These flavorful Stuffed Bell Peppers are filled with lean ground beef, brown rice, roasted corn, and cheese. They're great for making in advance for busy nights.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: American
Keyword: Stuffed Bell Peppers
Servings: 6
Calories: 365kcal
Author: Garnish and Glaze
Ingredients
3largebell peppers, cut vertically in half, seeds removed
1/2cupraw brown rice, (or 1 1/2 cups cooked leftover rice)
4ouncescheddar cheese, (6 slices)
Instructions
Cook 1/2 c. rice according to package directions and set aside.
Meanwhile, brown 1 lb. ground beef and 1 c. onion. Stir in the 3/4 c. corn, 1/2 c. ketchup, 1/4 c. barbecue sauce, 1/4 c. water, 1 tsp. mustard, and 1 tsp. seasoned salt. Bring to simmer, cover, and turn heat to low. Simmer for 15-20 minutes.
Bring a large pot of water to a boil. Add 2 tablespoons salt and toss in the halved peppers. Boil for 5 minutes. Remove peppers from water and place in an ice bath.
Preheat oven to 350°F and grease a 9x13 inch casserole dish.
Add the cooked rice to the simmered beef and then stuff into the peppers. (Spoon and press mixture in, mounding it high.) Place stuffed peppers in casserole dish. (If not baking right away, cover with plastic wrap and refridgerate.)
Add 1 1/2 c. of water to the bottom of the casserole dish and bake peppers for 20 minutes or until top is crisp. (If baking from fridge, bake for 30 mintues.) Remove from oven and add a slice a cheese to the top of each and return to the oven for 2-3 minutes or until cheese is melted. Serve.