The first time I had even heard of stuffed peppers was over a year ago, when my husband had mentioned how much he liked them. Shortly after his mom made them for a family dinner, I thought they were far too complicated for me to make until I found this recipe, Prego Good-For-You Stuffed Peppers.
- 8 Green Bell Peppers
- 2 Cups of Brown Minute Rice
- 1 lb of Ground Beef or Ground Turkey
- 1 Tbsp of Olive Oil
- 2 Chopped Green Onions
- 1 Tsp of Chili Powder
- 1 26oz Jar of Spaghetti Sauce
- Shredded Colby Jack Cheese, Optional
Start by preheating the oven to 400*. I cooked the rice as directed on the package without any
butter or extras, I only used the rice and water to cook it. While this was cooking, I heated up my precooked ground beef crumbles form National Steak and Poultry. I added the olive oil, green onions, and chili powder to the meat while it was heating up. Then, I poured the rice along with 2 cups of spaghetti sauce into the skillet and mixed it up.
Meanwhile, I cut the tops off the peppers and cleaned out the inside of them. Once this was fully heated through, I started stuffing the peppers. After I stuffed the peppers, I drizzled some of the remaining spaghetti sauce over the tops. I put them in the oven on 400* for 45 minutes; however 30 minutes would be enough.
Top with Cheese if desired.
They came out really well and so much easier than I thought these would be to fix! I added a light salad and topped the peppers with mozzarella cheese before serving. I also purchased the peppers at my local farmer’s market and they were well worth it!
If you are looking for a bit more kick in your peppers, check out my Mexi Stuffed Peppers.