We adore stuffed bell peppers around here. This an an easy, hearty dinner that can be made in an hour or less. There are tons of variations on this dish, but here’s one of my favorites. It’s simple, which I love (remember, this is Lazy Bo Peep you’re talkin’ to.)

So, pour a glass of wine,  tie on your apron and let’s make dinner.

Ingredient List

Bell Pepper (5- whatever color you want)

1 lb of ground beef

½ yellow onion, diced.

Olive oil (a few tablespoons)

Rice a Roni Mexican Rice- 1 box

Butter (2 tablespoons for the Mexican rice)

Frozen Peas- 1 cup

Frozen Corn- 1 cup

1 can black beans

Shredded Cheese- about 1 cup

Tony Chachere’s to Taste

Step 1- preheat the oven to 375. While the oven is heating, wash your bells and cut the tops off, the cut in half lengthwise. Be sure to get the stray seeds out too. Lightly oil the bells, I use my fancy oil misto (a gift from my mom) but you can even just oil with your hands. Place the bells open tops up on a cookie sheet and bake for 20 minutes. When they are done, take them out, set aside.

Step 2- put a couple of tablespoons of olive oil in a pan and on a medium heat, saute your diced onion. Once the onion starts to become transparent add the ground beef and stir regularly until meat is thoroughly browned. Season with Tony Chachere’s cajun seasoning to taste and set aside.

Step 3- Follow the Mexican Rice box directions- you basically brown the rice/pasta in butter then add water and seasoning, cover and simmer for 20 minutes. Easy Peasy.

Step 4- Take your cup of peas and cup of corn and steam them until they are hot and their colors are bright!

Step 5- open your black beans and heat them up.

Step 6- combine rice, beef, beans and steamed veggies. Spoon the mixture into each of the hollow bell pepper halves and top with some shredded cheese.

Step 7- Pop them back into the oven and bake everything together for about 15 minutes.

Step 8- Serve with some warm bread (I had some yeast rolls on hand-  then enjoy, enjoy, enjoy this tummy filling goodness. *Any leftovers can be refrigerated and reheated for a tasty next day lunch.

Gorgeous Stuffed Bell Peppers

• Servings: 5
• Time: 1 hour(ish)
• Difficulty: easy
• Print

WonderfulStuffed Bell Peppers

Ingredients

Bell Pepper (5- whatever color you want)

1 lb of ground beef

½ yellow onion, diced.

Olive oil (a few tablespoons)

Rice a Roni Mexican Rice- 1 box

Butter (2 tablespoons for the Mexican rice)

Frozen Peas- 1 cup

Frozen Corn- 1 cup

1 can black beans

Shredded Cheese- about 1 cup

Tony Chachere’s to Taste

Directions

Step 1- preheat the oven to 375. While the oven is heating, wash your bells and cut the tops off, the cut in half lengthwise. Lightly oil the bells and place open tops up on a cookie sheet. Bake for 20 minutes. When they are done, take them out, set aside. Step 2- put a couple of tablespoons of olive oil in a pan and on a medium heat, saute your diced onion. Once the onion starts to become transparent add the ground beef and stir regularly until meat is thoroughly browned. Season with Tony Chachere’s cajun seasoning to taste and set aside. Step 3- Follow the Mexican Rice box directions- you basically brown the rice/pasta in butter then add water and seasoning, cover and simmer for 20 minutes. Easy Peasy. Step 4- Take your cup of peas and cup of corn and steam them until they are hot and their colors are bright! Step 5- open your black beans and heat them up. Step 6- combine rice, beef, beans and steamed veggies. Spoon the mixture into each of the hollow bell pepper halves and top with some shredded cheese. Step 7- Pop them back into the oven and bake everything together for about 15 minutes. 8- Serve with a dinner roll or a nice crusty bread. 9- enjoy!