Unstuffed Pepper Skillet

Unstuffed Pepper Skillet has all of the things that you loved about a stuffed pepper in an easy to make skillet meal!  This is loaded with ground beef, peppers, tomato sauce, and cheese, and is sure to become a new family favorite! 

Unstuffed Pepper Skillet

You guys all know by now my love for skillet meals.  I am cooking so much and most of the top recipes here on the blog are skillet meals.  I love creating 30 minute recipes that are made in one skillet and require little clean up.  I am always trying to find the perfect skillet.  I think one of the most frustrating things about cooking on a skillet is wondering if it is hot enough.  This is why I love T-fal’s new headmaster collection and I can’t wait to tell you all about it!

It is so important to have a properly heated pan and they combine three culinary innovations.  Sapphire infused non-stick, thermo spot technology, and a unique stainless steel base that has superior heat distribution.   I love that this pan has three layers of scratch resistant, non stick stick coating that is enforced with sapphire.  Nothing is sticking to this pan while I cook!  And cleaning it is super easy as well!

The thermo spot technology is so incredible.  No more waiting or wondering if your pan is the right temperature.  The spot will become bright red when it is ready to start cooking.  The right temperature takes a meal from good to great and helps to prevent sticking, cooking food evenly, and makes easy cleanup!

What is Unstuffed Pepper Skillet?

An unstuffed pepper skillet is all of the things that you love about a stuffed bell pepper in an easy to make skillet.  Ground beef, onions, bell peppers, rice,  tomato sauce, and cheese combine to being you a flavorful meal for your family.

How do you make Unstuffed Pepper Skillet?

  • Heat the skillet to medium high heat.  As soon as the thermo spot turns bright red, add in the beef, onion, bell pepper, and garlic.  Cook until the ground beef is no longer pink and the veggies are tender.
  • Add in chili powder, paprika, salt, pepper, tomato sauce, paste, and rice.  Bring to a boil and cover and reduce heat and let simmer 5-7 minutes or until rice is tender.  Sprinkle with cheese and stir until cheese has melted.

You are going to love this pan just as much as I do!  This new sapphire infused cookware was designed with experienced and skilled cooks in mind.  These pans are reliable and durable and will last a long time with their improved technology.  I know that you are going to love having these pans in your kitchen just as much as I do!

Unstuffed Pepper Skillet
 
Prep time
Cook time
Total time
 
Unstuffed Pepper Skillet has all of the things that you loved about a stuffed pepper in an easy to make skillet meal!  This is loaded with ground beef, peppers, tomato sauce, and cheese, and is sure to become a new family favorite!
Author:
Serves: 4-5
Ingredients
  • 1 pound lean ground beef
  • ½ cup onion, chopped
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 (16 ounce) can tomato sauce
  • 1½ cups instant rice
  • 2 cups cheddar cheese, shredded
  • chopped cilantro for garnish
Instructions
  1. Heat the skillet to medium high heat. As soon as the thermo spot turns bright red, add in the beef, onion, bell pepper, and garlic. Cook until the ground beef is no longer pink and the veggies are tender.
  2. Add in chili powder, paprika, salt, pepper, tomato sauce, and rice. Bring to a boil and cover and reduce heat and let simmer 5-7 minutes or until rice is tender. Sprinkle with cheese and stir until cheese has melted.

This post has been sponsored by T-fal.  I love working with brands that I use in the kitchen for myself.  All options expressed are my own.  

Stuffed Pepper Soup

Stuffed Pepper Soup is an inexpensive and delicious soup that will warm your belly from the inside out. Tender sausage and ground beef are simmered in beef broth with peppers, and tomatoes. Add in your rice and serve it hot!

This easy stuffed pepper soup recipe is a family favorite (along with cabbage roll soup) and it reheats beautifully!

Stuffed Pepper Soup in a serving bowl

I love the combination of beef and rice in soups, Cabbage Rolls and even in side dishes like Dirty Rice! We often make Stuffed Peppers because we love the flavors but as the weather turns cooler I tend to make a lot of soup recipes!

This easy Stuffed Pepper Soup is quick to make (and less prep work than traditional stuffed peppers) but still has tons of flavor! While many stuffed bell pepper recipes use only ground beef, I find the addition of sausage adds a lot of great flavor. Of course this recipe is perfect made with just ground beef (or even ground turkey if you’d prefer).

A ladle full of stuffed pepper soup

I use red and green peppers but you can use whatever you have on hand. Red, yellow and orange peppers tend to be sweeter while a green peppers are a bit more zesty. If you prefer a Spicy Stuffed Pepper Soup, add in a minced jalapeno pepper with the bell peppers.  

One of the things I like best is that this homemade stuffed pepper soup can be made with any leftover ingredients you might have on hand! Leftover rice, ground beef, ground sausage, leftover burgers or meatloaf or peppers that you need to use up can save you time (and money)! 

A pot of stuffed pepper soup ready to be served

How To Make Stuffed Pepper Soup

Stuffed pepper soup only takes about 35 minutes and can be made in just one pot with only a few minutes of prep! 

  • Brown beef, onions, and garlic in a large pot. Drain.
  • Add remaining ingredients except rice and simmer 25 to 30 minutes.
  • Finally, stir in the cooked rice and parsley and heat about 5 minutes.

See? It’s seriously that simple! 

You can make stuffed pepper soup in the crock pot if you want to cook it while you’re out and about. Adjust your cooking times to 3-4 hours on high or 5-6 hours on low. Add the cooked rice for the last 20-30 minutes.

Stuffed pepper soup can be made in batches and frozen, it reheats really well. I love freezing it in individual servings and enjoying it when the weather cools down!

a steaming bowl of stuffed pepper soup

Stuffed pepper soup is similar to my Hamburger soup recipe, in that it is tomato and beef based, and packed full of veggies! I use beef and sausage but feel free to use ground turkey or turkey sausage for leaner options. If you’d like a low carb stuffed pepper soup, swap out the rice for cauliflower rice. This stuffed green pepper soup only has around 250 calories per serving, making great choice for lunch or dinner!

 

 More Bell Pepper Recipes You’ll Love

Serve this Stuffed Pepper Soup with homemade biscuits or 30 Minute Dinner Rolls for dipping and a side salad.

Stuffed Pepper Soup

Stuffed pepper soup has sausage and ground beef lots of tende sweet bell peppers, and tomatoes. Add in rice and serve it hot!

  • 1 1/2 pounds ground beef
  • 1/2 pound ground sausage
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • 6 cups low sodium beef broth
  • 1 can (16 ounces crushed tomatoes)
  • 1 can (28 ounces diced tomatoes, undrained)
  • 2 green bell peppers
  • 1 red bell pepper
  • 1 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 2 cups cooked long grain white or brown rice
  • 2 tablespoons fresh parsley (chopped)
  1. Cook beef, sausage, onion and garlic in a large pot until no pink remains. Drain any fat.

  2. Stir in remaining ingredients except rice. Simmer uncovered 25-30 minutes or until peppers are tender.
  3. Add rice and parsley and simmer an additional 5 minutes or until heated through.

The post Stuffed Pepper Soup appeared first on Spend With Pennies.

Korean Ground Beef Stir Fry

Korean Ground Beef Stir Fry is incredibly easy to make and has the best flavor!  This is a recipe that my kids beg me to make every single week! 

Korean Ground Beef Stir Fry

There is one thing that I can count on all of my kids to eat and it is this recipe for Korean Ground Beef Rice Bowls.  In fact, my cute ten year old makes it for the family each week.  I decided to switch it up a little when we made it this week and turn it into a stir fry!  Let me tell you.  This was so incredible with fresh veggies added.  The sauce is the absolute best on this and it makes the flavor out of this world good.   We are reminded every single time that we make it why it is a favorite at your house.  I know that it will become a favorite at your house, and if my ten year old can make it, you can too!

How do you make stir fry?

  • In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.  Remove and set aside on a plate.
  • Drain the grease and add olive oil and veggies and cook until tender.  Add the ground beef back to the skillet.
  • In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
  • Serve over hot rice and garnish with green onions and sesame seeds

We used our families favorite vegetables in this which include sugar snap peas, carrots, red bell pepper, zucchini and mushrooms.  You can always customize this to your families taste and preference.  I love making a meal in one that is packed with delicious and fresh vegetables.

What vegetables are good in a stir fry?

  • Broccoli
  • Yellow or White Onion
  • Water Chestnuts
  • Baby Corn
  • Asparagus
  • Bok Choy
  • mung bean sprouts

 

More delicious stir fry recipes to try:

Korean Ground Beef Stir Fry
 
Prep time
Cook time
Total time
 
Korean Ground Beef Stir Fry is incredibly easy to make and has the best flavor!  This is a recipe that my kids beg me to make every single week!
Author:
Serves: 4-5
Ingredients
  • 1 pound lean ground beef (90% lean)
  • 3 garlic cloves, minced
  • 1 Tablespoon olive oil
  • 1 red bell pepper, diced
  • 1 zucchini, sliced
  • ½ cup sugar snap peas
  • ½ cup shredded carrots
  • 8 ounce mushrooms, sliced
  • ½ cup packed brown sugar
  • ½cup reduced-sodium soy sauce
  • 1 Tablespoon sesame oil
  • ½ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon pepper
  • sliced green onions and sesame seeds for garnish
Instructions
  1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Remove the ground beef and set aside on a plate.
  2. Drain the grease and add 1 Tablespoon olive oil to the skillet. Add bell pepper, zucchini, snap peas, carrots, and mushrooms. Saute 2-3 minutes or until tender. Add the ground back to the skillet.
  3. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
  4. Serve over hot rice and garnish with green onions and sesame seeds.

 

 

Creamy Garlic Steak Bites with Mushrooms

Creamy Garlic Steak Bites with Mushrooms are made in the most amazing creamy garlic sauce with melt in your mouth steak bites and mushrooms!  

We love steak at our house and these recipes are also our favorite!  Skillet Garlic Butter Herb Steak and Potatoes, Lemon Garlic Butter Herb Flank Steak, or this Grilled Flank Steak with Avocado Corn Salsa!

Creamy Garlic Steak Bites with Mushrooms

Holy yum!  This meal was devoured by the family.  Is there anything better than melt in your mouth steak bites coated in a creamy garlic herb sauce with mushrooms!?  I really don’t think so.  Since school is back in session, I have been trying to come up with dinner ideas that are quick and easy.  Since my family is all steak lovers, I decided to make this quick meal in the skillet.  The family couldn’t seem to get enough of the creamy sauce and the tender steak bites.  We served it over rice and served it with some veggies on the side.  Easy peasy!

How do you make Creamy Garlic Steak Bites?

  • To start, cut your sirloin steak into one inch cubes.  Add 1 Tablespoon of olive oil to a medium sized skillet over medium high heat.  Salt and pepper the steak bites and add them to the pan cooking them until they are golden brown.
  • Remove the steak and set it aside on a plate.  Add the mushrooms and garlic to the pan and saute until tender.  Add in the heavy cream, shredded parmesan cheese, Italian seasoning, and salt and pepper.  Add the steak back to the pan and allow to heat through and sauce to thicken.
  • Serve over rice or pasta and garnish with chopped parsley.

What other kind of steak can I use in this recipe?

You can also substitute with a tenderloin, sirloin, or New York strip steak.

What side dishes go well with this meal?

 

Creamy Garlic Steak Bites with Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-5
Ingredients
  • 1¼ pounds sirloin steaks, cut into 1 inch cubes
  • 1 Tablespoon olive oil
  • 3 cloves garlic
  • 8 ounce mushrooms
  • 1 cup heavy cream
  • ½ cup shredded parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoons salt
  • ¼ teaspoon pepper
  • fresh chopped parsley for garnish
Instructions
  1. To start, cut your sirloin steak into one inch cubes.  Add 1 Tablespoon of olive oil to a medium sized skillet over medium high heat.  Salt and pepper the steak bites and add them to the pan cooking them until they are golden brown.
  2. Remove the steak and set it aside on a plate.  Add the mushrooms and garlic to the pan and saute until tender.  Add in the heavy cream, shredded parmesan cheese, Italian seasoning, and salt and pepper.  Add the steak back to the pan and allow to heat through and sauce to thicken.
  3. Serve over rice or pasta and garnish with chopped parsley.

 

 

Easy Pepper Steak

This delicious Pepper Steak recipe is a classic Chinese American dish that you can easily make at home in just 30 minutes or less.

Pepper Steak is such a quick and easy recipe. Anytime you need a fast meal, and I mean way, way faster than it takes to order take-out, this recipe is a great option. It’s made with juicy beef strips, cooked in a sticky sauce with sweet bell peppers and is great served over rice, pasta or with just a simple salad on the side.

Bowl of One Pan Pepper Steak with peppers garnished with sesame seeds and green onions, with a yellow pepper in the background

(more…)

The post Easy Pepper Steak appeared first on Spend With Pennies.

Brown Sugar Garlic Flank Steak

Brown Sugar Garlic Flank Steak is made with the most amazing brown sugar garlic soy marinade.  The steak is grilled to perfection and melt in your mouth delicious! 

Marinated Flank Steak Recipe

I have a delicious flank steak recipe for you today and something that will also be life changing for you in the kitchen.  You may never think about plastic wrap the same after you read this post….. seriously!  Reynolds Kitchens is eliminating all of your plastic wrap headaches and have just launched their new Reynolds Kitchens Quick Cut Plastic Wrap with a built in slide cutter to help make plastic wrap usage frustration free!

Reynolds wrap is bringing you all of the new features that solve all of your plastic wrap troubles.  A built in slide cutter, which makes dispensing super easy, a grip strip that keeps the roll in place, a starter edge so you can find the start of the roll and built in end tabs that keeps the roll securely in place.

We all need to use plastic wrap in the kitchen and it is such a love hate relationship.  It doesn’t have to be that way anymore.  Plastic wrap is now so easy to use and it helps to keep that long lasting tight seal to keep food fresh.  This is perfect for meal prepping and storing your food!

I had such a fun opportunity this spring to go to Des Moines and New York and help demonstrate this amazing new product.  There are so many different hacks and uses for this plastic wrap.  One of my favorites was to use it to cover surfaces before working with raw meat.  I use this hack every single time that I am using raw meat in the kitchen and need to protect the surface.  This makes for great clean up as well.  I used the hack for this recipe and then it was so great for wrapping it up and sealing in the marinade.  Today, I am going to show you how to make this delicious flank steak and use this hack in the kitchen all of the time for yourself!

How do you make Brown Sugar Garlic Flank Steak?

  • Prepare your marinade by mixing together the garlic, brown sugar, olive oil, Worcestershire, soy sauce, dijon, green onions and salt.
  • On a clean surface lay out two large pieces of Reynolds Kitchens Quick Cut plastic wrap slide by side, with 2 inches overlapping. This creates and extra large rectangle.
  • Pat steak dry using a paper towel and set in center of prepared plastic wrap surface. Pour marinade mixture over the steak and pull the sides of the plastic together until steak and marinade are tightly sealed. If needed use an extra piece of plastic wrap to seal up any loose ends. Set in refrigerated for 4 hours or up to overnight.
  • Preheat grill to high heat and remove plastic and set prepared steak directly on grill. Allow to cook without turning for 3 minutes. Flip and cook other side for another 3 minutes. Continue flipping back and forth until steak reaches desired doneness. Allow to rest for 10 minutes before slicing.

What temperature do you cook flank steak on the grill?

Medium Rare takes about 6 minutes on the grill turning only once.  It is 130-135 degrees on an instant read thermometer.

What is a good substitute for flank steak?

Skirt steak or flat iron steak is a good substitute.  You can also use this marinade with your favorite cut of steak.

I especially love this hack because it seals in that marinade and keeps the flavor inside.  You wrap up the meat tightly and as soon as it has had time to marinate, you simple throw the wrap away.  This makes clean up a cinch.

Since school is back in session and we need dinner on the table quick, I love that flank steak only takes about 6 minutes on the grill.  It is on the dinner table in no time and all.  And everyone devoured it!  My kids are steak levels and we sure love this recipe!

What side dishes can I serve with flank steak?

What other hacks can I do with plastic wrap?

  • Use the plastic wrap to cover your surface and roll out dough.
  • Cover your stand mixer with plastic wrap to keep the dough and flour within the bowl.
  • Use it to prevent freezer burn.  Cover the ice cream and then put the lid on top to create a seal.
  • Put it over your iPad, iPhone or cook book to protect the surface while in the kitchen.
  • Speed up the ripening process with avocados, or wrap the end of bananas in plastic wrap to slow down the rising process.
  • Create piping bags with the plastic wrap and have multiple colors of frosting in your piping bag.

 


Brown Sugar Garlic Flank Steak
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 2 lbs flank or skirt steak
  • 6 cloves garlic, minced
  • 2 tbsp brown sugar
  • 2 tbsp olive oil
  • 2 tbsp worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tbsp dijon
  • 1 bunch green onions, minced white and light green parts only
  • 2 tsp sea salt
Instructions
  1. In a small bowl mix together garlic, brown sugar, olive oil, worcestershire, soy sauce, dijon, green onions and salt.
  2. On a clean surface lay out two large pieces of Reynolds Kitchens Quick Cut plastic wrap slide by side, with 2 inches overlapping. This creates and extra large rectangle.
  3. Pat steak dry using a paper towel and set in center of prepared plastic wrap surface. Pour marinade mixture over the steak and pull the sides of the plastic together until steak and marinade are tightly sealed. If needed use an extra piece of plastic wrap to seal up any loose ends. Set in refrigerated for 4 hours or up to overnight.
  4. Preheat grill to high heat for 20 minutes. Remove plastic and set prepared steak directly on grill. Allow to cook without turning for 3 minutes. Flip and cook other side for another 3 minutes. Continue flipping back and forth until steak reaches desired doneness. Allow to rest for 10 minutes before slices.

This post was sponsored by Reynolds Wrap.  I love working with brands that I use in the kitchen for myself.  All opinions expressed are my own!

Stuffed Peppers

Stuffed Peppers are a fancy way to serve peppers! They are so easy, delicious and impressive enough to serve for special occasions or special guests! 

While I often serve peppers in a stir fry or in a fresh Greek salad, I do love using the pepper itself as a serving vessel!  We’ve filled these with a delicious beef, sausage and rice filling perfect for a quick and complete meal in one tidy package!

Baked Stuffed Peppers in a clear baking dish

Stuffed Bell Peppers are easy to make and everyone loves them!  We fill these with a mixture of beef and sausage but you can use one or the other (or even ground turkey if you prefer) and I sometimes replace the rice with Cauliflower Rice. While I used green peppers in this recipe, any color bell pepper (red/yellow/orange) will work just fine.

When choosing the color of pepper for your Stuffed Peppers recipe, it will depend on your personal taste preference. Green peppers are a bit more zesty and definitely less sweet than red, yellow or orange. Green peppers in this recipe really compliment the flavors in the beef, sausage, tomato-rice mixture.

Assembled ingredients for Stuffed Peppers in a skillet

How to make Stuffed Peppers

My friends often ask me how to make stuffed bell peppers and my response is always the same – it’s so easy! While these may look difficult, if you follow these easy steps, you will have perfect stuffed peppers every time!

  • Brown meat and aromatics. Add tomato sauce, rice and seasonings and cook until rice is tender.
  • While the filling is cooking, prepare your peppers by simmering 5 minutes to soften.
  • Fill peppers with pasta sauce, meat and rice mixture.
  • Top with cheese and bake until bubbly!

Do You Have to Pre-cook the Peppers Before Stuffing Them?  No you don’t have to precook the peppers, but they do stay quite crisp if you don’t pre-cook them. I personally prefer starting with cooked peppers for this Stuffed Peppers recipe.  

Stuffed Peppers prepped in a baking dish and ready to bake

How Long to Cook Stuffed Peppers

Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.

What to serve with Stuffed Peppers?

One serving of Stuffed Peppers being served from a baking dish

Can you freeze Stuffed Peppers?

Yes, you definitely can freeze Stuffed Peppers and they are a great make-ahead meal! You will need to bake them first, then you can either freeze them individually or together in a baking dish. To re-heat, simply thaw in the fridge overnight and bake in a 350°F oven until heated through.

Keep this Stuffed Peppers recipe close at hand for a quick, easy and fun way to serve dinner! Prepped and ready in under 1 hour, this recipe is great for your busy schedule!

Stuffed Peppers

Tender bell peppers stuffed with a zesty beef and rice filling and baked until bubbly.

  • 6 bell peppers
  • 1/2 lb lean ground beef
  • 1/2 lb Italian sausage
  • 1 small onion (diced)
  • 2 cloves garlic
  • 1 can small diced tomatoes (14 1/2 oz)
  • 1/2 cup white rice (uncooked)
  • 1 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Italian seasoning
  • 2 1/2 cups marinara sauce (divided)
  • 1/2 cup cheddar cheese (shredded)
  1. Preheat oven to 350°F.
  2. Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed.

  3. Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.

  4. Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.

  5. In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat. Stir in the diced tomatoes with juice, rice, 1 1/4 cup water, diced pepper tops, Worcestershire sauce and Italian seasoning.

  6. Place 1 1/2 cups of marinara sauce in the bottom of a 9×13 pan. Fill each pepper with the rice mixture. Spoon remaining 1 cup marinara sauce over peppers.

  7. Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

If you firmer/tender-crisp peppers, skip the boiling step and bake as directed.

REPIN this Delicious Recipe

Stuffed Peppers in a baking dish with melted cheese on top

 

If you are looking for a quick and complete meal in one tidy package, then Stuffed Peppers are it! Using the pepper itself as the serving vessel, Stuffed Peppers are a fun and unique way to serve dinner to your family! #spendwithpennies #easyrecipe #stuffedpeppers #withsausage #withbeef #simpledinner

The post Stuffed Peppers appeared first on Spend With Pennies.

Stuffed Peppers

Stuffed Peppers are a fancy way to serve peppers! They are so easy, delicious and impressive enough to serve for special occasions or special guests! 

While I often serve peppers in a stir fry or in a fresh Greek salad, I do love using the pepper itself as a serving vessel!  We’ve filled these with a delicious beef, sausage and rice filling perfect for a quick and complete meal in one tidy package!

Baked Stuffed Peppers in a clear baking dish

Stuffed Bell Peppers are easy to make and everyone loves them!  We fill these with a mixture of beef and sausage but you can use one or the other (or even ground turkey if you prefer) and I sometimes replace the rice with Cauliflower Rice. While I used green peppers in this recipe, any color bell pepper (red/yellow/orange) will work just fine.

When choosing the color of pepper for your Stuffed Peppers recipe, it will depend on your personal taste preference. Green peppers are a bit more zesty and definitely less sweet than red, yellow or orange. Green peppers in this recipe really compliment the flavors in the beef, sausage, tomato-rice mixture.

Assembled ingredients for Stuffed Peppers in a skillet

How to make Stuffed Peppers

My friends often ask me how to make stuffed bell peppers and my response is always the same – it’s so easy! While these may look difficult, if you follow these easy steps, you will have perfect stuffed peppers every time!

  • Brown meat and aromatics. Add tomato sauce, rice and seasonings and cook until rice is tender.
  • While the filling is cooking, prepare your peppers by simmering 5 minutes to soften.
  • Fill peppers with pasta sauce, meat and rice mixture.
  • Top with cheese and bake until bubbly!

I usually cut my peppers across the top but you can also cut them top to bottom to make smaller portions (like in my Mexican Stuffed Peppers).

Do You Have to Pre-cook the Peppers Before Stuffing Them?  No you don’t have to precook the peppers, but they do stay quite crisp if you don’t pre-cook them. I personally prefer starting with cooked peppers for this Stuffed Peppers recipe.  

Stuffed Peppers prepped in a baking dish and ready to bake

How Long to Cook Stuffed Peppers

Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.

What to serve with Stuffed Peppers?

One serving of Stuffed Peppers being served from a baking dish

Can you freeze Stuffed Peppers?

Yes, you definitely can freeze Stuffed Peppers and they are a great make-ahead meal! You will need to bake them first, then you can either freeze them individually or together in a baking dish. To re-heat, simply thaw in the fridge overnight and bake in a 350°F oven until heated through.

Keep this Stuffed Peppers recipe close at hand for a quick, easy and fun way to serve dinner! Prepped and ready in under 1 hour, this recipe is great for your busy schedule!

Stuffed Peppers

Tender bell peppers stuffed with a zesty beef and rice filling and baked until bubbly.

  • 6 bell peppers
  • 1/2 lb lean ground beef
  • 1/2 lb Italian sausage
  • 1 small onion (diced)
  • 2 cloves garlic
  • 1 can small diced tomatoes (14 1/2 oz)
  • 1/2 cup white rice (uncooked)
  • 1 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Italian seasoning
  • 2 1/2 cups marinara sauce (divided)
  • 1/2 cup cheddar cheese (shredded)
  1. Preheat oven to 350°F.
  2. Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed.

  3. Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.

  4. Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.

  5. In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat. Stir in the diced tomatoes with juice, rice, 1 1/4 cup water, diced pepper tops, Worcestershire sauce and Italian seasoning.

  6. Place 1 1/2 cups of marinara sauce in the bottom of a 9×13 pan. Fill each pepper with the rice mixture. Spoon remaining 1 cup marinara sauce over peppers.

  7. Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

If you firmer/tender-crisp peppers, skip the boiling step and bake as directed.

REPIN this Delicious Recipe

Stuffed Peppers in a baking dish with melted cheese on top

 

If you are looking for a quick and complete meal in one tidy package, then Stuffed Peppers are it! Using the pepper itself as the serving vessel, Stuffed Peppers are a fun and unique way to serve dinner to your family! #spendwithpennies #easyrecipe #stuffedpeppers #withsausage #withbeef #simpledinner

The post Stuffed Peppers appeared first on Spend With Pennies.

Instant Pot Beef and Broccoli

Instant Pot Beef and Broccoli is a flavorful Chinese meal made in minutes by pressure cooking. For this recipe slices of beef chuck are marinated in a sesame, soy, ginger, and garlic mixture. The beef is cooked until tender in a soy and oyster sauce base. Broccoli florets are steamed in the Instant Pot until crisp-tender. The dish can be served with rice and garnished with sesame seeds.

Instant Pot Beef and Broccoli over a bed of rice

Hi there! It’s Jessica Gavin, Certified Culinary Scientist and I’m excited to share this classic beef and broccoli recipe with you. The key to success when using a pressure cooker to prepare this dish is selecting the right cut of beef. Using pieces of chuck roast stays tender when cooked in elevated temperatures.

The beef cooks in a combination of soy sauce and oyster sauce, which provides a burst of umami flavors with each bite. I often utilize these two ingredients in my Asian cooking, such as in this easy stir-fry sauce where it pairs well with any combination of proteins or vegetables. An advantage of using the Instant Pot is that you can quickly steam the broccoli all-in-one place for a tasty one-pot meal! So skip the takeout and make healthier balanced meal option any day of the week.

Choosing the right beef for pressure cooking

Typically when I make my traditional beef and broccoli recipe, I use a simple stir-fry technique and fast cooking beef like short ribs or flank steak. However, using an electric pressure cooker changes the rate at which the beef is cooked. Enclosed vessels create superheated steam at about 10 to 12 psi (pounds per square inch), which elevates the temperature above boiling (around 239 to 248ºF), cooking the foods at a faster pace. You check out my Instant Pot guide to learn more about how this multi-cooker works.

Beef chuck in a bowl with raw pieces of garlic and ginger

If the right cut of beef is not selected, then it can become dry very quickly. Lean cuts don’t work as well, but cheaper pieces like chuck roast or chuck eye roll (my first choice) from the shoulder is plentiful in connective tissue and benefit the most from moist heat cooking.

How to Cook Beef and Broccoli in an Instant Pot

  • Cut the pieces of meat into even sized pieces for even cooking.
  • Use a steak marinade to quickly infuse flavor inside and out of the beef.
  • Lightly stir-fry the beef before pressure cooking to develop layers of flavors.
  • Pressure cook for a brief time period and use the “quick release” method to rapidly release the pressure.
  • Use a cornstarch slurry as a thickening agent for the sauce towards the end of cooking.
  • Use the saute function and close the lid to quickly steam the broccoli.

making beef and broccoli in an Instant Pot

After about 10 minutes of cook time, the pot is filled with juicy beef coated in a savory sauce that’s going to make you salivate. It’s a nice bonus to be able to prepare the broccoli florets alongside the beef.

I like to serve this dish with fluffy white rice, but a great low carb option is sauteed cauliflower rice. This recipe makes the perfect amount for a family of four, or delicious leftovers the next day. It’s a crowd-pleasing dish that’s extremely easy to prepare, even on busy weeknights.

Close up photo of beef and broccoli topped with sesame seeds

Instant Pot Beef and Broccoli
 
Author:
Recipe type: Main
Cuisine: Chinese
Serves: 4 servings
Ingredients
  • Beef Marinade-
  • 1 ½ pounds beef chuck eye roll or chuck roast, cut into ¼-inch thick slices, 2-inches long
  • 2 tablespoons soy sauce
  • ½ teaspoon sesame oil
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • Sauce-
  • 1 cup unsalted beef stock
  • ⅓ cup oyster sauce
  • ⅓ cup soy sauce
  • 2 tablespoons cornstarch
  • ¼ cup water
  • Beef and Broccoli-
  • 2 tablespoon vegetable oil
  • 5 cups broccoli florets, about 2-inch sized pieces
  • Black pepper as needed for seasoning
Instructions
  1. In a medium-sized bowl combine beef slices, soy sauce, sesame oil, ginger, and garlic. Marinate the beef at room temperature for 15 minutes.
  2. Select "Saute" on the Instant Pot. Allow pot to heat, it will indicate "Hot" on the display when ready.
  3. Add 2 tablespoons olive oil to the pot. Once hot, work in two batches, add beef and lightly brown on one side for 1 minute, flip over and brown another 1 minute. Press “Keep Warm/Cancel”.
  4. Add all the beef back to the pot and pour in the sauce.
  5. Make sure that the release valve is in the "Sealing" position.
  6. Place the lid on the Instant Pot, turn and lock the lid.
  7. Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 6 minutes using the "+" or "-" buttons.
  8. Once cook time is complete, carefully quick release the pressure.
  9. Carefully remove the lid, opening the top away from you as steam will be released from the pot.
  10. In a small bowl combine cornstarch and water to make a slurry.
  11. Select "Saute" on the Instant Pot, once the stewing liquid begins to boil add the cornstarch slurry.
  12. Cook, stirring until the liquid is thickened, 60 to 90 seconds.
  13. Add the broccoli and stir to combine. Cover pot with the lid and tighten, and cook the broccoli until the florets are tender on the “saute” function, about 3 to 5 minutes.
  14. Season beef and broccoli with black pepper as desired.
  15. Serve with rice.