Stuffed Green Peppers & Mexican Rice

I lost the original recipe I wanted to follow, so we did the best we could and lucky for us dinner was amazing. We completely filled 7 peppers with plenty of left over rice as a side dish.

You Will Need:

  • 2 Pounds of Ground Beef
  • 3 Garlic Cloves, if desired
  • 1 Small Onion Diced, if desired
  • 1 Cup Shredded Cheese
  • 1 1/2 Cup of Chicken Broth
  • 5 Green Peppers
  • 3 Cups of Rice, Cooked
  • 1 Cups of Frozen Corn, cooked
  • 1 Can of Tomatoe Sauce 

Directions:

Cook the ground beef, onions and garlic together until the meat is browned. Then add in diced tomatoes, tomato sauce and half of the grated cheese. Mix meat mixture with cooked corn and rice, add chicken broth and stir. Then add the meat mixture to the green peppers, top with cheese and bake at 350F for 30 minutes. I recommend the Baker’s Secret 116420008 Basics Nonstick 12-Cup Muffin Pan or Wilton 6 Cup Jumbo Muffin Pan.

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4 Responses to Stuffed Green Peppers & Mexican Rice

  1. Emerald says:

    Interesting! My grandmother occasionally makes stuffed peppers but I think she just uses hamburger meat and rice. She has a really good recipe for homemade macaroni. I’ll have to keep this recipe in mind and try it, if that is alright.

    Like

    • BusyMom says:

      Emerald, please feel free to try this one out. I wanted more than just the ground beef and rice so added some extras. If you try it, please do let us know how you enjoyed it.

      Like

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  3. Pingback: Stuffed Peppers With Mexican Rice - Yum Goggle

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