Stuffed Peppers with Cheese

I love the beautiful colors of bell peppers. Usually, the red ones are my favorite because I love the color when I make this dish. Be sure to select peppers that stand up right.

Stuffed Peppers with Cheese

Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Course Dinner, Side Dish
Servings 2


  • 2 large bell peppers can use any color
  • 1 tablespoon olive oil
  • ½ small onion chopped
  • 1 teaspoon herbs such as thyme rose-marry, oregano, basil or a combination
  • 1 garlic clove chopped
  • ½ teaspoon lemon pepper
  • ½ pound of ground beef
  • 1 cup cooked rice
  • ½ teaspoon salt
  • 1 tablespoon chopped parsley
  • ¼ cup frozen corn
  • ¼ cup can black beans drained and rinsed
  • ¼ cup graded mixed cheese


  • Heat oven to 350 degrees. Slice each pepper in half long ways; remove seeds. Place peppers in a lightly buttered baking dish.
  • In a skillet over medium heat, heat oil, cook the onion, garlic, and herbs until soft. About 10 minutes.
  • In a mixing bowl, combine onion mixture, meat, rice, canned black beans, lemon pepper, salt, and parsley. Spoon mixture into the peppers.
  • Bake for 45 minutes, until piping hot and fully cooked in the center. Serve.
Keyword Red Pepper, Stuffed, Vegetables

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