Stuffed Bell Peppers

Stuffed Bell Peppers 1

With the large number of bell peppers that are growing in our garden, I’ve been looking for ways to use them up. So this past week, in addition to preserving many of the bell peppers (see the post here), we also had Stuffed Bell Peppers this week.

Stuffed Bell Peppers
  • ½ lb. ground hamburger or turkey, cooked
  • ¼ cup onion, chopped
  • 1 clove garlic, minced
  • 2 teaspoons olive oil
  • 2 cans (14 oz.) chicken broth
  • 1½ cups rice
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • ⅛ teaspoon paprika
  • 1 can (14.5 oz.) tomatoes, drained
  • 1 can (15 oz.) corn, drained
  • 8 bell peppers, green, yellow and/or red
  1. In a large pan, brown the ground hamburger or turkey.
  2. Add in the olive oil, onion, and garlic and heat until the onion is tender.
  3. Stir in the broth and bring it to a boil. Add in the rice, oregano, pepper, salt, and paprika. Cover and simmer for about 40 minutes.
  4. Remove from the heat and add in the tomatoes and corn.
  5. Slice the tops of the bell peppers and remove the seeds. Place the peppers in a 9x13 baking dish. Spoon the rice mixture into the peppers until full. Place the pepper tops on top of the rice.
  6. Cover the bell peppers with foil and bake at 400 degrees for 25-30 minutes.

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