Peppers, Stuffed To The Max Recipe

Name: Peppers, Stuffed To The Max
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 yellow peppers or Green, Red; 3/4 pound ground chuck; 1 onion medium, Chopped; 3/4 cup rice Uncooked; 20 ounces diced tomatoes with juice Can of; 1/2 cup water; 1 tablespoon worchestershire sauce; 1 tablespoon fresh basil Chopped, or Parsley, you can use dried also; ground pepper; salt; 1 cup cheddar cheese Grated

Servings: persons

4 yellow peppers or Green, Red
3/4 pound ground chuck
1 onion medium, Chopped
3/4 cup rice Uncooked
20 ounces diced tomatoes with juice Can of
1/2 cup water
1 tablespoon worchestershire sauce
1 tablespoon fresh basil Chopped, or Parsley, you can use dried also
ground pepper
salt
1 cup cheddar cheese Grated

1
Brown Chuck and onion, then drain.
2
Add rest of ingredients except cheese.
3
Cover and let simmer for about 20 minutes.
4
Meanwhile cut peppers in half and clean out seeds, So you will have 8 peppers.
5
Steam or microwave them Until just tender.
6
I like mine a little crisp, without all the nutrients cooked out.
7
You can boil them but don't let them get too soft.
8
Line peppers in a casserole dish, and fill them with mixture.
9
Top with cheese and bake at 350 degrees for about 20 minutes.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 yellow peppers or Green, Red, 3/4 pound ground chuck, 1 onion medium, Chopped, 3/4 cup rice Uncooked, and more.

Yes, Peppers, Stuffed To The Max falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppers, Stuffed To The Max

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