Mock Stuffed Peppers Recipe 415

ALMOST STUFFED PEPPERS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Remove; set aside and keep warm. , In the same skillet, combine the water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in beef; return to the heat and cook until heated through.

INSIDE-OUT STUFFED GREEN BELL PEPPERS

Steps:

• In a skillet, brown beef. Drain.
• Transfer to a greased 2-quart casserole dish.
• Add the next 8 ingredients.
• Cover and bake at 350°F for 1 hour or until rice is tender.
• Uncover and sprinkle with the cheese.
• Return to the oven until cheese melts, about 5 minutes.

TRADITIONAL STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.

MOCK STUFFED PEPPERS RECIPE - (4.1/5)

Steps:

• 1.In a medium sized stock pot, brown 2 pounds ground beef. Add a little olive or canola oil to the pot if meat is sticking. 2.Add 1 tablespoon salt and 1 teaspoon ground black pepper while ground beef is browning. 3.Add 1 cup each diced onion, red and yellow bell peppers and 2 cups diced green bell peppers. Cook down the vegetables on medium heat while occasionally stirring for about 1/2 hour. Do not remove the liquid that will occur from the vegetables. 4.Add 1 29-ounce can of tomato sauce and continue heating on low. 5.In a separate pot, make 2 cups instant rice according to directions on box. You can also use cooked long-grain white or brown rice. 6.Add the rice to the rest of your ingredients and mix well. 7.Note that this is one of those recipes that tastes even better the longer that it sits, and all the flavors continue to blend.

ONE-POT STUFFED PEPPER DINNER

Steps:

• In a Dutch oven, cook and crumble beef with green peppers and garlic over medium-high heat until no longer pink and peppers are tender, 5-7 minutes; drain., Stir in tomatoes, water, tomato paste, cheese and pepper; bring to a boil. Stir in rice; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with additional cheese.

ONE POT LAZY STUFFED PEPPERS RECIPE

Steps:

• Place a large skillet with a tight fitting lid over medium-high heat then add olive oil. When the oil is hot, add ground beef and cook 5-7 minutes, breaking into small pieces as it browns. 2.Add onions, bell peppers and garlic in with beef; stir to combine. Once the peppers have started to soften and the onions are translucent, carefully drain excess grease from skillet. 3.Return to stove reducing heat to medium. Stir in diced tomatoes with juice, broth, tomato sauce, bouillon, Worcestershire sauce and Italian seasoning. 4.Bring to a boil then stir in uncooked rice. Return to a boil, reduce heat to low, cover and simmer for 25 minutes, or until rice is tender. 5.Remove skillet from heat, stir lightly to fluff up the rice, sprinkle with shredded cheddar cheese and replace the lid. Allow the casserole to rest, covered, for about 10 minutes before serving. Enjoy!

SIMPLE MOCK CHILE (CHILI) RELLENO FLAVOR WITHOUT THE FUSS (CASSE

Steps:

• Preheat oven to 350 degrees. Spray a medium casserole dish with non-stick cooking spray.
• Beat eggs and milk together. Add the flour and continue to beat until combined.
• Fold in the green chilies and the cheese.
• Pour into the casserole dish and back for 40-45 minutes.
• Top with a dollop of sour cream and enjoy.