Easy Stuffed Bellpeppers with no tomato sauce

 Hey! 

I love  vegetables. I especially am a fan of a bell pepper, red green yellow, yummy! Bell-peppers are versatile, you can eat em topped with cream cheese, or use in a recipe, or you can stuff them with your preferred ingredients. I often cook with bell pepper. I know there are people out there that are not fans of the yummy vegetable, which WHAT?!

But, if you are a fan, I have a delicious recipe for you for stuffed peppers, that will have you doing a happy dance because they are so good child!! The ooey-gooey cheese, mixed with rice and meat, and stuffed inside the crunchy, sweet pepper is so DELICIOUS! I was eating the meat mixture as I was preparing this dish, by the time the peppers were done I was so full. 

Does anyone else eat as they are cooking? Let’s talk about that in another blog, LOL.

Stay focused, Angel..

NOTE: You can leave the bell pepper whole, or, cut them length wise, which makes it easier to just pick em up and bite em. Either way, make sure to clean the inside of the bell peppers, and discard the seeds. I posted a video on my Instagram: eclectic_angel43, as well as on TikTok. 

The ingredients for stuffed peppers usually consist of rice, meat and a tomato sauce mixture, and the pepper is cooked too soggy for my taste. I like my pepper to still have a bite, and I don’t like the tomato sauce with mine. I have made the traditional tomato sauce stuffed bell pepper, but, I just could not get jiggy with it, lol. What I love most about my recipe is it can be dressed up, dressed down, added to, or taken away from, because there are no rules. Meat, cheese, rice is the base, from there get creative…

 I used Jasmine Rice, but you can use the rice of your choice. I also used diced tomato and mushrooms in this recipe, but, that’s optional.. see what I mean about this being a versatile recipe?

See recipe below:

Ingredients:

6 Bell-peppers, whole or cut lengthwise

2lbs Ground Beef, or Turkey

1 large onion chopped

1 diced bell-pepper

1 cup chopped mushroom

1 can diced tomato

Pre-Cooked Rice

1tsp minced garlic

Garlic powder 

Onion powder 

Salt/ pepper

Parsley

1 block of Velveeta cheese 

Shredded Chedder Cheese or cheese blend of your choice

STEP ONE: Preheat oven 375.  Brown the ground beef, add some of the chopped onion, season and drain. Add the meat back into the pan. 

STEP TWO: Add the minced garlic, let it cook about a minute. Then add in the onion, diced bell-pepper and mushrooms. Season and stir. Taste. Add more seasoning if needed. Once the veggies soften or sweat, go to the next step. 

STEP THREE: Pour in the tomatoes and stir. Add in the rice and stir. Let it cook about 5 more minutes. Remove from heat. 

STEP FOUR: Add peppers to a foil lined baking dish. Add sliced Velveeta, inside the empty peppers. 

STEP FIVE: You have two options. You can alternate between layering the Velveeta cheese and meat mixture until the pepper is filled. Then top with shredded cheese. Or, you could line the pepper with velveeta, pour in meat mixture and top with shredded cheese. 

It depends on how cheesy you want the pepper to be. 

STEP SIX: Bake for about 35 minutes, until the pepper has reached your desired tenderness. Enjoy!!