Do you often make stuffed peppers and have your family leave the full pepper on their plate because they don’t really like it? Well, we have a solution! stuffed peppers without the full pepper. It is delicious and great for meal prep that you can heat up the next day. for all you working moms!
I made this last week, and as you may know I am someone who loves lists and calendars for my meal prepping and just everything in general. So this is a must try recipe for you and your family.
This meal can be prepped and put in your fridge for another day. Check out my meal prep LIST HERE
Stuffed Pepper rice bake
Print ThisIngredients
- 1 1/2 pound of ground beef (I used one pack of the 3 meats mixed veal, pork and beef)
- 1 1/2 cups of rice
- 2 full peppers (color of choice)
- 1 red onion diced
- 5 cloves of garlic minced
- 1 1/2 tsp of paprika
- 1 tsp of onion powder
- Salt and Pepper to taste
- 2 1/2 cups of chicken broth
- 1/2 a jar of tomato sauce
- 1 bag of mozzarella cheese
Instructions
- Cut all your vegetables, peppers, onions, minced garlic
- Start by cooking your meat, once your meat is half way cooked add in your spices and minced garlic.
- Then prepare and cook your rice.
- Once your meat is fully cooked add in your cut vegetables and mix together.
- Let simmer, then add in your chicken broth and tomato sauce. Mix all together.
- Then add in your rice and once again mix together.
- Once everything is combined, place it in a baking dish and cover with aluminum foil.
- When you ready to eat. preheat your oven to 375 F and heat up for 20 minutes.
- 15 minutes into heating, uncover and add your shredded mozzarella cheese I like to add a bit and mix it in then cover the top full of cheese. place it back in the oven for the remaining 5 minutes to melt the cheese.
- Done! Time to enjoy.
Notes
If you think that there your rice bake is to watery, do not panic. As it cools the rice absorbs majority of the liquid.
