Mini Stuffed Peppers
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
White Rice (long-grain)450 g
Lean Ground Beef1 medium
Sweet Onion (such as vidalia, diced)1 tsp
Kosher Salt230 g
Sharp Cheddar (grated)Directions:
1
Preheat the oven to 400 degrees F
2
Cut the bell peppers in half top to bottom and remove the seeds and ribs
3
Set aside
4
Cook the rice in a medium saucepan following the package directions
5
In a medium skillet, brown the ground beef with the onion and garlic over medium-high heat, 6 to 8 minutes
6
Drain any excess fat from the meat and remove the skillet from the heat
7
Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended
8
In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up
9
Evenly divide the beef mixture among the pepper halves
10
Cover the dish with foil and bake for 20 minutes
11
Remove the foil and sprinkle the Cheddar on top
12
Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 minutes