Stuffed peppers Recipe

Name: Stuffed peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Ground beef; 40 oz kidney beans; 1 cooked Jasmine white rice (or your favorite ); 1 medium onion; 4 large large bell peppers; 1 garlic powder; 1 onion powder; 1 can can diced tomatoes ( fiery garlic or your choice ); 24 oz spaghetti sauce (I used garden vegetable ); 1 shredded cheese (sharp cheddar and 6 cheese blend)

Servings: persons

1 lb Ground beef
40 oz kidney beans
1 cooked Jasmine white rice (or your favorite )
1 medium onion
4 large large bell peppers
1 garlic powder
1 onion powder
1 can can diced tomatoes ( fiery garlic or your choice )
24 oz spaghetti sauce (I used garden vegetable )
1 shredded cheese (sharp cheddar and 6 cheese blend)

1
Cook Ground beef and drain using strainer)
2
Place ground beef back in pan and add can diced tomatoes, and chopped onions kidney beans , and spaghetti sauce...cover and cook until onions are tender.
3
.add your favorite seasoning I used garlic powder, onion powder Italian seasoning and salt and pepper...add rice last
4
Cut bell peppers in half ..removing all seeds and rinse well
5
Stuff peppers and sprinkle cheese on top and place in oven for about 30mins or until pepper is cooked to your liking and cheese is melted...I also put the boiler on for a couple of minutes to roasted and makes cheese a lil crunchy

943

kcal

Calories

Fat

108

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 10 ingredients. The key ingredients include: 1 lb Ground beef, 40 oz kidney beans, 1 cooked Jasmine white rice (or your favorite ), 1 medium onion, 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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