Tag Archives: peppers

Stuffed Peppers

Back when I didn’t like eating green anything, I had to be creative in order to get my daily servings of vegetables.  This recipe helped!  The peppers are delicious when stuffed with such flavorful insides.

  • 4 large green bell peppers (or 6 smaller green bell peppers) with tops, seeds, and membranes removed
  • 1/2 onion
  • 1 pound sausage
  • 2 cups cooked rice or quinoa
  • 1 (8 ounce) can tomato sauce
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon oregano
  • 1/2 packet of Lipton’s onion dip mix
  • Pinch red pepper flakes (or more to taste)

Preheat the oven to 350 degrees F.

In a large pot of boiling water, add peppers and blanch until just tender, 2 to 3 minutes.  Remove with a slotted spoon and dry on paper towels.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and cook until soft, stirring often, about 3 minutes.  Add the sausage and rest of seasonings (salt, pepper, oregano, Italian seasoning, pepper flakes, onion dip mix).  Cook until the meat is browned, stirring with a heavy spoon to break up the lumps.  Add the rice and tomato sauce and stir well.  Remove from the heat and adjust the seasoning to taste as necessary.

Stuff peppers with mixture and slice bottoms of peppers as necessary so they sit well.  Cover the pan with foil and bake peppers for 1 hour.  After 1 hour, remove the foil.  Add cheese (and extra tomato / spaghetti sauce if desired) on top and bake until cheese is melted.

Stuffed Pepper Soup

This soup is a great alternative to the tedious prep work that comes with stuffed peppers.  It’s also especially great for the cold weather outside.  Filling, delicious, and warm.

  • 3 cups cooked rice or quinoa (start with 1 1/5 cups uncooked)
  • 1 lb ground beef
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 cup finely diced onion
  • 3 cloves garlic, chopped
  • 2 cans (14.5 oz each) cans petite diced tomatoes
  • 1 3/4 cups tomato sauce
  • 2 cups chicken broth
  • 1/2 tsp dried marjoram
  • salt and fresh pepper to taste

Put a large pot on the stovetop and turn the heat to high.  Add ground beef and a little bit of salt and cook until browned.  Once the meat is brown, drain out the remaining fat and reduce the heat to medium low.  Add your chopped peppers, garlic, and onion, and cook for another 5 minutes.

At this point, add full cans of tomatoes, tomato sauce, chicken broth, and seasonings.  Stir, cover, and simmer for about 30 minutes so the flavors mix well.

When ready to eat, serve the soup on top of your cooked rice / quinoa and enjoy!

This recipe originated from Skinnytaste.