Stuffed Peppers
Seasonal stuffed peppers are a delicious tradition that is eye catching and very filling.
Servings: 6
Calories:
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.