Homestyle Stuffed Bell Peppers

Stuffed bell peppers bring more than just flavor to the table; they evoke cherished memories and the comforting warmth of family traditions. In my family, these colorful delights signal the arrival of fall, filling the kitchen with an aroma that’s as heartwarming as the dish itself. Passed down from my mother, this recipe transforms simple ingredients into a meal that’s bursting with nostalgia and homestyle goodness. Trust me, once you bring these to your table, they’ll become a staple recipe you’ll look forward to making year after year.

This recipe isn’t just delicious—it’s also a nutritious choice that packs vegetables, protein, and grains into one dish. The peppers, rich in vitamin C, envelop a hearty filling that satisfies the soul and the stomach. Perfect for a cozy dinner, these stuffed bell peppers are sure to delight everyone at your table.

Servings: 6

6 large bell peppers, tops removed and seeded
1 lb ground beef
1 onion, finely diced
1 box (6 7/8 oz) Spanish-flavored Rice-a-Roni
1 can (16 oz) tomato sauce
1 tsp sugar
1 can (14 1/2 oz) diced tomatoes, undrained
1 cup shredded cheddar or American cheese

DIRECTIONS:

Preheat your oven to 350°F (175°C). Lightly grease a baking dish large enough to hold the peppers upright.

Prepare the peppers: After washing, cut the tops off the peppers and remove the seeds and membranes, setting the shells aside.

Cook the beef: In a large skillet over medium heat, brown the ground beef and onion until the beef is no longer pink and the onions are tender. Drain any excess grease.

Make the rice mixture: Prepare the Rice-a-Roni according to the package directions, then mix in the tomato sauce, sugar, and diced tomatoes with their juice.

Combine: Stir the cooked beef and onions into the rice mixture until everything is well mixed.

Stuff the peppers: Spoon the filling into each prepared pepper cavity, packing it well …