Zesty Stuffed Peppers Recipe

4 1 4
Zesty Stuffed Peppers Recipe
Zesty Stuffed Peppers Recipe photo by Taste of Home
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Zesty Stuffed Peppers Recipe

Read Reviews
4 1 4
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"People are pleasantly surprised to find corn in the stuffing of these hearty peppers," confides Margery Bryan of Royal City, Washington.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 6 medium green peppers, tops and seeds removed
  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (8 ounces) tomato sauce
  • 1 cup cooked rice
  • 1/4 cup steak sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large kettle, cook peppers in boiling salted water over medium-high heat for 3-5 minutes. Drain and rinse in cold water; set aside.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Loosely stuff into peppers.
Place in a 9-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until no pink remains and a meat thermometer reads 160°. Yield: 6 servings.
Originally published as Zesty Stuffed Peppers in Taste of Home August/September 1996, p45

Nutritional Facts

1 each: 244 calories, 8g fat (3g saturated fat), 37mg cholesterol, 653mg sodium, 25g carbohydrate (7g sugars, 4g fiber), 17g protein.

  • 6 medium green peppers, tops and seeds removed
  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (8 ounces) tomato sauce
  • 1 cup cooked rice
  • 1/4 cup steak sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large kettle, cook peppers in boiling salted water over medium-high heat for 3-5 minutes. Drain and rinse in cold water; set aside.
  2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Loosely stuff into peppers.
  3. Place in a 9-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until no pink remains and a meat thermometer reads 160°. Yield: 6 servings.
Originally published as Zesty Stuffed Peppers in Taste of Home August/September 1996, p45

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bmfdhugheS User ID: 8212573 247530
Reviewed Apr. 26, 2016

"I added an envelope of meatloaf seasoning and a can of diced tomatoes with garlic & basil, then topped with shredded cheddar cheese. I used ground chicken but will use beef next time. I chopped the tops of the peppers and froze them for later use."

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