Stuffed Peppers Recipe

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The holidays are fast approaching, and I must say, I love this time of year. Spending time with friends and family around the dinner table is always one of my favorites parts of the Christmas season. You can sit down, relax, and converse over an inviting meal. Plus I just love discovering new recipes to share with them that are perfect for the holidays!

However as a working mom, I prefer to find meals that are not only delicious, but are easy to make! I don’t have time to prep and cook in the kitchen for hours upon hours. To me, easy is key. Thanks to the amazing ConAgra products, such as Hunt’s and MANWICH… yes, yes you CAN find delicious meals that are easy to make as well! One of these recipes is my Stuffed Peppers, which actually uses both Hunt’s Diced Tomatoes and MANWICH Sloppy Joe Sauce.
Check out below for a detailed tutorial of my delicious and easy Stuffed Peppers recipe.

Ingredients

6 bell peppers (red or yellow)
1 pound of ground meat (lean beef or turkey)
1 can of MANWICH
1 can of Hunt’s diced tomatoes
1 cup of rice (white or brown)
2 cups water
4 teaspoons of Worcestershire sauce
1 cup shredded cheddar cheese
Salt and pepper (red cayenne pepper optional)
Oregano
Rosemary seasoning

Directions for Stuffed Peppers

First you’ll want cut off the top of each pepper. Remove the insides, wash, and set aside for the time being. For this tutorial I only used 4 peppers, but the stuffing in this recipe is actually enough for 6 peppers.
Pour your 2 cups of water into a pot, add the rice, and bring to a boil. Depending on what type of rice you use, cooking times with vary. White rice may only take 15 minutes to cook, while brown rice can usually take up to 40 minutes to cook. We actually used brown rice in this tutorial.

While rice is cooking, go ahead and start browning your ground meat. We used lean beef for this tutorial, but I’ve made this recipe many times with ground turkey. Either is a delicious option! Once your meat is cooked, drain the grease/fat. Then add in a half to one can of MANWICH. In this tutorial, I only used half a can. However using the whole can works too.
Take your can of Hunt’s diced tomatoes, and drain the water. It’s okay if you don’t remove most of the water, but try to drain as much as you can. I like to use the petite diced tomatoes, but either size will work.
Once your rice is done, add it to your meat over low heat, along with the tomatoes. Mix well. Next you’ll want to add in 4 teaspoons of Worcestershire sauce. Again, mix well! Add in your cup of shredded cheddar cheese and stir. Add in your desire amounts of salt, pepper, oregano, and rosemary to taste. Add in red cayenne pepper if you like your meat spicy!

At this point, go ahead and start preheating your oven to 350 degrees. Then proceed to spoon the meat mixture into the hollowed out peppers! Sprinkle some extra cheddar cheese on top if you prefer. Don’t overfill!Place the peppers in the oven for 40 to 45 minutes. The time depends on how tender you like the peppers. I like mine on the more tender side, so since I only had 4 peppers, I baked them for 40 minutes. With 6 peppers, if you like them super tender, I’d back them for 45 minutes.Once done, feel free to sprinkle on chives, rosemary, or a little seasoning of your preference. I love rosemary so I added a little more of that! Slice the peppers in half to serve and enjoy!Using fresh produce and meat, along with Hunt’s and MANWICH, you truly can create a simple and delicious meal. Cooking stuffed peppers won’t take a toll on you in the kitchen, and your holiday guest will be able to enjoy a warm inviting meal around your family table.I love that I was able to purchase everything I needed for this recipe at my local Walmart. I found the Hunt’s Diced Tomatoes in the Canned Food aisle. MANWICH was easy to find over in the Canned Meats aisle.Don’t forget to connect with Hunt’s on Twitter (MANWICH is on there too!), Facebook, Pinterest, and Instagram.

Find more easy to make recipes that are perfect during the holidays by visiting this link: Yes You Can Recipes!

Now that I shared one of my favorite recipes, which recipe catches your eye for the holidays?