Fall Fiesta Stuffed Peppers

Jacklyn Bertolini

By
@jrb209

This is a great recipe for end of summer - starting fall, which is my favorite season. This is when I am hungry for great stuffed peppers. The spanish rice adds a nice flavor and they are just wonderful this time of year!! This is truly a family favorite.


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Comments:

Serves:

4-6

Prep:

30 Min

Cook:

1 Hr

Ingredients

4
green bell pepper, cleaned and hollowed out
1 lb
lean ground chuck
1 1/2 c
leftover spanish rice (you can use a mix)
2 medium
eggs
1/3 c
onion, chopped
1 small
can of tomato sauce
1 large
can of tomato sauce
1/3 c
diced tomatoes with green chilies (optional)
1/2 c
shredded monteray jack cheese (optional)

Directions Step-By-Step

1
Mix all ingredients except for large tomato sauce. Stuff each pepper, and I put the "lid" back on each one, I like the way they look. Pour large can of tomato sauce over peppers and sprinkle with shredded Monteray Jack cheeese (optional)
2
Bake at 350 degrees about 1-1 1/2 hours or until well-cooked and bubbly!