Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, stuffed red bell peppers (without rice). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Stuffed Red Bell Peppers (Without Rice) is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Stuffed Red Bell Peppers (Without Rice) is something which I’ve loved my whole life.
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To begin with this particular recipe, we have to prepare a few components. You can have stuffed red bell peppers (without rice) using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Red Bell Peppers (Without Rice):
- Prepare 4 large red bell peppers
- Get 3/4 lb ground chuck
- Take 1/2 lb ground pork
- Make ready 1 medium onion, chopped
- Prepare 3 clove garlic, minced
- Get 2 tsp beef bouillon granules
- Make ready 1/2 tsp garlic powder
- Get 1/4 tsp black pepper
- Get 1/4 tsp salt
- Take 1 dash of seasoning salt, preferably Lawry's
- Prepare 1 cup tomatoes, diced
- Prepare 1 cup mushrooms, finely chopped
- Prepare 1 cup shredded cheese (whatever you'd like to use)
- Take 1/2 cup green onion, thinly sliced
- Get 1 cup hot water
Great recipe for Stuffed Red Bell Peppers (Without Rice). I actually like these better than the ones with rice!! I've shared a recipe for keto stuffed bell peppers before. But today I'm sharing another one for pulled pork stuffed peppers without rice that I know You'll get a healthy dose of vegetables with this one as I've added in some spinach along with the bell peppers.
Steps to make Stuffed Red Bell Peppers (Without Rice):
- Preheat the oven to 350°F.
- Halve the red bell peppers through the stem. Clean out the insides and seeds.
- In a hot skillet, sauté the beef, pork, chopped onion and garlic until just brown. Add 1 tsp. beef bouillon, garlic powder, salt, pepper and seasoning salt. Stir. Drain the fat.
- Add the tomatoes, mushrooms and cheese. Stir until cheese is melted and remove from heat. Set aside.
- Mix the hot water with the remaining bouillon. Stir and let dissolve.
- Fill the red pepper halves with filling. Pour water/bouillon mix into baking dish until the bottom is covered. Tightly place the filled peppers into the baking dish. Cover with foil and bake for 35 minutes.
- After 35 minutes, remove cover and spoon some juice onto the meat filling. Replace cover and bake for an additional 10 minutes.
One stuffed pepper is plenty for a quick. Bright, warming red bell peppers are filled to brim with quinoas soft texture in this colorful summer entree. Tarragon, a hot bitter, balances some of the heaviness in the Comments & Impressions of 'Quinoa Stuffed Red Bell Peppers With Tarragon'. These Stuffed Bell Peppers are such a classic. They're made with a mix of ground beef, rice, onions, tomatoes, and spices.
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