Cheesy Stuffed Bell Peppers

Janice Ross

By
@upthecountryjan

I'm the only person in my house that love stuffed bell peppers. My grown son and his wife like them and some of my friends. However, I don't make them a lot but when I do love them. They normally aren't that pretty but oh so tasty!The pictures I'm showing is just one that was left over after I sent the casserole dish with three others to my daughter in law.


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Comments:

Serves:

3-4

Prep:

10 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 c
ground chuck or round
1 box
zatarains spanish rice or other rice mix like rice or roni
1-2 slice
small onion (finely chopped)
1/2
small stalk of celery chopped
1 pinch of garlic powder, salt and pepper
1 can(s)
tomato sauce
sliced cheese for topping
1-2
cleaned bell peppers (make sure the seeds, etc. are cut out) they can be sliced sideways or stuffed from the stem top)

Directions Step-By-Step

1
Follow the directions on the rice mix. The Spanish rice mix I did not use but a 4 tablespoons of the diced tomatoes when making the rice. I made sure that the rice was tender though before I mixed it with the meat. Do not mix it with the meat until after the meat is done. Set the rice aside.
2
In a skillet cook meat, onions, celery and seasonings until vegetables are tender and meat is not pink. Make sure you chopped the meat into small pieces. Drain. Use a cup plus of rice and mix with meat. It is ready to be stuffed in the prepared clean bell peppers.Place the bell peppers in a greased casserole dish. Pour the tomato sauce over stuffed bell peppers. Cover with foil. Bake on 375 degrees until the bell peppers are fairly soft.
3
Remove foil and top each one with a cheese slice. Return to oven until cheese has melted. This is great warmed over the next day!

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Healthy