Classic Stuffed Bell Peppers
A classic stuffed pepper recipe with a meat and rice filling with the addition of chilies and spices to amp up the flavor.
Ingredients
- 1 lb. ground beef or turkey
- 3 large bell peppers
- 1 med. onion, chopped
- 1/2 tsp salt and black pepper
- 1 tsp garlic powder
- 1 tsp basil
- 1 4 oz can green chilies
- 1 14 oz. can crushed tomatoes
- 1/2 cup brown rice, uncooked
- 1 4 oz. can tomato sauce
- 1 tbsp brown sugar
- 1 tbsp red wine vinegar
- 1 cup beef or chicken broth
- 2 cups cheddar 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.