For lunch the other day, I wanted something warm and fast to eat before heading off to my meeting. I found this old reliable in the freezer: Stouffer’s Stuffed Peppers. Label conscious as I am, I looked at the box after eating my meal. More so, I didn’t really enjoyed the green pepper as anticipated, since it’s one of my favorite recipes.
A couple days later I cooked my own green stuffed peppers and used the following recipe as a base to make my version of it.
First of all, I scoured my local Supermarket for organic foods and vegetables. I keep a lookout for organic meats, eggs, cheeses and produce. Also I opt for sea-salt. When organic foods are very affordable or on sale I double the ingredients and cook enough to freeze my [tag]stuffed
peppers[/tag] individually for lunches or for an entire family meal. The peppers, even though also taken from the freezer and put into the microwave oven, still burst with flavor with that juicy crunch to the teeth the other frozen peppers just can’t deliver … A fast lunch that I enjoy a lot better.
|To learn all about organic foods and food planning to lose weight easily watch this video…|
Stuffed Pepper’s Stouffer’s
- Frozen: 1 serving
The front of the box declares that there are no preservatives here and also no transfats. So far so good.
Ingredients: Green Peppers, Water, Tomato Puree (Water, Tomato Paste), Beef, Tomatoes, Blanched enriched long Grain Parboiled rice (Water, Rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), 2% or Modified Cornstarch, Soybean Oil, Sugar, Salt, Dehydrated Onions, Rolled Oats, White Vinegar, Worcestershire sauce Sauce (Vinegar, Molasses, Water, High Fructose Corn Syrup, Salt, Anchovies, Tamarino Spices, Natural Flavor, Caramel Color, Onion Powder , Garlic Powder), Whey Protein Concentrate, Yeast extract, Dehydrated Soy Sauce (Soybeans, Salt, Wheat), Spices, Caramel Color, Seasoning (Soy Sauce (Water, Soybean, Wheat, Salt),Autolyzed Yeast Extract, Dextrose, Soybean Oil), Dehydrated Garlic Flavor (Autolyzed Yeast Extract, Gum Arabic, Beef Stock Concentrate, Beef, Flavor, Salt, Sodium Phosphates). Contains: Milk, Soy, Anchovy, Wheat Ingredients.
Distributed by: Nestle USA, INC., Solon, Oh 44139, USA
Green stuffed pepper recipe made at home:
- Prep Time: 30 Min
- Cook Time: 30 Min
- Ready In: 1 Hr
Recipe Yield 6 servings
- 6 green bell peppers
- salt to taste
- 1 pound ground beef
- 1/3 cup chopped onion
- salt and pepper to taste
- 1 (14.5 ounce) can whole peeled tomatoes, chopped
- 1 teaspoon Worcestershire sauce
- 1/2 cup uncooked rice
- 1/2 cup water
- 1 cup shredded Cheddar cheese
- 2 (10.75 ounce) cans condensed tomato soup
- water as needed
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.