Sweet stuffed gorgeous seasonal bell peppers is an affordable fun to make meal that is extremely tasty. Every once in a while you have to work with what you have available in the kitchen to pull off a good meal for the family to enjoy. If you are like me and have the occasional pack of seasonal peppers and are looking for ways to enjoy them. I hope this recipe inspires you to develop a warm fresh and delightfully juicy stuffed pepper meal for your family. Like many of you, I have been cooking stuffed peppers for years. I love how quaint they are to serve. The pepper is fork tender. The stuffing is a savory meat with a filling rice, and a mouthwatering buttery cheese flavor, making this side dish a main entree.
There are literally thousands of stuffed Peppers recipes that have very subtle variations. This one works to provides a simple approach to an easy to prepare meal that kids will love learning to make. Watch the video with you children then have them follow the directions below to have a teachable moment along a very tasty meal. Please like and share this or any of the videos you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for stopping by and I hope to see you again soon.
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Cut the top of the bell peppers. Discard the stems and chop the tops of the bell peppers. Remove the seeds from the inside of the peppers then place them in a baking dish (upright).
In a pan, add ground meat (optional: add 2 tbsp oil). Cook for 3-4 minutes or until no longer pink.
Add chopped onions
Add minced garlic
Add onions
Add chopped bell peppers (from the top)
Cook for 3-5 minutes or until onions have softened. Drain the grease.
In the same pan, return the cooked meat. Add salt, pepper, red flakes, oregano and mix.
Add tomatoes and cooked rice.
Mix well.
Stuff the meat filler into the peppers.
Top with Monterey Jack cheese.
Preheat the oven to 400°F. Tent with aluminum foil. Cook for 40-45 minutes or until peppers are tender.
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Stuffed Peppers
Equipment
- 9 x 13 dish
Ingredients
- 6 bell peppers red, yellow, orange or green
- 1 lb ground chuck or beef
- 14 oz chopped/diced tomatoes
- 1 cup cooked rice
- 1 cup Monterey Jack cheese shredded
- 2 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 1 onions chopped
- 3 garlic minced
Instructions
- Preheat the oven to 400°F.
- Cut the top of the bell peppers. Discard the stems and chop the tops of the bell peppers. Remove the seeds from the inside of the peppers then place them in a baking dish (upright).
- In a pan, add ground meat (optional: add 2 tbsp oil). Cook for 3-4 minutes or until no longer pink. Add chopped onions, minced garlic, chopped bell peppers (from the top) and cook for 3-5 minutes or until onions have softened. Drain the grease.
- In the same pan, return the cooked meat. Add salt, pepper, red flakes, oregano and mix. Add tomatoes and cooked rice. Mix well.
- Stuff the meat filler into the peppers. Top with Monterey Jack cheese.
- Tent with aluminum foil. Cook for 40-45 minutes or until peppers are tender.
Serve & enjoy!
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