Susan Stuffed Bell Peppers Unstuffed Recipes
UNSTUFFED PEPPERS
If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. -Beth Dewyer, Du Bois, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook rice according to package directions. , Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese. , Toss bread crumbs and oil; sprinkle over the top. Bake until heated through and topping is golden brown, 8-10 minutes.
Nutrition Facts : Calories 343 calories, Fat 12g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 469mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 20g protein.
UNSTUFFED BELL PEPPER SKILLET
We love the traditional stuffed bell pepper dish. In fact, I have a stuffed pepper recipe already posted. Last night however, I didn't want to go thru all the work of stuffing the two large peppers I had on hand, so I decided to wing it and simplify it. The following is what I came up with and is not only delicious but effortless.
Provided by shelbyrose
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground meat and onion.
- Drain. Season with salt, pepper, garlic and Italian seasoning.
- Add crushed tomatoes and green pepper.
- Cover and simmer until peppers are tender crisp (approx. 20 minutes).
- Serve over cooked rice.
- Sprinkle with parmesan cheese.
UNSTUFFED BELL PEPPERS
A classic family favorite deconstructed. My kids love stuffed green peppers, but don't like to eat the whole peppers, so I came up with this to make it more appealing to my picky eaters.
Provided by Paul E Hamilton
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
- Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
- Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.
Nutrition Facts : Calories 496.5 calories, Carbohydrate 48.5 g, Cholesterol 87 mg, Fat 22.1 g, Fiber 2.4 g, Protein 25.9 g, SaturatedFat 11.7 g, Sodium 713.9 mg, Sugar 23 g
SUSAN STUFFED BELL PEPPERS (UNSTUFFED!)
This was my mom's basic recipe for stuffed peppers that I have significantly altered and chosen to "unstuff". I always found that the sauce didn't permeate the meat when I stuffed it and it wasn't as flavorful. I tried this recipe unstuffed when I had way more meat than peppers but didn't want to waste the meat. I've tweaked and tweaked and came up with this. My husband (the stuffed pepper hater) LOVES this! It's also the ONLY meal that my 2 and 4 year old ask for 2nd's and 3rd on! To me...it's total delicious comfort food. Yes, this isn't traditional stuffed peppers. But I think you may even like this one a lot better! I choose to microwave the green peppers for a bit to ensure they are nice and soft but you may add them to the pot with the meatballs and cook them that way if you choose. This is best served over white rice. Hope you enjoy!
Provided by RedVinoGirl
Categories Toddler Friendly
Time 1h15m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees.
- Combine the first 9 ingredients (onions through black pepper) and roll into 1/2 inch balls.
- Bake in oven at 450 degrees for 15 minutes.
- In a large saucepot, simmer the Tomato Bisgue and 2 cans (soup cans) of water.
- Add more garlic pepper, crushed red peppers and pepper to taste.
- Microwave the green peppers for 6 minutes (with saran wrap enclosing them to allow them to steam) and add to the sauce.
- Drop in the meatballs.
- Let simmer for 40 minutes at slight boil.
Nutrition Facts : Calories 334.2, Fat 11.1, SaturatedFat 3.8, Cholesterol 78.5, Sodium 1393, Carbohydrate 39.6, Fiber 3, Sugar 2.8, Protein 19.4
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