Delicious stuffed bell peppers with a creamy mushroom sauce, perfect for a hearty dinner.
Follow the steps below to cook the desired recipe
1. 1. Preheat the oven to 375°F (190°C).
2. 2. In a large skillet, cook ground beef until browned. Add chopped onions and minced garlic, and cook until onions are translucent.
3. 3. Stir in diced tomatoes, jasmine rice, long-grain rice, condensed cream of mushroom soup, and chicken broth. Cook for 10 minutes until the rice is partially cooked.
4. 4. Cut the tops off bell peppers and remove seeds. Fill each bell pepper with the rice mixture.
5. 5. In a separate bowl, mix together tomato juice, stewed tomatoes, eggs, mustard, hot sauce, ranch dressing, and lime juice. Pour over the stuffed bell peppers.
6. 6. Cover the baking dish with foil and bake for 45-50 minutes until the peppers are tender.
7. 7. Serve hot and enjoy!
1 lb ground beef
1 fresh onion
2 cloves garlic
1 can diced tomatoes
1 cup jasmine rice
1 cup long-grain rice
1 can condensed cream of mushroom soup
1 cup chicken broth
1/2 cup tomato juice
1 can stewed tomatoes
2 eggs
1 tbsp mustard
1 tsp hot sauce
1/4 cup ranch dressing
2 tbsp lime juice
