Stuffed bell peppers

Ingredients:

6 green bell peppers

1 small onion finely diced

32 oz of beef broth

1 cup of rice

1 lb of ground beef

Salt/pepper to taste

1/2 tablespoon of garlic powder

1/2 tablespoon of onion powder

1/2 tablespoon of minced garlic

1 can of rotel

4 peeled potatoes

Brown the ground beef with the finely diced onion.
While the meat is browning, go ahead & cook your one cup of rice according to package directions.
Once the meat is browned, drain off the grease. Toss in all of your seasonings, minced garlic, & can of rotel. Simmer on low for 20 minutes.

After you’ve let your meat simmer & the rice is done, combine in a bowl and stir together.
Cut off the tops of the peppers, clean the inside, & wash them.

1. Stuff the meat mixture into the bell peppers and line them in your Dutch oven.

2. Peel potatoes and cut into about 1 inch cubes. Fill in all of your empty spaces or pile on top of the bell peppers with the potatoes.

3. Pour remaining mixture over the top of the peppers.

4. Pour the beef broth into the pot.

5. Cover and cook on low for an hour or until bell peppers/potatoes are soft.

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