EASY CHEESY STUFFED BELL PEPPERS
Servings
Makes 6 Bell Peppers
Total time
1
hourMake a big batch of stuffed bell peppers. We love this wholesome, simple recipe that uses up leftover rice, farro or barley. Saute up ground beef or chicken with our Bonne Idee Cajun Creole Blend. Cut the tops from the bell peppers and be sure to dice them up to add to the filling. The sweet bell peppers combine with the savory flavors of the filling to make a comforting meal. Great leftover possibilities, too!
Ingredients
6 bell peppers, tops, cores and seeds removed
1 lb ground beef or chicken
1 tsp salt
Diced bell pepper tops
1 onion, diced
4 cloves garlic, minced
1/2 cup cooked rice, farro or barley
8 oz can tomato sauce
Shredded Mozzarella
Instructions
- Preheat oven to 350°F. Remove the tops from the bell peppers. Dice the tops for adding to the filling. Use a paring knife to carefully remove the ribs and seeds from the bell peppers. Place the bell peppers in a 9X13 baking dish
- Heat a skillet over medium heat and drizzle in Cajun Spice Extra Virgin Olive Oil to coat the bottom. Add in the diced bell pepper and onion. Saute until the onion is softened and begins to brown – approximately 10 minutes. Add in the garlic and saute for 1 minute.
- Add in the ground meat, Bonne Idee Spice Blend and salt. Saute until the meat is cooked through and no longer pink, about 10 minutes. Add in the rice, farro or barley and tomato sauce. Stir to combine.
- Spoon the stuffing into the bell peppers. Pour 1/2 cup water into the baking dish. Cover tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes. Turn on the broiler.
- Top the bell peppers with mozzarella cheese and run under the broiler until the cheese is melted and lightly browned. Remove from the oven and serve.
