Elevate your Dinner Game with These Irresistible Stuffed Bell Peppers

Ingredients

• 4 Bell Peppers (mixed colors, tops cut off and seeded)
• 1 lb Ground Beef (80/20 lean-to-fat ratio)
• 0.5 Onion (medium, diced)
• 1 tbsp Olive Oil (extra virgin, for sautéing)
• 2 tsp Bee Seasoning (beef‑specific spice blend)
• 1 can Canned Diced Tomatoes (14.5 oz, keep the juice for moisture)
• 1 cup Cooked Rice (white or brown, cooled)
• 1 cup Shredded Mexican Blend Cheese (or provolone, for topping)
• 1 Jalapeño (optional, finely diced for heat)
• 1 spray Cooking Spray (Pam) (to grease casserole dish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the peppers and filling.

   Time: PT10M

   Temperature: 400°F

2. Prepare Bell Peppers

   Place each bell pepper on the cutting board, slice off the top, and remove the seeds and membranes. Set the tops aside for later or discard.

   Time: PT10M

3. Dice Onion (and Jalapeño if using)

   Dice half a medium onion into small pieces. If you like heat, finely dice one jalapeño as well.

   Time: PT5M

4. Cook Beef Filling

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the ground beef, breaking it up with a spatula, and cook until browned, about 5 minutes. Add the diced onion (and jalapeño if using), sprinkle 2 tsp Bee Seasoning, and sauté for another 3 minutes. Stir in the canned diced tomatoes with their juice, bring to a gentle simmer for 5 minutes. Finally, fold in 1 cup cooked rice, mix well, and taste for seasoning.

   Time: PT15M

   Temperature: medium

5. Assemble Peppers

   Spray the bottom of the casserole dish with cooking spray. Spoon the beef‑rice mixture into each prepared pepper, packing it lightly. Place the stuffed peppers upright in the dish and sprinkle the shredded Mexican blend cheese evenly over the tops.

   Time: PT10M

6. Cover and Bake (First Stage)

   Cover the casserole dish tightly with aluminum foil, shiny side up, dull side down toward the food. Bake for 30 minutes.

   Time: PT30M

   Temperature: 400°F

7. Uncover and Add Final Cheese Melt

   Remove the foil carefully (steam will be hot). Return the dish to the oven uncovered and bake an additional 12 minutes, or until the cheese is melted and the peppers are tender.

   Time: PT12M

   Temperature: 400°F

8. Rest and Serve

   Allow the stuffed peppers to rest for 5 minutes before serving. This lets the filling settle and makes them easier to handle.

   Time: PT5M

Nutrition Facts

Calories

480

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

4 g