Stuffed Bell Peppers
Halved peppers, a beef-and-rice filling, tomato sauce, and mozzarella melted over the top — a complete dinner in one baking dish for about $2.41 a serving. Ground beef at Kirkwood prices plus a cup of cooked rice stretches a single pound of meat across four pepper halves, which is why the total stays under $10 even though it reads like a Sunday dinner. The three-minute parboil is worth doing: it softens the peppers so they finish at the same time as the filling instead of staying crunchy. This is a good weekend batch cook, and the peppers hold four days in the fridge. Serve with a green salad.
50 min
4
$9.62
$2.40
Ingredients
Estimated Aldi prices for the amount this dinner uses, based on regular shelf prices and the current weekly ad.
Steps
- 1Preheat the oven to 375°F. Halve the peppers lengthwise and remove the seeds; parboil 3 minutes and drain.
- 2Brown the ground beef in a skillet until no pink remains; drain the fat.
- 3Stir in the cooked rice, half the tomato sauce, and the Italian seasoning; season with salt and pepper.
- 4Spoon the filling into the pepper halves and arrange in a baking dish.
- 5Pour the remaining tomato sauce around the peppers and cover the dish with foil; bake 30 minutes.
- 6Uncover, top with mozzarella, and bake 5 more minutes until melted. Serve hot.
Tips & swaps
- Ground turkey or Italian sausage both work in place of the beef.
- Add a cup of frozen corn or a handful of chopped spinach to the filling for volume.
- Freeze the unbaked peppers in the dish, then bake from frozen at 375°F for about an hour.
- Leftover filling is excellent rolled into a tortilla or stirred into tomato soup.
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Classic meatloaf with a ketchup glaze, served over creamy mashed potatoes.
Put Stuffed Bell Peppers into your week
Add it to a plan built around this week's Aldi deals, or browse all 50 cheap dinner ideas and pick the rest of the week yourself.
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