Classic Stuffed Peppers Recipe

Classic Stuffed Peppers Recipe, looking for these recipes? check this for 2 best Classic Stuffed Peppers Recipe: Cheezy Stuffed Peppers , classic stuffed peppers

classic stuffed peppers

Ingredients

4 servings

  • 1 lb ground beef
  • 1 large onion
  • 1 can tomato sauce, divided 15 oz
  • 1 1/4 cup water, divided
  • 1 envelope Good Seasons Garlic & Herb dressing mix
  • 1 cup instant white rice, uncooked
  • 4 large green peppers
  • Steps

    15 mins

  • brown meat with onion in large skillet on medium heat.
  • Stir in 1 cup of tomato sauce, 1 cup of water and the dressing mix
  • bring to boil. stir in rice; cover. remove from heat. let stand 5 min.
  • preheat oven to 400. cut tops off peppers; remove seeds.
  • mix remaining tomato sauce and remaining 1/4 cup water in bottom of 9-inch baking dish
  • place peppers in baking dish. spoon meat mixture into peppers; cover with foil
  • bake 35-40 minutes or until peppers are tender. spoon sauce from bottom dish over peppers just before serving.
  • Cheezy Stuffed Peppers

    Ingredients

    6 servings

  • 2 cup Seasoned ground beef and sausage
  • 1/2 cup uncooked instant white rice
  • 1/4 cup tomato paste
  • 1 can (19oz) Progresso Vegetable Classics hearty tomato soup
  • 1 can (4.5 oz) Old El Paso chopped green chilies, undrained
  • 1 1/2 cup shredded cheddar cheese
  • 3 large bell peppers, halved lengthwise, seeds removed.
  • 2 tbsp water
  • Steps

    40 mins

  • In 12-inch no stick skillet, mix Seasoned ground beef and sausage, uncooked rice, tomato paste, 3/4 cup of the soup, and the green chilies. Cook over medium heat until thouroughly heated, stirring occasionally. Remove from heat; stir in 1 cup of the cheese. Spoon mixture evenly into pepper halves.
  • Place filled peppers in same skillet. Pour remaining soup and the water over the peppers. Cover tightly with foil or domed lid. Cook over medium-low heat 20 to 25 minutes or until peppers are fork-tender. Remove from heat. Sprinkle peppers with remaining 1/2 cup of cheese. Cover; let stand 2 minutes or until cheese is melted. To serve, spoon sauce mixture from skillet over peppers.
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