Mock Stuffed Peppers Recipe 415

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.

INSIDE OUT STUFFED PEPPER CASSEROLE

Steps:

• Boil broth and pour over rice in greased 9 x 13 " pan.
• Brown meat with pepper and onion. Drain well.
• Add sauce and pour over rice.
• Sprinkle with cheese.
• Bake at 350 degrees for 45 minutes uncovered.

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.

STUFFED PEPPER CASSEROLE

Steps:

• In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
• Add garlic. Cook and stir 1 minute longer.
• Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.
• Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
• Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.

STUFFED PEPPERS

Steps:

• Heat oven to 350°F.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

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.

IMPOSSIBLE™ STUFFED PEPPERS

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a small pot. Add 1/2 of the onion, poblano, and garlic. Saute for 3 minutes. Add 1 tomato. Mix in black beans. Cover and simmer for 5 minutes.
• Combine cooked rice with black bean mixture. Season with cumin, chipotle, and a pinch of salt. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat remaining 1 tablespoon olive oil in a skillet. Add remaining onion, poblano, and garlic; saute for 3 minutes. Add Impossible Burger; be sure to crumble well. Season with adobo and a pinch of salt. Cook until no longer pink, 5 to 6 minutes.
• Add spinach, black bean and rice mixture, and 1 tomato to the skillet. Mix well and simmer for 3 minutes.
• Cut tops off the bell peppers and remove the cores. Using a spoon, stuff each pepper with the filling. Arrange in a baking dish.
• Bake in the preheated oven until peppers are tender, 15 to 20 minutes.