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Make weeknight meals work for you with this deliciously easy Stuffed Bell Peppers Recipe. It’s a great one that can be partially prepped ahead and also makes the perfect meal prep for the week. My husband gave it 2 thumbs up and has been eating on it all week.
Easy Peasy Pleasy Tips
- I ordered my ingredients through the grocery delivery app, so my peppers were not hand-picked by me. They were all different sizes. So rather than cut the tops off, I decided to cut them in half, scoop out the veins and seeds, and stuff with meat mixture. This method also gave me twice as many peppers.
- I also prepared and cooked the meat mixture then refrigerated the day before serving. The night of serving, I reheated the meat and rice in a skillet for a couple of mins while my oven preheated. Then I stuffed the peppers and baked. Voila dinner was ready in 35 mins.
- These Stuffed Bell Peppers reheat nicely and work great if you are meal prepping for the week.
- I use “jarlick” which is minced garlic in a jar.
- Drain your tomatoes well.
- If preparing your meat ahead of time, make sure and cook your rice as well.
Stuffed Bell Peppers
Ingredients
- 6 whole bell peppers, any color
- 1-pound lean ground beef
- 3 cloves garlic, minced
- 1 (15-ounce) cans diced tomatoes, drained
- 1 cup cooked white rice
- 1 cup frozen corn
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cup shredded pepper jack cheese, divided
Directions
Preheat oven to 350 degrees. Lightly grease a 9×13-inch pan. Trim the tops off each bell pepper, remove seeds and membrane from the inside. Place the bell peppers into the prepared pan. In a large skillet over medium high heat, cook ground beef and onion until browned. Drain any excess fat or liquid. Add in garlic and cook 1 minute more. Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup pepper jack cheese. Spoon mixture into bell peppers until full. Sprinkle remaining cheese over the top. Bake in the prepared 350-degree oven for 30 minutes until cheese is bubbling and browned.
More Easy Weeknight Meals
Stroganoff Sandwiches
BBQ Chicken Tostadas
Broccoli Chicken Stir Fry
Chicken Pasta Salad
Baked Chicken Fajitas
Easy Weeknight Sides
Skillet Garlic Parmesan Zucchini, Squash, and Tomatoes
Penne with Sun-dried Tomato Pesto
Cucumber Salad
Hash Brown Casserole
Corn Casserole
Orange Spice Glazed Carrots
Greek Pasta Salad
Roasted Parmesan Sweet Potatoes
Easy Weekday Snacks for the Kids
Sour Patch Grapes
Caramel Apple Nachos
Kids Favorite Trail Mix
Thank you to Tim Blakley for this amazing Stuffed Bell Peppers Recipe. There are over 800 recipes in the “What’s Cookin’ at First Security Vol. 2,” all submitted by employees and customers. Proceeds from the sales go to the Arkansas Hunger Relief Alliance to help feed people across the state. You can purchase the cookbooks for $20 at any First Security Bank location.
For more recipes from the cookbook, click here.
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