Stuffed Peppers

Dinner, Lunch, Savory


Stuffed with flavor.


2 organic bell peppers, any color

1 cup uncooked Ralston Family Farm long grain rice

1 lb. Osage Creek Farms ground beef

1 organic white onion, diced

1 jar My Brother’s Salsa Helen’s Rustic Original salsa

2 cups shredded cheese of choice such as Rumiano cheddar or colby jack


Step 1

Using a paring knife, cut the tops off of your peppers, keep these for later. Removes seeds. Place in a pot with just enough water to cover the peppers. Bring to a boil and reduce down to a simmer. Simmer for 10-15 minutes. Remove from water and allow to cool.

Step 2

Cook rice according to package instructions. Use the water you cooked your bell peppers in to add some flavor to the rice.

Step 3

Meanwhile, heat a skillet over medium heat. Add your ground beef and cook until done. Season with salt and pepper. Remove to a towel lined plate.

Step 4

Dice up the tops of the peppers.

Step 5

Leave 1 Tbsp. of fat in the skillet. Add your onions and bell pepper. Cook for 4-5 minutes. Season with salt and pepper.

Step 6

In a bowl, add your cooked rice, ground beef, onions, peppers, salsa, and 1 cup cheese. Stir to combine.

Step 7

Preheat oven to 350.

Step 8

Place your peppers in a small baking dish. Fill each with the rice mixture.

Step 9

Top each pepper with about ÂĽ cup cheese.

Step 10

Place in oven and bake for 30-40 minutes. Rotating at dish at the 20 minute mark.

Step 11

Place under broiler if desired to brown the cheese.