Frugal Foodie: Stuffed peppers


(Mackenzie Webb/Amherst Wire)

This is the fifth installment of “Frugal Foodie,” a series where Mackenzie Webb explores recipes that are both appetizing and affordable for college students.

Stuffed peppers are a great way to use leftovers in the fridge, because you can throw almost anything into the filling and it will taste good. Pretty much any leftover rice, vegetables or sauces can be used in this recipe!

Here’s what you need:

4 bell peppers

½ pound of ground chicken

1 cup of brown rice

½ cup of tomato sauce

½ onion

1 package of green beans

1 cup shredded cheese


Total cost: $14.74

Servings: 6

Cost per serving: $2.46


Step 1: Preheat the oven to 375 degrees. Start cooking the rice according to the directions on the package. (If you are using leftover rice, this part is super quick.)

Step 2: Next, heat up a skillet with oil. Dice the onion and let it brown with the ground chicken in the pan. You can also use ground beef or ground turkey. A combination of these would be delicious here, too!

Step 3: Once the chicken is cooked through and the onions are soft, put the skillet on medium heat for 10 minutes and add in the rice and tomato sauce. Stir everything together, add salt and pepper and the filling is done.

Step 4: Cut the tops off of the peppers and take out the seeds and the white ribs. Place the peppers in a pan and fill them up with the filling. Sprinkle cheese on the top and put them in the oven for 45 minutes to an hour.

Step 5: When the peppers are tender and the filling is hot, cook the green beans. This way everything will be ready and hot at the same time.

Email Mackenzie at [email protected].


Facebook Comments