{"id":1872,"date":"2021-07-06T08:13:00","date_gmt":"2021-07-06T12:13:00","guid":{"rendered":"http:\/\/www.kierstenhickman.com\/?p=1872"},"modified":"2022-01-13T15:54:25","modified_gmt":"2022-01-13T20:54:25","slug":"weeknight-stuffed-peppers-recipe","status":"publish","type":"post","link":"https:\/\/www.kierstenhickman.com\/weeknight-stuffed-peppers-recipe\/","title":{"rendered":"Stuffed Peppers Recipe"},"content":{"rendered":"\n

There are a lot of different variations of stuffed peppers you can make. But when I was originally inventing this recipe, I was going for cheap. <\/em>Cheap ingredients, quick to throw together, something that was super filling when you had little to spend. This stuffed peppers recipe can do just that, relying on rice, ground beef, and shredded Mexican cheese to get you feeling full and satisfied. Plus, these heat up really nicely in the microwave, making them a great meal to eat as leftovers throughout the week. So let’s get into it.<\/p>\n\n\n\n\n\n\n\n

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One thing I’ve learned after years of cooking this recipe is that the color of the pepper really does matter. While green bell peppers are usually cheaper to buy, when it comes to taste, you really want to go for red, yellow, or orange bell peppers for this recipe. The sweeter taste of these bell peppers pairs nicely with a salty and savory filling, and they are a bit more pleasant to eat compared to a green bell pepper\u2014which I find I only truly enjoyed if it’s saut\u00e9ed into some kind of dish, like my pork fried rice<\/a>. <\/p>\n\n\n\n

For this stuffed peppers recipe, you are going to need:<\/p>\n\n\n\n