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Stuffed Bell Peppers

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This is one of those stand-by recipes that you can make ahead of time, if you want. Just leave out the cheese and keep the whole thing in the oven on low until suppertime. Right before you eat, add the cheese. It works well in a crockpot, too. Low setting.



Ingredients Needed For Stuffed Bell Peppers
4 large bell peppers (green, red, yellow...your choice!)
1 1/2 lbs ground beef
1 box Uncle Ben's Long Grain and Wild Rice
1 jar spaghetti sauce (I use the garden combo one)
A few sprays Pam
2 cups shredded Colby Jack cheese

Directions To Prepare Stuffed Bell Peppers
Cut the tops off the peppers and pull out the seeds and membranes. Par-boil the peppers for 5-8 minutes until they just start to get tender. Drain them upside-down on paper towels.
Meanwhile, in a medium skillet, brown the beef and drain the fat. In a separate pan, prepare the rice according to package directions. In a large bowl, mix together the beef and the rice. Pour in enough spaghetti sauce to moisten the mixture. Spoon the beef/rice/sauce mixture into the bell peppers and place the peppers in a casserole dish that has been sprayed with Pam. I usually have stuffing mixture leftover so I spoon it all around the bottom of the dish to keep the peppers from falling over. Bake at 350 degrees for about 30 minutes. Sprinkle the tops of the peppers with the cheese and bake for 5 more minutes. Serve!

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Saturday, June 24, 2017, 8:41 am


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