Perfect Stuffed Bell Peppers in under 30 Minutes

All is quiet on the moving front.  The trucks have been unloaded, furniture placed in the appropriate rooms, and I can’t find a SINGLE thing I need WHEN I need it.

Except for little toys.  My feet have found every pointy, sharp, tear-inducing little toy and every loud, obnoxious, motion sensitive toy — thanks, of course, to Kidlets who have helped us unpack by emptying every. single. toy. bin. and. box.

I love my children.

Two days in and I am STILL trying to organize my kitchen.  I have gone from a 9 foot galley kitchen with 8 cabinets to a much larger one with forty-billion cabinets and drawers.  And yards and yards and yards of counter space.  It’s awesome — except for when you need to unpack and set everything up.  Then, the number of cabinets is more than slightly overwhelming and has caused me to completely rearrange cabinets more than once twice three times.

But, at some point, life will settle, I’ll have the dilemma of where to put my coffee cups and measuring spoons settled, and I’ll be back in the kitchen, enjoying the task of cooking for my family and trying to choose our “first home-cooked meal” in the new house.

These 30-Minute Stuffed Bell Peppers are a contender for sure.  When I made these last month, trying to develop a recipe around the final featured ingredient for the Meal Maker Challenge, I was shocked to see how quickly the Kidlets tore into the final product, slurping and chewing with gusto.

Bell Peppers!  Heavenly days, THEY BOTH ATE BELL PEPPERS!  Yeah, this recipe — which pairs fresh and colorful bell peppers with lean ground meat, tomatoes and whole-grain Beefaroni — is a definite winner.

Quick.  Simple.  Kidlet-pleasing.

Awesome.

30 Minute Stuffed Bell Peppers

Perfect comfort food dish for a busy school night –these Stuffed Bell Peppers come together in 30 minutes and serves 4-6, depending on the size of your peppers.

Ingredients

  1. 4 Bell Peppers (any color, uniformly shaped)
  2. 1 can of Whole Grain Beefaroni
  3. 1 pound of Ground Meat (beef, chicken, turkey, etc)
  4. 1 tablespoon Italian Seasoning
  5. 1 14 oz can of Diced Tomatoes with Onion and Garlic
  6. 1-2 cups of shredded Mozzarella Cheese

Directions

  1. Over medium-high heat, brown the ground meat in a frying pan.
  2. While the meat cooks, wash the bell peppers and then cut the tops out and carefully remove the interior seeds.
  3. Place bell peppers into boiling water and blanch for 3-5 minutes. Using tongs, remove each carefully and place it in a pie pan or 8×8 casserole dish. Set aside.
  4. Once the meat has fully cooked, drain the grease and return the pan of cooked meat to the stove.
  5. Stir in the diced tomatoes and Italian seasoning and then fold in the Beefaroni noodles. Bring to a boil and then remove from heat.
  6. Carefully spoon the noodle mixture into the prepared bell peppers, filling them completely to the top.
  7. Cover with the mozzarella cheese.
  8. Place the pie pan or casserole dish into the oven and set it to broil. Watch and remove from the oven once the cheese is golden brown and bubbly.

Copyright © http://followinginmyshoes.com
Recipe by Rachel Lacy.

 

 

Like this recipe idea? it’s time to VOTE for your FAVORITE (ahem … we all know which one, right?) Meal Maker Challenge recipe!!!

At the end of this month long challenge, the two bloggers with the most votes will face each other in a live cook-off.

(eeek!)

As you can see, this week’s featured ingredient is Chef Boyardee, so all ten of the bloggers participating have created recipes around this item.  For even more recipes and meal ideas, you can follow H-E-B on Facebook or check out Ready, Set, Eat! on Facebook, a site dedicated to family-friendly recipes that can be made in 30 minutes or less.

After you pick some recipes to add to your Back to School menu rotation, head over to H-E-B and grab their latest in-store coupon:

Buy Chef Boyardee (40 oz) get Snack Pack free with in-store coupon (now through September 4th, 2012)

But … first… GO VOTE (once a day … for me)!  Anyone can vote … but if you’re from Texas, your votes earn you daily entries into a $1000 gift-card giveaway!

 

disclosure: I have received promotional items and compensation for my participation in the challenge and to assist in the creation of my recipes.  Any opinions expressed are my own.

Share and Enjoy:

Comments

  1. Jennifer says

    These look yummy. I’ve never bothered actually stuffing the peppers, though. When I make the BC variety, I just dice them up and toss them in with everything else. This is mostly due to thinking my kids wouldn’t touch the whole pepper, but maybe I’ll have to give them a chance sometime and see what happens. : )

  2. Stephanie Phelps says

    First, thank you for showing me a quick way to do stuffed bell peppers my family loves me to make them but they take so long to do. I had never thought to use Beefaroni. that was the best part.
    I had the opposite problem when I moved we went to a smaller kitchen with a 1/4 of the cabinets and counter space so still have things in boxes 4 yrs later :(

  3. Laurel C says

    These look delicious, and super easy to make! I never know what to do with bell peppers, and always thought stuffed peppers were too hard and time consuming. I’m going to have to try these!

  4. says

    These look great. Stuffed peppers remind me of my grandmother because I remember seeing her make them when I was young once and asking her what they were.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>