Chef Consuella

If you’ve followed my hashtag #ChefConsuella on instagram, then you know you’re in for some yummy goodness!! I am not an actual chef, but I promise I serve up some food you’ll remember!

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Stuffed Peppers
Votes: 1
Rating: 5
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Servings
Ingredients
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut off tops of peppers, remove the seeds, and cut down the bottom (if necessary) so the pepper can lay flat. In a large saucepan, boil the peppers for about 4-5 minutes until they are slightly tender. Remove from water and let dry on a paper napkin.
  2. Preheat oven to 350 degrees.
  3. In a large pan, saute onions until translucent, then add garlic and saute for another minute. Add the ground chuck and brown the meat until cooked all the way through. Once meat is browned, add tomatoes, salt and pepper and simmer on low heat.
  4. In a separate pan, add the rice, the water, and oil and bring to a boil. Let simmer on high heat until it comes to a boil, then cover, turn heat to low, and cook for 20 minutes. Add this rice to the ground round mixture once cooked.
  5. Grease a flat pan or cast iron skillet. Fill each pepper evenly with the mixture and bake in oven for 20 minutes. After 20 minutes sprinkle cheddar and/or mozzarella cheese on top and broil for 5 minutes.
  6. Let cool before serving.
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