Some recipes are just too good to ever pass up. Despite the trends that come and go, a few classics always find a way to withstand the test of time and make it into your meal prep rotation more often than not.
If you’re not careful, though, some of those tried and true staples can slip through the cracks and become long forgotten. As sad as that may seem, it is quite thrilling to rediscover those long-lost favorites. Not only are you filled with nostalgia of times when you partook in the meal, but you’ll have a greater appreciation for those who prepared the meal for you and the wonderful times you had around the dinner table together as a family.
One such meal for me is stuffed bell peppers. As a kid, my mother would make these quite often (per my father’s request) and it was always a hit. It was easy to prepare, filled with hearty, healthy ingredients, and satisfied our hungry appetites with great ease.
I recently came across a version that instantly sent me back to my childhood. The YouTube channel, Stay At Home Chef, created a version that you’re going to want to make tonight! Not only does it, too, bring back lots of family memories, but it is also incredibly easy to prepare. It’s so easy that you likely have many of the ingredients you need right at home. Well, what are you waiting for? Let’s get cooking!
To make these Stuffed Bell Peppers, you’ll need:
6 whole bell peppers
¾ to 1 lb. lean ground beef
1 white onion, diced
3 cloves garlic, minced
1 (15 oz.) can diced tomatoes, drained
1 c. cooked white rice
1 c. frozen corn
1 tbsp. Worcestershire sauce
1 ½ tsp. Salt
½ tsp. Pepper
1 ½ c. shredded pepper jack cheese, divided
Preheat your oven to 350 degrees. Cut tops off of bell peppers and remove seeds and membranes. Place in a greased 9x13 pan. Over medium-high heat, cook ground beef and onion until browned and cooked through. Drain. Add in garlic and saute for one minute.
Turn off heat and stir in tomato, cooked rice, corn, Worcestershire sauce, salt, pepper, and one cup of shredded cheese. Once everything is combined, spoon mixture into each pepper until each is completely full. Top with remaining shredded cheese. Bake in the oven for 30 minutes or until cheese is golden and bubbling.