anyone have a quick and easy stuffed pepper recipe without rice and without alot of ingredients?

Question

anyone have a quick and easy stuffed pepper recipe without rice and without alot of ingredients?

Answer 1

- Directions -

- Cut off pepper tops and clear out insides

- Boil for about 3-5 minutes in water



In a bowl mix:

- browned hamburger

- rice , beans , veggies, cheese , sour cream , cream cheese , it's up to you!

Answer 2

This one is easy and not a ton of ingredients, you could add some cooked potatoes or small pasta to make them "fuller" if you want.





Ingredients

1 1/4 pounds ground beef

3 cloves garlic minced

1 onion, diced

1 (15.5 ounce) can diced tomatoes

1 cup shredded Cheddar cheese

1 1/2 cups chicken broth

6 bell peppers



Directions

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.

Answer 3

My brother sent me this last year about this time. I never tried it until his memorial in March, he died, but he raved about this. I am going to go and find the file I saved when he sent me the recipe. It has rice in it, all stuffed pepper recipes do, but you could either remove it or use less. Maybe use wild rice.

The rest of the words are his......



Papa Eddy's "Not Stuffed" Peppers



1 & 1/2 Pounds Burger Or 1 pound burger and 2 smoked links

4 Peppers. at least 2 of them green bell, 1 yellow 1 red is pretty

1 Large or 2 med Onions

2 cups rice (cooked to 4)

1 Tblsp Chicken Bullion Powder

1 Tblsp Caldo Tomate (Tomato Bullion)

1 Tblsp " " " "

2 Tblsp Cumino

1 Tblsp Wocestershire Sauce, maybe 2 after you taste the mix...

1 Large Can or box of crushed or chopped tomatoes, your texture preference

Italian bread crumbs or buttered cracker crumbs (topping)



Black Pepper and salt to taste, wait on the salt until the last stir before adjusting salt, the other ingredients sneak up salt wise.

Start rice cooking in lightly salted water with 1 tblsp Of caldo Tomate with a goal of slightly al dente. Chop Peppers into rough cut pieces average size 1", and the curvy ends are interesting eating if you leave them kind of big.. Chop the onions to about half the size of pepper pieces.. start to soften in a nice hot skillet with good oil, when they start to show color turn off and leave alone on burner.

When the rice is done dump it into a lage bowl, stir in the peppers and onions adding the Cumin and the other tbsp Caldo tomate, a quick stir or two to get the flavors married...

In the same skillet as the peppers Brown the meat, drain and stir in some garlic (I like dried minced for this) and the chicken Bullion, and then dump in the tomatoes, and the worcestershire.... just get it to "starting to bubble" and dump in to bowl with rice etc.. then a small amout of green herbs I use small qty of italian seasoning but there are other directions you can go as your muse leads you.. and now give it the Mixing stir.. add a little more liquid if it seems dry, I add either chicken stock or more tomato sauce, being careful because it can get strong and salty fast.

Dump into a buttered or greased casserole and bake @ 375 for 30 min covered w foil, then uncover and top with ketchup sauce --- 1/2 cup ketchup, 1-2 tblsp worcetershire, 2-3 tbsps dried minced onion or fresh if you only have that... When using dried make an hour ahead of done time of casserole.

Cover with a dusting of bread crumbs, return to oven uncovered until caramelized on top... around 10-15 min

Even though everything is cooked when you assemble this, it morphs into something on a higher plane in the oven! Bon appetite !!!

Answer 4

Couldn't find too many without rice, but here's one:



Ingredients

4 large green bell peppers

1/2 cup onion, finely chopped

1/2 cup red pepper, finely chopped

salt and pepper

1 tablespoon dried chives, crumbled

2 cups potatoes, mashed

2 cups tomato sauce

Directions

1Preheat oven to 350 degrees.

2Slice away pepper tops below stems.

3Remove seeds and interior spines.

4Gently parboil peppers about 5 minutes.

5Drain upside down.

6Set peppers aside. Saute onions and red pepper until soft. Add seasonings and mix well into mashed potatoes.

7Carefully stuff peppers, set them in a deep- sided baking dish.

8Pour tomato sauce around base of peppers.

9Bake at 350 degrees for about 20 minutes covered.

10Uncover, and bake 5 minutes longer.

11Serve warm.

Answer 5

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Answer 6

They are nice stuffed with cooked mince and topped with grated cheese and baked.

Answer 7

Easy Stuffed Peppers





1 1/4 pounds ground beef

3 cloves garlic, minced

1 onion, diced

1 (15.5 ounce) can diced tomatoes, with juice

1 cup shredded Cheddar cheese

1 1/2 cups chicken broth

4 red or green bell peppers





Directions



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 or on baking sheet.



Bake in preheated oven 30 minutes.





======================



Beef and Mushroom Stuffed Peppers



1 pound ground beef

1 cup fresh mushrooms, sliced

1/2 white onion, diced

2 cups beef gravy

salt and pepper to taste

4 small red or green bell peppers, halved and seeded

3/4 cup shredded Mozzarella cheese





Directions



Preheat oven to 375 degrees F (190 degrees C).



Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.



Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.



Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.



========================



Chili Stuffed Peppers



4 medium green or red bell peppers

1 pound ground beef

1/2 cup chopped onion

1 (15 ounce) can chili beans, undrained

1 (10 ounce) can diced tomatoes and green chilies, undrained

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

3/4 cup shredded Cheddar cheese





Directions



Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water, about 3 minutes. Drain and rinse in cold water; set aside.



In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.



Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350 degrees F for 20-25 minutes or until heated through. Sprinkle with cheese.

Bake another 5 minutes.