Kitchen Corner
October 6, 2020

Stuffed Bell Peppers

This dish is quick, simple and oh so delicious and looks so beautiful when you are entertaining. Give it a try.

You will need:

6 whole bell peppers, any colour
3/ 4 to 1 pound lean ground beef
1 white onion diced
3 cloves garlic minced
1 15 ounce can diced tomatoes, drained
1 cup cooked white rice
1 cup frozen corn
1 tablespoon Worcestershire sauce
1 1/ 2 teaspoon salt
1/ 2 teaspoon black pepper
1 1/ 2 cups shredded pepper jack cheese divided (or parmesan)


Preheat oven to 350 degrees F. Lightly grease a 9×13 pan. Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan. In a large skill over medium high heat, cook ground beef and onion until browned. Drain any excess fat or liquids. Add in garlic and cook 1 minute more. Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup cheese. Spoon mixture into bell peppers until full. Sprinkle remaining cheese over the top. Bake in the preheated 350 degree oven for 30 minutes until cheese is bubbling and browned. Serve warm. Enjoy.