Easy Peasy Recipe – Stuffed Green Peppers

This is a good recipe if you need to stretch your meat ingredient. I made this recipe serving 5 for about $5.95.

Tips – I used 80/20 beef in this recipe, because there isn’t much in each serving. This usually runs around $1.69-$1.99 per lb.  If you are a Pennsylvania reader, take advantage of produce junction. The produce is very inexpensive and usually pretty fresh. Otherwise, Aldi’s or a farmers market is a great place to shop for fresh veggies. Please don’t buy this produce at the crazy grocery store prices, it just isn’t worth it. You can find it cheaper and fresher elsewhere!

Ok so the lineup…

The Victims

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(5)  Medium to Large Green Peppers

3/4 lb ground beef

(1) Box of Spanish Rice ( I used Near East, because it was free, no brand preference)

1 1/2  cups shredded cheese

(1) 12 oz can of tomato sauce ( I have two in the picture, not sure why!)

1 tablespoon oregano

salt and pepper to taste

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1. Clean and slice peppers into two as shown above.

2. Prepare Spanish Rice as per package.

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3. Boil Green Peppers for approximately 15 minutes or until they become soft. (Not mushy, just soft and pliable)

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4. Brown beef and drain off fat.

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5. Mix Rice, Beef, Tomato Sauce, and 1 cup cheese together in large bowl.  Add oregano, salt and pepper. Mix thoroughly.

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6. Stuff peppers equally and top with remaining cheese.

7. Bake in preheated oven @ 375 degrees for 20 minutes.

They should look a little something like this when done….

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Comments

  1. Daphne Dee

    Do you cook the rice before you add it to the meat mixture?

    Thank you,
    Daphne Dee

  2. Amanda Harker

    For something that is more freezer friendly…I have diced up the bell pepper and molded everything into more of a meatloaf. Then when I go to cook it, I add tomoto sauce on top and add cheese the last 15 minutes. I usually cook it at least an hour at 350.

    Love stuffed bell peppers! Delicious!

  3. Shannon those look so good. Do you think this recipe is freezer friendly? I do like to make things ahead of time a freeze for later use.

    • Shannon

      Cindy,

      They do not freeze well before being cooked in the oven, however, I have froze them once cooked. I always make double batches so that I can have leftovers to freeze! Hope that helps!

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