These Stuffed Peppers are a quick, delicious and easy meal for those busy weeknights. They’re satisfying even for the heartiest of appetites!
This time of year I’m always looking for quick dinners. Whether you have kids in upcoming summer camps or you just want to enjoy the warmer weather outside, dinner time always seems to sneak up on us doesn’t it?
Today’s delicious Stuffed Peppers have always been a quick and easy favorite of mine. When I was growing up stuffed peppers were my grandmother’s specialty. It was always such a scrumptious, comforting meal.
Why You’ll Love this Recipe
#1 this is a healthy option for dinner. It’s loaded with veggies and only a smidge of shredded cheese.
All the filling ingredients are cooked in one large skillet in less than 20 minutes.
The entire meal takes less than an hour from start to finish, so it’s perfect for those busy nights when you still want a delicious healthy meal for your family.
Ingredients You’ll Need
- meatloaf mix (mixture of beef, pork and veal)
- yellow onion
- corn (you can use yellow, white or a combination)
- diced tomatoes
- kosher salt and pepper
- red pepper flakes
- whole grain brown rice
- pepper jack cheese
- bell peppers
- plain panko crumbs
- fresh parsley
The filling is a hearty mixture of meatloaf mix, onion, corn, tomatoes, and brown rice with a little pepper jack cheese and red pepper flakes to give it some kick.
For the filling, in a large skillet you’ll brown your meatloaf mix for 5 minutes and then add your onions, garlic and corn and continue to cook for an additional 5 minutes or until the vegetables begin to soften.
Next up, you will stir in the tomatoes (undrained), oregano, salt, pepper and red pepper flakes and cook for 10 minutes followed by the cooked rice and 1 cup cheese and continue to cook for 3-4 minutes until cheese is melted and rice is warm. Then you will remove from the heat.
While the filling is cooking, you will pre-cook the bell peppers in the microwave to soften them up a bit before stuffing.
When the filling mixture is done cooking you stuff the peppers, sprinkle with extra shredded pepper jack and panko crumbs, and bake for 20 minutes until the peppers are slightly bubbly and the cheese is lightly browned.
I’m telling you guys, this one couldn’t be easier! It’s the perfect fast and tasty meal for the busy summer season. It covers all the bases… meat, starch and veggies all in one dish!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for these Stuffed Peppers
I like to use meatloaf mix for this recipe, but you could also use regular ground beef or even ground turkey.
I like to make things super easy when I make this recipe by using Uncle Ben’s Ready Rice that’s already cooked in the packet. You’ll find these in the rice aisle alongside the regular dried rice.
More Delicious Quick and Easy Meals to Enjoy
- 1 lb. meatloaf mix, combination of beef, pork and veal
- 1 cup onion, chopped
- 3 garlic cloves, minced
- 1 cup corn, drained
- 1 14.5 oz. can petite diced tomatoes, undrained
- 2 tsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. ground pepper
- 1/2 tsp. red pepper flakes
- 1 1/2 cups cooked whole grain brown rice, I use Uncle Ben's Ready Rice
- 1 cup shredded pepper jack cheese, plus extra for sprinkling on top
- 4 bell peppers, I used a combination of colors
- 1/2 cup plain panko bread crumbs
- parsley, chopped for garnish (optional)
- Preheat oven to 350 degrees.
- In a large skillet over medium high heat brown meatloaf mix for 5 minutes. Add onions, garlic, corn and continue to cook for an additional 5 minutes or until vegetables begin to soften.
- Stir in tomatoes (undrained), oregano, salt, pepper and red pepper flakes. Cook for 10 minutes. Stir in cooked rice and 1 cup cheese and continue to cook for 3-4 minutes until cheese is melted and rice is warm. Remove from heat.
- Cut bell peppers in half. Remove seeds and ribs. Sprinkle insides with kosher salt. Place in a microwave safe dish. Add 1/4 cup water. Cover and microwave for 4-5 minutes or until somewhat softened.
- Transfer the peppers to large baking dish or large baking sheet. Fill the peppers with the meat mixture. Sprinkle with some extra shredded cheese and panko bread crumbs.
- Bake for 20 minutes. Sprinkle with parsley if desired.