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A quick and flexible recipe of colorful bell peppers stuffed with a cheesy, saucy mixture of ground meat, rice, and Manwich sauce. Perfect for busy weeknights, this family-friendly dish comes together in about an hour with minimal hands-on time.

Ingredients

Scale
  • 2 Cans Manwich Original Sauce
  • 2 Pounds Fresh Ground Hamburger or Turkey Meat
  • 2 Cups Cooked Rice (brown or white; instant white rice recommended)
  • 6 Fresh Bell Peppers (mix of green, yellow, and red)
  • 1/4 Cup Diced Onion
  • 1 Tablespoon Garlic Salt
  • 1 Teaspoon Black Pepper
  • 1.5 Cups Shredded Cheese (e.g., sharp cheddar)

Instructions

  1. Brown ground meat in a large skillet over medium heat until fully cooked, seasoning with garlic salt and black pepper.
  2. While meat cooks, wash bell peppers, slice off the tops, and remove seeds and cores; set peppers upright to stand.
  3. Line a large casserole dish with aluminum foil and place the prepared peppers upright in the dish.
  4. Cook rice (instant or preferred type) while preparing the filling.
  5. Drain excess fat from the cooked meat and return skillet to stove.
  6. Add Manwich sauce, diced onion, and cooked rice to meat in skillet and warm, stirring to combine.
  7. Preheat oven to 350°F (175°C).
  8. Stir 1 cup of shredded cheese into filling in skillet until soft and melty, then remove skillet from heat.
  9. Spoon cheesy filling into each bell pepper cavity, packing gently but generously.
  10. Bake stuffed peppers uncovered for 30 minutes until peppers are tender and filling is heated through.
  11. About 10 minutes before end of baking, sprinkle remaining shredded cheese on top and continue baking until cheese is melted and lightly browned.
  12. Remove peppers from oven and let rest for 5 minutes before serving.

Notes

Make sure to brown meat well and drain excess fat before mixing with Manwich and rice to avoid greasy filling., Use cooked rice for even heating; instant rice is a convenient shortcut., Do not overfill peppers; leave some room for cheese to melt without spilling., Line baking dish with foil for easy cleanup and lifting out peppers., Stir most cheese into filling and reserve some for topping to get a nicely browned crust., Let peppers rest after baking so filling firms up for easier serving., For firmer peppers, consider roasting or parboiling briefly before stuffing, or baking uncovered at the end to evaporate moisture.

Nutrition

Find it online: https://margorecipes.com/easy-stuffed-bell-peppers-2/