One Pot Stuffed Pepper Dinner Food

ONE-POT STUFFED PEPPER DINNER

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.

STUFFED PEPPER CASSEROLE

Steps:

• In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the turkey and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes.
• Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute. Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it's fairly evenly distributed with the meat. Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine.
• Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes. Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.
• Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired. Don't worry if it's still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then recover.
• Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy). If you'd like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley.

ONE POT LAZY STUFFED PEPPERS RECIPE

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!

ONE-POT DINNER

Steps:

• In a large saucepan or skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are crisp-tender; drain. Add the Worcestershire sauce, salt if desired, basil and pepper. Stir in the noodles, beans, tomatoes, water and bouillon. , Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally.

CROCKPOT STUFFED PEPPERS RECIPE

Steps:

• Spray the inside of the crock of a slow cooker with cooking spray.
• Cut the tops off of the bell pepper. Set aside the peppers for stuffing, then dice the tops.
• In a large skillet set over medium-high heat, add beef, diced peppers, onion, garlic, Worcestershire sauce, Italian seasoning, salt, red pepper, and black pepper. Brown the mixture until no pink in the beef remains.
• Stir in the rice, breaking up any clumps. Then add 1 ¼ cups of marinara sauce and stir to coat. Remove the pan from the heat.
• Pour the remaining marinara in the bottom of the slow cooker.
• Stuff each pepper with the beef-rice mixture, and place them upright in the slow cooker.
• Slow cook on low for 4 hours (or high for 2 hours). Sprinkle tops evenly with cheese, close the lid, and allow the cheese to melt in the residual heat for 5-10 minutes before serving garnished with parsley.

ONE-POT STUFFED PEPPER DINNER

Steps:

• In a large nonstick saucepan coated with nonstick cooking spray, cook beef over medium heat until no longer pink; drain. Add garlic; cook and stir for 1 minute. Add green pepper; cook and stir 3 minutes longer. Stir in the diced tomatoes, water, tomato paste, 2 tablespoons Parmesan cheese, garlic salt and pepper. Bring to a boil. Stir in rice. Remove from the heat. Cover and let stand for 5 minutes. Sprinkle with remaining Parmesan cheese.

ONE-POT STUFFED PEPPER DINNER

Steps:

• In a large nonstick saucepan coated with nonstick cooking spray, cook beef over medium heat until no longer pink; drain. Add garlic; cook and stir for 1 minute. Add green pepper; cook and stir 3 minutes longer. Stir in the diced tomatoes, water, tomato paste, 2 tablespoons Parmesan cheese, garlic salt and pepper. Bring to a boil. Stir in rice. Remove from the heat. Cover and let stand for 5 minutes. Sprinkle with remaining Parmesan cheese.