Stuffed Pepper

Serves: 6-8        Level: Medium


  • 1 green bell pepper, top, seeds, and membranes removed (keep tops)
  • 1 pound ground beef
  • 1/2 cup chopped fresh yellow onion
  • 1 cup chopped mushrooms
  • 1 (14.5 ounce) can diced tomatoes (do not drain juice)
  • 1/2 cup jasmine white rice, 2 cups water
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tbsp lemon pepper seasoning blend
  • 1 tsp soy sauce
  • 1 tsp basil
  • Salt to taste
  • Pepper to taste
  • 1/2 cup cheese (of choice), shredded


  • Bring 2 cups of water to a boil. Add rice and immediately reduce heat to a simmer until rice is cooked through. Set aside
  • While rice simmers, chop the top of the bell pepper to equal approx. 1/4 cup. Set aside
  • Put olive oil in a skillet over low-medium heat. Add garlic cloves and onion and stir until lightly browned. Mix in mushrooms and chopped peppers until softened. Reduce to low heat and add lemon pepper seasoning blend, soy sauce, basil, salt and pepper to taste. Stir in rice and allow mixture to simmer.
  • While mixture simmers, cook ground beef until browned and drain.
  • Add ground beef to rice mixture and spoon into bell pepper…you will have LEFTOVER rice mixture for “Loaded Beef Nacho Snack”
  • Pour 1/4 can of diced tomatoes into pot on low heat. Place bell pell pepper into pot and cover 10 minutes. Allow bell pepper to simmer. With 2 minutes remaining, add 1/4 can of diced tomatoes on top of bell pepper and sprinkle cheese. Remove from heat. Let stand for 3 minutes and serve! ENJOY


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