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
This unstuffed peppers bowl is loaded with flavor and is a great well balanced meal. With all the flavors of stuffed peppers, but so much quicker to make!
Provided by Yumna Jawad
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium heat. Add the ground beef, green peppers, onions, garlic, oregano, salt and pepper. Cook until beef is browned, about 7-10 minutes.
- Add the tomato paste and saute until well combined and fragrant, about 2-3 minutes. Add the rice, diced tomatoes and water and stir to combine. Bring mixture to a boil, then reduce heat to low, cover and simmer for 20 minutes.
- Remove from heat but keep covered for an additional 5-10 minutes. Fluff the rice with a fork to separate.
- Serve in bowls garnished with shredded cheddar cheese and parsley.
Nutrition Facts : Calories 333 kcal, Carbohydrate 27 g, Protein 31 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 815 mg, Fiber 3 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
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 PEPPERS
The flavor of a stuffed pepper recipe created in a skillet dish
Provided by ReadySetEat
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat large skillet over medium-high heat. Add beef, onion, bell pepper, garlic and salt; cook 7 minutes or until beef is no longer pink and vegetableas are tender, stirring occasionally.
- Add tomato sauce, tomato paste, rice and water; stir to combine. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until rice is tender.
- Remove from heat; stir. Sprinkle with cheese; let stand 2 minutes or until cheese melts.
Nutrition Facts : @id https, Calories 280 calories
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.
HEALTHY UNSTUFFED PEPPERS
If you need a really quick, healthy dinner idea, you've come to the right place! Made in 20 minutes, my Healthy Unstuffed Peppers with Cauliflower Rice will be your new go-to healthy weeknight dinner idea. This fantastic ONE-skillet unstuffed pepper recipe is great for meal prepping, too!
Provided by Erin @ Delightful E Made
Time 20m
Number Of Ingredients 15
Steps:
- Microwave the riced cauliflower according to package directions. Set aside.
- In a large skillet, over medium high heat, heat the olive oil. Add the diced peppers and onion, and saute for 5-7 minutes or until the onions are nearly clear and translucent. Transfer the cooked peppers and onions to a separate bowl.
- In the same skillet, brown the ground beef along with the garlic. Drain off any excess grease. Add back the peppers and onions. Add the diced tomatoes, tomato sauce, chili powder, paprika, pepper and garlic salt. Stir together. Add in the cooked riced cauliflower.
- Stir all the ingredients together and simmer for an additional 5 minutes over medium heat.
- Serve right away while hot. Top with any optional toppings like cilantro or shredded cheese.
Nutrition Facts : Calories 239 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 11 grams fat, Protein 26 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 4 servings, Sodium 463 milligrams sodium, Sugar 4 grams sugar
UNSTUFFED PEPPER SOUP
Quick and easy soup that tastes just like stuffed green peppers.
Provided by bigwolverine
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat a large pot over medium-high heat. Cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces. Bring the soup to a boil, reduce heat to medium-low, cover the pot, and simmer the soup, stirring occasionally, until the vegetables are tender, 30 to 40 minutes.
- Stir rice into the soup, breaking clumps into individual grains; cook until the rice is hot, about 5 minutes.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 33.1 g, Cholesterol 37.1 mg, Fat 8.2 g, Fiber 2.9 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 642.6 mg, Sugar 5 g
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
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