Simple and tasty, these stuffed peppers with ground beef, rice, and corn make an excellent everyday family dinner. The recipe is simple, but it is versatile as well.
For Southwestern flavored stuffed peppers, add about 1 teaspoon of chili powder to the ground beef mixture along with a dash of cayenne. Top the stuffed peppers with pepper jack cheese just before they are finished baking.
For low-carb stuffed peppers, leave the rice out and increase the other ingredients or replace the rice with drained and rinsed canned black beans.
- 4 large green bell peppers
- 1 to 1 1/2 pounds lean ground beef
- 2 tablespoons onions (chopped)
- 1/2 teaspoon seasoned or regular salt
- 1/4 teaspoon pepper
- 1 can (12 to 14 ounces) whole kernel corn (drained)
- 1 1/2 cups cooked rice
- 1 can (8 ounces) tomato sauce
Heat the oven to 350 F.
Lightly grease a shallow 3-quart baking dish.
Cut tops off of the peppers; remove seeds and membranes.
Bring a large saucepan of water to a boil. Reduce the heat to low and add the peppers. Cook the peppers in the simmering water for 10 minutes.
In a large skillet over medium heat, brown the ground beef with the onions; pour off excess grease. Add seasonings, rice, corn, and tomato sauce. Heat until hot and bubbly.
Spoon the ground beef filling mixture into the bell peppers; place in casserole dish. Place extra filling, if any, around stuffed peppers. Bake stuffed peppers at 350 F for 20 minutes.