When I googled “stuffed bell peppers,” I came up with several different recipes. However, most of them called for ingredients that I didn’t have on hand or didn’t really care to put into my peppers. So, here is a simple recipe with mostly ingredients that you might have on hand.
Stuffed Bell Peppers
1 lb ground meat (beef, chuck, turkey or sausage) browned and drained
- 3-4 large green bell peppers
- Diced onion (optional)
- 2 tablespoons of olive oil
- 1 can mild Rotel
- 1 can tomato paste (12 oz)
- 2 pouches of Taco Bell’s Home Originals Mexican Rice (or cups of cooked brown rice)
- Shredded Cheese of your choice (I use Cheddar, Mozzarella or Monterey Jack)
1. Cut the tops off peppers and remove seeds and membranes. Chop the edible part of tops and set aside. Rinse peppers under cold water.
2. Heat olive oil in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), and chopped onion for about 5 minutes, or until tender.
3. Add Rotel, cooked meat and tomato paste . Simmer for about 10 minutes.
4. Pre-heat oven to 375 degrees.
5. Line a Pyrex dish with aluminum foil. Your dish should be big enough to fit all your bell peppers nice and snug, to help them stand.
6. Fill each pepper with meat mixture, using a spoon to help push the mixture down.
7. Place dish in oven for 45-60 minutes or until the bell peppers have reached the texture your liking. (I like my peppers a little on the crispy side, so I cook mine for 45 minutes.) Remove from oven.
8. Place a generous amount of shredded cheese on the tops of the peppers. Place back in over for 6-8 minutes, or until melted.
My peppers were accompanied by refried beans and corn casserole! YUMMY!