Chef Erik’s Inside-Out Stuffed Peppers

Chef Erik’s Inside-Out Stuffed Peppers | Quick Cook. Recipe by Chef Erik Hoover of Cockeye BBQ. Prep time: 20 minutes. Cook time: 1 hour. Serves 6.

Chef Erik Hoover of Cockeye BBQ makes Inside-Out Stuffed Peppers as part of Valley Spotlight’s “Quick Cook” challenge. The goal? Create a family meal for under $25 with ingredients from Grocery Outlet. With simple ingredients, smart shopping and bold flavor, Chef Erik shows how budget-friendly cooking can be hearty and satisfying.

Total cost for ingredients at Grocery Outlet: $16.64. Total does not include basic pantry items like black pepper, onion and garlic powder.

Ingredients

2 pounds ground beef
1 white onion, chopped
2 green bell peppers, chopped
1 cup rice
1 28-ounce can crushed tomatoes
1 10.75-ounce can tomato soup
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon all-purpose seasoning
1 teaspoon black pepper

Preparation

Preheat oven to 350 degrees.
Brown ground beef in Dutch oven. Drain grease.
Add onion and bell pepper and cook to soften (about 7-8 minutes).
Add Worcestershire sauce and seasonings. Stir to combine.
Add tomatoes and soup. Stir to combine.
Add rice (wash vigorously with cold water for five minutes prior to adding).
Bake for 1 hour (or until internal temperature reaches 165 degrees.
Adjust seasoning and serve.

Chef Erik Hoover makes Inside-Out Stuffed Peppers!

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