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Stuffed Green Peppers

Enjoy these bell peppers filled with rice, CNP Meat Sauce, CNP Mexican seasoning, along with various spices and toppings and baked to perfection.
Servings: 3 peppers

Ingredients

  • 3 large green bell peppers
  • 1 ½ cups brown rice
  • 1 cup CNP Meat Sauce
  • 1 8-ounce can tomato sauce
  • 1 tablespoon CNP Mexican Seasoning
  • 1 4-ounce can black olives
  • Nonstick spray

Instructions

  • Cook brown rice and set aside.
  • Preheat oven to 350°F. Spray a baking sheet (any size) with nonstick spray.
  • Wash peppers. Cut off tops and scoop out seeds. To help them stand up, take a small slice off of the bottom. Chop the top and bottom parts, then set aside. Drain and chop olives.
  • Combine cooked rice, CNP Meat Sauce, seasonings, and olives. Add chopped pepper.
  • Fill peppers with rice mixture. Place in 9x13-inch dish.
  • Cover with foil and bake at 350°F for 45 minutes. The peppers will change to a deeper green color while cooking.

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