AMAZING STUFFED BELL PEPPERS

hhhh, I love this dish. And I’ve shown it in make-ahead meal kit form in this new video! It’s a relatively quick, speedy video…but it’s also relatively long at 2 1/2 minutes. But it’s action packed (and kinda weird as always. Ha.)
Hope you enjoy, friends! The handy dandy printable is also below.
Perfect comfort food! Bell peppers stuffed with ground beef, rice, and herbs, and baked in the oven.
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Stuffed Bell Peppers
Photography Credit: Elise Bauer
Stuffed bell peppers is one of those classic comfort food dishes that my family practically lived on when I was a kid. This recipe my mother adapted from Adele Davis as mom was teaching herself to cook in the 60s.
Like so many of those early recipes, mom has modified them to her taste and style through the years. This one she rarely does exactly the same way twice, she’ll use a different set of herbs and seasoning depending on what strikes her fancy looking through the spice cabinet.
Stuffed Bell Peppers
Whereas my father is a stickler for details and exact ingredients measurements, mom usually can’t be bothered; she keeps things simple, and improvises as she goes along. While dad’s stuffed bell pepper recipe is terrific, it’s a little too much fuss and bother for her to make. This one is easier and more her style.
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Mom’s Stuffed Bell Peppers Recipe
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Yield: Serves 4 to 6
Red and yellow bell peppers have a very different flavor than green bell peppers. The red ones especially are much sweeter. Any bell pepper can be used for this recipe; use the type you like the best.

YOU’LL NEED:

6 Med.-Large Bell Peppers
1 lb. 93% lean (or better) Ground Beef
1 Can (14.5oz) diced tomatoes (no salt added)
1 Can (8oz) tomato sauce (no salt added)
2.5 C. cooked Uncle Ben’s Long Grain & Wild Rice (approx. use judgement)
1 Packet Sazon seasoning (found w/ Goya products)
2 Tsp. Adobo seasoning (found w/ Goya products)
1 C. Reduced fat Four Cheese blend (approx. amt and you may use whatever cheese you prefer)

HOW TO MAKE:

1-Preheat oven to 350 degrees.
2-Cut a hole in the top of the peppers. Cut and rinse any remaining seeds out. Set aside.
3-Start large pot of water to boil for the peppers (will boil for 10 minutes each batch in 2 batches)
4-Brown hamburger.
5-Cook rice according to directions on box, omitting butter or oil.
6-Add tomatoes, sauce, and seasoning to hamburger, reduce to simmer.
7-Once water is boiling, boil peppers, drain and place them in a baking dish.
8-Once rice is finished add to hamburger by the spoonful (large cooking spoon) until nice consistency, about 2.5 cups.
9-Mix about 1/2 cup or more of cheese into the hamburger mixture leaving the rest to sprinkle on top of the peppers.
10-Fill the peppers with the mixture and sprinkle with cheese.
11-Bake for about 5 minutes or until cheese is melted.

NUTRITIONAL INFO

Servings Per Recipe: 6

Amount Per Serving: Calories: 311.3, Total Fat: 9.0 g, Cholesterol: 57.0 mg, Sodium: 515.5 mg, Total Carbs: 31.5 g, Dietary Fiber: 4.1 g, Protein: 25.5 g

8 SmartPoints

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