Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 bell peppers (red, yellow and orange); 1 onion, diced; 2 stalks celery, diced; 2 tablespoons POLANER Chopped Garlic; 1/4 cup chopped fresh parsley; 1 pound lean ground beef; 1 (16-ounce) jar ORTEGA Salsa, any variety; 1 (4-ounce) can ORTEGA Diced Green Chiles; 1/2 teaspoon dried sage; 1/2 teaspoon dried oregano; 2 cups cooked rice; 1 (28-ounce) can crushed tomatoes

Servings: persons

8 bell peppers (red, yellow and orange)
1 onion, diced
2 stalks celery, diced
2 tablespoons POLANER Chopped Garlic
1/4 cup chopped fresh parsley
1 pound lean ground beef
1 (16-ounce) jar ORTEGA Salsa, any variety
1 (4-ounce) can ORTEGA Diced Green Chiles
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
2 cups cooked rice
1 (28-ounce) can crushed tomatoes

1
PREHEAT oven to 350u00b0F. Bring large pot of water to a boil. Cut off tops of bell peppers. Remove seeds and membrane. Place bell pepper bottoms and tops in boiling water; cook 4 minutes to soften slightly. Use slotted spoon to remove from boiling water; set aside.
2
COOK and stir onion, celery and garlic in large skillet over medium heat until wilted, about 4 minutes. Add carrot and parsley; cook 3 minutes longer. Add ground beef and Cream of Wheat; stir to break up beef. Cook and stir 5 minutes longer or until beef is cooked. Add salsa, chiles, sage and oregano. Cook 5 minutes longer or until mixture thickens and is heated through. Stir in rice.
3
ARRANGE bell pepper bottoms in casserole dish. Spoon heaping cup of beef mixture into each bell pepper. Drizzle crushed tomatoes over bell peppers. Cover each with bell pepper top. Bake 40 minutes.
4
Tip: The pepper stuffing can also be prepared with ground chicken or ground turkey instead of ground bee

724

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: 8 bell peppers (red, yellow and orange), 1 onion, diced, 2 stalks celery, diced, 2 tablespoons POLANER Chopped Garlic, and more.

Yes, Stuffed Peppers falls under the Meat & Poultry 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

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