Beefaroni Stuffed Pepper
The other night with a bunch of peppers about to go south I thought I would make stuffed peppers, but no chopped meat defrosted and no left over rice or tomatoes. What to do?
Well in the closet for emergency fare, for our smallest member, were a few cans of Beefaroni. I thought why not!
Not exactly gourmet but quick and easy and actually quite tasty.
Ingredients for Beefaroni Stuffed Peppers
- Peppers medium to large any color that suits you
- Beefaroni small can will do 2-3 medium peppers
- Parmesan and sour cream for garnish
Directions for Beefaroni Stuffed Peppers
Preheat oven to 350º
Cut the tops off the peppers and seed them. If they do not stand upright by themselves pair a little bit off the bottoms to level them.
Open the Beefaroni and stir the can to distribute the juice that is on the top, then spoon into the hollowed out peppers until they are full.
Stand the peppers in a baking dish and bake for 60 minutes until the peppers are soft and the pasta is hot. Carefully spoon out the peppers to a plate and garnish and serve.
Here are a few items to help with this recipe:
I don’t know why but every time we have Pasta of any kind dad calls me his little Pirate “Red Beard”, well he can call me anything he likes as long as the pasta keeps coming! 5 paws Mangia
Ingredients
- Peppers medium to large any color that suits you
- Beefaroni small can will do 2-3 medium peppers
- Parmesan and sour cream for garnish
Instructions
- Preheat oven to 350º
- Cut the tops off the peppers and seed them. If they do not stand upright by themselves pair a little bit off the bottoms to level them.
- Open the Beefaroni and stir the can to distribute the juice that is on the top, then spoon into the hollowed out peppers until the are full.
- Stand the peppers in a baking dish and bake for 60 minutes until the peppers are soft and the pasta is hot. carefully spoon out the peppers to a plate and garnish and serve.
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