Easy Stuffed Peppers

Easy Stuffed Peppers

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Recipe from Del Monte Bell peppers make easy, wholesome containers for ground beef, zucchini, diced tomatoes and rice. A simple, all-in-one baked dinner ready in about an hour while you relax. See more great Del Monte recipes Easy Stuffed Peppers
Ingredients
  • 3 CANS (8OZ.EA.) DEL MONTE® TOMATO SAUCE, DIVIDED
  • 4 MEDIUM GREEN BELL PEPPER, HALVED LENGTHWISE, SEEDS REMOVED
  • 12 OZ. LEAN GROUND BEEF
  • 1 CUP DICED ZUCCHINI
  • ½ CUP DICED ONION
  • ½ CUP UNCOOKED WHITE RICE
  • 1 CAN (14.5OZ.) DEL MONTE® DICED TOMATOES, DRAINED
  • UNCOOKED WHITE RICE
 
Instructions
  1. PREHEAT OVEN TO 350°F.
  2. POUR 2 CANS TOMATO SAUCE IN A 13X9-INCH BAKING DISH. PLACE PEPPERS, CUT SIDE UP, OVER TOMATO SAUCE.
  3. COMBINE REMAINING INGREDIENTS IN A MEDIUM BOWL. SPOON MIXTURE INTO PEPPER HALVES.
  4. COVER AND BAKE 50 MINUTES OR UNTIL PEPPERS ARE TENDER CRISP. UNCOVER AND BAKE 15 MINUTES OR UNTIL RICE IS TENDER. SPOON SAUCE OVER STUFFED PEPPERS.
 
 
 


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Green Chili Beef Tacos

Green Chili Beef Tacos

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Ingredients
  • 1 POUND LEAN GROUND BEEF, COOKED AND DRAINED
  • 2 (10 OUNCE) CANS RED GOLD® PETITE DICED TOMATOES & GREEN CHILIES (10 OZ), DRAINED
  • 1 (1.25 OUNCE) PACKAGE TACO SEASONING MIX
  • ⅓ CUP WATER
  • 12 TACO SHELLS
  • 3 CUPS SHREDDED LETTUCE
  • 1 CUP SHREDDED CHEDDAR CHEESE
 
Instructions
  1. PLACE 1 CAN RED GOLD® PETITE DICED TOMATOES & GREEN CHILIES AND SEASONING MIX IN A LARGE SKILLET OVER MEDIUM HEAT; MIX WELL. STIR IN WATER AND BRING TO A BOIL. REDUCE HEAT TO SIMMER AND COOK FOR 10 MINUTES; STIRRING OCCASIONALLY.
  2. SPOON MEAT MIXTURE EVENLY INTO EACH TACO SHELL; TOP WITH SECOND CAN OF RED GOLD® PETITE DICED TOMATOES & GREEN CHILIES AND CHEESE.
 
 


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Mushroom Chipotle Chili

Mushroom Chipotle Chili

Serves: 6
 
Mushroom Blendability Recipes Courtesy of the Culinary Institute of America and the Mushroom Council. – See more at: http://mushroominfo.com/mushroom-chipotle-chili/#sthash.DWKcS8IQ.dpuf
Ingredients
  • 4 POUNDS MUSHROOM AND MEAT BASE
  • 3 TABLESPOONS VEGETABLE OIL
  • 2 CUPS YELLOW ONION, DICED
  • 1 TABLESPOON GARLIC, MINCED
  • 2 EACH POBLANO GREEN CHILIES, SEEDED AND DICED
  • 2 TABLESPOONS JALAPEÑOS, SEEDED AND MINCED
  • ⅓ CUP CHILI POWDER
  • 1 TABLESPOON CHIPOTLE CHILIES IN ADOBO, MINCED
  • 2 TABLESPOONS GROUND CUMIN
  • 2 TABLESPOONS OREGANO, DRIED
  • 1×16 OZ CAN CRUSHED TOMATO WITH LIQUID
  • 1X 12 OUNCE BOTTLE LAGER BEER
  • KOSHER SALT TO TASTE
  • BLACK PEPPER, FRESHLY GROUND TO TASTE
 
Instructions
  1. SEASON THE MUSHROOM AND MEAT MIXTURE WITH SALT AND PEPPER AS NEEDED.
  2. HEAT THE OIL IN A PAN OVER MEDIUM TO HIGH HEAT. ADD THE ONIONS, GARLIC AND CHILIES TO THE PAN AND COOK OVER MEDIUM HEAT, STIRRING FROM TIME TO TIME, UNTIL THE MIXTURE IS TENDER, ABOUT 12 – 15 MINUTES. ADD THE HERBS CHIPOTLE, AND SPICES AND SAUTÉ FOR 5 MINUTES THEN ADD THE MUSHROOM MEAT BLEND AND STIR TO MIX WELL. ADD THE BEER AND TOMATOES TO THE PAN AND BRING TO A SLOW SIMMER. COVER THE POT AND COOK OVER VERY LOW HEAT OR IN A 325 DEGREE OVEN FOR 1 HOUR. CHECK THE CHILI PERIODICALLY, STIRRING AS NEEDED.
  3. TASTE FOR SEASONING AND ADJUST AS NEEDED WITH MORE CHILI POWDER, SALT AND PEPPER.THE CHILI SHOULD BE VERY FLAVORFUL AND THE LIQUID SHOULD BE GREATLY REDUCED AND THICKENED. SERVE THE CHILI.
 


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