A classic stuffed pepper recipe with a meat and rice filling with the addition of chilies and spices to amp up the flavor.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr
Course: Main Course
Cuisine: American
Keyword: dinner, stuffed peppers
Servings: 4
Author: Damaris
Ingredients
1lb.ground beef or turkey
3largebell peppers
1med.onion, chopped
1/2tspsalt and black pepper
1tspgarlic powder
1tspbasil
14 oz cangreen chilies
114 oz. can crushed tomatoes
1/2cupbrown rice, uncooked
14 oz. cantomato sauce
1tbsp brown sugar
1tbspred wine vinegar
1cupbeef or chicken broth
2cupscheddar and monterey jack cheese, shredded
Instructions
In a large dutch oven over medium heat brown the ground meat until done and drain.
Slice bell peppers in half or remove the tops and arrange in a baking dish.
Return drained meat to the dutch oven and add all remaining ingredients except the cheese.
Simmer on med/low heat until liquid is reduced and rice is done. Around 20-25 minutes. Preheat oven to 350 degrees.
Fill each pepper with the meat mixture. Add 1/4 cup of water to the bottom of baking dish. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and top each pepper with the cheese and bake for an additional 5 minutes or just until the cheese has melted.