Stuffed Peppers
These easy stuffed bell peppers are the perfect weeknight dinner.
Stuffed peppers is one of those recipes that work perfectly at any time of year. It has the fresh veggies that we crave during the warmer months, and yet it is filling enough to satisfy when the weather turns chilly. This stuffed peppers recipe is also easy enough to make any day of the week. It's really a perfect anytime recipe!
And if you're someone who prefers their stuffed peppers without rice, then this dish is just what you've been looking for. We use stuffing mix to bind everything together, and it's so delicious.
From the Chef: I love eating something in a vessel that can then itself be eaten, like a bread bowl or an ice cream cone. This is a fun all-in-one meal that can be sliced up and devoured without leaving a trace, or extra dishes, behind. Simply sauté, stuff, bake, and eat!
-Addie Gundry
Serves2
Preparation Time15 min
Cooking Time40 min
Ingredients
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 (14-1/2-ounce) can diced tomatoes in juice
- 1 (8-ounce) can whole kernel corn
- 2 1/2 cup stuffing mix
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
- 2 bell peppers, any color
- 1 tablespoon unsalted butter
- 1/4 cup grated Parmesan cheese
Stuffed Peppers Recipe
Instructions
-
Preheat the oven to 400°F. Lightly coat an 8 x 8-inch baking dish with cooking spray.
-
In a large skillet, cook the beef over medium-high heat for 5 minutes, stirring to break up clumps. Add the onion and cook, stirring, for 2 minutes until the onion is translucent. Drain the meat mixture and return the pan to the heat. Add the tomatoes, corn 2 cups of the stuffing mix, the cilantro, and salt and stir well.
-
While the meat is cooking, cut the bell peppers in half lengthwise. Remove the top, seeds, and all of the white membrane. Arrange in the prepared baking dish. Lightly pack the filling into the peppers.
-
Melt the butter in a small bowl in the microwave and add the remaining ½ cup stuffing mix and half of the cheese, stirring to coat the bread. Spoon on top of the filled peppers, then sprinkle with the remaining cheese. Add ¼ cup water to the bottom of the baking dish and cover with foil.
-
Bake for 25 to 30 minutes, until the peppers are just tender but not collapsing. Serve immediately.
Contest Rules:
- There is a maximum of one extra entry per person. The extra entry will be based upon a comment left on this post. Duplicate comments are not tallied.
- The winner will be selected at random from the comments on this page and the entries on the contest page.
- The winner will be contacted on the morning of December 24th, 2018.
- Email Address provided in their account (please do NOT leave your email address in the comments--you already provided it when you created your account)
- You have until December 23rd, 2018 at 11:59pm EST to leave your comment on this post. Comments posted after that will not be counted.
- Contest open to anyone 18+ in US and/or Canada. Excludes Quebec and Puerto Rico.
What kind of spices do you like to add to stuffed peppers?
Answer below in the comments to receive a bonus entry to the contest!