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Rice-A-Roni Stuffed Bell Peppers Recipe

American · Main course · 45 min total

A fun twist on classic stuffed peppers using seasoned Rice-A-Roni mix for a quick and flavorful filling. Perfect for a weeknight dinner.

Ingredients

• 4 large bell peppers (any color)
• 1 box (6.8 oz) Rice-A-Roni (beef or chicken flavor)
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 pound ground beef (or ground turkey)
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup shredded cheddar cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes. If needed, trim bottoms so peppers stand upright. Blanch peppers in boiling water for 3 minutes; drain and set aside.
2. Prepare Rice-A-Roni according to package directions, using the butter or oil and water called for. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and celery; cook until softened, about 5 minutes. Add ground beef and cook until browned, breaking it up. Drain excess fat.
4. Stir in cooked Rice-A-Roni, diced tomatoes, 1/2 cup shredded cheese, salt, and pepper. Mix well.
5. Stuff each pepper with the rice mixture, mounding slightly. Place peppers upright in a baking dish. Sprinkle remaining 1/2 cup cheese on top.
6. Bake uncovered for 20-25 minutes, until peppers are tender and cheese is melted and bubbly. Let rest 5 minutes before serving.

Tips

• For a vegetarian version, substitute ground beef with cooked lentils or black beans.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with a side of sour cream or salsa for extra flavor.

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