In the Fridge: a bag of small bell peppers, more than I could use in a week, 1/2 can Fire Roasted Rotel diced tomatoes with green chili, and a portion of ground beef, about 3/4 lb. Because the peppers were small and tricky to stuff, I opted for halving.
No rice in the pantry but we did have a box of Zatarain’s red beans and rice.
Spicy, Cheesy Stuffed Bell Pepper Recipe
5 Small Bell Peppers (aka Salad Bell Peppers)
1 box Zatarain Red Beans and Rice, prepared (I used about 1/2 of a prepared box)
3/4 lb lean ground beef
1 small onion, chopped
1/2 12oz Can Fire Roasted Rotel, drained
1 cup finely shredded cheese (I used 4 cheese Mexican Blend)
Preheat oven to 350.
Prepare the Zatarain Red Beans and Rice according to package directions if not using leftovers. Set aside, uncovered to allow cooling.
Add a drizzle of water to barely cover the bottom of a 9 x 13 baking pan.
Wash, halve, and clean seeds and hulls from the bell peppers, set in the baking pan cut sides up.
Chop the onion, set aside.
In a large skillet, cook the ground beef and onion until beef is no longer pink and onion is soft. Drain any excess fat.
Add the ground beef and Rotel to the red beans and rice. Mix to combine. Add salt and pepper to taste.
Spoon the beef and rice mixture into the pepper halves, pressing lightly to fill the nooks and crannies.
Top stuffed peppers with shredded cheese.
Bake the peppers for 15-20 minutes or until they are soft enough for your taste.
Note: If the cheese begins to get too brown, like some of mine did, cover with foil.
Are You Hungry? ♥
Nordic Ware Prism Baking Pan - $23.99