Carrot Pepper Skillet Recipe

Publisher Photo

Carrot Pepper Skillet Recipe

Be the first to add a review
Publisher Photo
You can prepare stuffed peppers on the stovetop, cooked alongside nicely seasoned carrots, with this creative recipe shared by Esther Shank. "This dish is attractive, delicious and goes together in a hurry," promises the Harrisonburg, Virginia cook.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 6 medium green peppers
  • 1-1/2 cups cooked rice
  • 1 medium onion, chopped
  • 1/3 cup tomato juice
  • 1-1/4 cups water, divided
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt or salt-free seasoning blend, divided
  • 2 teaspoons sugar, divided
  • 1 pound lean ground beef (90% lean)
  • 4 cups sliced fresh carrots
  • 1 tablespoon butter, melted
  • Dash ground ginger
  • Dash ground nutmeg
  • 1 tablespoon corn syrup

Directions

Cut tops off peppers and remove seeds and membranes; set aside. In a large bowl, combine the rice, onion, tomato juice, 1/4 cup water, Worcestershire sauce, 1 teaspoon salt and 1 teaspoon sugar. Crumble beef over mixture and mix well. Spoon into peppers. Place around the edge of a 10-in. skillet.
In a large bowl, combine the carrots, butter, ginger, nutmeg and remaining salt and sugar. Place in the center of the skillet. Pour remaining water around peppers; cover and simmer for 30 minutes or until meat is no longer pink. Drizzle corn syrup over the carrots. Yield: 6 servings.
Originally published as Carrot Pepper Skillet in Quick Cooking September/October 1999, p22

Nutritional Facts

1 each: 297 calories, 8g fat (0 saturated fat), 28mg cholesterol, 176mg sodium, 37g carbohydrate (0 sugars, 0 fiber), 19g protein. Diabetic Exchanges: 2 starch, 1-1/2 meat, 1 vegetable.

  • 6 medium green peppers
  • 1-1/2 cups cooked rice
  • 1 medium onion, chopped
  • 1/3 cup tomato juice
  • 1-1/4 cups water, divided
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt or salt-free seasoning blend, divided
  • 2 teaspoons sugar, divided
  • 1 pound lean ground beef (90% lean)
  • 4 cups sliced fresh carrots
  • 1 tablespoon butter, melted
  • Dash ground ginger
  • Dash ground nutmeg
  • 1 tablespoon corn syrup
  1. Cut tops off peppers and remove seeds and membranes; set aside. In a large bowl, combine the rice, onion, tomato juice, 1/4 cup water, Worcestershire sauce, 1 teaspoon salt and 1 teaspoon sugar. Crumble beef over mixture and mix well. Spoon into peppers. Place around the edge of a 10-in. skillet.
  2. In a large bowl, combine the carrots, butter, ginger, nutmeg and remaining salt and sugar. Place in the center of the skillet. Pour remaining water around peppers; cover and simmer for 30 minutes or until meat is no longer pink. Drizzle corn syrup over the carrots. Yield: 6 servings.
Originally published as Carrot Pepper Skillet in Quick Cooking September/October 1999, p22

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCarrot Pepper Skillet

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review