So I found this recipe online but I tweaked it a little to fit my own taste buds and what I had on hand! I will link the original recipe down at the bottom if anyone would like to try that one instead, but for this blog post you’ll be seeing mine!
I wanted to make something light but filling last week and I’ve actually never been a fan of stuffed bell peppers but it was the end of the week and I didn’t have much in my fridge. My mom used to make them and I always ate the filling and never ate the actual bell pepper. This recipe is different than what I grew up on and I think what makes them 10x better is that I don’t use green bell peppers! The peppers are nice and soft and totally delicious! Okay, enough of the rambling, let’s get to the recipe! (I actually don’t expect anyone to read this part because I never read these parts when searching a recipe but if you are reading this then hi! Hope you try this out and like it as much as I do!)
- 1lb Ground Meat, your choice (I’ve used ground turkey and ground beef and both work great)
- 4 Bell Peppers (preferably red, orange, or yellow)
- 1/2 Medium Onion, chopped
- 2 Garlic Cloves, minced
- 1/2 Can Diced Tomatoes (or a whole can if you want)
- 3/4 Cup Frozen Corn & Bean Mixture (I found a southwest blend of frozen veggies at the store)
- 2 Cups Cooked Rice (any kind you’d like, I used Minute Rice because it was quick)
- 1 tbsp Chili Powder
- 1/2 tbsp Cumin
- 1 tsp Salt
- 1/2 tsp Pepper
- Shredded Cheese of your choice (Pepper jack, Monterey Jack, Mexican Blend)
- 2 tbsp Water
- Preheat oven to 350.
- Slice your bell peppers in half and assemble them in a baking dish.
- Brown your meat on medium high heat, with no oil added to the pan. Drain.
- Add your onion and garlic to the pan and sauté for a few minutes or so until the onion is softened. If you need to add oil to the pan because the meat didn’t leave any after you drained it, then add a tbsp or so.
- Add your meat back into the pan and add your seasonings, frozen veggies and beans, tomatoes, and rice. Stir well to combine.
- Pack your ground meat mixture into each bell pepper, making sure to really fill them up. Once every pepper is filled, top with the cheese of your choice and however much you’d like.
- Add water to the bottom of the baking dish as this will help steam the bell peppers so they will soften while they bake.
- Bake, covered with foil, for 20 minutes. Then uncover and bake for another 20 minutes.
I usually eat my bell peppers with hot sauce and a dollop of sour cream because hi, I love sour cream and will never get rid of it!
*You might have leftover meat mixture and that’s OK! Put it in a tortilla and make a burrito for the next day. The first time I made this I only had two bell peppers and there were a lot of leftovers. For anyone in your family who doesn’t like stuffed bell peppers, just don’t use as many bell peppers and make burritos or tacos for them instead!*