ALMOST STUFFED PEPPERS
For a quick way to enjoy an old favorite, stir up Jan Roat's stuffed green pepper makings in a skillet. "This easy one-pan meal is requested so often I even make it when I'm not in a hurry," notes the active Red Lodge, Montana cook.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Remove; set aside and keep warm. , In the same skillet, combine the water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in beef; return to the heat and cook until heated through.
Nutrition Facts : Calories 240 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 140mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
ONE-POT STUFFED PEPPER DINNER
Thick like chili and with plenty of stuffed pepper flavor, this dish will warm you up on chilly days. -Charlotte Smith, McDonald, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook and crumble beef with green peppers and garlic over medium-high heat until no longer pink and peppers are tender, 5-7 minutes; drain., Stir in tomatoes, water, tomato paste, cheese and pepper; bring to a boil. Stir in rice; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with additional cheese.
Nutrition Facts : Calories 415 calories, Fat 10g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 790mg sodium, Carbohydrate 51g carbohydrate (20g sugars, Fiber 5g fiber), Protein 30g protein.
STUFFED PEPPER CASSEROLE
Get the taste of stuffed peppers without the fuss by making this easy casserole.
Provided by By Corey Valley
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
- Add garlic. Cook and stir 1 minute longer.
- Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.
- Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
- Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 3 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 1490 mg, Sugar 5 g, TransFat 0 g
THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
CROCK POT STUFFED PEPPERS RECIPE - (4.1/5)
Provided by á-11135
Number Of Ingredients 10
Steps:
- Cut off each top of the peppers and scrape out the seeds and membranes. Set aside. Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker. Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout. About 15 minutes before serving, sprinkle remaining cheese and let it melt.
MOCK STUFFED PEPPERS RECIPE - (4.1/5)
Provided by cecelia26_
Number Of Ingredients 9
Steps:
- 1.In a medium sized stock pot, brown 2 pounds ground beef. Add a little olive or canola oil to the pot if meat is sticking. 2.Add 1 tablespoon salt and 1 teaspoon ground black pepper while ground beef is browning. 3.Add 1 cup each diced onion, red and yellow bell peppers and 2 cups diced green bell peppers. Cook down the vegetables on medium heat while occasionally stirring for about 1/2 hour. Do not remove the liquid that will occur from the vegetables. 4.Add 1 29-ounce can of tomato sauce and continue heating on low. 5.In a separate pot, make 2 cups instant rice according to directions on box. You can also use cooked long-grain white or brown rice. 6.Add the rice to the rest of your ingredients and mix well. 7.Note that this is one of those recipes that tastes even better the longer that it sits, and all the flavors continue to blend.
STUFFED PEPPERS
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
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