Bobby's Stuffed Red Peppers

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 25 min
  • Cook: 55 min
  • Yield: 8 servings
  • Nutrition Info
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Bobby's Fresh Salsa: 

1 tablespoon fresh lime juice

1 tablespoon chopped fresh cilantro

1/8 teaspoon salt

2 medium tomatoes, quartered

1/2 jalapeno, finely chopped

1/2 medium yellow onion, thinly sliced

1/2 yellow bell pepper, chopped

Stuffed Peppers:

4 large red bell peppers

2 tablespoons olive oil

1 medium onion, diced

1 1/4 pounds extra-lean ground beef (90-percent lean)

2 cloves garlic, minced

1 cup cooked brown rice

1/2 cup reduced-fat sour cream

1/2 cup chopped green onions

2 cups shredded low-fat Monterey Jack cheese

Chopped fresh basil, for topping


  1. For the salsa: Place the lime juice, cilantro, salt, tomatoes, jalapenos, onions and peppers in a food processor. Pulse to combine, then set aside. 
  2. For the stuffed peppers: Preheat the oven to 350 degree F. Start by cutting the peppers in half lengthwise, leaving the stems intact. Remove the seeds and ribs inside the peppers. 
  3. Heat a skillet to medium-high heat and add the olive oil and onions, cook for about 1 minute. Next add the ground beef and garlic and cook until the onions become translucent, about 8 minutes. 
  4. In a separate bowl mix 1 cup of the salsa, the rice, sour cream and green onions. Add the ground beef mixture and combine thoroughly. Stuff the mixture into the peppers. Sprinkle each pepper half with 2 tablespoons of the cheese. 
  5. Place the stuffed peppers in a casserole dish, cover with foil and bake for 30 minutes. Remove the foil and continue to cook until heated through, 15 minutes. Top with basil and enjoy. 
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