Inner Chef

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Stuffed Peppers

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Stuffed Green Peppers                                                 Makes 6-8 peppers

(I made 4 large peppers and froze the rest of the meat mixture for later use)



1.5 lb. ground beef (I used an 80%-20% ground beef for less fat)

½ onion, small chop

1 can (14.5 oz.) petite diced tomatoes, drained

1 can (15 oz.) pinto beans, drained

1 jar (26 oz.) of your favorite pasta sauce (I used Private Selection Organic Tomato & Basil)

2 cups rice, cooked (I used 2 bags of Boil n Bag white rice, cooked)

Fresh large green peppers, whole (I used 4 peppers for this dinner)

Parmesan cheese, grated (optional)



Preheat oven to 350˚.

  1. Wash green peppers. Pat dry with paper towel. Slice tops off peppers and remove insides. Rinse inside of peppers and invert onto paper towels to dry.
  2. In large sauté pan, cook ground beef, drain. With ground beef, add onion and sauté for 5 minutes. Add rest of ingredients and bring to a boil, stirring often.
  3. Depending on how many you make, you will need either an 8×8 baking pan or larger.  Spread a little sauce on bottom of baking pan. Fill peppers with meat mixture and stand up in baking pan.
  4. Cover lightly with foil and bake for 30 minutes.
  5. Remove foil, add cheese, if desired and return to oven for 20-30 minutes more, until peppers are fork tender.


INNER CHEF NOTE: This recipe is great with leftover Red Beans and Rice with chopped sausage.







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