This stuffed peppers recipe is not only easy to make but is made with real ingredients you will actually have on hand (and can pronounce)!
A simple easy dinner recipe that your family will absolutely love!
Servings Per Recipe: 6
Amount Per Serving: Calories: 311.3, Total Fat: 9.0 g, Cholesterol: 57.0 mg, Sodium: 515.5 mg, Total Carbs: 31.5 g, Dietary Fiber: 4.1 g, Protein: 25.5 g
6 Medium-Large Bell Peppers
1 lb. 93% lean (or better) Ground Beef
1 can (14.5oz) diced tomatoes (no salt added)
1 can (8oz) tomato sauce (no salt added)
2.5 cups cooked Uncle Ben’s Long Grain & Wild Rice (approx. use judgement)
1 packet Sazon seasoning (found w/ Goya products)
2 tsp. Adobo seasoning (found w/ Goya products)
1 cup Reduced fat Four Cheese blend (approx. amt and you may use whatever cheese you prefer)
Preheat oven to 350 degrees.
Cut a hole in the top of the peppers. Cut and rinse any remaining seeds out. Set aside.
Start large pot of water to boil for the peppers (will boil for 10 minutes each batch in 2 batches)
Cook rice according to directions on box, omitting butter or oil. Add tomatoes, sauce, and seasoning to hamburger, reduce to simmer.
Once water is boiling, boil peppers, drain and place them in a baking dish.
Once rice is finished add to hamburger by the spoonful (large cooking spoon) until nice consistency, about 2.5 cups.
Mix about 1/2 cup or more of cheese into the hamburger mixture leaving the rest to sprinkle on top of the peppers.
Fill the peppers with the mixture and sprinkle with cheese. Bake for about 5 minutes or until cheese is melted.