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Stuffed Bell Peppers

Servings 6


  • 4 -6 Bell Peppers any color
  • 3 cups Jasmine or Basmati Rice cooked or quinoa
  • 1 lb ground beef
  • 1 can rotel
  • 1 8 oz package of  Mexican Blend Cheese
  • 1/2 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • Salt and Pepper to taste


  • Pre-heat oven to 400.
  • Cook Rice according to instructions on bag. (One cup of dry rice is usually enough when it is cooked. Substitute one cup of chicken broth for water when cooking rice to add a little flavor.)
  • Cut the tops off the bell peppers and cut in half. Scoop out any seeds.
  • Lay the halves in a 13x9 pan.
  • Brown the ground beef.
  • Add the rotel and cooked rice.
  • Add all spices and stir.
  • Cook for a few more minutes on low to let the flavor cook in.
  • Next scoop the mixture into the bell peppers until full.
  • Sprinkle cheese on top.
  • Cover loosely with foil and bake for about 30 minutes.