Name: Six-Ingredient Stuffed Peppers
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 (6.9-ounce) box rice pilaf mix with seasoning packet; 1 onion, chopped; 4 garlic cloves, minced; 1 1/2 pounds lean ground beef; 6 large bell peppers, red or green or both; Salt and freshly ground black pepper; 1 cup tomato juice; Fresh cilantro for garnish (optional)

Six-Ingredient Stuffed Peppers

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When I throw a party, I like to have munchies (things in bowls set around the house), grab-and holds (like cheese and crackers), and sit-downs (foods you can sit with and enjoy if you are a little hungrier). This recipe is a great sit-down appetizer for a dinner party, and can stand alone as a weeknight dinner. Stuffed with just a few ingredients, including ground beef and seasoned rice, these individually served peppers are one of my favorite foods.

Author: Addie Gundry
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: Serves 6
Category: Entrées

Ingredients

Scale

1 (6.9-ounce) box rice pilaf mix with seasoning packet
1 onion, chopped
4 garlic cloves, minced
1 1/2 pounds lean ground beef
6 large bell peppers, red or green or both
Salt and freshly ground black pepper
1 cup tomato juice
Fresh cilantro for garnish (optional)

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Instructions

Preheat the oven to 350 degrees F and lightly coat an 8 × 8-inch baking dish with cooking spray.
Cook the rice according to the package directions, using the spice packet included in the box.
Meanwhile, in a large skillet, sauté the onion and garlic over medium-high heat for 3 minutes. Add the beef and cook, stirring to break up the meat, for 5 to 7 minutes, until no longer pink.
Cut the peppers in half lengthwise and remove the stems, seeds, and ribs inside.
When the rice is cooked, ﬂuff with a fork and add to the beef. Season with salt and pepper to taste.
Arrange 6 pepper halves on the bottom of the baking dish, skin side down. Spoon the rice-beef mixture into the dish and pour the tomato juice over the top. Top with the remaining pepper halves (like a turtle shell covering the ﬁlled pepper). Cover the dish with foil and bake for 45 minutes. Remove the foil and check to see if the peppers are soft; if not, return to the oven, uncovered, and cook for another 5 to 10 minutes. Serve, garnished with fresh cilantro if desired.

Find it online: https://foodgardening.mequoda.com/recipe/six-ingredient-stuffed-peppers/