By Mary Ann Dwyer, The Beach House Kitchen
Ingredients
- 1 lb. meatloaf mix, combination of beef, pork and veal
- 1 cup onion, chopped
- 3 garlic cloves, minced
- 1 cup corn, drained
- 1 14.5 oz. can petite diced tomatoes, undrained
- 2 tsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. ground pepper
- 1/2 tsp. red pepper flakes
- 1 1/2 cups cooked whole grain brown rice, I use Uncle Ben’s Ready Rice
- 1 cup shredded pepper jack cheese, plus extra for sprinkling on top
- 4 bell peppers, I used a combination of colors
- 1/2 cup plain panko bread crumbs
- parsley, chopped for garnish (optional)
Prep time: 30 min. / Cook time: 20 min. / Total: 50 min.
Instructions
- Preheat oven to 350 degrees.
- In a large skillet over medium high heat brown meatloaf mix for 5 minutes. Add onions, garlic, corn and continue to cook for an additional 5 minutes or until vegetables begin to soften.
- Stir in tomatoes (undrained), oregano, salt, pepper and red pepper flakes. Cook for 10 minutes. Stir in cooked rice and 1 cup cheese and continue to cook for 3-4 minutes until cheese is melted and rice is warm. Remove from heat.
- Cut bell peppers in half. Remove seeds and ribs. Sprinkle insides with kosher salt. Place in a microwave safe dish. Add 1/4 cup water. Cover and microwave for 4-5 minutes or until somewhat softened.
- Transfer the peppers to large baking dish or large baking sheet. Fill the peppers with the meat mixture. Sprinkle with some extra shredded cheese and panko bread crumbs.
- Bake for 20 minutes. Sprinkle with parsley if desired.
Notes
I like to use meatloaf mix for this recipe, but you could also use regular ground beef or even ground turkey.
I like to make things super easy when I make this recipe by using Uncle Ben’s Ready Rice that’s already cooked in the packet. You’ll find these in the rice aisle alongside the regular dried rice.
