Mini Stuffed Peppers
Image credits: https://www.foodnetwork.com/recipes/trisha-yearwood/mini-stuffed-peppers-2624281
Posted on 09/11/2019
Prep time: 25 minutes
Cook time: 25 minutes
Yield: 6 servings
12 mini sweet bell peppers
1 cup long grain white rice
1 lb lean ground beef
1 medium sweet onion, diced
1 garlic clove, finely chopped
1 10 oz can diced tomatoes and green chiles, such as Rotel
1/2 tsp freshly ground black pepper
1 tsp Kosher salt
8 oz sharp cheddar cheese, grated
Preheat the oven to 400 degrees F.
Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions.
In a medium skillet, brown the ground beef with the onion and garlic over medium-high heat, 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat.
Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.
In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes.
Remove the foil and sprinkle the Cheddar on top. Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 minutes.