Pinto Stuffed Peppers Recipes

STUFFED PEPPERS

Stuffed Peppers image

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

Ingredients

4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)

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

Pinto Stuffed Peppers image

7

Categories Vegetarian Main Dish Yeast Beans and Grains Tomatoes

Time 1h

Yield 4

Number Of Ingredients 18

Ingredients

pinto beans
tomatoes
celery
parsley leaves
salt
ketchup
vegetable oil
basil
green bell peppers
pinto beans
tomatoes
celery
parsley leaves
salt
ketchup
vegetable oil
basil
green bell peppers

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

Pinto Stuffed Peppers image

Number Of Ingredients 9

Ingredients

1.000 cup pinto bean soaked
3.000 tomatoes
1.000 tablespoon vegetable oil
0.500 cup celery, diced
1.000 tablespoon parsley, chopped
salt to taste
2.000 tablespoons ketchup
1.000 teaspoon basil
6.000 green bell peppers

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

Pinto Stuffed Peppers image

Number Of Ingredients 9

Ingredients

1.000 cup pinto bean soaked
3.000 tomatoes
1.000 tablespoon vegetable oil
0.500 cup celery, diced
1.000 tablespoon parsley, chopped
salt to taste
2.000 tablespoons ketchup
1.000 teaspoon basil
6.000 green bell peppers

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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