Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes. When you make this BEST STUFFED BELL PEPPERS , you’ll feel like you’ve died and gone to heaven.
I have a new experiment in my favorite home today: Italian stuffed peppers. Sweet peppers stuffed with a delicious combination of chopped chicken or turkey, herbs, Italian cheese and whole grains of your choice, each stuffed pepper is a tidy and healthy dinner package.
Every time I make stuffed pepper, I remember how great it is as a kind of small recipe.
Whether I choose to make these stuffed peppers, stuffed Mexican peppers, spinach stuffed peppers with artichokes and quinoa, or stuffed peppers in a clay pot, I always look forward to dinner (and leftovers!). So easy, delicious, and impresses everyone. I even made this delicious dish of stuffed peppers to declare my love for all the stuffed peppers.
6 medium green peppers
1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavor
1 (16 ounces) can tomato sauce
1 teaspoon sugar
1 (14 1/2 ounce) can tomatoes (for use in making the rice)
1 cup shredded cheddar cheese or 1 cup American cheese
Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain. Place peppers in a baking dish. Combine ground beef and onion and cook together until done. Drain and set aside.
Prepare Rice-A-Roni according to package directions. When rice is done, combine it with the beef and onion. Fill peppers with rice mixture.
Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
Cover the baking dish. Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese. Bake uncovered for about 5 minutes more to melt the cheese. Serve with the tomato sauce.