Beef and Corn Baked Stuffed Peppers
Flavorful ground beef, corn, and rice fill bell peppers for an easy baked dish, with a low-carb option available by omitting the rice.
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Instructions
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Preheat the oven to 350 F and lightly grease a shallow 3-quart baking dish.
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Cut the tops off the peppers, then remove seeds and membranes.
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Bring a large saucepan of water to a boil, then reduce heat and simmer the peppers for 10 minutes.
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Brown ground beef with onions in a large skillet over medium heat; drain excess grease.
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Add seasonings, rice, corn, and tomato sauce to the skillet; heat until hot and bubbly.
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Spoon the beef filling into the bell peppers and place them in the baking dish; arrange any extra filling around the stuffed peppers.
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Bake the stuffed peppers for 20 minutes at 350 F.