One Pot Lazy Stuffed Peppers Food

ONE POT LAZY STUFFED PEPPERS RECIPE

One Pot Lazy Stuffed Peppers Recipe image

Make a one pot wonder that'll feed the entire tribe! This lazy stuffed peppers recipe is plate-lickin' good and will satisfy your hunger big time!

Provided by Cheryl Najafi

Categories dinner

Time 1h

Number Of Ingredients 13

Ingredients

2 Tbsp olive oil
1 lb extra-lean ground beef
1 medium yellow onion (finely diced)
3 bell peppers (seeded and diced large)
2 cloves garlic (minced)
14.5 oz can tomatoes (petite, diced, with juices)
14.5 oz can beef broth (or chicken broth)
8 oz can tomato sauce
2 tsp beef bouillon (or chicken bouillon)
2 tsp Worcestershire sauce
1 tsp Italian seasoning (or oregano)
1 cup white long grain rice (uncooked)
1 1/2 cups cheddar cheese (shredded)

Steps:

Place a large skillet with a tight fitting lid over medium-high heat then add olive oil. When the oil is hot, add ground beef and cook 5-7 minutes, breaking into small pieces as it browns.
Add onions, bell peppers and garlic in with beef; stir to combine. Once the peppers have started to soften and the onions are translucent, carefully drain excess grease from skillet.
Return to stove reducing heat to medium. Stir in diced tomatoes with juice, broth, tomato sauce, bouillon, Worcestershire sauce and Italian seasoning.
Bring to a boil then stir in uncooked rice. Return to a boil, reduce heat to low, cover and simmer for 25 minutes, or until rice is tender.
Remove skillet from heat, stir lightly to fluff up the rice, sprinkle with shredded cheddar cheese and replace the lid. Allow the casserole to rest, covered, for about 10 minutes before serving. Enjoy!

Nutrition Facts : Calories 479 kcal, Carbohydrate 37 g, Protein 30 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 84 mg, Sodium 1105 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving

ONE-POT STUFFED PEPPER DINNER

One-Pot Stuffed Pepper Dinner image

Thick like chili and with plenty of stuffed pepper flavor, this dish will warm you up on chilly days. -Charlotte Smith, McDonald, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound lean ground beef (90% lean)
3 medium green peppers, chopped (about 3 cups)
3 garlic cloves, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cups water
1 can (6 ounces) tomato paste
2 tablespoons shredded Parmesan cheese
1/4 teaspoon pepper
1 cup uncooked instant rice
Additional Parmesan cheese, optional

Steps:

In a Dutch oven, cook and crumble beef with green peppers and garlic over medium-high heat until no longer pink and peppers are tender, 5-7 minutes; drain., Stir in tomatoes, water, tomato paste, cheese and pepper; bring to a boil. Stir in rice; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with additional cheese.

Nutrition Facts : Calories 415 calories, Fat 10g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 790mg sodium, Carbohydrate 51g carbohydrate (20g sugars, Fiber 5g fiber), Protein 30g protein.

ONE POT LAZY STUFFED PEPPERS RECIPE

One Pot Lazy Stuffed Peppers Recipe image

Provided by Carla62

Number Of Ingredients 13

Ingredients

2 Tbsp olive oil
1 lb extra-lean ground beef
1 medium yellow onion, finely diced
3 bell peppers, seeded and diced large
2 cloves garlic, minced
14.5 oz can tomatoes, petite, diced, with juices
14.5 oz can beef broth, or chicken broth
8 oz can tomato sauce
2 tsp beef bouillon, or chicken bouillon
2 tsp Worcestershire sauce
1 tsp Italian seasoning, or oregano
1 cup white long grain rice, uncooked
1 1/2 cups cheddar cheese,

Steps:

Place a large skillet with a tight fitting lid over medium-high heat then add olive oil. When the oil is hot, add ground beef and cook 5-7 minutes, breaking into small pieces as it browns. 2.Add onions, bell peppers and garlic in with beef; stir to combine. Once the peppers have started to soften and the onions are translucent, carefully drain excess grease from skillet. 3.Return to stove reducing heat to medium. Stir in diced tomatoes with juice, broth, tomato sauce, bouillon, Worcestershire sauce and Italian seasoning. 4.Bring to a boil then stir in uncooked rice. Return to a boil, reduce heat to low, cover and simmer for 25 minutes, or until rice is tender. 5.Remove skillet from heat, stir lightly to fluff up the rice, sprinkle with shredded cheddar cheese and replace the lid. Allow the casserole to rest, covered, for about 10 minutes before serving. Enjoy!

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