Zesty Stuffed Bell Peppers
Ready In: 2 hrs
Serves: 4
Ingredients
- 4 large red bell peppers
- 1 lb meatloaf mix
- 0.5 (11 ounce) can corn
- 1 (4 1/4ounce) can sliced ripe olives
- 1 1⁄2 cups shredded cheese four cheese blend
- 1⁄4 cup converted rice (uncooked)
- 2 teaspoons ground fresh chili paste
- 1 (10 3/4ounce) can condensed tomato soup
- 1 (14 1/2ounce) can petite diced tomatoes
Directions
- Preheat oven to 350. Cut tops off peppers. Remove stems. Seed and core peppers. Dice pepper tops in a small dice.
- Combine in a large bowl: diced pepper tops, meatloaf mix, corn, olives, shredded cheese, rice, 1/4 cup of the petite diced tomatoes, and the ground fresh chili paste. Stuff peppers with equal amounts of meat mixture and place in dutch oven or deep skillet with cover.
- In a medium size bowl, stir together condensed tomato soup and petite diced tomatoes. Pour evenly over stuffed peppers in skillet. Cover and cook in 350 preheated oven for 1-1/2 hours. Remove cover and cook another 20-30 minutes. (I like to serve this with Yucca Croquettes which can be cooked in the same oven the last half hour).
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