RECIPE: Loaded Stuffed Peppers

Loaded Stuffed Peppers

My bell peppers are finally changing colors in the garden and for me, that means lots and lots of stuffed peppers! What I love about stuffed peppers is that they make for easy lunches all week long and are the perfect little flavor boats. When I make these, I always double the filling and put whatever didn’t fit into peppers into an oven-safe pan, cover with cheese and bake until golden brown (almost like a casserole). Someday’s I’ll have the stuffed peppers and others I’ll eat the mix on a tortilla – it’s nice to change it up!




  • Preheat your oven to 450°
  • In a pan over med-high heat start browning your garlic, onions, and ground beef in the butter. Season with Salt & Pepper.
  • Do not drain the meat, and add in your Rotel, drained black beans and salsa and stir until mixed and boiling.
  • Add in the uncooked rice – if there isn’t enough liquid a little beef broth. Bring to a boil and cover until rice is tender. This takes about 10-15 minutes.
  • While the rice is simmering, cut the tops off your clean bell peppers and core them. Set them in an oven-safe pan with about 1 cup of water at the bottom – this will help steam the peppers and soften them. For softer peppers throw them in the oven for about 7 minutes before filling. For firmer peppers omit the water.
  • Add in the La Casa queso to your beef & rice mixture and stir.
  • Fill your peppers to the top with the filling and then cover with the shredded cheddar.
  • P0p the filled, cheese covered peppers into the oven and bake for about 10 minutes or until cheese is golden brown.
  • Remove from the oven, and serve with sour cream and cilantro. ENJOY!
  • Posted by Dacey Johnson
  • On September 16, 2021
Tags: beans, beef, butter, cheddar, jalapeno, la casa, make ahead, mild, milk, queso, rice, salsa, simple, spicy