Stuffed Bell Peppers
Stuffed Bell Peppers are a great way to enjoy summer's favorite veggie. These bell peppers are stuffed a delicious cheesy ground beef and rice mixture that your family is sure to love!
Servings: 6 Servings
Calories: 227kcal
Ingredients
- 6 whole bell peppers any color
- 3/4 to 1 pound lean ground beef
- 1 white onion diced
- 3 cloves garlic minced
- 1 15 ounce can diced tomatoes, drained
- 1 cup cooked white rice
- 1 cup frozen corn
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded pepper jack cheese divided
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9x13 pan.
- Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan.
- In a large skill over medium high heat, cook ground beef and onion until browned. Drain any excess fat or liquids. Add in garlic and cook 1 minute more.
- Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup pepper jack cheese.
- Spoon mixture into bell peppers until full. Sprinkle remaining cheese over the top.
- Bake in the preheated 350 degree oven for 30 minutes until cheese is bubbling and browned.
Notes
For Softer Bell Peppers: if you like your bell peppers to be softer instead of tender crisp, cover the pan loosely with aluminum foil and bake for 30 minutes. Then remove the aluminum foil and bake an additional 20-30 minutes until cheese on top is bubbling and starting to brown.
Nutrition
Calories: 227kcal | Carbohydrates: 26g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 865mg | Potassium: 548mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4025IU | Vitamin C: 162.5mg | Calcium: 253mg | Iron: 1.8mg
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