Easy Stuffed Bell Peppers is the perfect recipe for those that have a love-hate relationship with Monday’s. Monday’s can be the start of something new and great but they can also drag out things for far too long.

One thing is for certain, Monday’s are insanely busy. Between my oldest heading back to school, my workload starting all over, and my husband having class right after work on these days I need something quick and easy to make for dinner. That’s why I came up with these

These are delicious, quick, and easy to make. So quick, you can make them in about an hour with little effort. Feeding the family just got a whole lot easier! Plus, you can customize your recipe to your liking. You can use different bell peppers and even make a healthier version.

For example, instead of using ground hamburger meat, you could use ground turkey or chicken. You could also use brown or whole grain rice instead of white and a sharp cheddar cheese.

Looking for more easy recipes to make Monday’s better?

• 30 Meals Made in 30 Minutes or Less
• 5-Minute Vegetarian Southwestern Rice Bowls
• Instant Pot Roasted Fingerling Potatoes
• Lean Instant Pot Spaghetti

What you will need to make easy stuffed bell peppers:

• 2 Cans Manwich Original
• 2 Pounds Fresh Ground Hamburger Meat
• 2 Cups Cooked Rice (You can use brown or white. I used instant white rice.)
• 6 Fresh Bell Peppers (I used green, yellow, and red)
• 1 Tablespoon Garlic Salt
• 1 Teaspoon Black Pepper
• 1.5 Cups Shredded Cheese
• Large Cassarole Pan
• Aluminum Foil

How to make easy stuffed bell peppers:

In a large skillet start browning your meat until it’s thoroughly cooked. Once it starts to cook, you can add your garlic salt and black pepper.

While your meat is cooking, you can begin prepping your bell peppers by washing them, cutting off the tops, and removing the core. Set aside.

Line your casserole dish with aluminum foil. This step is optional but it does make for easy clean up! Once covered, you can arrange your stuffed bell peppers into the dish like shown above.

Cook your rice. I used instant white rice but you can use raw rice or even brown rice for this dish. It’s entirely up to how long you want to take preparing this dish! 😉

Once your meat is cooked, drain the fat and return to your skillet. Add in the cans of Manwich and rice. Cook until heated through.

Next, preheat your oven to 350 degrees Fahrenheit. Then add in 1 cup of cheese to the mixture in the skillet.

Once the cheese has started to melt, remove the skillet from heat and spoon in the mixture into each bell pepper filling them entirely.

Bake for 30 minutes or until heated. During the last 10 minutes you can add the remaining shredded cheese to the tops.

Remove from oven and allow to sit for about 5 minutes before serving.

It’s truly that easy and these are delicious!

You have options when it comes to Monday Cooking!

As I mentioned, Monday’s are insane and most of us dread what this day brings. That is why we all need quick, easy, and delicious dinner options so we are spending that quality time with family but also keeping our sanity.

That is why I love Manwich. They make meal options easy and delicious. While I love the original Manwich, there are other great flavor choices including: Manwich Bold and Manwich Thick & Chunky. Manwich has no meat. Instead it is a tangy sauce perfect for sandwiches, pastas and more. The recipe possibilities are endless!

Disclosure: This is a sponsored post.

Easy Stuffed Bell Peppers

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Ingredients

• 2 Cans Manwich Original
• 2 Pounds Fresh Ground Hamburger Meat
• 2 Cups Cooked Rice (You can use brown or white. I used instant white rice.)
• 6 Fresh Bell Peppers (I used green, yellow, and red)
• 1 Tablespoon Garlic Salt
• 1 Teaspoon Black Pepper
• 1.5 Cups Shredded Cheese
• Large Cassarole Pan
• Aluminum Foil

Instructions

1. In a large skillet start browning your meat until it’s thoroughly cooked. Once it starts to cook, you can add your garlic salt and black pepper.
2. While your meat is cooking, you can begin prepping your bell peppers by washing them, cutting off the tops, and removing the core. Set aside.
3. Line your casserole dish with aluminum foil. This step is optional but it does make for easy clean up! Once covered, you can arrange your stuffed bell peppers into the dish like shown above.
4. Cook your rice. I used instant white rice but you can use raw rice or even brown rice for this dish. It’s entirely up to how long you want to take preparing this dish! 
5. Once your meat is cooked, drain the fat and return to your skillet. Add in the cans of Manwich and rice. Cook until heated through.
6. Next, preheat your oven to 350 degrees Fahrenheit. Then add in 1 cup of cheese to the mixture in the skillet.
7. Once the cheese has started to melt, remove the skillet from heat and spoon in the mixture into each bell pepper filling them entirely.
8. Bake for 30 minutes or until heated. During the last 10 minutes you can add the remaining shredded cheese to the tops.
9. Remove from oven and allow to sit for about 5 minutes before serving.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 1938 Total Fat: 73g Saturated Fat: 36g Cholesterol: 600mg Sodium: 4964mg Carbohydrates: 91g Protein: 233g