
Here is another decently healthy and delicious meal the family will love! I cannot get enough of these stuffed bell peppers and I was never much of a fan of them before this recipe. They are so easy to make and I don’t have to feel bad about eating them!
Ingredients
- Canola or vegetable oil
- 8 bell peppers, tops and cores removed
- 1 pound ground beef (I use 85-93%)
- 1 yellow onion, diced (2 if they are small)
- 1 1/2 cups cooked organic white rice
- 2 cups shredded Monterey jack cheese
- 2 tbsp organic tomato paste
- 1 10oz can of organic diced tomatoes with green chilies
- 3 cloves of garlic
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- 1 1/2 tsp dried oregano
Directions
- Preheat your oven to 400 degrees.
- In a pan over medium to medium-high heat, heat up your ground beef and season with some salt, pepper, and garlic powder. Heat it up until it’s almost cooked all the way.
- Add your diced onion and cook until the onion is almost translucent.
- Add in your garlic and cook for a couple more minutes until the onion is translucent and the garlic is fragrant.
- Stir in the tomato paste.
- Stir in the rice and diced tomatoes with green chilies. Season with salt, pepper, garlic powder, and oregano. Let simmer and stir occasionally until the liquid has reduced slightly.
- Add 1 cup of Monterey jack cheese to the beef and rice mixture and stir it throughout evenly until it is melted. Turn off the heat.
- Lightly oil your baking dish (I used bread loaf pans) and lightly oil the outside of your bell peppers.
- Spoon the beef and rice mixture into each pepper. Top all of the peppers with a total of 1 cup of Monterey jack cheese.
- Cover the baking dishes with aluminum foil and place in the oven for about 35 minutes.
- Uncover and bake for an additional 10 minutes.
- Your peppers are done and ready to enjoy!

Notes & Tips
Also view this post on how to cook the perfect white rice every time!







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