Stuffed Bell Peppers

Janet Crow

By
@jcrow216

Growing up, stuffed peppers were a treat for us kids. Over the years I have played with Mama's recipe to suit my "grown up" taste and we just love these. Sometimes, I just make it for myself because my husband is not a big fan of peppers in general. So, when I do I take the extra filling and place in a flour tortilla with some lettuce and fresh tomatoes and wrap up as a burrito for him on those occasions.


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

2
green or red bell peppers
1 1/2 c
cooked rice
1 lb
ground beef
3
green onions, sliced
1 tsp
oregano
1 tsp
cumin
1/2 tsp
chili powder
1/2 tsp
smoked paprika
1/2 tsp
garlic powder
1 tsp
worcestershire sauce
5-6 dash(es)
hot sauce
10 oz
can petite diced tomatoes with green chilies
shredded mozzarella cheese

Directions Step-By-Step

1
Cut the bell peppers in half (I like mine lengthwise) and remove the seeds. Place them in a pot of boiling water for 3 minutes. Remove to a baking dish.
2
In a skillet, brown the ground beef. Drain off the grease and add the onions and cook for 1 minute. Add in all the seasonings, Worcestershire sauce and hot sauce. Stir to combine well. Stir in the tomatoes with juice and cook for 1 minute. Stir in the rice and combine well.
3
Spoon the mixture into the pepper shells halfway and sprinkle with a little cheese. Fill the rest of the way and mound it on top then sprinkle with more cheese. Bake in a 350 degree oven for 20-25 minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy