How to Make Delicious Stuffed green bell peppers

Stuffed green bell peppers. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup. Sprinkle insides of the peppers lightly with salt. The end result is not only an awesome vehicle to have a bell pepper contain your meal, but everything about this stuffed bell pepper is pretty amazing, and amazingly hot at that (so be careful!).

Meanwhile, cut tops off of green peppers and remove seeds; set aside. Stuffed bell peppers are a classic comfort food with rice, ground beef, a few savory seasonings, topped with tomato sauce. Growing up, this was one of my favorite meals. You can cook Stuffed green bell peppers using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Stuffed green bell peppers

1. Prepare 4 large of Green bell peppers.
2. You need 1 lb of Ground beef.
3. Prepare 1 packages of Jimmy dean's sage flavored ground sausage.
4. Prepare 1 can of Hunt's fire roasted diced tomatoes with garlic.
5. Prepare 1 tbsp of Dried basil.
6. Prepare 1 tbsp of Dried oregano.
7. It's 1 tsp of Onion salt.
8. Prepare 1 tsp of Ground black pepper.
9. You need 1 cup of Chicken stock.
10. It's 1 cup of Minute rice (uncooked).
11. It's 3 cup of Shredded cheddar cheese.

Now that I'm an adult, it's one of my go-to recipes whenever I need something quick, easy, and delicious! It's a complete meal wrapped in a sweet bell pepper. Green bell peppers tend to have a zesty taste, which pairs well with the savory meat, cheese, rice and tomato sauce. In order to make the sweet bell peppers nice and tender, you'll pre-bake them in the same dish while you prepare the filling.

Stuffed green bell peppers instructions

1. Cut tops off peppers, so that there is an open cavity, clean seeds & white membrain out of inside..
2. In pot, boil peppers in water for 3-4 minutes (you want them tender but not TOO mushy/tender).
3. In 3 inch deep sauce pan, add ground beef & ground sausage, sautee til brown, drain excess grease..
4. Add chicken stock, dried herbs, seasonings, diced tomatoes & uncooked rice..
5. Stir, put lid over pan & let simmer for 5 minutes. If there is excess liquid, thats alright. Add 1cup & a half of shredded cheese. Mix well..
6. After peppers are done boiling, put under cold water to shock & stop cooking process. Dry peppers. Stuff peppers to tippy top with meat mixture. Top off peppers with rest of cheddar cheese. Bake for 10 minutes on 375°. Serve with tomato sauce if desired..

That way you don't have to boil the peppers on the stovetop, dirtying an extra pot. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Arrange the peppers in the steamer, cover the pot and cook,.