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
VEGGIE DELIGHT STUFFED PEPPERS
Delight your palate with these colorful vegetable stuffed peppers! They are filled with broccoli, corn, green onions and brown rice for a meatless meal.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400° F. Slice tops off bell peppers, and remove ribs and seeds. Cut thin slice from base of each pepper to help them stand straight, if needed. Place peppers in ungreased 8-inch square baking dish.
- In medium bowl, mix broccoli, rice, corn, green onions, bread crumbs, chowder and seasoned salt. Spoon broccoli mixture into peppers. Cover with foil.
- Bake 30 minutes. Remove foil; bake about 30 minutes longer or until peppers are tender. Sprinkle each with 1 tablespoon cheese.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 15 mg, Fat 1, Fiber 8 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 6 g, TransFat 0 g
STUFFED PEPPERS (BETTY CROCKER 40TH ANNIVERSARY EDITION)- VEGETA
This is the same recipe my mother has made for years. I have changed it to make it vegetarian. Also please note that I also add some of the mozzarella cheese in with the stuffing mixture besides topping the peppers when done. I will post the original recipe shortly that includes the meat. Edited January 26, 2009...I took 2 packages of spicy black bean veggie burgers and crumbled and sautéed with the other ingredients and took this to a whole level up!! Try it and see for yourself!! YUMMY!
Provided by Thea
Categories Peppers
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers. Cook peppers in boiling water to cover; about 5 minutes; drain.
- Lightly saute remaining ingredients with 1 cup of the tomato sauce.
- Heat oven to 350°F
- Stuff peppers with mixture. Stand upright in square baking dish, 8x8x2. Pour remaining tomato sauce over peppers.
- Cover and bake 45 minutes. Uncover and bake 15 minutes longer.
- Sprinkle with cheese and serve.
Nutrition Facts : Calories 189.1, Fat 3.8, SaturatedFat 2, Cholesterol 11.1, Sodium 474.7, Carbohydrate 33.7, Fiber 5.7, Sugar 10.1, Protein 8.1
BETTY CROCKER'S SPLIT PEA SOUP (REVISED)
From Betty Crocker Cook Book (40th Anniversary Edition). I've made this SEVERAL times and it is always delicious. consistency.
Provided by Natures Cuisine
Categories < 4 Hours
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and sort peas. Heat peas and water to boiling in Dutch oven. Boil uncovered 2 minutes. Simmer on low 1 hour.
- Stir onion, celery and pepper. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until peas are a little mushy.
- Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2 inch pieces. (If you would like to skim the fat, do so now).
- Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer until carrots are tender and soup is of desired consistency, about 30 minutes. Add salt and extra pepper (if needed) to taste.
Nutrition Facts : Calories 212.5, Fat 0.8, SaturatedFat 0.1, Sodium 39.7, Carbohydrate 38.7, Fiber 15.6, Sugar 6.6, Protein 14.4
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