UNSTUFFED PEPPERS
The flavor of a stuffed pepper recipe created in a skillet dish
Provided by ReadySetEat
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat large skillet over medium-high heat. Add beef, onion, bell pepper, garlic and salt; cook 7 minutes or until beef is no longer pink and vegetableas are tender, stirring occasionally.
- Add tomato sauce, tomato paste, rice and water; stir to combine. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until rice is tender.
- Remove from heat; stir. Sprinkle with cheese; let stand 2 minutes or until cheese melts.
Nutrition Facts : @id https, Calories 280 calories
UNSTUFFED BELL PEPPERS
All the ingredients and flavor of stuffed bell peppers cooked in one skillet for an easy, free-form bowl meal. It's UNstuffed Bell Peppers!
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Mince the garlic and dice the onion and bell pepper.
- Add the olive oil and ground beef to a deep skillet. Cook the beef over medium heat until it is fully browned.
- Add the diced onion, bell pepper, minced garlic, basil, oregano, and pepper to the skillet. Continue to cook and stir until the onions are soft.
- Next, add the diced tomatoes (with juices), uncooked rice, and beef broth. Give everything a brief stir to combine.
- Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, lid still in place, for another five minutes.
- While the pot is simmering, combine the tomato sauce and Worcestershire sauce.
- Once the rice has rested for 5 minutes, remove the lid and fluff it with a fork, gently folding the ingredients back together (peppers and tomatoes may float to the top while it simmers).
- Pour the prepared tomato sauce over top, then sprinkled the shredded mozzarella over the sauce. Place the lid back on top and let the heat from the skillet melt the mozzarella. Once melted, sprinkle a little chopped parsley on top and serve.
Nutrition Facts : ServingSize 1.33 cups, Calories 320.53 kcal, Carbohydrate 35.55 g, Protein 15.75 g, Fat 12.78 g, Sodium 646.32 mg, Fiber 3.88 g
UNSTUFFED PEPPERS
If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. -Beth Dewyer, Du Bois, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook rice according to package directions. , Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese. , Toss bread crumbs and oil; sprinkle over the top. Bake until heated through and topping is golden brown, 8-10 minutes.
Nutrition Facts : Calories 343 calories, Fat 12g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 469mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 20g protein.
UNSTUFFED BELL PEPPER SKILLET
We love the traditional stuffed bell pepper dish. In fact, I have a stuffed pepper recipe already posted. Last night however, I didn't want to go thru all the work of stuffing the two large peppers I had on hand, so I decided to wing it and simplify it. The following is what I came up with and is not only delicious but effortless.
Provided by shelbyrose
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground meat and onion.
- Drain. Season with salt, pepper, garlic and Italian seasoning.
- Add crushed tomatoes and green pepper.
- Cover and simmer until peppers are tender crisp (approx. 20 minutes).
- Serve over cooked rice.
- Sprinkle with parmesan cheese.
UNSTUFFED PEPPER CASSEROLE
Unstuffed Pepper Casserole with lean ground beef, bell peppers, farro, and cheese--easy enough for a weeknight family dinner!
Provided by Lucy Brewer
Categories Casseroles
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Spray 9x13-inch baking dish with cooking spray.
- Brown meat with peppers and garlic in a large skillet, then drain off excess grease. Return meat mixture to skillet and stir in tomato sauce, tomatoes, beef broth, seasoning, farro, and ½ cup of shredded ¾ cup shredded cheese.
- Spoon mixture into prepared dish and top with remaining cheese. Bake about 30 minutes.
Nutrition Facts : ServingSize 6 servings, Calories 328 kcal, Carbohydrate 25 g, Protein 28 g, SaturatedFat 6 g, Cholesterol 76 mg, Sodium 909 mg, Fiber 4 g, Sugar 6 g
UNSTUFFED PEPPERS
Unstuffed Peppers is a delicious one-pot meal that's full of fresh, simple ingredients!
Provided by Holly Nilsson
Categories Beef Dinner Entree Main Course
Time 1h
Number Of Ingredients 12
Steps:
- In a large pan, brown sausage, onion & garlic over medium heat until no pink remains. Drain fat.
- Add tomatoes, rice, water, Worcestershire sauce, Italian seasoning, and salt & pepper to taste. Bring to a boil, reduce heat to simmer and cook covered 10 minutes.
- Stir in diced peppers and cook an additional 15-20 minutes or until rice is tender.
- Stir and add cheese on top. Remove from heat, cover with a lid and rest 10 minutes before serving.
Nutrition Facts : Calories 621 kcal, Carbohydrate 42 g, Protein 25 g, Fat 40 g, SaturatedFat 15 g, Cholesterol 97 mg, Sodium 1244 mg, Fiber 6 g, Sugar 14 g, ServingSize 1 serving
HEALTHY UNSTUFFED PEPPERS
If you need a really quick, healthy dinner idea, you've come to the right place! Made in 20 minutes, my Healthy Unstuffed Peppers with Cauliflower Rice will be your new go-to healthy weeknight dinner idea. This fantastic ONE-skillet unstuffed pepper recipe is great for meal prepping, too!
Provided by Erin @ Delightful E Made
Time 20m
Number Of Ingredients 15
Steps:
- Microwave the riced cauliflower according to package directions. Set aside.
- In a large skillet, over medium high heat, heat the olive oil. Add the diced peppers and onion, and saute for 5-7 minutes or until the onions are nearly clear and translucent. Transfer the cooked peppers and onions to a separate bowl.
- In the same skillet, brown the ground beef along with the garlic. Drain off any excess grease. Add back the peppers and onions. Add the diced tomatoes, tomato sauce, chili powder, paprika, pepper and garlic salt. Stir together. Add in the cooked riced cauliflower.
- Stir all the ingredients together and simmer for an additional 5 minutes over medium heat.
- Serve right away while hot. Top with any optional toppings like cilantro or shredded cheese.
Nutrition Facts : Calories 239 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 11 grams fat, Protein 26 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 4 servings, Sodium 463 milligrams sodium, Sugar 4 grams sugar
UNSTUFFED BELL PEPPERS
Steps:
- Mince the garlic and dice the onion and bell peppers. In a heavy skillet, sauté the garlic and onion in olive oil over medium heat until soft and transparent (2-3 minutes). Add the ground beef and cook until fully brown (5 minutes). Lastly, add the diced bell pepper to the skillet and continue to sauté until they are slightly soft (3-5 minutes). Add the diced tomatoes and their juices to the skillet along with the uncooked rice, basil, oregano, and some freshly cracked pepper (10-15 cranks of a pepper mill). Stir the ingredients in the skillet well. Add 1.5 cups of beef broth to the skillet and stir to combine. Place the lid on the skillet, turn the heat up to high, and allow the mixture to come up to a full boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes. You should be able to hear the liquid simmering quietly the whole time. If you can't, turn the heat up just slightly until it begins to simmer. After 30 minutes, remove the lid, and check to see if the rice is tender and most of the liquid has been absorbed. If the rice is still a bit crunchy, return the lid and allow it to continue to cook for 10 minutes more. Once the rice is tender, fluff the mixture with a fork. In a separate bowl, combine the tomato sauce and worcestershire sauce. Pour the tomato sauce over the skillet and serve.
UNSTUFFED BELL PEPPERS
A classic family favorite deconstructed. My kids love stuffed green peppers, but don't like to eat the whole peppers, so I came up with this to make it more appealing to my picky eaters.
Provided by Paul E Hamilton
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
- Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
- Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.
Nutrition Facts : Calories 496.5 calories, Carbohydrate 48.5 g, Cholesterol 87 mg, Fat 22.1 g, Fiber 2.4 g, Protein 25.9 g, SaturatedFat 11.7 g, Sodium 713.9 mg, Sugar 23 g
MEXICAN UNSTUFFED BELL PEPPERS
This is easily made vegetarian or vegan by substituting Morningstar Farms Veggie Crumbles for the beef & using soy cheese. Feel free to edit the spices to your own taste. Sometimes a dash of red pepper is nice. ;) I made this up & Mom wants it on paper for her Cardiac Rehab Cookbook & Wilderness Advanced Life Support course menu. Her ya go, Mom!!
Provided by Elmotoo
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Saute onion & garlic in oil over medium heat until softened.
- Boil rice in salted water until just soft. Drain.
- Halve peppers & remove seeds. Place in 9x13" baking dish, insides up.
- In a large bowl, combine well the cooked ground beef (or defrosted soy crumbles), sauteed onions & garlic, cooked rice, rinsed & drained black beans, undrained can of diced tomatoes, oregano, salt, cumin, pepper & jalapenos, if using.
- Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes.
- Enjoy!
Nutrition Facts : Calories 989.6, Fat 42.9, SaturatedFat 18.7, Cholesterol 152.3, Sodium 2161.5, Carbohydrate 87.3, Fiber 17.3, Sugar 7.2, Protein 63.9
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Estimated Reading Time 6 mins
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- GROUND TURKEY: Move veggies to the sides of the pan. Drizzle remaining 1 tablespoon olive oil in the center of the pan and add ground turkey. Let cook without stirring, until golden brown on bottom, about 1-2 minutes and then break up into chunks. Continue to cook and crumble the ground turkey until browned, incorporating veggies as you cook through the ground turkey, about 5 more minutes.
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