This comforting and flavorful meal combines the sweetness of bell peppers with the savory and spicy elements of chili. You’ll love this versatile dish that can be customized to suit your taste preferences, and it’s perfect for warming up on a chilly day. Enjoy!
Ingredients
- 1 lb. ground beef
- 1 Tbsp minced onion
- 1 tsp garlic powder
- 2 bell peppers seeded and diced
- 28 oz. can crushed tomatoes
- 3 Tbsp chili powder
- 2 cups beef broth
- 1 cup white rice
- Salt and pepper to taste
- Garnish: green onion
- Garnish: shredded cheddar cheese
- Side: salad
Instructions
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Open and drain the can of crushed tomatoes.
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Seed and chop the 2 bell peppers.
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In a large saucepan, brown the ground beef with the minced onion and garlic powder. Drain and return to the saucepan. Stir in the chopped bell pepper, crushed tomatoes, chili powder, and beef broth and bring to bubbling. Once bubbling, stir in the rice and cover and let simmer for 20 minutes, or until rice is tender. Season with salt and pepper to taste.
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Prepare the salad.
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Serve Stuffed Pepper Chili with cheddar cheese and green onion garnish, and a side salad.
Freezer Meal Instructions
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To a gallon-size plastic freezer baggie, add the browned ground beef, tomatoes, bell pepper and chili powder. Do NOT add the beef broth and rice before freezing.
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Remove as much air as possible and seal. Add label to baggie and freeze.
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Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring all of the contents of the baggie into large saucepan or Dutch oven. Bring to bubbling and then stir in the beef broth and rice. Cover and simmer for 20 minutes, or until rice is tender.
