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Unstuffed Peppers Recipe
Unstuffed Peppers Recipe photo by Taste of Home

Unstuffed Peppers Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 cup uncooked Minute® White Rice
  • 1 pound ground beef
  • 2 medium green peppers, cut into 1-inch pieces
  • 1/2 cup chopped onion
  • 1 jar (26 ounces) marinara sauce
  • 1-1/2 teaspoons salt-free seasoning blend
  • 1/2 cup shredded Italian cheese blend
  • 1/2 cup seasoned bread crumbs
  • 1 tablespoon olive oil

Nutritional Facts

1 serving (1 each) equals 343 calories, 12 g fat (5 g saturated fat), 43 mg cholesterol, 469 mg sodium, 38 g carbohydrate, 3 g fiber, 20 g protein.

Directions

  1. Preheat oven to 350°. Cook rice according to package directions.
  2. Meanwhile, in a large 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.
  3. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and oil; sprinkle over the top. Bake 8-10 minutes or until heated through and topping is golden brown. Yield: 6 servings.
Originally published as Unstuffed Peppers in Simple & Delicious July/August 2006, p27

Nutritional Facts

1 serving (1 each) equals 343 calories, 12 g fat (5 g saturated fat), 43 mg cholesterol, 469 mg sodium, 38 g carbohydrate, 3 g fiber, 20 g protein.

Reviews for Unstuffed Peppers

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 6, 2014

My husband and I really liked this. I used one red pepper and one green one. Milder flavor that way. Had to omit the cheese due to dietary restrictions, but it was still very good! Will make this one again for sure!

MY REVIEW
Reviewed Feb. 9, 2014

I enjoyed making this recipe...substitutions were made with what I had on hand: I used ground chicken, and a package of frozen mixed red and yellow pepper strips with onions instead of green peppers. Delicious!!

MY REVIEW
Reviewed Jan. 31, 2014

Love this recipe and have used it for several years. We like the fact you can choose more meat an rice instead of too much green pepper. In the summer I freeze bags of green peppers the size and amount for this recipe.

MY REVIEW
Reviewed Jan. 20, 2014

It was good not great

MY REVIEW
Reviewed Aug. 12, 2013

I liked - like stuffed green peppers but all mixed tog. Have to like green peppers, I guess.

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