Total Time
50mins
Prep 20 mins
Cook 30 mins

This dish is a twist on the classic ground beef and rice stuffed peppers that my family prefers. This recipe has been in our family for quite a while and I do not remember where it came from. A jalapeno or some green chile added to the stuffing would be delicious, I'll let you decide...

Ingredients Nutrition

Directions

  1. Slice the tops off of the peppers. Chop one red pepper and set aside. and clean out the insides of the other 4. Set in a baking dish coated with cooking spray.
  2. Saute onion in oil, add chicken, cook til almost done.
  3. Season with S&P. Add chopped red pepper and saute about 5 min, add tomato and cook another 3 minutes.
  4. Remove from heat and cool. Stir in cheese and stuff the remaining 4 peppers.
  5. Bake covered for 20 min at 350. Remove foil and bake another 10 minutes.
  6. **Can be made one day ahead and refrigerated.

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