I love Stuffed Peppers. To me, they are pure comfort food and perfect for keeping me cozy on a chilly day. Filled with a delicious mixture of meat, rice, aromatic, and cheese, they're baked, and once the cheese is melted and the beef is steamy and delicious, they are ready. These are perfect for entertaining since they taste just as delicious when made a few days in advance. I like to serve them with crusty bread and a salad.
Ingredients for Stuffed Peppers:
6 bell peppers, 1/2" trimmed off the top and seeded
1-6.3 ounce Chicken Flavored Rice Mix, cooked according to package direction
1 pound ground beef
2 tablespoons olive oil
1 1/2 cups diced onion
5 cloves garlic, minced
1-14.5 ounce can petite diced tomatoes, drained and liquid reserved
1 plum tomato, diced
2 tablespoons chopped parsley
1 3/4cups shredded Pizza Style cheese
kosher salt
black pepper
Time-Saving Tip: Fill the peppers and refrigerate until ready to serve. Bring to room temperature, drizzle with the reserved tomato juice, and top with cheese and bake.
Let's see what we need.
We're ready to cook.
Trim and seed the peppers.
Blanch the peppers. Bring a pot of water to a boil. Drop the peppers in the water, cook for 1-2 minutes, and transfer to a plate lined with paper towels.
Saute the chopped onion with 2 tablespoons of oil. Add the beef and cook until no longer pink.
Combine the meat, all but 1/2 cup of rice, tomatoes, and parsley.
Fold in 1 1/4 cups of cheese.
Fill the peppers.
Drizzle 1-2 teaspoons of the reserved tomato juice on each pepper and sprinkle with the remaining cheese. Transfer to a preheated 350-degree oven and bake until the cheese is melted and then peppers are hot.
They're ready! These Stuffed Peppers are delicious. And leftovers for lunch the next day will make you so happy.
Enjoy!
Stuffed Peppers:
6 bell peppers, 1/2" trimmed off the top and seeded
1-6.3 ounce Chicken Flavored Rice Mix, cooked according to package direction
1 pound ground beef
2 tablespoons olive oil
1 1/2 cups diced onion
5 cloves garlic, minced
1-14.5 ounce can petite diced tomatoes, drained and liquid reserved
1 plum tomato, diced
2 tablespoons chopped parsley
1 3/4cups shredded Pizza Style cheese
kosher salt
black pepper
Trim and seed the peppers.
Blanch the peppers. Bring a pot of water to a boil. Drop the peppers in the water, cook for 1-2 minutes, and transfer to a plate lined with paper towels.
Saute the chopped onion with 2 tablespoons of oil. Add the beef and cook until no longer pink.
Combine the meat, all but 1/2 cup of rice, tomatoes, and parsley.
Fold in 1 1/4 cups of cheese.
Fill the peppers.
Drizzle 1-2 teaspoons of the reserved tomato juice on each pepper and sprinkle with the remaining cheese. Transfer to a preheated 350-degree oven and bake until the cheese is melted and then peppers are hot.
Time-Saving Tip: Fill the peppers and refrigerate until ready to serve. Bring to room temperature, drizzle with the reserved tomato juice, and top with cheese and bake.
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