Why stuff peppers when you can unstuff them? Good question! And it’s one I’m going to answer and show you how I do it. Less mess, less steps, more good! Follow along with my video to try yourself and get cooking! Don’t forget the Musket Powder (white, black or red will go perfect with this dish) – click here to order and use code TFW to save 10%!
Ingredients
- 1 lb Ground Beef
- 2 cups bell peppers cut up
- 16 oz tomato sauce or one jar pasta or marina sauce
- 1 can diced or rotel tomatoes
- ½ large onion diced
- 3 cloves garlic minced
- 1 can Mexicorn
- 1 ½ cups instant rice or whole grain – will just take longer to cook
- Musket Powder seasoning or substitute your favorite seasoning
- Mozzarella Cheese for topping ½-1 cup
- Sour cream optional topping
Instructions
- Brown ground beef, peppers, onion and garlic together (drain if not using very lean beef)
- Add tomato sauce, diced tomatoes, Mexicorn, Rice and Seasoning, bring to a boil, cover, reduce to simmer until rice is cooked through
- Stir occasionally to keep from sticking
- Once rice is done, sprinkle with cheese, serve hot – top with sour cream if you wish
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Try 3 Ladies Jasmine Rice–It is wonderful. Smells like flowers. If you will your post office box # I will send you some. I have lived in N.C. all my life, and grew eating what you cook . Love your videos.
Another hit Meredith, made it last night and hubby loved it, keep ’em coming. He says another reason he is not losing weight, but hey, delicious, right!