Homemade Stuffed Bell Peppers | Southern Cooking | Beef Recipe | The Southern Mountain Kitchen

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella cheese

Reduced-fat cheese lowers calories, while mozzarella is usually cheaper.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is a protein-rich substitute, while bulgur is often less costly.

tomato sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Homemade is fresher, while canned tomatoes are budget-friendly.

Cut the tops off 6 bell peppers evenly and remove the seeds.

Place the bell peppers in a pot and fill them with water to prevent floating while boiling.

Boil the bell peppers over high heat until softened, checking after about 6 minutes.

Remove the bell peppers from the pot and dump out the water, placing them in a sprayed baking pan.

Chop 1 medium onion into small pieces.

In a large pan, heat 2 teaspoons of olive oil over medium-high heat and add the chopped onion, cooking for about 2 minutes.

Add 1 pound of ground beef to the pan with the onions and cook until browned, breaking it up into smaller pieces as it cooks.

Remove excess grease from the pan if necessary to avoid a greasy mixture.

Prepare the rice according to the box instructions, starting by melting 2 tablespoons of butter in a pot and browning the rice for a few minutes.

Add water to the rice according to the package directions and include the flavor packet that comes with the rice.

Mix in 1 can of diced tomatoes and cover the pot, cooking according to the rice package instructions until fully cooked.

Once the rice is cooked, combine it with the beef and onion mixture in the skillet, mixing well to incorporate the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens