DECONSTRUCTED STUFFED PEPPER CASSEROLE
This Deconstructed Stuffed Pepper Casserole offers you all the great flavors of stuffed peppers, but ready in a fraction of the time. This casserole really does taste like real stuffed peppers and it's perfect for any busy weeknight!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground pork and ground beef; brown and crumble the meat. Cook for 5 minutes, or until the meat is no longer pink.
- Add the onion and bell pepper to the skillet. Stir in the smoked paprika, garlic powder, red pepper flakes, dill and season with salt and pepper to taste. Cook for 5 minutes, or until the vegetables begin to soften.
- Add the rice to the skillet, then stir in the chicken broth and the diced tomatoes, including the juice. With the heat on medium, continue to cook for 10 to 15 minutes, or until the rice cooks through and absorbs all the liquid.
- Sprinkle with the cheddar cheese and garnish with parsley. Within a couple minutes the cheese should melt on top. Serve immediately with a dollop of sour cream.
Nutrition Facts : Calories 519 kcal, Carbohydrate 20 g, Protein 36 g, Fat 33 g, SaturatedFat 13 g, Cholesterol 123 mg, Sodium 518 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
DECONSTRUCTED STUFFED PEPPERS
Unstuffed peppers made with ground turkey and cauliflower rice. It's so much easier to eat than stuffed peppers! This healthy recipe is low carb and made in a skillet. Yay for one pan dinners!
Provided by Chellie Schmitz
Categories Main Course Main Dish
Time 35m
Number Of Ingredients 19
Steps:
- Preheat oven to 350.
- Warm Olive oil in a cast iron skillet or large oven proof skillet on medium high heat.
- Add onions and saute' until just tender.
- Add ground turkey, and brown, breaking up as it cooks
- When the meat is browned, drain off the fat and return to the stove. Add in garlic, oregano, basil, rosemary, thyme, sage and salt, stir to combine.
- Add diced tomatoes, Worcestershire sauce, soy sauce, and marinara sauce and stir to mix.
- Add the riced cauliflower and simmer 5 minutes. Then add the bell peppers and simmer another 10 minutes or so. When the peppers are just tender, top with shredded cheese and bake in the oven until the cheese is melted, about 5-10 minutes.
Nutrition Facts : Calories 246 kcal, Carbohydrate 9 g, Protein 27 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 65 mg, Sodium 876 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
DECONSTRUCTED STUFFED PEPPERS
Time 1h30m
Number Of Ingredients 9
Steps:
- Cook the rice according to the package instructions.
- Heat a cast-iron skillet over medium to high heat and add the ground beef, onions and garlic and cook until the beef begins to brown.
- Stir in the rice, crushed tomatoes, Worcestershire sauce and peppers.
- Reduce the heat to low. Simmer for about 20 minutes until the peppers begin to soften and the flavors blend together.
- Top with shredded cheese and serve.
Nutrition Facts : Calories 600 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 32 grams fat, Fiber 4 grams fiber, Protein 47 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 622 milligrams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
DECONSTRUCTED SWEET SAUSAGE STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a drizzle of EVOO in a deep skillet over medium-high heat, brown and crumble the sausage, but do not crumble to fine. Drain the browned sausage on paper towels. Add a couple of turns of EVOO to the pan. Then add the garlic, peppers and onions and cook to tender-crisp, 7 to 8 minutes. Add the tomato paste and stir a minute. Next, stir in the wine and then the tomato sauce. Add the sausage and drippings back. Add a few leaves of torn basil. Season with salt and pepper. Simmer a few minutes to combine the flavors, and then cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, bring the stock to a boil. Add the rice, reduce the heat to a simmer, cover and cook, about 17 minutes. Then stir in the butter and cheese and remove from the heat.
- Serve the butter-and-cheese rice in shallow bowls topped with the sausage and peppers. Garnish with parsley 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
DECONSTRUCTED STUFFED PEPPER DIP
My stuffed peppers are a hit, and requested often. But the prep is pretty fiddly, so I came up with this alternative that is pretty much chop, mix, and serve. Easy peasy. It's a variation on Charleston Cheese Dip that my friend makes.
Provided by Jane Manookin @Jammeez
Categories Cheese Appetizers
Number Of Ingredients 11
Steps:
- Mix cheeses, mayo, and seasonings.
- Saute peppers, onion, bacon.
- Add spinach and sauted veggies to cheese and mix until combined.
- Fold in cracker crumbs, chill, and serve.
- Alternatively: After folding in cracker crumbs, spread evenly in a 9x13 baking dish, sprinkle top with additional cracker crumbs, and bake at 350 until bubbly and browning.
- Serve with crackers and/or fresh veggies.
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DECONSTRUCTED STUFFED PEPPERS - A FAMILY FEAST®
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4/5 (1)Estimated Reading Time 4 minsServings 8-10Total Time 40 mins
- Bring a medium pot of salted water to a boil and place thick sliced peppers into water. Cook five minutes, drain and run under cold water. Set aside.
- Over medium high heat, bring olive oil to hot and add raw rice. Sauté rice for five minutes stirring frequently. Rice will brown somewhat but be careful to not let it burn by stirring and controlling the heat. Add onions, peppers and garlic to rice and continue to sauté for three more minutes. Add wine and stir quickly. Mixture will bubble and wine will get absorbed by the rice.
- Move the rice mixture to the sides of the pan and place the beef and pork in the center. Stir and mix the meat to cook until no pink shows, about tem minutes leaving the rice pressed to the sides of the pan while cooking. Add both stocks, tomatoes, tomato paste, basil, oregano, parsley, salt and pepper. Stir to combine all contents and keep on heat just until mixture is hot. Remove the pan from the burner.
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