Learn how to make this quick and easy recipe for Stuffed Bell Peppers from Downright Delicious With Yo-Yo Episode 102.
Cut the tops off the Bell Peppers and remove the white ribs and seeds from the interior of the peppers. Finely dice the tops and set aside. Place the peppers, cut side/open side up in a casserole just large enough to hold them, OR a 10-inch cast-iron pan.
Spray the inside of the bell peppers with cooking spray and in a 10-inch cast-iron pan, set over medium high heat, add the Olive Oil and Ground Beef. Cook, breaking up any clumps that form and season with the Seasoning Salt, Parsley Flakes, Black Pepper, Paprika, Onion Powder, Garlic Powder and Crushed Red Pepper Flakes. Continue to cook for 8-10 minutes until the beef is browned and most of the liquid has evaporated.
Add the diced onions, diced bell peppers and garlic to the beef and cook for 5 minutes until the vegetables are softened and most of the liquid has evaporated. Remove the pan from the heat and add the rice and stir to combine.
Fill each pepper with beef and rice mixture, then top with a1/2 cup of the cheese. Pour a little of the Chicken Stock into the Casserole dish or pan and cover the pan with aluminum foil. Place in the oven and bake for 30 minutes. Next remove the foil and return the pan to the oven and bake for another 15-20 minutes or until the cheese is melted, browned and bubbling. Serve while hot.
Ingredients
Directions
Cut the tops off the Bell Peppers and remove the white ribs and seeds from the interior of the peppers. Finely dice the tops and set aside. Place the peppers, cut side/open side up in a casserole just large enough to hold them, OR a 10-inch cast-iron pan.
Spray the inside of the bell peppers with cooking spray and in a 10-inch cast-iron pan, set over medium high heat, add the Olive Oil and Ground Beef. Cook, breaking up any clumps that form and season with the Seasoning Salt, Parsley Flakes, Black Pepper, Paprika, Onion Powder, Garlic Powder and Crushed Red Pepper Flakes. Continue to cook for 8-10 minutes until the beef is browned and most of the liquid has evaporated.
Add the diced onions, diced bell peppers and garlic to the beef and cook for 5 minutes until the vegetables are softened and most of the liquid has evaporated. Remove the pan from the heat and add the rice and stir to combine.
Fill each pepper with beef and rice mixture, then top with a1/2 cup of the cheese. Pour a little of the Chicken Stock into the Casserole dish or pan and cover the pan with aluminum foil. Place in the oven and bake for 30 minutes. Next remove the foil and return the pan to the oven and bake for another 15-20 minutes or until the cheese is melted, browned and bubbling. Serve while hot.