Easiest Way to Make Tasty Baked Cheese Stuffed Peppers

Baked Cheese Stuffed Peppers. Precook green bell peppers in the microwave to shorten the baking time for tender, cheesy stuffed peppers with ground beef and rice. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Pour remaining tomato sauce over peppers.

Stuffed mini peppers are an indulgent yet healthier appetizer that are full of crowd appeal. People just can't say no to cheese, and we're going to surprise and delight by infusing that cheese. Traditionally, stuffed peppers are often prepared with rice. You can have Baked Cheese Stuffed Peppers using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Baked Cheese Stuffed Peppers

1. Prepare of mini sweet peppers, topped and cored.
2. You need of cheddar jack.
3. You need of parmesan.
4. You need of garlic powder.
5. It's of onion powder.
6. Prepare of paprika.
7. You need of Salt & pepper.

Stuffed peppers are traditionally a part of Spanish cuisine and this tasty dish has been adopted by food lovers around the world. Stuffed peppers can be made with a variety of ingredients, from beef or cheese. My husband is also diabetic so I used brown rice and omitted the bread crumbs and added a sprinkle of cheese on top. This recipe, with high-quality ground beef, is sooo much better than stuffed peppers that use NO meat but only rice.

Baked Cheese Stuffed Peppers instructions

1. Mix cheese and spices.
2. Stuff peppers good. Push cheese down til you can't fit anymore.
3. Bake 400° for 15-20 mins.

Italian style Stuffed peppers with beef and cheese with Italian flavours. These Italian peppers make a perfect lunch or even dinner and are ideal prepared. Serve colourful, flavour-packed stuffed peppers for a light Mediterranean-style supper. Choose from a range of fillings, including meat and vegetarian options. Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese.

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