Growing up, my mom used to make these Stuffed Bell Peppers often and it was one of the dinners I looked forward to most. Now, I make them for my own family and it’s frequently in our meal rotation since they are easy to make (especially when you’ve made them as much as I have) and they make for great leftovers. There’s absolutely nothing fancy about them, but that’s what makes them great comfort food.
I’ve been known to make a double batch at a time—they freeze really well!
And yes, you really do have to use Kraft American Cheese. I never said they were healthy! :)
Here’s the recipe:
- 6 large and sturdy green bell peppers
- 1/2 cup diced green bell pepper (reserved from the tops)
- 1 lb. ground beef
- 2 tsp. dried minced onion
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 1 14.5-ounce can diced fire-roasted tomatoes
- 1/2 cup 5-minute quick-cooking white rice
- 1/2 cup water
- 1 Tbsp. Worchestershire sauce
- 1/2 tsp. Kosher salt
- 6 slices Kraft American Cheese
- Preheat oven to 350 F.
- Boil enough water in a large pot to submerge bell peppers (if your pot isn't big enough to hold 6 at a time, do them in batches).
- Cut the tops off from the peppers, discarding the seeds and membranes inside. Dice 1/2 cup of green bell pepper using the tops and set aside.
- Submerge the whole bell peppers in boiling water and cook for 4 minutes, uncovered. Drain upside down on a plate or cutting board and let cool.
- Preheat a large pot over medium high heat. Cook together the ground beef, 1/2 cup of diced bell pepper, dried onion, garlic powder, black pepper and a dash of salt. Break up the ground beef with a spoon. Continue cooking until ground beef is browned.
- Drain off the fat in a colander and add back into pot. Add the can of undrained tomatoes, white rice, water, Worchestershire sauce and salt. Bring to a boil, then reduce heat to a simmer and cook, covered, for 15-20 minutes or until rice is tender.
- Tear 6 slices of American cheese into small pieces and add to the mixture. Cook and stir until cheese is completely melted and mixture is thick and creamy.
- Arrange bell peppers into a casserole dish (I use two separate dishes with three peppers in each so they stand upright without being squished) and sprinkle the inside of each pepper with kosher salt. With a spoon, stuff each pepper with the meat mixture.
- Bake, covered, at 350 F for 30 minutes.