Un-Stuffed Green Peppers . . . all the flavor of stuffed green peppers, but made easier, all in one skillet.
We have picked a boatload of green peppers from our garden the last week, so I have been trying to come up with ways to serve them. I found a Stuffed Green Pepper recipe in one of my many cookbooks, tweaked it a bit, and came up with this yummy dinner recipe.
The best part about this version of stuffed peppers is that you don’t actually have to stuff the peppers. Truth be told, I stuffed some of this mixture into a couple of peppers and baked them. The verdict: more work and not as good. My husband and oldest son’s love green peppers but they didn’t liked the baked pepper. They thought it might be OK served in a fresh bell pepper, so you could try that if you want. But we love it served right out of the skillet.
My entire family loved these skillet “stuffed” green peppers. In fact, my 7 year old son’s actual comment was “Mom, this is the best thing you’ve ever made. . . well, in a while.” (This had nothing to due with the fact that he was starving, and he knew we were having cake for dessert, I’m just sure of it.)
My four year old even had seconds. I call that a win! I served this with tossed salad, and my homemade ranch dressing. It makes for an easy, delicious, and healthy meal. Just look at that cheesy goodness. Oh my.
If you like stuffed green peppers but want something a little easier, give this recipe a try!
I have made this recipe with both white and brown rice, and both ways are fantastic.
- 1 pound ground beef
- 2 cups salsa
- 1 cup frozen corn
- 1 green pepper, chopped
- 3/4 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup raw brown rice
- 1 1/2 cups water
- 1 cup grated cheddar cheese
- Brown ground beef in a large skillet and drain off all fat.
- Add remaining ingredients except grated cheese.
- Cover and simmer for about 25-30 minutes or till rice is tender, stirring occasionally. Add more water if mixture looks too dry.
- Sprinkle cheese over the top and replace the lid. Let cook till the cheese melts. (You can turn the stove off at this point. You just need the cheese to melt.)
You can substitute 3/4 cup white rice for the 1/2 cup of brown rice. It will cook faster.
Amount Per Serving: Calories: 359Total Fat: 20gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 86mgSodium: 1005mgCarbohydrates: 18gFiber: 3gSugar: 5gProtein: 28g
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