Chili Stuffed Peppers

Description

Copper Chef 9.5 inch Deep Square Pan

Cooker Device: 
Copper Chef

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

1 tablespoon
olive oil
1 pound
ground beef
1
small yellow onion (chopped)
2 cloves
Garlic (minced)
1 tablespoon
chili seasoning
1
14.5 ounce can diced tomatoes
1
15 ounce can kidney beans
1 1⁄2 cup
White Rice (cooked)
4
green bell peppers (tops removed and seeds removed)
1⁄2 cup
cheddar cheese (shredded)

Instructions

  1. Preheat the oil in a Copper Chef 9.5 inch Deep Square Pan.
  2. Add the beef and cook until browned, about 5 minutes.
  3. Add the onion, garlic and chili seasoning.
  4. Cook 3 minutes more; remove from the heat.
  5. Add the tomatoes, kidney beans (juice included) and rice; stir to combine.
  6. Place the bell pepper in the pan.
  7. Fill the cavities with the meat and rice filling.
  8. Top with the cheddar.
  9. Preheat oven to 350 degrees.
  10. Place the lid on the pan.
  11. Bake for 50 minutes, until tender.

 

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