How to Make Easy Stuffed Bell Peppers | The Stay At Home Chef

ground beef

🥗Healthier: ground turkey

💰Cheaper: cooked lentils

Ground turkey is lower in fat, while lentils are a budget-friendly protein.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack

Low-fat cheese reduces calories, while Monterey Jack is often less expensive.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned pinto beans

Kidney beans are nutritious, and pinto beans are often cheaper.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa offers more protein, while bulgur is a cost-effective grain.

Preheat the oven to 350 degrees Fahrenheit.

Lightly grease a 9x13 pan.

Choose 6 bell peppers that can stand up on their own, slice off the tops, and remove the seeds.

In a large skillet over medium high heat, cook 3/4 - 1 pound of lean ground beef and 1 diced onion, sautéing until the beef is browned and onions are translucent (about 5 - 7 minutes).

Add 3 cloves of minced garlic and sauté for about 1 minute.

Remove from heat and pour in 1 drained 15 ounce can of diced tomatoes, 1 cup of cooked white rice, and 1 cup of frozen corn.

Add 1 tablespoon of Worcestershire sauce, 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper, then stir to combine.

Stuff each bell pepper with the filling, packing it in as full as possible, and sprinkle additional pepper jack cheese on top.

Place the stuffed bell peppers in the prepared 9x13 pan and bake in the oven for about 30 minutes until the cheese is bubbly and browned and the bell peppers are softened.

Cooking Techniques

Equipment Needed

Spice Level: