STUFFED PEPPERS RECIPE WITHOUT RICE RECIPES

Steps:

• Drain and rinse beans; place in a mixing bowl and lightly mash with a fork so they are still chunky.
• Stir in cheese, dried onions, and 2 tablespoons tomato sauce (just enough to moisten) and set aside.
• In a saucepan, over medium low heat, combine remaining tomato sauce, vegetable or beef broth, Worcestershire sauce, mustard, brown sugar and vinegar; cover, reduce heat to low, and simmer while preparing peppers.
• Slice peppers lengthwise, leaving stems intact, but removing seeds and membranes.
• Stuff each half with bean mixture and season with salt and pepper.
• Heat a skillet with one tablespoon oil, over medium high heat, and place stuffed peppers, in batches, stuffing side down and cook 5 minutes.
• Flip peppers, and cook until peppers are browned, about 5 minutes; repeat with remaining peppers adding oil as needed.
• Pour sauce over peppers to serve; season with additional salt and pepper, if desired.

Steps:

• In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 30 minutes. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.