Stuffed Peppers


  • 1 package – Pound of GroundTM Ground Beef CrumblesTM</sup
  • 12 mini sweet bell peppers
  • 1 cup long-grain white rice
  • 1 medium sweet onion, diced
  • 1 garlic clove, finely chopped
  • 1 can – diced tomatoes and green chilies
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 8 oz. sharp cheddar, grated


  1. Preheat oven to 400°F.
  2. Cut the bell peppers in half top to bottom and remove the seeds and ribs; set aside. Cook the rice in a medium saucepan following the package directions.
  3. Prepare Pound of GroundTM ground beef according to package directions with the onion and garlic over medium-high heat, 6 to 8 min. Drain drippings.
  4. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.
  5. In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 min. Remove the foil and sprinkle the cheddar on top.
  6. Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 min.