5 Ingredient Stuffed Peppers

These stuffed peppers are the perfect weeknight meal and they can also be prepared ahead of time and then popped in the oven when you’re ready to eat. This recipe makes 2 peppers but double it if you need more.
What You Need:
-2 green peppers
-1/2 lb ground beef
-2 cups rice
-12 oz (1/2 jar) Preggo’s Chunky Garden Combo spaghetti sauce 
-1/2 cup (or more if you like cheese) shredded mozzarella cheese

What To Do:
1. Pre-heat the oven to 425F degrees. In a large skillet, cook the beef until done.
2. While the beef is browning, cook the rice according to the directions on the package. I use minute rice. It cuts down on the overall cooking time and tastes just as good as the 20 minute stuff. 
3. Once the rice is cooked, add it to the hamburger and stir in sauce and 1/4 cup of the mozzarella cheese. Simmer until cheese is melted.
4. Wash the peppers and are remove the inside including the seeds.
5. Place the mixture inside the peppers, pressing it all the way down. Top with the remaining 1/4 cup of cheese.
6. Fill a small baking dish with a few tablespoons of water and stand the peppers up in the dish. Cover with foil and bake for 15-20 minutes or until the peppers are tender. 
Linking up with Emily& Kate for Tuesday’s Recipe Swap.


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