Stuffed Bell Peppers
Recipe from Taste of the South

Stuffed Bell Peppers

by 33  people

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Servings: 6
Prep Time: 15 mins
Total Time: 1 hr 55 mins
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  • 1  15 1/4 ounce can 
    beef broth
  • 1   cup 
    uncooked long-grain white rice
  • 3   
    large green bell peppers, stems removed and seeded
  • 3   
    large red bell peppers, stems removed and seeded
  • 2   pounds 
    ground beef
  • 1   
    onion, chopped
  • 3   
    cloves garlic, minced
  • 2   teaspoons 
    kosher salt
  • 1   teaspoon 
    ground black pepper
  • 2  10  ounce can 
    tomatoes with chiles
  • 1  10  ounce can 
    tomato soup
  • 3   cups 
    shredded Colby Jack cheese, divided
Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking dish; set aside.
In a medium saucepan, bring broth to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
Place peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from water and place in prepared baking dish.
In a large saucepan over medium heat, brown ground beef; drain. Return to heat and add onion, garlic, cooked rice, salt, and pepper, stirring to combine. Add tomatoes, soup, and 1-1/2 cups cheese, stirring thoroughly. Simmer for approximately 10 minutes. Remove from heat.
Divide meat mixture among pepper halves. Carefully add approximately 1 cup water to the baking dish.
Bake for 45 minutes, or until mixture is golden brown. Remove from oven. Sprinkle tops of peppers with remaining cheese. Return to oven.
Bake for an additional 5 to 10 minutes, or until cheese is lightly browned. Serve immediately.
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