Unstuffed Bell Peppers Food
UNSTUFFED BELL PEPPERS
All the ingredients and flavor of stuffed bell peppers cooked in one skillet for an easy, free-form bowl meal. It's UNstuffed Bell Peppers!
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Mince the garlic and dice the onion and bell pepper.
- Add the olive oil and ground beef to a deep skillet. Cook the beef over medium heat until it is fully browned.
- Add the diced onion, bell pepper, minced garlic, basil, oregano, and pepper to the skillet. Continue to cook and stir until the onions are soft.
- Next, add the diced tomatoes (with juices), uncooked rice, and beef broth. Give everything a brief stir to combine.
- Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, lid still in place, for another five minutes.
- While the pot is simmering, combine the tomato sauce and Worcestershire sauce.
- Once the rice has rested for 5 minutes, remove the lid and fluff it with a fork, gently folding the ingredients back together (peppers and tomatoes may float to the top while it simmers).
- Pour the prepared tomato sauce over top, then sprinkled the shredded mozzarella over the sauce. Place the lid back on top and let the heat from the skillet melt the mozzarella. Once melted, sprinkle a little chopped parsley on top and serve.
Nutrition Facts : ServingSize 1.33 cups, Calories 320.53 kcal, Carbohydrate 35.55 g, Protein 15.75 g, Fat 12.78 g, Sodium 646.32 mg, Fiber 3.88 g
UNSTUFFED PEPPERS
If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. -Beth Dewyer, Du Bois, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 343 calories, Fat 12g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 469mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 20g protein.
UNSTUFFED BELL PEPPERS
Make and share this Unstuffed Bell Peppers recipe from Food.com.
Provided by Molly Schneider
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 489.2, Fat 17.9, SaturatedFat 6.7, Cholesterol 101.5, Sodium 109.1, Carbohydrate 44.2, Fiber 3.1, Sugar 5.3, Protein 36
UNSTUFFED BELL PEPPER SKILLET
We love the traditional stuffed bell pepper dish. In fact, I have a stuffed pepper recipe already posted. Last night however, I didn't want to go thru all the work of stuffing the two large peppers I had on hand, so I decided to wing it and simplify it. The following is what I came up with and is not only delicious but effortless.
Provided by shelbyrose
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
SEVEN-SPICE UNSTUFFED PEPPERS
This Middle Eastern-inspired unstuffed peppers bowl makes a satisfying meal that includes protein, carbohydrates and vegetables. It has all the comforting flavors of the stuffed version but is much quicker to make--and clean up!
Provided by Yumna Jawad
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
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
MEXICAN UNSTUFFED PEPPER CASSEROLE
This easy casserole lets you enjoy all the flavor of Mexican stuffed peppers without the trouble of actually stuffing any peppers.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, 1 cup each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 540 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 4 g, Protein 16 g
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