Stuffed Red Peppers

I had a request to publish my recipe on stuffed peppers.  So here it is….

I’ve been making stuffed peppers for years and I’ve tried all kinds of recipes but not until the last several years have I really liked what I cooked. Kenny would eat just about any recipe I tried and tell me that it was good, but I think he was just being nice (or really hungry).

One evening I noticed in the pantry that we had some Knoor/Lipton rice side dish Mexican style; so I decided to use that when making my peppers. To my surprise they turned out wonderful. That night I added a few additional items to the mix, hamburger, onion, some fresh corn cut from the cob and a few black beans to add to the “Mexican” theme. What a surprise!

This is a recipe you can change to suit your taste, there are several different varieties of rice side dishes you can choose from and I’m sure any of them would make great stuffed peppers. Any color peppers will work too,but my favorite are the red ones.  They have a sweeter taste and are exceptionally good if you roasted them first.


1 package Knorr/Lipton Rice Sides (any variety)

2 cups water

1 Tbsp. Butter or Margarine

1 lb. ground beef

6 ounces of tomato sauce (small can)

1 cup shredded cheddar cheese

4 large red or green bell peppers, halved lengthwise and seeded



Preheat oven to 350°. Prepare Knorr/Lipton Rice Sides with water and butter/margarine according to package directions.

Meanwhile, brown ground beef in 10-inch skillet over medium-high heat; drain. Stir into hot rice, add tomato sauce and cheese. Generously fill each pepper with rice mixture.

Arrange stuffed peppers in 13 x 9-inch baking dish. Bake covered 40 minutes. Remove cover and continue baking 10 minutes or until peppers are tender. Sprinkle, if desired, with additional shredded cheddar cheese.

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