Stuffed Bell Peppers
Baked to perfection these stuffed bell peppers are filled with a flavorful meat and rice stuffing and topped with a cheesy, seasoned crumb.
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Equipment
- 1 Large 12" Skillet with a lid
- 1 4.5 Quart Pot
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Ingredients
- 1 Pound Ground Beef I used venison
- 1 Each Yellow Onions diced
- 1 Rib Celery diced
- 1 (10.5 Ounce) Can Cream of Mushroom Soup
- 10 Ounces Water
- ½ teaspoon Worcestershire Sauce
- ½ Tablespoon Cajun Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ teaspoon Red Pepper Flakes
- 6 Each Bell Peppers Any color, extra large
- 1 Tablespoon Salt
- 3 Cups Long Grain Rice cooked
- 1 Cup Colby Jack Cheese + more for toppings, shredded
- ¼ Cup Garlic and Herb Breadcrumbs
- ½ Cup Unsalted Butter divided
Instructions
- Add the ground beef (or venison like I like to use) to a large skillet and cook over medium-high heat until no pink remains. Drain and set aside.1 Pound Ground Beef
- Using the same skillet add ¼ cup butter and diced onions and celery. Cook until soft over medium-high heat, about 5 minutes.1 Each Yellow Onions, 1 Rib Celery
- Add the cooked meat back to the skillet, along with the mushroom soup. Fill the can back up with water and use a spoon to stir inside to get as much of the soup as possible. Pour into the skillet and stir until totally combined.1 (10.5 Ounce) Can Cream of Mushroom Soup, 10 Ounces Water
- Add the Cajun seasoning, red pepper flakes, onion powder, garlic powder and Worcestershire Sauce. Stir again, then cover. Simmer for 30-60 minutes, stirring every now and then.½ teaspoon Worcestershire Sauce, ½ Tablespoon Cajun Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ¼ teaspoon Red Pepper Flakes
- Heat oven to 350°F.
- While the meat mixture simmers, bring a large saucepan of water to boil over high heat then add the salt.1 Tablespoon Salt
- Prepare the bell peppers removing all the stems and seeds. Add to the boiling water and cook 15 minutes.6 Each Bell Peppers
- While they're cooking prepare an ice bath. Remove the peppers from the water and plunge into the ice bath to stop them cooking any more. Allow to rest on paper towels.
- Add the cooked rice and cheese to the meat mixture, stir well to combine.3 Cups Long Grain Rice, 1 Cup Colby Jack Cheese
- Take a 13x9" baking dish and add the bell peppers. Stuff each bell pepper to the top, pressing the stuffing down to pack as much in there as possible.
- Sprinkle some cheese on top, followed by the bread crumbs then finally a pat of butter on top.¼ Cup Garlic and Herb Breadcrumbs, ½ Cup Unsalted Butter
- Bake, uncovered, for 40 minutes.
- Remove and allow to rest for 5 minutes before serving.
Notes
If you like your bell pepper to have more of a crunch bake for more like 25-30 minutes.
If you're watching your sodium intake, rather choose a low sodium soup and a Cajun Seasoning that's light on the salt.
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Nutrition
Serving: 1Pepper | Calories: 778kcal | Carbohydrates: 82g | Protein: 29g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 625mg | Potassium: 484mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1075IU | Vitamin C: 2mg | Calcium: 212mg | Iron: 3mg
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