Matt has been baking for 15 years and cooks delicious dinners for his family of 5. Endless trial and error has resulted in fabulous recipes.
I make this recipe at least twice a month for my family and its one of the few recipes that is always a hit with the family. My six year old now requests it when I'm feeling like cooking a big meal. If you are returning to this recipe try replacing the ground beef with shredded chicken for a new twist!
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
8 stuffed peppers
- 8 bell peppers
- 1 pound ground beef
- 2 cups diced tomatoes
- 1 can tomato paste
- 1 onion
- 1 cup celery, diced
- 1 cup mushrooms, diced
- 2 cups rice
- 1 tablespoon cumin
- 1 tablespoon taco seasoning
- 2 teaspoons cayenne powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Tabasco or Red Hot
- 2 cups shredded jack cheese
- Cut tops of peppers off and take out core and seeds. Place peppers, standing up, in a casserole dish and preheat oven to 350 degrees Fahrenheit
- In a large stock pot brown the ground beef over medium high heat. Drain beef juices and return pot to the cooktop. Add in onion, celery and mushrooms and cook until onions turn translucent
- Lower heat to medium and add the tomato paste and diced tomatoes. Continue to cook and stir until warm and bubbling. Reduce heat to low.
- Add the cumin, taco seasoning, cayenne powder, salt, pepper and hot sauce. stir to combine ingredients and let simmer
- Cook rice in a rice cooker or stock pot. Once rice is cooked scoop out the rice into the stock pot and combine until it is combined and thick.
- Cook peppers in the preheated oven for 15 minutes. Once done remove the peppers and scoop in the filling till each pepper is full. Top with shredded cheese and place dish back into the oven. Cook for 10 - 15 minutes or until cheese is melted. Remove from oven and serve with salsa and/or sour cream.
Matt (author) from Ontario, Canada on January 05, 2021:
Thanks Peggy, stuffed peppers are delicious and you should absolutely make them again soon. I really like the shredded chicken substitution and I tend to go a little extra on the spice. This recipe works great as a burrito stuffer as well.
Peggy Woods from Houston, Texas on January 05, 2021:
Your recipe sounds delicious. I have not made stuffed peppers in a while. You have inspired me to make them again soon.