One of my very favorite meals as a kid was my moms stuffed peppers...it was an easy meal she could prep in bulk for her ravenous growing herd of kiddos...it was one of the few times I ate bell peppers willingly, which was surely a victory for Mother Dearest 🤗
I've since come to love Peppers and veggies of all kinds, and preparing this deliciousness-filled cup of green goodness is simple to prepare and a new family favorite ❤️
Heres what you'll need:
4 Green bell peppers, halved (seeds and stem removed)
1 package (about 1 1/3 lb) lean ground beef (can sub turkey also) I used the Kirkland Grass Fed variety fromCostco
1-15 oz can kidney beans, rinsed and drained
1/2 cup sweet corn (canned or frozen)
2 cups prepared rice (I love the "Seeds of Change" blends, they have multiple options to choose from!)
1/2 cup diced red onion
2-3 cloves garlic, crushed
3 TBSP Worcestershire sauce
1 1/2 TBSP of my "All Purpose Blend" seasoning (get it here: https://instagram.com/p/BLtMfFRgxg1/)
1 TSP chili powder
1 TBSP olive oil
1 cup shredded Mexican blend or cheddar cheese
1/2 cup prepared salsa (Our favorite of course is Muir Glen organic)
Putting it all together:
First, preheat your oven to 350F.
Next, in a large skillet add the olive oil onion, garlic and All Purpose Blend, sautéing on medium heat until tender. Then add the ground beef, cooking until browned. Once the meat is fully cooked, it's time to add in the other ingredients: Worcestershire sauce, chili powder, corn, beans and rice can go in, then mix it all together. Reduce the heat to medium low, allowing to cook a few minutes while you prep the peppers.
Once all of your peppers are halved, de-seeded and stems removed, place them into a large lightly greased baking dish. Now the fun part! Stuffing these tasty tablès with filling!
Fill each pepper with 1/3 to 1/2 cup of filling depending on how big your peppers are, being sure to press it down into the nooks and crannies so you won't have any empty pockets. Cover the Peppers with foil and bake in the 350F oven for 30 minutes.
Lastly, remove the foil and top each pepper half with shredded cheese, about 2 TBSP each, then 1 TBSP each salsa. Bake in the oven uncovered for 8-10 minutes, until the cheese is melted, bubbly and lightly browned. Remove from the oven and allow to cool for a few minutes before serving!
This recipe makes 4 hearty servings (2 halves each), and as a bonus there will likely be left over filling (I had enough for another batch 😀). The great news is that it freezes well so you can have an easy meal later on! I hope you will enjoy these Stuffed Peppers, and please leave your feedback so I can improve my page and other recipes in the future!
Kelly is a loving wife, mother, veteran, life-long athlete, personal trainer, and self taught cook with a passion for helping others. She hopes you will be inspired to live a healthier lifestyle while enjoying delicious meals cultivated in her home, and shared at your own tables.