Bell Pepper Rice Bake Unstuffed Bell Peppers Recipes

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UNSTUFFED PEPPERS



Unstuffed Peppers image

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

1 cup uncooked instant rice
1 pound ground beef
2 medium green peppers, cut into 1-inch pieces
1/2 cup chopped onion
1 jar (26 ounces) marinara sauce
1-1/2 teaspoons salt-free seasoning blend
1/2 cup shredded Italian cheese blend
1/2 cup seasoned bread crumbs
1 tablespoon olive oil

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.

BELL PEPPER & RICE BAKE (UNSTUFFED BELL PEPPERS)



Bell Pepper & Rice Bake (Unstuffed Bell Peppers) image

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

4 large bell peppers, chopped, any color
3 tablespoons olive oil
4 links soy sausage, cut into chunks
2 cups chopped onions
1 cup chopped celery (optional)
4 garlic cloves, minced
1/2 cup minced fresh parsley (or 1/4 cup dried)
2 (14 1/2 ounce) cans chopped tomatoes
1 teaspoon dried thyme
1 pinch cayenne (to taste)
3 cups cooked rice
1/2 cup grated parmesan cheese
8 tablespoons grated parmesan cheese

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

UNSTUFFED BELL PEPPERS



Unstuffed Bell Peppers image

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

1 pound ground beef
3 cups cooked rice
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
2 cups tomato sauce
½ cup brown sugar
8 ounces shredded Cheddar cheese

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 PEPPER BAKE



Unstuffed Pepper Bake image

Recipe off a card from Kroger...looked good so I had it and now that I'm organizing my recipes I'm putting it here for safe keeping.

Provided by randimiller

Categories     Brown Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1/3 cup chopped onion
1 1/2 cups yellow bell peppers or 1 1/2 cups green bell peppers, diced
2 garlic cloves, minced or 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (14 1/2 ounce) can petite diced tomatoes, drained
1 1/2 cups instant rice or 1 1/2 cups brown rice
1 teaspoon Worcestershire sauce
1 teaspoon italian seasoning
1 (8 ounce) package finely shredded sharp cheddar cheese, divided
1 (15 ounce) can tomato sauce

Steps:

  • Preheat oven to 375 degrees.
  • Saute ground beef, onions, peppers and garlic for 10 minutes, or until beef is browned and vegetables are tender. Drain off excess fat and season with salt and pepper.
  • Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat; stir in 1 cup of cheese.
  • Spread mixture evenly into a 13x9-inch baking dish and top with tomato sauce and remaining cheese.
  • Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly. Let stand 5 minutes before serving.
  • Store any leftovers in the refrigerator.

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