Stuffed Bell Peppers Recipe

Name: Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium bell peppers; 1 lb. ground beef; 1/3 c. chopped onion; 1 (16 oz.) can tomato sauce; 1/2 c. Minute rice (uncooked); 1/2 c. water; 1 1/2 tsp. Worcestershire sauce; 1/2 tsp. salt; dash of pepper; 1/2 tsp. garlic powder; 1 tsp. chili powder; 4 oz. shredded Velveeta cheese

Servings: persons

6 medium bell peppers
1 lb. ground beef
1/3 c. chopped onion
1 (16 oz.) can tomato sauce
1/2 c. Minute rice (uncooked)
1/2 c. water
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
dash of pepper
1/2 tsp. garlic powder
1 tsp. chili powder
4 oz. shredded Velveeta cheese

1
Cut off top of bell peppers; remove seeds.
2
Precook peppers in boiling, salted water for 5 minutes; drain.
3
(Omit precooking for crisper peppers.)
4
Sprinkle inside of peppers with salt.
5
Brown the ground beef and onion; drain well.
6
Add tomato sauce, rice, water, Worcestershire sauce, salt, pepper, garlic and chili powder.
7
Cover and simmer for 15 minutes.
8
Remove from heat and stir in cheese.
9
Stuff the peppers with this mixture.
10
Place in baking dish and bake at 350u00b0 for 20 to 25 minutes.

562

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 12 ingredients. The key ingredients include: 6 medium bell peppers, 1 lb. ground beef, 1/3 c. chopped onion, 1 (16 oz.) can tomato sauce, and more.

Yes, Stuffed Bell Peppers falls under the Soups & Stews 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.

Stuffed Bell Peppers

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