This scrumptious recipe serves six people and is super filling. I particularly love that one of my favorite country stars gave out this recipe with a fun story on Red Book. The best part is that unlike other stuffed pepper recipes, there’s a trick here that cuts down cooking time, so your oven isn’t pumping heat into the house for an hour. Quick, easy and delicious, just the way I like my meals.
Trisha Yearwood’s Uncle’s Stuffed Bell Peppers
6 large red or green bell peppers
2½ cups long-grain white rice (or rice of your choice)
2 lbs lean ground beef
½ medium-size sweet onion, diced
2 garlic cloves, finely chopped
1 14.5-oz can diced tomatoes, with their juices
1 10-oz can Rotel diced tomatoes and green chiles
16 oz sharp cheddar cheese, grated (about 4 cups)
½ tsp pepper
1 tsp salt
- Preheat the oven to 400°F.
- Bring pot of salted water to a boil.
- Meanwhile, cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. When water is boiling, place pepper halves in water and boil 5 minutes; pull from water and move to 9x13x2-inch pan with skin side down.
- In a medium saucepan, cook the rice according to package directions. This can also be done in a rice cooker ahead of time.
- In a medium skillet, brown the ground beef, onion, and garlic. Drain the meat.
- In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomatoes, pepper, and salt and mix until blended.
- Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 10 minutes.
- Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.