Stuffed Peppers

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8 servings

  • 8 bell peppers (colors of choice)
  • 1 lb. hamburger
  • 1 cup uncooked rice
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 can Rotel
  • 1 can enchilada sauce
  • 1 can beef broth
  • 2 cups shredded cheddar cheese


Preheat oven to 400 degrees. Brown hamburger along with seasonings as desired (salt, pepper, chili powder, garlic powder, cumin, red pepper). Drain and return to pot.

Add rice, corn, black beans, Rotel, enchilada sauce, and beef broth. Stir to combine and bring to a boil. Reduce heat to medium-low and simmer covered for 20 minutes.

Wash and dry peppers thoroughly.

Cut off the tops and remove membranes and seeds. Place in greased baking dishes.

The filling is ready once the rice is cooked and liquid is absorbed.

Stuff each pepper equally with filling until all have been filled completely.

Top each with cheddar cheese.

Bake in the oven for 20 minutes or until hot and bubbly.

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