Stuffed Bell Peppers
Stuffed bell peppers are a delightful dish filled with savory ground beef, rice, tomatoes, and spices, all wrapped in vibrant bell peppers, perfect for family dinners or gatherings.
Ingredients
For the filling
- 1 tablespoon olive oil For cooking the onion
- 1 small onion, diced
- 1 pound lean ground beef Can substitute with turkey or chicken
- 1 15-ounce can of diced tomatoes
- 1 8-ounce can of tomato sauce
- 2 cups cooked rice Can use leftover rice
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- to taste Salt and pepper Season to preference
- 2 cups shredded Colby Jack cheese Can use different types of cheese
For the peppers
- 4 whole bell peppers Any color
- 1 sheet Reynolds Wrap Non-Stick Aluminum Foil For wrapping the peppers
Instructions
Preparation
- Start by preparing the bell peppers. Slice the tops off and remove the veins and seeds from inside.
- In a medium-sized saucepan over medium-high heat, add the olive oil and diced onion. Cook until the onion is almost tender.
- Add the ground beef to the pan and cook, crumbling it until it’s no longer pink.
- Stir in the diced tomatoes, tomato sauce, cooked rice, Italian seasoning, garlic powder, salt, and pepper. Mix well.
- Lay a sheet of non-stick aluminum foil on the bottom of each bell pepper.
- Stuff each pepper with the filling mixture and top with shredded cheese.
- Fold the sides of the aluminum foil up and wrap the pepper securely.
Cooking
- Preheat the grill to 400 degrees Fahrenheit. Place the wrapped peppers on the grill and cook for 25-30 minutes, until the peppers are soft and the cheese is melted.
Notes
Stuffed bell peppers can be served immediately. They can be stored in an airtight container in the refrigerator for up to three days. They can also be frozen before or after cooking.