I found the most beautiful bell peppers at the grocery store this weekend. Their colors were bright and not a blemish could be found on their taught skin. I HAD to buy them and make these delicious stuffed peppers.
My friend gave me this recipe a few months ago and I will never make "boring" stuffed peppers again. It's a simple recipe and easy to throw together. I have prepared these the night before and all I needed to do was put them inside a preheated oven the next day. My friend parboils her peppers for 3 minutes to reduce cooking time and bakes hers for 20-25 minutes.
The spicy tomatoes and cheese make this recipe unforgettable! My family enjoys them served with sweet corn and a salad.
If you are in the mood for stuffed peppers, here are the ingredients you will need:
- 6 bell peppers
- 2 pounds browned hamburger
- 1 prepared box of Spanish Rice Rice-A-Roni (or a substitute brand)
- 1 can Ro-Tel Tomatoes or a can of tomatoes with chilies
- Mozzarella or Swiss cheese
Here are the cooking and baking directions:
Wash and dry your peppers.
Cut them in half and remove the stems and seeds.
Place the halves in a greased baking sheet.
Prepare the filling by mixing your browned hamburger, prepared Spanish rice, and tomatoes.
Scoop the filling into the pepper shells and mound a little on the top.
Pour a small amount of water in the bottom of the baking dish and cover.
Bake in a 350 degree oven for about an hour.
Add slices of Swiss or mozzarella cheese on top of the peppers and bake, uncovered for a few minutes until the cheese is melted and a little browned.
Remove from the oven and let sit for about 5 to 10 minutes before serving.