The Pioneer Woman Tasty Kitchen
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Unstuffed Green Peppers

4.87 Mitt(s) 8 Rating(s)8 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 5

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Level: Easy

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Description

Stuffed green peppers made easy in one skillet.

Ingredients

  • 1 pound Ground Beef
  • ⅓ cups Diced Onion
  • 1 cup Crushed Tomato (undrained)
  • ⅓ cups White Rice, Uncooked
  • 1 Tablespoon Worcestershire Sauce
  • ½ teaspoons Basil
  • ½ cups Water
  • 1 cup Diced Green Peppers (Fresh Or Frozen)
  • 1 cup Shredded Cheddar Cheese
  • Salt And Pepper, to taste

Preparation

Preheat oven to 350 degrees.

On the stovetop, brown meat and 1/3 cup diced onion in an oven safe skillet (see note below). Drain grease.

Stir in tomatoes, 1/3 cup rice, Worcestershire, basil, water, salt and pepper.

Bring to a boil, reduce heat to low, cover and simmer for 18-20 minutes until rice is tender.

Stir in peppers and half of the cheese, then top with the remaining cheese.

Bake in a 350-degree oven, uncovered, for 15 minutes.

Note: if not using an oven safe skillet, prepare the rice mixture in a sauce pan and then pour into a casserole dish before baking in the oven.

7 Comments

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Robin Bird on 5.9.2010

Great make ahead recipe.. I made it up to adding shredded cheese on top, let it cool, transferred to casserole dish, topped with cheese and put in freezer to bake later. I also upped the seasonings, just because we are a spicy group… yummiliciousness!!!

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hallwick on 5.8.2010

It was a quick dinner with ingredients I generally have on hand. I felt like it was missing something. I think next time I will go heavier on the spices and switch to an Italian blend seasoning. Also, I had trouble as well getting the rice done. I think I let it simmer too lightly. It actually needs to sit at a higher heat than when you cook normal rice.

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fanniehp on 4.22.2010

Even my four year old loved this!

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GeauxMrsG on 4.19.2010

Excellent recipe! I was searching for a ‘simple’ recipe and I found a winner. I used Rotel for the tomatoes, and it added just the perfect amount of heat. My hubby and I both loved it!

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wiseacre on 4.19.2010

Made this for a church potluck so I doubled it and tried crockpotting it. Crockpot tip: Bring to rolling boil in a saucepan then add to crockpot. This sat on high all day and the rice was stillraw! I finally put a portion in a saucepan to boil and it was ready in 10 minutes!
Tasted great!!!

8 Reviews

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sarahwbs2506 on 10.11.2011

This was really good. I wasn’t sure how much flavor it would have…but it was perfect as is! Will be having left overs today for lunch! YUM!

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beanjelly on 1.5.2011

The husband loved this recipe as he’s a huge stuffed pepper fan.

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princessjade on 12.7.2010

Very tasty, and the leftovers were great for lunch the next day!

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ericame on 8.24.2010

Very tasty, and quick and easy to make. I had to skip the Worchestershire sauce (don’t have any) but I imagine it would add a nice depth to the flavour. Next time I make this I will add a bit more rice, but we’re carb lovers like that.

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connied on 8.18.2010

Very tasty recipe. I didn’t have crushed tomatoes so I used canned diced tomatoes and had to add a bit more water so that the rice would cook. This recipe is a keeper.

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