Carrot Pepper Skillet Recipe

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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.
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 6 servings


  • 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

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.


  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

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