Sometimes I just get a craving for those old-fashioned recipes – you know the ones that mom used to make. One of those recipes is stuffed peppers. I’ve never been able to duplicate mom’s recipe (I’ve got a lot of those), but I’ve got some of my own tried and true stuffed pepper recipes that I really do enjoy. I also have a deconstructed pepper recipe that’s perfect for those busy days when you just don’t have a lot of time to spend in the kitchen. At it’s core, it’s a one-pot stuffed pepper skillet.

You’ll love it, especially if you’re a fan of the original stuffed peppers like mom or grandma used to make!

Made in one pot (isn’t that awesome), this stuffed pepper skillet has ALL the flavors of regular stuffed peppers, but is truly half the work. No hollowing out the peppers. No stuffing of the peppers. Ya know – all the steps that have you sighing and wondering if you’ll EVER make it out of the kitchen.

Really, the one-pot stuffed pepper skillet recipe is all about dicing everything up, combining it in the skillet and cooking until you have stuffed pepper perfection.

And let’s talk about one-pot meals for just a second. They really are amazing, aren’t they? If you need another one to fill out your weekly menu, give my one-pot taco pasta a try the next time you need a different take on taco Tuesday.

This is one of those dishes the whole family will enjoy. Pair it with a light salad, your favorite crusty bread and you’re all set with a fantastic evening meal. Better yet, you’ll be out of the kitchen in about an hour!

Woot woot! What ARE you going to do with the extra time?

One-Pot Stuffed Pepper Skillet

An update on the classic, this one-pot stuffed pepper skillet recreates the flavors of traditional stuffed peppers in a fresh and remarkably easy way. You'll have dinner on the table in about an hour.

4.80 from 5 votes

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Course: Main Course

Cuisine: American

Keyword: one pot recipe, stuffed peppers, casserole, bell peppers,

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 6 servings

Author: Lori Wallace-Roberts

Equipment

• 1 large stockpot or skillet

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1/2 yellow onion
• 2 tsp ground cumin
• 1 tbsp Italian seasoning
• 1 tsp salt
• 1 tsp pepper
• 2 cloves garlic, minced
• 12 ounces frozen chopped spinach, thawed with all water squeezed out
• 1 red bell pepper
• 1 green bell pepper
• 2 cups water
• 1 can fire roasted diced tomatoes (15 ounce)
• 1 can tomato sauce (8 ounce)
• 1 cup uncooked brown rice
• 1 tbsp Worcestershire sauce
• 1 cup shredded cheddar cheese

Instructions

• In stockpot, heat oil over medium high heat. Saute onion for about 5 minutes, until translucent. Add ground beef and cook until browned, about 7 minutes.
• Stir in cumin, Italian seasoning, pepper, salt and garlic and cook for about 1 minute. Mix in spinach, red and green peppers, tomatoes, tomato sauce, rice, Worchestershire sauce and water.
• Bring mixture to a boil and reduce heat and simmer, covered, for approximately 45 minutes. Be sure to stir often so rice doesn't stick to bottom of pan.
• Remove from heat and sprinkle cheese on top. Recover.
• Sit aside for about 5-7 minutes, until cheese is melted.

Notes

1. You can certainly substitute ground turkey or ground chicken for the ground beef.
2. Substitute different colored bell peppers, if desired.
3. Leftovers can be covered and stored in the refrigerator for about 3 days and reheated on the stovetop or in the microwave.

Did you try this recipe? I’d love to see!Share a photo and mention @quitesimplyus or tag #quitesimplyus!

The post One-Pot Stuffed Pepper Skillet appeared first on Quite Simply Us.

Meatloaf may seem like a bit of an old-fashioned meal, but it’s still a go-to at my house. I hear a lot of people say they HATED their momma’s meatloaf when they were young, but not me – I quite enjoyed my momma’s meatloaf. I might have made a tweak or two along the way, which is why I’ve dubbed it Mainly Momma’s Meatloaf. My whole family enjoys it and I hope yours does, as well.

TWEAKS TO MOMMA’S MEATLOAF

Keep in mind, I lost my mom when I was 26, so I hadn’t learned all of her recipes by heart – just had a pretty good idea of how some of them were made since we did cook together a lot. And she was one of those people who rarely wrote anything down, either. It was all in her head So, some of my tweaks were simply because I wasn’t sure what to use and others were primarily for convenience.

The first change is the crushing of the crackers. Mom always crushed her own crackers (instead of breadcrumbs) – they were the Zesta kind, and I THINK there may have even been some bread slices. Something about sopping up the milk? Or maybe there were bread slices and the crackers went in something else?

See, I told you it was confusing!

Thanks, mom

Me, I’m all about convenience most of the time, so a can of breadcrumbs works just fine for me. And honestly, I use whatever I have on hand. Plain, seasoned, Italian. Heck, I’ve even used Panko a time or two.

Mom always diced an onion, too! Me, I use Lipton Onion soup mix. I mean, seriously? Is there anything you can’t do with that stuff. I nearly always have a box in my pantry, along with all sorts of my other pantry favorites! How about you? What do you like to keep on hand in your pantry?

What’s great, though, is that this recipe makes 2 full loaves, so it will feed a big family nicely OR you’ll have plenty of leftovers for the next day! Which works out perfect, because my boys like to go for a meatloaf sandwich on day 2.

I also added a little garlic to mine, because my family tends to like things a bit more seasoned than I remember growing up with. Whether it’s hot (think cayenne) or just flavorful, spices take center stage at my place.

I nearly always pair mine with homemade mashed potatoes, a veggie such as green beans or whatever else I happen to have on hand and some sort of rolls or biscuits. and comforting, for sure, which is sometimes exactly what you need, right?

Give it a try and let me know what you think! Have a tweak of your own? I’d love to hear about that, too, so I can give your tweaks a try

Momma’s Meatloaf

A hearty, homestyle meatloaf the whole family will love.

5 from 3 votes

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Course: Main Course

Cuisine: American

Keyword: meatloaf

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 8 people

Author: Lori Wallace-Roberts

Ingredients

Meatloaf

• 3 pounds ground beef
• 2 eggs
• 2 cups milk
• 2 cups breadcrumbs
• 1 tbsp Worcestershire
• 2 packs onion soup mix
• 1 tbsp pepper
• 1/2 tsp salt
• 1 tbsp garlic powder

Sauce

• 1/2 cup ketchup
• 1/2 cup brown sugar
• 2 tbsp apple cider vinegar

Instructions

• Preheat oven to 350°.
• Mix all meatloaf ingredients together in a large bowl until well combined. Be sure to mix until JUST combined!
• Whisk all sauce ingredients together in a small bowl.
• Split meatloaf into two sections and place into two loaf pans.
• Spread a liberal bit of sauce atop each meatloaf.
• Bake for an hour to an hour and 15 minutes until temperature reaches 165°.
• Let rest for about 10 minutes prior to serving.
• Serve with extra sauce, either slathered on top or for dipping.

Did you try this recipe? I’d love to see!Share a photo and mention @quitesimplyus or tag #quitesimplyus!

The post Momma’s Meatloaf appeared first on Quite Simply Us.