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Stuffed Bell Peppers

Rachel Farnsworth
  • 45 minutes
  • Serves 6

INGREDIENTS

3/4 lb

Ground beef, lean

6

Bell peppers, whole

1 cup

Corn, frozen

3 cloves

Garlic

1 15 ounce can

Tomatoes

1

White onion

1 tbsp

Worcestershire sauce

1 cup

White rice, cooked

1/2 tsp

Black pepper

1 1/2 tsp

Salt

1 1/2 cups

Pepper jack cheese