Cheesy Stuffed Peppers Recipe

This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.

Serves: 6 Yield: 6 servings
Prep Time: 20 min
Cook Time: 30 min


6 medium green peppers
1 1/2 pounds ground beef
1 medium onion, chopped
1/2 teaspoon sea salt
2 cups (8 ounces) shredded Cheddar cheese
2 1/2 cups , chopped tomatoes, (3 medium)
1 1/2 cups cooked brown rice


Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender.

Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice.

Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 6 servings.


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