- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: 4
- Course: Main Dish
Individually wrapped peppers make a colorful and delicious dinner with a beef combination full of flavor from Reynolds Wrap® Ambassador The Recipe Critic.
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Using Reynolds Wrap® Non-Stick Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.

Ingredients
- 4 whole bell peppers
- Reynolds Wrap® Non-Stick Aluminum Foil
- 3 cups of rice
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 pound lean ground beef
- 1 15-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper
- 2 cups colby jack cheese, shredded
Directions
Step 1
To prepare the peppers, slice the tops off and remove any veins or seeds inside. In a medium-sized saucepan over medium-high heat add the olive oil and onion. Cook until almost tender. Add in the ground beef and cook and crumble until no longer pink.
Step 2
Add in the diced tomatoes, tomato sauce, rice, Italian seasoning, garlic powder, and salt and pepper.
Step 3
Lay a sheet of Reynolds Wrap® Non-Stick Foil on the bottom of each pepper.
Step 4
Stuff the peppers with the mixture and top with cheese. Fold up each side of the aluminum foil and wrap the pepper.
Step 5
Preheat the grill to 400° F. Place the wrapped peppers on the grill and cook until the peppers start to soften and cheese is melted, about 25–30 minutes.
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