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
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.
QUINOA UNSTUFFED PEPPERS
This deconstructed stuffed pepper dish packs a wallop of flavor. I truly make it all the time, and I make sure my freezer's stocked with single-serve portions to take to work. -Rebecca Ende, Phoenix, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring stock to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat., In a large skillet, cook and crumble sausage with peppers and onion over medium-high heat until no longer pink, 8-10 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in quinoa. Freeze option: Place cooled quinoa mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally.
Nutrition Facts : Calories 261 calories, Fat 9g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 760mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
MEXICAN UNSTUFFED BELL PEPPERS
This is easily made vegetarian or vegan by substituting Morningstar Farms Veggie Crumbles for the beef & using soy cheese. Feel free to edit the spices to your own taste. Sometimes a dash of red pepper is nice. ;) I made this up & Mom wants it on paper for her Cardiac Rehab Cookbook & Wilderness Advanced Life Support course menu. Her ya go, Mom!!
Provided by Elmotoo
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Saute onion & garlic in oil over medium heat until softened.
- Boil rice in salted water until just soft. Drain.
- Halve peppers & remove seeds. Place in 9x13" baking dish, insides up.
- In a large bowl, combine well the cooked ground beef (or defrosted soy crumbles), sauteed onions & garlic, cooked rice, rinsed & drained black beans, undrained can of diced tomatoes, oregano, salt, cumin, pepper & jalapenos, if using.
- Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes.
- Enjoy!
Nutrition Facts : Calories 989.6, Fat 42.9, SaturatedFat 18.7, Cholesterol 152.3, Sodium 2161.5, Carbohydrate 87.3, Fiber 17.3, Sugar 7.2, Protein 63.9
UNSTUFFED GREEN BELL PEPPERS
This is a good recipe for parents who like stuffed green peppers, and their children who will eat the stuffing but not the pepper!
Provided by Sandy Hopkins
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground round; drain and rinse off fat.
- Return meat to skillet.
- Add onion and green peppers; cook until vegetables are tender.
- Stir in tomato sauce and cooked rice.
- Cook on low for 15 minutes; add water if a thinner sauce is preferred.
- Serve in a bowl topped with shredded mozzarella cheese, if desired.
UNSTUFFED BELL PEPPERS
Make and share this Unstuffed Bell Peppers recipe from Food.com.
Provided by Molly Schneider
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Brown hamburger in skillet, salt and pepper.
- Slice peppers and onion; sautee in hamburger grease.
- Add tomatoes.
- Simmer until peppers are soft.
- Drain grease.
- Stir in cooked rice until all ingredients are distributed evenly.
Nutrition Facts : Calories 489.2, Fat 17.9, SaturatedFat 6.7, Cholesterol 101.5, Sodium 109.1, Carbohydrate 44.2, Fiber 3.1, Sugar 5.3, Protein 36
BELL PEPPER & RICE BAKE (UNSTUFFED BELL PEPPERS)
Adapted from the "Stuffed Peppers with Tomato Sauce" recipe from Vegetarian Times. This dish has an amazing flavor combination. We use basmati rice cooked with a pinch of time and a bay leaf, I typically omit the celery, and I highly recommend Tofurkey's Italian Sausage for this dish.
Provided by jkworth
Categories One Dish Meal
Time 1h5m
Yield 1 13x9 dish, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Heat oil in skillet over medium heat. Sauté "sausage" for 2 minutes.
- Add peppers, onion, celery, garlic and parsley, and cook about 10 minutes more.
- Stir in the tomatoes, thyme and cayenne, and remove from heat.
- Mix in the cooked rice and 1/2 cup of Parmesan cheese.
- Put mixture in a 13x9 dish, cover dish with foil, and bake 45 minutes.
- Uncover peppers, and sprinkle the remaining Parmesan cheese over the dish, and cook uncovered for an additional 10 minutes.
Nutrition Facts : Calories 239.9, Fat 8.9, SaturatedFat 2.8, Cholesterol 9.9, Sodium 183.4, Carbohydrate 33.1, Fiber 3.6, Sugar 6.5, Protein 8.2
STOVE TOP UNSTUFFED GREEN PEPPERS
We liked stuffed Green Peppers so much I thought I would make it in easier to serve. I think it has a better taste this way. I also like the way it reheats better.
Provided by Braunda
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown Lean Ground Beef (Drain if needed).
- Add Onion,Garlic,Green Pepper.
- Add Tomato Sauce,Garlic Powder,Garlic Pepper,Salt,and Pepper.
- Add Cooked Rice and Canned Mushrooms.
- Heat though.
Nutrition Facts : Calories 322.2, Fat 11.9, SaturatedFat 4.7, Cholesterol 73.7, Sodium 1221.2, Carbohydrate 27.2, Fiber 3.1, Sugar 7.1, Protein 26.8
SKILLET UNSTUFFED PEPPERS
Another great go to recipe! If you like stuffed peppers try this quick and easy one skillet recipe.
Provided by Katrina Freed
Categories Beef
Number Of Ingredients 10
Steps:
- 1. Chop onions, peppers and garlic
- 2. PREPARATION In a large skillet over medium heat, brown the ground beef with the onion until beef is no longer pink
- 3. Return skillet to heat and add diced tomatoes, broth, tomato paste, rice, and salt and pepper.
- 4. Cook two minutes then add green peppers and garlic
- 5. Bring to a boil then cover and simmer. Let cook until rice is done. About 15 minutes
- 6. Fluff rice with a fork, top with cheese and cover a few minutes until cheese is melted then serve
SKILLET UNSTUFFED PEPPERS
This is all that was left for the Skillet unstuffed peppers...so I layered it in a small casserole dish and sprinkled cheese on top and will bake in the oven for another meal...
Provided by Pat Duran
Categories Beef
Time 15m
Number Of Ingredients 11
Steps:
- 1. In my electric fry pan I added the bacon grease and heated pan to melt grease- move it around to coat bottom of skillet. Add ground beef and cook and scramble. Add onion and celery. Stir till meat no longer pink.
- 2. Add remaining ingredients, except rice. Stir to combine and heat through. Make rice stir in a bit of butter and sosme chopped celery leaves. Serve burger mixture over hot rice and sprinkle cheese over top ,if desired.
- 3. For casserole: Butter or spray casserole dish place rice in dish then top with burger mixture- bake until heated through and cheese is melted, if using. Or mix rice and burger mixture together and place in casserole and sprinkle cheese on top. Bake at 350^ until hot and bubbly;(add more tomato juice if needed for baking).
UNSTUFFED BELL PEPPERS
Steps:
- Mince the garlic and dice the onion and bell peppers. In a heavy skillet, sauté the garlic and onion in olive oil over medium heat until soft and transparent (2-3 minutes). Add the ground beef and cook until fully brown (5 minutes). Lastly, add the diced bell pepper to the skillet and continue to sauté until they are slightly soft (3-5 minutes). Add the diced tomatoes and their juices to the skillet along with the uncooked rice, basil, oregano, and some freshly cracked pepper (10-15 cranks of a pepper mill). Stir the ingredients in the skillet well. Add 1.5 cups of beef broth to the skillet and stir to combine. Place the lid on the skillet, turn the heat up to high, and allow the mixture to come up to a full boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes. You should be able to hear the liquid simmering quietly the whole time. If you can't, turn the heat up just slightly until it begins to simmer. After 30 minutes, remove the lid, and check to see if the rice is tender and most of the liquid has been absorbed. If the rice is still a bit crunchy, return the lid and allow it to continue to cook for 10 minutes more. Once the rice is tender, fluff the mixture with a fork. In a separate bowl, combine the tomato sauce and worcestershire sauce. Pour the tomato sauce over the skillet and serve.
"UNSTUFFED" BELL PEPPERS
Steps:
- Brown and drain ground beef with bell peppers until peppers are cooked. Add salt and pepper, tomato paste and Parmesan cheese. Meanwhile, prepare stovetop Spanish rice according to box instructions, substituting 1/2 cup water and can of diced tomatoes and green chiles for crushed tomatoes. Don't forget the 1.5 cups of water that the box recipe calls for. Mix with beef and green peppers. Top with more cheese when served.
WW CORE UNSTUFFED PEPPERS
Make and share this Ww Core Unstuffed Peppers recipe from Food.com.
Provided by MaRaFaYe
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stockpot over medium-high heat.
- Add ground meat, salt and pepper.
- When meat is browned, add garlic, onion, bell pepper and bay leaf.
- Cook 7-8 minutes, or until veggies are tender. Stir in chicken broth/stock and tomatoes and bring to a boil.
- Stir in rice, return to boil, then lower heat to a simmer.
- Cover and cook 5 minutes.
- Remove from heat; remove cover.
- Fold in basil.
- Remove bay leaf.
- Plate and top with cheese.
Nutrition Facts : Calories 300.6, Fat 11.3, SaturatedFat 3.5, Cholesterol 46.1, Sodium 427.6, Carbohydrate 31.3, Fiber 3.1, Sugar 5.6, Protein 18.8
SEVEN-SPICE UNSTUFFED PEPPERS
This Middle Eastern-inspired unstuffed peppers bowl makes a satisfying meal that includes protein, carbohydrates and vegetables. It has all the comforting flavors of the stuffed version but is much quicker to make--and clean up!
Provided by Yumna Jawad
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over medium heat. Add the ground beef, garlic, green peppers and onions and cook, stirring, until the beef is browned, 7 to 10 minutes. Add the tomato paste, seven-spice blend, dried mint, salt and pepper and saute until well combined and fragrant, 2 to 3 minutes.
- Add the rice, crushed tomatoes and 1 cup water and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover and simmer until the liquid is absorbed, 20 minutes. Remove from the heat but keep covered for an additional 5 to 10 minutes. Fluff the rice with a fork to separate.
- Serve in bowls garnished with the pine nuts and parsley with a dollop of yogurt, if desired.
UNSTUFFED STUFFED PEPPERS
Make and share this UNstuffed Stuffed Peppers recipe from Food.com.
Provided by carrie sheridan
Categories Low Cholesterol
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place 2 TBS olive oil in a 12 inch deep frying pan or large pot. Heat for 2 minutes and then add sliced green peppers for 2 minutes. Add sliced onion, minced garlic and cook 2 minutes. Add ground beef (home ground from a piece of sirloin steak, round steak or a chuck roast, if possible) and cook just until the beef is no longer pink. Add cooked rice and chopped tomatoes and heat through.
- When heated through, taste and adjust seasonings according to taste. You can add Italian seasoning or dried basil or dried oregano, if you like.
Nutrition Facts : Calories 572.7, Fat 24.8, SaturatedFat 7.8, Cholesterol 77.1, Sodium 673.2, Carbohydrate 59.7, Fiber 6.4, Sugar 10.8, Protein 28.2
"UNSTUFFED" PEPPERS
My children did not like Bell Peppers. My husband and myself loved them. To feed both them and us, I created this recipe. They loved the "stuffing" and we loved the peppers and the stuffing. You may adjust the chili powder for the degree of spice you like. 2 teaspoons are medium spicy to me.
Provided by LINDA MACY @dixie41
Categories Beef
Number Of Ingredients 9
Steps:
- Cut off pepper tops and chop, cut peppers in half, remove seeds and veins. Brown ground beef, add onion and chopped pepper tops. Add seasonings. Stir well. Add uncooked rice, tomato sauce plus one can of water (May require a little extra water). Bring to a boil, cover, reduce heat to low. Cook for 10 minutes, stirring occasionally. Put peppers on top of mixture, cut side down, cover, cook until the peppers are fork tender (about 15-20 minutes). Continue stirring meat mixture to prevent sticking, leaving the peppers on top. To serve, use a large spoon placing a pepper half on a plate and spoon in the filling. Grated cheese may be added to the pepper, if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love