Demiere Lee's Stuffed Bell Peppers

Demiere Lee's Stuffed Bell Peppers

A all-in-one meal in 30 minutes (approx. excluding prep time)!

Prep Time

10

Minutes

Total Time

55

Minutes

Makes

 

(4 peppers)

4
large green bell peppers, top removed and seeded
1/2
(28 oz.) can RAGU Traditional Tomato Sauce
1
lb. hamburger meat (A.K.A. ground beef)
1/2
cup Heinz Brand Ketchup
1
medium white onion, peeled and chopped
1/4
cup crushed Kellogg's Corn Flakes, divided
1/2
large beefsteak tomato, chopped
Salt and pepper to taste
  1. Place bell peppers in large pot. Pour water enough to cover peppers. Bring water to a boil. Cook over medium heat for 3 to 4 minutes. Drain. Place peppers in ungreased 9x9 inch baking dish. Set aside.
  2. Brown hamburger meat in large saucepan or Dutch oven over medium heat until cooked throughly. DO NOT DRAIN JUICES! Once meat is brown, add remaining ingredients except cornflakes. Mix until well combined. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Remove from heat. Set aside.
  3. Divide meat-rice mixture evenly among the peppers. Bake for 26 to 28 minutes in a 350 degree oven or until hot. Top each stuffed pepper with 1 tbsp. each crushed cornflakes. Broil for an additional 1 to 2 minutes or until top is browned.
Makes (4 peppers)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If desired, add 1/2 cup of your favorite cheese (mine's Monterey Jack or Pepperjack) into meat-rice mixture before it simmers. You may suit the ketchup to your taste also.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.