Rice a Roni Stuffed Peppers
Elevate your dinner game with these irresistibly hearty Rice-a-Roni Stuffed Peppers—an easy, flavor-packed recipe perfect for busy weeknights or a family feast. Featuring vibrant bell peppers filled with a savory blend of seasoned Rice-a-Roni, juicy ground beef, tangy diced tomatoes, and aromatic garlic and onions, this dish combines comfort and convenience in every bite. Topped with melted cheddar cheese and baked to perfection, these stuffed peppers boast a tantalizing mix of textures and tastes. With just 20 minutes of prep time and the rest handled in the oven, this recipe offers a satisfying, all-in-one meal. Whether you’re searching for creative ways to use pantry staples or a crowd-pleasing dinner idea, these cheesy, rice-filled peppers will quickly become a go-to favorite! Perfectly suited for SEO searches like “easy stuffed peppers recipe,” “Rice-a-Roni dinner ideas,” or “quick weeknight meals.”
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Recipe Information
Ingredients
- 4 whole bell peppers
- 1 box Rice-a-Roni (beef or chicken flavor)
- 1 pound ground beef
- 1 small, diced onion
- 2 cloves, minced garlic
- 1 cup canned diced tomatoes
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 2 cups water
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly coat them with olive oil and place them in a baking dish.
In a large skillet over medium heat, add olive oil. Once hot, sauté diced onion and minced garlic for 2-3 minutes until softened.
Add ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat.
Add the boxed Rice-a-Roni to the skillet (including the flavor seasoning packet) and stir to combine.
Pour in 2 cups of water and stir in the canned diced tomatoes. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 12-15 minutes or until the rice is tender and the liquid has been absorbed.
Stir in half of the shredded cheddar cheese, salt, and black pepper into the filling mixture.
Spoon the filling into the prepared bell peppers, packing lightly. Top each pepper with the remaining shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Allow the stuffed peppers to cool slightly before serving. Enjoy your Rice-a-Roni Stuffed Peppers!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.9 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 276 mg | 21% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 612 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
