Happy Friday My Craftily Ever After readers! I’m really excited to share with you today, these amazing stuffed peppers. They are delicious and so moist and I know you will not be disappointed.
A couple of years back my husband was asking for stuffed peppers and because I am not really into peppers I had never made them. I searched Pinterest high and low for a good recipe and ended up just sort of winging it and making my own. We liked them and have eaten stuffed peppers using that recipe many times, however, we always felt they were not very moist and that they were missing something.
So I went back to the drawing board. This time I found a recipe on Skinny Taste. If you are a follower of my blog you already know I am a fan of her recipes, because they never disappoint. I did make a few changes and her version is definitely the “skinny” version but these stuffed peppers are delicious.
One of the changes I made was actually made on accident. I had already started making the filling for the peppers when I realized that I didn’t have any rice but I did have Chicken Rice a Roni, so I decided to give it a try.
I made up the rice and added it to the rest of the mixture, just like the recipe calls for. And to be honest, I think it did the trick. Besides the tomato sauce and the chicken broth, the rice gave it a lot of extra flavor.
Then I baked them for around 30-35 minutes, added the shredded cheddar cheese to the top and put them back in the oven for a few to melt the cheese and then those babies are ready to eat!
- 1 lb hamburger or turkey burger
- 1 garlic, minced
- 1/4 onion, minced
- 1 tsp garlic powder
- 1 tsp cumin powder
- pinch of salt
- 3 large bell peppers, washed and cut in half and seeds removed
- 1 cup chicken broth
- 1/4 cup tomato sauce
- 1 1/2 cups cooked rice
- 1/4 cup shredded cheese
Heat oven to 400°. Put burger into a sauté pan and heat on medium heat. Add onion, garlic to the pan. Saute about 2 minutes. Add salt and garlic powder, and cumin and brown until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and cook on low for about 5 minutes. Mix cooked rice and meat together.
Cut the bell peppers in half, remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill packed full. Place the stuffed pepper halves in the baking dish then cover with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.
So who is ready for a stuffed pepper?