Manwich Stuffed Bell Peppers Easy Food

QUICK & EASY STUFFED GREEN BELL PEPPERS

Steps:

• Cut the green peppers in half, top to bottom, and clean out the seeds and core.
• Pre-cook the peppers about 1/2 way done. I used the microwave about 4-5 minutes. Set them aside.
• Dice the onions and saute until translucent.
• Add the ground beef, salt and pepper to taste, and cook until done.
• Add the diced tomatoes with the juice to the ground beef mixture and cook for about 5 minutes.
• In a large mixing bowl, mix the ground beef mixture, and the rice together.
• Add about 3/4 of the the can of V8 juice, and the Catsup with the mixture.
• Taste test the mixture and adjust salt and pepper if needed.
• Stuff each of the Green Pepper halves with the ground beef/Rice mixture.
• Add the remaining mixture to the bottom of the casserole dish and push each of the stuffed Green Peppers in the casserole.
• Pour the remaining V8 juice over the Stuffed Green Peppers and rice mixture.
• Cover with aluminum foil and bake at 350 F for 30 to 35 Minutes.

STUFFED PEPPERS WITH MANWICH AND POTATOES

Steps:

• 1. In a 2 quart saucepan filled halfway with water and 1 teaspoon salt, boil potatoes 20 minutes, just until fork tender. Remove from heat and cool. Cut into 1/2-inch cubes, leaving skins on, and set aside.
• 2. Place prepared peppers on the bottom of a baking dish. Sprinkle evenly with salt and pepper, covering the inside of the peppers.
• 3. In a large bowl, mix ground beef, cooled cubed potatoes, onion, 3 Tablespoons of the prepared canned sauce, seasoned salt and Cajun seasoning. Mix well with a wooden spoon and spoon filling over prepared peppers in baking dish, filling insides of peppers and spooning any remaining filling into the dish.
• 4. Pour remaining prepared sauce over the top, spreading to cover.
• 5. Cover and cook in a 350 degree oven for 1 hour, or until potatoes are tender and beef is thoroughly cooked.
• 6. Sprinkle cheese evenly over top and let set for 5 minutes before serving, allowing cheese to melt.

STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

SIMPLE AND EASY STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
• Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
• Bake in preheated oven 30 minutes.

MOM'S SLOPPY JOE STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix tomato sauce and sloppy joe seasoning together in a bowl.
• Finely chop the usable 'meat' from the removed tops of each red bell pepper. Heat olive oil in a skillet over medium heat; cook and stir red pepper pieces and garlic until fragrant, 1 to 2 minutes.
• Cook and stir ground beef and 1/2 cup beef broth into the red pepper-garlic mixture until ground beef crumbles are browned, 8 to 10 minutes. Drain off excess fat from the cooked ground beef. Add instant rice, 1/2 cup beef broth, and Worcestershire sauce; stir to combine. Simmer until the rice becomes tender and absorbs most of the liquid, about 10 minutes. Add about 1/2 cup of the tomato sauce mixture, 1/2 cup Parmesan cheese, salt, and black pepper to the beef mixture; stir to combine.
• Ladle about half the remaining tomato sauce mixture into the bottom of the prepared baking dish. Stuff each of the red bell peppers with ground beef mixture; arrange in the baking dish. Ladle the remaining tomato sauce mixture over each bell pepper. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until filling is cooked through, about 25 minutes. Sprinkle remaining 1/2 cup Parmesan cheese over the peppers. Bake until cheese is melted and bubbling, about 10 more minutes.