Best Manwich Stuffed Bell Peppers Easy Recipes

Stuffed Peppers with Manwich and Potatoes image

Provided by Paula Todora

Categories Beef

Time 1h15m

Number Of Ingredients 11

4 medium red potatoes
4 large green bell peppers, seeded and cut in half, with seeds and membranes removed
1/2 tsp salt
dash(es) black pepper
1/2 lb ground beef
3 Tbsp coarsely chopped onion
1 can(s) hunts manwich sauce
dash(es) seasoned salt
dash(es) creole or cajun seasoning, optional
dash(es) black pepper
1/2 c shredded mozzarella cheese

Steps:

1. In a 2 quart saucepan filled halfway with water and 1 teaspoon salt, boil potatoes 20 minutes, just until fork tender. Remove from heat and cool. Cut into 1/2-inch cubes, leaving skins on, and set aside.
2. Place prepared peppers on the bottom of a baking dish. Sprinkle evenly with salt and pepper, covering the inside of the peppers.
3. In a large bowl, mix ground beef, cooled cubed potatoes, onion, 3 Tablespoons of the prepared canned sauce, seasoned salt and Cajun seasoning. Mix well with a wooden spoon and spoon filling over prepared peppers in baking dish, filling insides of peppers and spooning any remaining filling into the dish.
4. Pour remaining prepared sauce over the top, spreading to cover.
5. Cover and cook in a 350 degree oven for 1 hour, or until potatoes are tender and beef is thoroughly cooked.
6. Sprinkle cheese evenly over top and let set for 5 minutes before serving, allowing cheese to melt.

Sloppy Joe-Stuffed Peppers image

Provided by Ayesha Curry

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 19

3 large red, yellow or orange bell peppers
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound ground turkey
1 medium carrot, finely chopped
1 small onion, finely chopped
One 6-ounce package white mushrooms, finely chopped
2 cloves garlic, finely chopped
2 teaspoons ground cumin
2 teaspoons smoked paprika
One 14.5-ounce can fire-roasted tomatoes
1/2 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
1 tablespoon cider vinegar
2 tablespoons chopped fresh Italian parsley
1 cup grated Cheddar
Corn chips, crumbled, for garnish

Steps:

Preheat the oven to 425 degrees F.
Halve the peppers through the stems; remove the stems, seeds and membranes. In a 9-by-13-inch baking dish, toss the peppers with 1 tablespoon of the olive oil and 1/2 teaspoon salt, then arrange the peppers cut-sides up. Set aside.
Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the turkey and cook, breaking it up, until no longer pink, about 3 minutes. Add the carrots, onions, mushrooms and garlic and cook until the vegetables begin to soften, about 5 minutes. Season with the cumin, smoked paprika, 1/2 teaspoon salt and some pepper; stir to combine. Add the tomatoes, ketchup, mustard, brown sugar, vinegar, parsley and 3/4 cup water. Bring to a rapid simmer and cook until thickened, about 10 minutes.
Spoon the filling into the pepper halves and sprinkle with the Cheddar. Pour 1/4 cup water into the bottom of the baking dish and tent with foil (so the foil is not touching the cheese). Bake until the peppers begin to soften, 20 to 25 minutes. Uncover and bake until peppers are very tender and the filling is browned and bubbly, another 15 to 20 minutes.
Serve the stuffed peppers topped with crumbled corn chips.