Easy Skillet Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound ground turkey (or beef) 1 onion1 15 ounce can tomato sauce1 package Lipton Spanish Rice (1.25 cups dry)4 bell peppers (Yellow, Orange, Red, Green, whatever)1/2 cup water2 ounces cheddar cheese cubed small
Makes 4 - 6 servings, depending on if you have any 6'6" tall hungry guys over. And I had 2. A double recipe of this served 6 of us (including the 2 hungry boys), plus leftovers for 4 of us for lunch. Not bad.
I used a large (12 inch), 3 inch deep skillet and there was plenty of room. My mom uses a large sauce pot.
The "stuffing" : Brown the ground turkey and diced onion in the skillet. Drain off fat (if there is any). Add the can of tomato sauce and the uncooked package of Spanish rice and 1/2 - 3/4 cup water. Stir, Cover, and let cook for about 15 - 20 minutes, stirring occasionally, until rice has absorbed the water.
Par boil the peppers : cut the stems off the peppers and remove seeds. Cut into slices, about 4 - 6 per pepper depending on the size. I liked quarters. Drop the peppers into boiling water and 'par boil' for 3-5 minutes, until the skins are a bit soft. Drain.
Cube some cheddar cheese into small cubes. When the rice has finished cooking and it's nice and tender, stir in the cheddar cubes. Then push the peppers into the stuffing mixture towards the bottom of the pan. Let simmer for another few minutes. And you're done!
Another option is to line a casserole dish with the peppers, then ladle the stuffing mixture on top and bake for a few minutes with shredded cheese on top.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MLHENDRICKSON.
I used a large (12 inch), 3 inch deep skillet and there was plenty of room. My mom uses a large sauce pot.
The "stuffing" : Brown the ground turkey and diced onion in the skillet. Drain off fat (if there is any). Add the can of tomato sauce and the uncooked package of Spanish rice and 1/2 - 3/4 cup water. Stir, Cover, and let cook for about 15 - 20 minutes, stirring occasionally, until rice has absorbed the water.
Par boil the peppers : cut the stems off the peppers and remove seeds. Cut into slices, about 4 - 6 per pepper depending on the size. I liked quarters. Drop the peppers into boiling water and 'par boil' for 3-5 minutes, until the skins are a bit soft. Drain.
Cube some cheddar cheese into small cubes. When the rice has finished cooking and it's nice and tender, stir in the cheddar cubes. Then push the peppers into the stuffing mixture towards the bottom of the pan. Let simmer for another few minutes. And you're done!
Another option is to line a casserole dish with the peppers, then ladle the stuffing mixture on top and bake for a few minutes with shredded cheese on top.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MLHENDRICKSON.
Nutritional Info Amount Per Serving
- Calories: 302.6
- Total Fat: 9.2 g
- Cholesterol: 63.2 mg
- Sodium: 477.9 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 3.4 g
- Protein: 22.1 g
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