Taste of Home
Cheesy Stuffed Peppers
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 6 servings.
This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.—Betty DeRoad, Sioux Falls, South Dakota
Ingredients
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6 medium green peppers
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1-1/2 pounds ground beef
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1 medium onion, chopped
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1/2 teaspoon salt
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2 cups shredded cheddar cheese
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2-1/2 cups chopped tomatoes (3 medium)
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1-1/2 cups cooked rice
Directions
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1.
Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender.
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2.
Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice.
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3.
Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.
Nutrition Facts
1 stuffed pepper: 419 calories, 21g fat (13g saturated fat), 96mg cholesterol, 509mg sodium, 26g carbohydrate (7g sugars, 4g fiber), 31g protein.
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