM! I did add a drained can of diced tomatoes to the dirty mix, for color and because the little man loves tomatoes. The cornbread muffin add-on was perfect! Thank you!

  5. That sounds so easy and yummy. I always broil the peppers too long, and they get soggy and don’t hold anything. How long do you keep yours in the oven?

  6. I’m going to have to start pulling up your blog in the evenings, just as I’m asking myself what I’m going to make for dinner. Forget cook books!

  7. I made this today and it was a huge hit! The only thing I would change for my family is cutting the red pepper flakes amount in half, we don’t like spice that much……lol

  8. There was a link to this recipe on happyhomemakercindy.com. I made it today & it is soooooo delicious! Definitely adding this one to my top 10! Next time I’ll add the can of tomatoes like one reader suggested.

  9. I use Zatarians rice mixes all the time to make stuffed bell peppers.

    For the dirty rice mix:
    I usually add 1 can of diced tomatoes to the rice mix. Then I spoon some marinara sauce in the bottom of the pepper, scoop some rice mix, halfway, I scoop a little bit more marinara sauce and then fill the rest with rice to the top. I usually use green peppers. This is not spicy.

    For the jambalaya mix: I cut up a polish sausage into small bite size pieces and cook with jambalaya rice mix. You can add chicken and shrimp to. I love this with the yellow peppers.

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