Pinto Stuffed Peppers Recipes
STUFFED PEPPERS
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
PINTO STUFFED PEPPERS
7
Categories Vegetarian Main Dish Yeast Beans and Grains Tomatoes
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- Cook pinto beans until very soft. Drain and mash. Sauté celery until soft. Add tomatoes, basil and salt. Cook for a few minutes and add ketchup and cooked beans. You should have a thick paste. Add a little water if necessary. Cut tops of peppers, remove seeds and stuff with the sauté. Sprinkle with nutritional yeast. Bake in a hot oven for about 30 minutes. The peppers should sit in a little water so as not to dry out.
Nutrition Facts :
PINTO STUFFED PEPPERS
Number Of Ingredients 9
Steps:
- Cook pinto beans till very soft. Drain & mash. Saute celery in oil until soft. Add tomatoes, basil & salt. Cook for a few minutes & add ketchup & cooked beans. You should have a thick paste. Add a little water if necessary. Cut tops of peppers, remove seeds & stuff with the saute. Sprinkle with nutritional yeast. Pour 1 cup water in baking dish and set peppers in it so they won't dry out while baking. Bake in a hot oven for about 30 minutes.
Nutrition Facts : Nutritional Facts Serves
PINTO STUFFED PEPPERS
Number Of Ingredients 9
Steps:
- Cook pinto beans till very soft. Drain & mash. Saute celery in oil until soft. Add tomatoes, basil & salt. Cook for a few minutes & add ketchup & cooked beans. You should have a thick paste. Add a little water if necessary. Cut tops of peppers, remove seeds & stuff with the saute. Sprinkle with nutritional yeast. Pour 1 cup water in baking dish and set peppers in it so they won't dry out while baking. Bake in a hot oven for about 30 minutes.
Nutrition Facts : Nutritional Facts Serves
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