Cazuela De Pimiento Sin Relleno

15 min prep time
40 min cook time
6porciones
Recipe by Emily Weeks, RDN, LD Photo by Emily Weeks, RDN, LD
Unstuffed Pepper Casserole

Cómo hacer Cazuela De Pimiento Sin Relleno

15 min prep time
40 min cook time
6porciones
1 square (4" x 4")
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Instrucciones paso a paso:

  1. Precalienta el horno a 400 grados F.
  2. Calienta una sartén antiadherente grande a fuego medio. Agregue la carne y cocine, revolviendo con frecuencia, hasta que se desmenuce y se dore, de 8 a 10 minutos. Transfiera la carne a un tazón con una espumadera.
  3. Regrese la sartén a fuego medio y agregue el aceite de oliva y los pimientos. Cocine, revolviendo con frecuencia, hasta que los pimientos se ablanden, de 7 a 8 minutos.
  4. Regrese la carne a la sartén junto con la marinara y el arroz. Revuelva para combinar y transfiera a una fuente para hornear de 9×13. Espolvorea con queso.
  5. Hornee durante unos 20 minutos, hasta que el queso burbujee.
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Información Nutricional

6 Porciones

  • Tamaño de la porción
    1 square (4" x 4")
  • Cantidad por porcion Calorías 390
  • Grasa Total 15g
    • Grasa Saturada 5.3g
    • Grasas Trans 0.3g
  • Cholesterol 60mg
  • Sodium 530mg
  • Carbohidratos Totales 39g
    • Dietary Fiber 4g
    • Total Sugars 9g
    • Added Sugars 2g
  • Proteína 25g
  • Potasio 790mg
  • Phosphorous 395mg
Ingredientes
carne de res molida
1 lbs
aceite de oliva
1 tbsp
pimiento rojo (cortado en cubitos)
1 small
pimiento naranja (cortado en cubitos)
1 small
pimiento verde (cortado en cubitos)
1 small
salsa marinara en frasco
24 oz
arroz integral cocido
3 cup
queso cheddar rallado o estilo mexicano bajo en grasa
4 oz

Reseñas y Calificaciones

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Recommended

Normally he doesn't like my cooking. I do the baking while he does the cooking. He really enjoyed this recipe. He actually had two servings. No ingredients were omitted. The instructions were clear and concise. I definitely will make this again.

Recommended

As simple as the ingredients are for this recipe, I was surprised how good it was. I was also surprised how large the servings are.

Has anyone tried to freeze leftovers of this recipe? Any success?

Recommended

This was delicious. I added mushrooms and used both yellow and red onions for extra veggies but I highly recommend making this. It was quick, filling, and delicious...

Recommended

My husband and I both loved this! It was so easy, which was really nice, as well. We made the Brussels sprouts artichoke salad with it, great combo.