I wouldn’t call myself a chef, I’m just a mom of five who loves making quick, filling dinners for my family! Especially on those long evenings when we’re running around with after-school sports and practices. I always try to sneak veggies into my kids’ meals, so I was pleasantly surprised when I made stuffed bell peppers for the first time, and they actually loved them! Now, it’s a go-to dinner that I know they’ll eat up. Plus, I love that I can make a big batch and have plenty of leftovers for another busy day.

Here’s how I make them!

Ingredients

1 box Cheesy Mexican Rice
6 bell peppers (any color)
1–2 tbsp olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 lb ground beef (or turkey)
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 can diced tomatoes (with juices)
1 cup shredded Monterey Jack cheese (or your favorite cheese)

Instructions

Step 1: Preheat the oven to 350°F. Cook rice according to the package.

Step 2: Cut the tops off the peppers, remove the seeds, and rinse. Spray with olive oil and sprinkle with salt and pepper. Soften them by baking them covered for 20 minutes.

Step 3: Heat olive oil in a skillet. Sauté the onion for 5 minutes, and add ground beef and cook until browned. Drain, then stir in, salt, pepper, and diced tomatoes. Simmer for 5 minutes.

Step 4: Stuff peppers with a layer of rice and then a layer of ground beef, and top with cheese. Bake for 20–25 minutes, then uncover and bake another 10–15 minutes until the cheese is melted and peppers are tender.

Step 5: Garnish with parsley if you’d like, then serve with sour cream and enjoy!

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