Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 medium green peppers; 1 1/4 lb. ground chuck; 3 Tbsp. chopped onion; 2 Tbsp. chopped sweet red pepper; 2 Tbsp. chopped green pepper; 1 (12 oz.) can whole kernel corn; 1/2 c. tomato juice; 1/4 c. egg substitute; 3 Tbsp. oat bran; 1 Tbsp. chili powder; 1/2 tsp. garlic powder; 1/4 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. hot sauce

Servings: persons

4 medium green peppers
1 1/4 lb. ground chuck
3 Tbsp. chopped onion
2 Tbsp. chopped sweet red pepper
2 Tbsp. chopped green pepper
1 (12 oz.) can whole kernel corn
1/2 c. tomato juice
1/4 c. egg substitute
3 Tbsp. oat bran
1 Tbsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot sauce

1
Cut peppers in half lengthwise; remove stems and seeds.
2
Cook peppers 5 minutes in boiling water.
3
Drain well.
4
Combine meat and next 3 ingredients in a nonstick skillet.
5
Cook over medium heat until meat is browned, stirring to crumble.
6
Drain and return to skillet.
7
Stir in corn and remaining ingredients.
8
Spoon into pepper halves.
9
Place peppers in a shallow baking dish.
10
Cover and bake at 350u00b0 for 30 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 medium green peppers, 1 1/4 lb. ground chuck, 3 Tbsp. chopped onion, 2 Tbsp. chopped sweet red pepper, and more.

Yes, Stuffed 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 Peppers

How did you like this recipe?

Frequently Asked Questions