You know what’s better than a plain pepper? One that’s stuffed to the gills like it just came back from an all-you-can-eat buffet. These beauties aren’t here to play side dish — they’re the main event, packed with flavor, dripping with melty goodness, and bold enough to make even the pickiest eater say, “Okay, fine, that’s actually amazing.” And this version is so easy, a 13 year old can make it.
Stuffed Peppers
Servings
6
Prep Time
15 minutes
Cook Time
45 minutes
Ingredients
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6 Bell Peppers
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1.5lb Ground Beef
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1 Medium Onion, Diced
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1 tablespoon Moxie Garlic & Chive
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2 tablespoons Moxie Taco Seasoning
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2 tablespoons tomato paste
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2 cups cooked rice
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8oz shredded cheddar or Colby Jack cheese, divided
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1 cup corn
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2 tablespoons Olive Oil
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⅓ cup of water
Directions
Cut the tops off the peppers and remove seeds from the inside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the beef and cook until no longer pink, stirring frequently to chop up chunks.
Remove beef and set aside in a bowl. Drain fat from the skillet.
Heat up remaining olive oil in the skillet. Add onions and sauté until translucent, about 5 minutes.
Return beef to skillet with onions. Add Moxie Taco Seasoning and Garlic & Chive Seasoning. Stir well to combine.
Add tomato paste and water, stir. Taste and adjust seasoning to your liking.
Add corn, rice and half the shredded cheese to beef mixture. Stir well to combine and remove from heat.
Preheat oven to 350 degrees
Place the peppers in a baking dish just large enough to hold them upright. Keep them nice and snug so they don’t tip over.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining cheese.
Pour a small amount of water into the bottom of the baking dish. Cover tightly with foil and bake for 30 minutes.
Remove the foil and bake for 15 minutes or until the peppers are soft and the cheese is melted. Enjoy!