Not-So-Stuffed Peppers Recipe

This not-so-stuffed peppers recipe is a twist on the classic stuffed peppers dish, but with a simpler and quicker approach. It combines all the flavors of traditional stuffed peppers in an easy-to-make casserole. Perfect for a weeknight family dinner or a potluck gathering.

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup white rice, uncooked
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup chicken broth
• 1 tsp paprika
• 1 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large bell peppers, halved and seeds removed
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef over medium heat until browned. Add diced onion and minced garlic, and cook until onion is translucent.
3. Stir in uncooked rice, diced tomatoes, tomato sauce, chicken broth, paprika, oregano, salt, and black pepper. Bring to a simmer and cook for 5-7 minutes.
4. Place bell pepper halves in a baking dish. Spoon the beef and rice mixture into each pepper half.
5. Cover the baking dish with foil and bake for 25-30 minutes, until peppers are tender.
6. Remove foil, sprinkle cheddar cheese on top of each pepper, and bake for an additional 5 minutes until cheese is melted and bubbly.
7. Serve hot and enjoy!

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