How to Make Easy Stuffed Bell Peppers

Ingredients

• 6 pieces Bell Peppers (choose flat‑bottom peppers that can stand upright; any color)
• 1 pound Lean Ground Beef (90% lean; does not need draining)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 1 can Diced Tomatoes (15 oz, drained)
• 1 cup White Rice (cooked; can be leftover or instant minute rice)
• 1 cup Frozen Corn (no need to thaw)
• 1 tablespoon Worcestershire Sauce
• 1.5 teaspoons Salt
• 0.5 teaspoons Black Pepper
• 1 cup Shredded Pepper Jack Cheese (for stuffing)
• 0.5 cup Shredded Pepper Jack Cheese (extra for topping)

Instructions

1. Preheat Oven and Grease Pan

   Set the oven to 350°F (175°C) and lightly grease a 9x13‑inch baking pan with cooking spray or a thin layer of oil.

   Time: PT5M

   Temperature: 350°F

2. Prepare the Bell Peppers

   Slice off the tops of the peppers, remove the seeds and membranes, and set the hollowed peppers upright in the prepared pan.

   Time: PT5M

3. Dice Onion and Mince Garlic

   Dice the onion into small pieces and mince the garlic cloves.

   Time: PT5M

4. Brown Ground Beef and Onion

   Heat the skillet over medium‑high heat, add the ground beef and diced onion, and sauté, breaking up the meat, until the beef is browned and the onion is translucent, about 5‑7 minutes.

   Time: PT7M

5. Add Garlic

   Stir in the minced garlic and sauté for an additional 1 minute until fragrant.

   Time: PT1M

6. Make the Stuffing

   Remove the skillet from heat. Add the drained diced tomatoes, cooked rice, frozen corn, Worcestershire sauce, salt, black pepper, and 1 cup shredded pepper jack cheese. Stir until everything is evenly combined.

   Time: PT3M

7. Stuff the Peppers

   Spoon the beef‑rice mixture into each prepared pepper, packing it tightly. Sprinkle the remaining ½ cup shredded pepper jack cheese over the tops of each pepper.

   Time: PT5M

8. Bake

   Place the pan in the preheated oven and bake for 30 minutes, or until the cheese is bubbly and lightly browned and the peppers are tender.

   Time: PT30M

   Temperature: 350°F

9. Rest and Serve

   Remove the pan from the oven and let the stuffed peppers rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g