Stuffed Peppers

Do you ever search a recipe online and end up having to scroll for maybe 5 minutes just to get to the actual ingredients? Yeah, me too. I won’t do that to you, so let’s get right into recipe 1 of our Cooking on a Budget series.

Total Prep Time: 10 minutes | Total Cook Time: 6 hours | 10 Servings

Macronutrients: 53g Carbs, 34g Protein, 8g Fat | 440 Calories

Necessary Tools: Crockpot or a Large Sauce Pot, Mixing Bowls, Measuring Spoons, Measuring Cups, Mixing Spoon, Knife, Cutting Board

Ingredients

• 10 Green Bell Peppers (est. $10)

• 2 lbs. Ground Beef (est. $15-$20)

• 1 Yellow Onion (est. $0.55)

• 1 1/4 c. White or Jasmine Rice (girl, just keep a large bag of it stocked always)

• 3 tsp. Italian Seasoning (girl, keep it stocked)

• 1 tsp. Onion Powder (stocked)

• 1 tsp. Garlic Powder (again, stocked)

• 1 tsp. Minced Garlic (stock it up!)

• 29 oz. Canned Tomato Purée (est. $1.50-$3)

Total Est. Cost: $26.05-$33.55

Est. Cost Per Serving: $2.60-$3.35

Instructions

1. Take out all necessary tools and ingredients (duh)

2. Rinse bell peppers then chop off the top of each one and gut the insides

3. Dice the yellow onion

4. In 1 mixing bowl, mix ground beef, rice, diced onion, minced garlic, and seasonings

5. Pour some tomato purée into your crockpot or pan (just enough to coat the bottom to prevent sticking)

6. Tightly stuff the peppers with the ground beef mixture to just under the rim

7. Place the stuffed peppers in your crockpot or pan upright

8. Pour the rest of the tomato purée in, and be sure to coat the top of the peppers as well

9. Close the lid and cook on LOW for 6 hours or HIGH for 3 hours

10. Serve with sauce from the bottom of the pan and enjoy!

Reheat Instructions: Reheat in a baking dish and cover with aluminum foil at 350ºF for 30 minutes