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Stuffed Peppers
Spiced beef and rice fill these bright and flavorful peppers. This stuffed bell pepper recipe makes it easy to eat your veggies, and it's a great way to get as much flavor out of them as possible. Choose large peppers in order to have the most room to stuff them. Also, a great way to save time in this recipe is to bring the sauce to a boil before adding it to the dish, which cuts down the overall cook time on this 45-minute recipe. These are the perfect make-ahead meal for any busy week ahead.
Ingredients
Directions
Chef's Notes
Here are some potential ingredient swaps/add-ins for someone looking to switch it up: Swap rice for quinoa. Swap beef for ground turkey. Add corn, black beans, cilantro, and avocado toppings for more of a Mexican twist. These are the perfect make-ahead meal for any busy weeknight. Make these on a Sunday and enjoy for the rest of the week.
Nutrition Facts
Per Serving:
347 calories; calories from fat 20%; fat 7.9g; saturated fat 3.9g; mono fat 2.6g; poly fat 0.7g; protein 26.6g; carbohydrates 39.9g; fiber 4.6g; cholesterol 55mg; iron 4.1mg; sodium 747mg; calcium 284mg.
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