Zesty Stuffed Bell Peppers – a delicious recipe with red bell peppers, meatloaf, corn, olives, shredded cheese four cheese blend, rice. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 350.
2
Cut tops off peppers.
3
Remove stems.
4
Seed and core peppers.
5
Dice pepper tops in a small dice.
6
Combine in a large bowl: diced pepper tops, meatloaf mix, corn, olives, shredded cheese, rice, 1/4 cup of the petite diced tomatoes, and the ground fresh chili paste.
7
Stuff peppers with equal amounts of meat mixture and place in dutch oven or deep skillet with cover.
8
In a medium size bowl, stir together condensed tomato soup and petite diced tomatoes.
9
Pour evenly over stuffed peppers in skillet.
10
Cover and cook in 350 preheated oven for 1-1/2 hours.
11
Remove cover and cook another 20-30 minutes.
12
(I like to serve this with Yucca Croquettes which can be cooked in the same oven the last half hour).
263
kcal
Calories
14
g
Fat
20
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large red bell peppers, 1 lb meatloaf mix, 0.5 (11 ounce) can corn, 1 (4 1/4 ounce) can sliced ripe olives, and more.
Yes, Zesty 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.
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