Classic Stuffed Bell Peppers Recipe
This post may contain affiliate links, meaning that I may earn a small commission if you make a purchase. See our disclosure policy for more information.
We love stuffed peppers around here. Since we brown most of our meat in advance, this meal is prepared even quicker when we need it to be. Those soccer practices, baseball games, tutoring…
These peppers are very versatile. Add extra cheese or onion, omit the tomatoes if you’re not a fan. We also have used half sausage and half ground beef in a pinch! Doesn’t get much easier than this, and you will definitely want to make leftovers.
Paul’s Classic Stuffed Peppers Recipe
Preheat oven to 375. Brown ground beef (if you haven’t already) and add in your onions to cook down. In saucepan, cook rice, set aside. Cut the tops off and remove the membranes from peppers. Completely submerge peppers in water and boil for 5-7 minutes. Combine the browned meat and onion mixture the with remaining ingredients in large bowl (minus cheese and sour cream) and mix thoroughly.
Wanna save this for later?
We'll email this post to you, so you can come back to it when you're ready.
Stand Peppers up in baking dish and stuff peppers with the meat mixture. Bake for 30-40 minutes. Top each pepper with a slice of tomato if you like and then top with shredded cheese. Bake for roughly 5 more minutes or until the cheese is nicely melted. Enjoy!
If you like these peppers, be sure to check out our other fantastic recipes!
One Comment