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| Unstuffed Bell Peppers |
"A classic family favorite deconstructed. My kids love stuffed green peppers, but don't like to eat the whole peppers, so I came up with this to make it more appealing to my picky eaters."
Ingredients :
- 1 pound ground beef
- 3 cups cooked rice
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups tomato sauce
- 1/2 cup brown sugar
- 8 ounces shredded Cheddar cheese
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 55M |
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- Preheat oven to 400 degrees F (200 degrees C).
- Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
- Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
- Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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