Written By: Bobbie
I am the first to admit that I take a bit of a mad scientist approach to making dinner. It's been a while since I made stuffed peppers, and wanted to change it up a bit from my usual mix, and dug around the fridge and pulled out a spicy chipotle BBQ sauce that my husband picked up somewhere. I got to thinking about how make the pepper stuffing and decided to go with a cheesy bbq variety. I served the stuffed peppers with a simple salad and hubby inhaled dinner. Good thing there are extras to reheat for another night!
5-6 bell peppers
1 lb ground beef
1.5 cups cooked rice
1/4 med yellow onion, diced
1/2 cup favorite BBQ sauce
2 cups shredded mexican blend cheese
thin layer of water on bottom of baking dish
(salt and pepper optional, really depends on your BBQ sauce)
Pre-heat over to 350. Brown ground beef and drain off excess grease. In a large bowl mix together ground beef, rice, eggs, diced onions, BBQ sauce, and shredded cheese. Wash bell peppers and cut in half length wise and clean out seeds and take stems off. Stuff mixture into peppers and place in baking dish. Add just enough water to wet the bottom of the baking dish and bake in oven for 30 minutes. I like the top of my stuffed peppers to be crunchy so I cranked the oven up to 425 and baked them for an additional 5 minutes.
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