How To Make Unstuffed Pepper Bake

    Published: 06-16-2009
    Views: 11,468
    Try something new for dinner as cookbook author Holly Clegg demonstrates how to make an unstuffed pepper bake.

    Chef Holly Clegg: Hi! I'm Holly Clegg for Kroger. Today we're going to make Unstuffed Pepper Bake. You know, I love stuffed peppers, but they are so time consuming that I never make them, and I think Kroger comes up with the perfect recipe solution with this recipe for the Unstuffed Pepper Bake. Has all the components of stuffed pepper, plus all the flavors and none of the efforts. So, can't wait to get started with this one.

    We're going to start at the stove with one pound of ground Sirloin and that's the leanest cut of meat , we're going to add 11/2 cups of Tricolor Peppers, 1/3 cup chopped onion and 1 teaspoon minced garlic and that's about two cloves of garlic. We're going to let it cook for that 8 to 10 minutes, just until the meat is done and the peppers are tender.

    So I am going to move the pan over here so we could add the remaining ingredients. That's what I love out this recipe. It's one pan, you don't have to dirty a bunch of dishes. We're going to add 1 teaspoon of Worcestershire Sauce, 1 teaspoon of Italian Seasoning, just a blend like oregano basil, salt/pepper to taste. I like a lot of pepper and then little salt; we don't want to put too much salt.

    And then we have 14.

    5 oz can of just diced tomatoes, but this time you want to make sure and drain them, and then 11/2 cups of Instant Rice, my new favorite ingredient also, because all of it cooks itself. And then we have 1 cup of sharp reduced fat cheddar cheese. I prefer the reduced fat, but you can do whatever.

    And we're just going to stir this as such, and what's great, it cooks together all in one dish and in about 15 minutes you're done. So we're going to put it in our casserole dish and this has been coated with non-stick cooking spray. Okay, we don't want to leave any of that good stuff. See, it's all the components of your stuffed peppers in a dish.

    How easy is this, and then we have one 15 oz can of tomato sauce, we're going to finish it off, just cover with your tomato sauce as such. And then our remaining 1 cup of sharp reduced fat cheddar cheese, and I use reduced fat, because I think it just adds a healthier benefit and you can't taste the difference.

    And we're done; we're going to pop it in the oven at 375, about 20/25 minutes, just until the rice is cooked. How about this for stuffed peppers? Here's my recipe for un-stuffed pepper bake.