Spicy Stuffed Peppers

*This recipe uses seasoning blends found in the eCookbook, Mix it / Store it / Make it  ~ Entrees and Seasonings.  Click here to purchase and make the seasonings for your pantry!   


6 large bell peppers, color of your choice
1-1/2  pounds lean ground beef
1 cup chopped onion
1 cup diced celery
2- 8-ounce cans tomato sauce, divided
15-ounce can kidney beans, drained and rinsed
3 tablespoons Southwest Style Seasoning Blend
1 cup water
2 tablespoons brown sugar


  1. Preheat oven to 350 degrees. Prepare a 9x9 baking dish with cooking spray. 
  2. Cut tops off of each bell pepper and remove seeds and membranes; rinse. In a large saucepan, cook peppers 5 minutes in enough boiling water to cover; drain. Set aside to cool.
  3. In large skillet over medium heat, cook ground beef and onion until beef crumbles and is no longer pink; drain. Add celery, 1 can of tomato sauce, beans, and seasoning; stir until well blended. Cook 5 minutes; stir constantly. 
  4. Fill each pepper with meat mixture.
  5. Place peppers prepared baking dish with sides touching for support. In a small bowl, combine water, sugar and remaining can of tomato sauce; pour over peppers.
  6. Bake 30 minutes or until peppers are tender.
Serves 6
Tami's Tip ~ A SHORT CUT
This is one of those recipes that can benefit from precooked ground beef already in the freezer. If you have 1 pound packages already in the freezer, pull out 2 and use them in this recipe.  IN STEP 3 where it says to brown the ground beef with the onion, just put the onion in the skillet with a little oil and saute until tender.  Add the cooked ground beef when you add the celery, tomato sauce and beans.  You just saved 15 minutes!

Let’s Eat!
Copyright© 2012 Around the Table with Tami

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