Easy-to-make Stuffed Peppers for an amazing dinner any night of the week!
My very favorite element of our Avengers Party last weekend was the Pepper Potts’ Stuffed Bell Peppers. My hubby gets full credit for this one. I was trying to come up with dishes for various characters like my Black Widow Spider Bites and he came up with Pepper Potts. Literally, pepper pots. So fun!
I kind of developed this recipe the day of with the help of my mother-in-law and it turned out just amazing! The boys were a little intimidated by the whole bell peppers so I just spooned out the stuffing and they ate it just like that – yum!
1/2 lb Italian Sausage
1/2 lb ground beef
1 can Rotel Diced Tomatoes and Green Chilies
1 med onion, chopped
2 cloves garlic, minced
6 bell peppers
1 cup rice, raw
2 cups Mexican blend shredded cheese, divided
salt & pepper
Get the rice cooking. Brown the sausage and ground beef and season to taste.
Cut the tops off of the bell peppers and use a spoon to remove seeds and veins as much as possible. Dice up the usable parts of the bell pepper tops and one medium onion.
In a clean pan, saute onions and peppers until onions are translucent and soft, about 6-8 minutes. Add garlic and continue to saute for 4-5 more minutes.
Combine Rotel Diced Tomatoes, ground beef and sausage mixture, onion and pepper mixture, and rice in a a large bowl.
Stir to combine all ingredients.
Add 1 1/2 cups of cheese to mixture and stir to combine.
Drizzle olive oil inside the bell peppers and season with salt and pepper. Stuff peppers with mixture and place in a greased 8×8 baking dish. Sprinkle remaining 1/2 cup of cheese over the tops of the peppers and cover with foil.
Bake at 350 degrees for 30 minutes and then remove foil and bake for an additional 5 minutes. The cheese should be nice and bubbly!
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