Unstuffed Tomatoes Recipes

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UNSTUFFED CABBAGE ROLL



Unstuffed Cabbage Roll image

This is a quick and easy main dish. My kids don't even like cabbage, but they love this. I usually try to serve it with green beans, new potatoes, corn, and a pan of corn bread. They eat over half the pan every time. Also, the longer it stands the better it tastes.

Provided by tlc_adams

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 55m

Yield 6

Number Of Ingredients 9

2 pounds ground beef
1 large onion, chopped
1 small head cabbage, chopped
2 (14.5 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce
½ cup water
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 16.3 g, Cholesterol 92.9 mg, Fat 23.8 g, Fiber 5.2 g, Protein 28.5 g, SaturatedFat 9.3 g, Sodium 1294.3 mg, Sugar 9.7 g

UNSTUFFED PEPPERS



Unstuffed Peppers image

This unstuffed peppers bowl is loaded with flavor and is a great well balanced meal. With all the flavors of stuffed peppers, but so much quicker to make!

Provided by Yumna Jawad

Categories     Main Course

Time 35m

Number Of Ingredients 13

1 pound lean ground beef
2 green peppers (chopped)
1 small onion (chopped)
2 garlic cloves (minced)
2 teaspoons oregano
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons tomato paste
½ cup long grain rice (uncooked)
15 ounce can diced tomatoes with their juices
½ cup water
½ cup shredded cheddar cheese
¼ cup chopped parsley

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the ground beef, green peppers, onions, garlic, oregano, salt and pepper. Cook until beef is browned, about 7-10 minutes.
  • Add the tomato paste and saute until well combined and fragrant, about 2-3 minutes. Add the rice, diced tomatoes and water and stir to combine. Bring mixture to a boil, then reduce heat to low, cover and simmer for 20 minutes.
  • Remove from heat but keep covered for an additional 5-10 minutes. Fluff the rice with a fork to separate.
  • Serve in bowls garnished with shredded cheddar cheese and parsley.

Nutrition Facts : Calories 333 kcal, Carbohydrate 27 g, Protein 31 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 815 mg, Fiber 3 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

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