Stuffed Peppers
Sweet bell peppers filled with basmati rice and spicy ground beef mixed with smooth, creamy Hellmann’s® or Best Foods® Real Mayonnaise. A satisfyingly rich stuffed peppers recipe.
Calories
440 (4 serving)
Total Fat
25g (4 serving)
Saturated Fat
7g (4 serving)
Cholesterol
55mg (4 serving)
Sodium
250mg (4 serving)
Total Carbs
35g (4 serving)
Dietary Fiber
4g (4 serving)
Sugars
7g (4 serving)
Protein
19g (4 serving)
- 4 medium green, red and/or yellow bell peppers
- 2 medium red onions, halved
- 2 Tbsp. olive oil, divided
- 1 medium Spanish or sweet (Vidalia) onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1 small red chile pepper, finely chopped (optional)
- 1/2 lb. lean ground beef
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/4 cup chopped chorizo
- 3 tbsp Hellmann’s® or Best Foods® Real Mayonnaise
- 1/2 cup basmati rice or long grain rice, cooked according to the instructions on the packaging
- 1/4 cup shredded cheddar cheese (about 1 oz.)
Directions
Print1. Preheat oven to 375°. Arrange bell peppers and red onions on baking sheet; drizzle with 1 Tbsp. olive oil. Roast 15 minutes or until peppers are tender. Let cool 10 minutes.
2. Decrease oven to 350°. Slice top from bell peppers and reserve; remove seeds. Set aside. Heat remaining 1 Tbsp. olive oil in large skillet and cook Spanish onion, garlic and chile pepper over medium heat, stirring occasionally, until onion is tender, about 4 minutes. Add ground beef, cumin and chili powder and cook, stirring occasionally, until ground beef is browned. Stir in chorizo and cook 3 minutes. Remove from heat.
3. Finely chop red onions. Stir red onions, Hellmann's® or Best Foods® Real Mayonnaise and cooked rice into ground beef mixture. Stuff peppers with rice mixture, then top with pepper tops and arrange in baking dish.
4. Bake 20 minutes. Remove pepper tops and set aside. Top peppers with cheddar cheese and continue baking until cheese is melted, about 5 minutes. Top with pepper tops to serve.
