Easy Stuffed Bell Peppers
Directions
- 1Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9x13 pan.
- 2Cook half a cup of long-grain white rice on the stove with one cup of water.
- 3Slice off the tops of six bell peppers and remove the membranes from inside.
- 4Pop the bell peppers in the oven for 10 to 15 minutes to soften them up.
- 5Grab a skillet and cook one pound of ground beef and one diced white onion (or yellow).
- 6Break up the ground beef and cook until browned and the onions are soft, about 5 to 7 minutes.
- 7If there's any excess grease, drain it.
- 8Add in three teaspoons of minced garlic (about a tablespoon) and cook for one minute.
- 9Turn off the heat and add in one 15 ounce can of drained diced tomatoes.
- 10Add a tablespoon of Worcestershire sauce.
- 11Season with one and a half teaspoons of salt and half a teaspoon of black pepper.
- 12Add in a cup of frozen corn.
- 13Add the cooked rice.
- 14Stir everything together.
- 15Stir in half a cup of shredded Pepper Jack cheese.
- 16Spoon the mixture straight into your bell peppers, pressing it down and stuffing each of them full to the top.
- 17Finish it off with more shredded cheese.
- 18Pop them back into the oven for about 30 minutes until the peppers are nice and soft and the cheese is gooey and lightly browned.
Ingredients
- 0.5 cup long grain white rice
- 1 cup water
- 6 bell peppers
- 1 pound ground beef
- 1 white onion
- 3 teaspoons minced garlic
- 1 can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn
- 0.5 cup shredded Pepper Jack cheese
Equipment
9x13 panpotskillettongsoven mitts
Tips
- Use a variety of bell pepper colors to keep things vibrant and fun, but you can use whatever color you want.
- Drain the diced tomatoes to avoid adding too much liquid.
- Use shredded mozzarella or shredded cheddar cheese instead of shredded Pepper Jack for a milder flavor.