Unstuffed Peppers Recipes

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.

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.

Steps:

• Brown hamburger in skillet, salt and pepper.
• Slice peppers and onion; sautee in hamburger grease.
• Add tomatoes.
• Simmer until peppers are soft.
• Drain grease.
• Stir in cooked rice until all ingredients are distributed evenly.

Steps:

• Heat the olive oil in a large pot over medium heat. Add the ground beef, garlic, green peppers and onions and cook, stirring, until the beef is browned, 7 to 10 minutes. Add the tomato paste, seven-spice blend, dried mint, salt and pepper and saute until well combined and fragrant, 2 to 3 minutes.
• Add the rice, crushed tomatoes and 1 cup water and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover and simmer until the liquid is absorbed, 20 minutes. Remove from the heat but keep covered for an additional 5 to 10 minutes. Fluff the rice with a fork to separate.
• Serve in bowls garnished with the pine nuts and parsley with a dollop of yogurt, if desired.

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven.
• Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a medium bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat.
• Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.

Steps:

• Brown ground round; drain and rinse off fat.
• Return meat to skillet.
• Add onion and green peppers; cook until vegetables are tender.
• Stir in tomato sauce and cooked rice.
• Cook on low for 15 minutes; add water if a thinner sauce is preferred.
• Serve in a bowl topped with shredded mozzarella cheese, if desired.

Steps:

• Heat oven to 350ºF.
• Brown meat with peppers and onions in large skillet; drain. Stir in rice, salsa and 1/2 cup cheese.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cheese.
• Bake 25 min. or until heated through.

Steps:

• Heat oven to 350ºF.
• Brown meat with peppers and garlic in large skillet; drain. Return meat mixture to skillet; stir in rice, pasta sauce and 3/4 cup cheese.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cheese.
• Bake 25 min. or until heated through.

Steps:

• In an 8 qt stockpot, brown ground beef until no longer pink.
• Add the green peppers, onion and garlic. Sauté for 2 - 3 minutes. Add the tomato sauce, tomatoes, beef broth, consomme, water and the Worcestershire sauce; stir. Add the rice, salt, pepper, garlic powder, onion powder, and Italian seasoning; stir till combined.
• Simmer with cover ajar for 20 - 30 minutes to blend flavors and heat through (if needed add the beef bouillon powder).
• Serve with garlic bread topped with mozzarella cheese.
• For Lower Fat: Reduce ground beef to 1 lb (93% lean); omit beef consomme and replace with non-fat beef broth.

Steps:

• Preheat oven to 375 degrees.
• Saute ground beef, onions, peppers and garlic for 10 minutes, or until beef is browned and vegetables are tender. Drain off excess fat and season with salt and pepper.
• Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat; stir in 1 cup of cheese.
• Spread mixture evenly into a 13x9-inch baking dish and top with tomato sauce and remaining cheese.
• Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly. Let stand 5 minutes before serving.
• Store any leftovers in the refrigerator.

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.

Steps:

• NOTE:.
• You can use any combo of the following to suit your tastes = sauce, paste and diced(undrained) tomatoes,.
• Cut tops off peppers; remove seeds and membranes, and cut each pepper into 4 to 8 pieces.
• Cook peppers in simmering water to cover for 5 minutes.
• Brown ground beef and onions; pour off excess grease.
• Add seasonings, rice, and corn(if used) and tomato sauce.
• Heat until hot and bubbly.
• Lay the pepper pieces across the bottom of the casserole dish and pile filling on top.
• Place cut off tops on top of filling.
• Add strips of raw bacon on top of that and pour tomato(combo) sauce over.
• Bake stuffed peppers at 350° for 30 minutes.