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cooked stuffed bell peppers with golden cheese

Stuffed Bell Peppers

5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings: 12
Course: Main Course
Cuisine: American
Ingredients Method Video

Ingredients
  

  • 1.5 lbs ground meat
  • 16 oz can diced tomatoes w/juice
  • 16 oz can tomato juice/sauce
  • 16 oz can beans white, pinto, red, black, etc.
  • 2 cups cooked rice
  • 1 cup shredded cheese
  • 2 TBSP Garlic Powder
  • 2 TBSP Onion Powder
  • 1 TBSP dried basil
  • 1 tsp Pepper
  • 2 tsp salt
  • 1 tsp oregano
  • dash of red pepper flakes optional if you like spice

Method
 

  1. Preheat oven to 400°F degrees degree oven
  2. 40-50 minutes
Rice
  1. If using a rice cooker:
  2. Add rice and water to rice cooker.
  3. Start the rice cooker.
  4. If using stove top for rice, follow the rice container cooking instructions.
Remaining Ingredients
  1. Preheat a skillet with oil of choice (olive oil, tallow, avocado oil, etc.) over medium-high heat.
  2. Add ground meat to heated skillet and brown. Approx. 10 minutes.
  3. While meat is browning prep bell peppers, by chopping off the tops and taking out seeds and veins.
  4. Once meat is browned, season with salt and pepper.
  5. Add the diced tomatoes to the skillet and mix together, this step deglazes the bottom of the pan.
  6. Add rice, meat and tomato mix and the remaining ingredients into a large bowl for mixing.
  7. Once filling is well combined, fill each pepper with the mixture.
  8. Top each pepper with shredded cheese. (If freezing, do no top peppers with cheese)
  9. Bake for 40 minutes and until cheese is golden brown.
  10. Allow the peppers to cool for about 5 minutes before consuming.
If baking thawed from frozen:
  1. Add cheese to stuffed pepper and place the thawed peppers into a cold oven. Then turn oven on to 400°F and bake until internal temperature is 165°F, approx. 45-55 minutes.
If baking from frozen:
  1. Place the still frozen peppers into a cold oven. Then turn oven on to 400°F and bake until internal temperature is 165°F, about 90 - 120 minutes. Add shredded cheese once the peppers have about 10-15 minutes left to avoid burning the cheese.

Video