Stuffed peppers is a classic dish with many variations

My mom was the baker in our family, while my dad did most of the cooking.

However, she did make a few amazing dishes, including stuffed peppers.

I remember introducing my kids to stuffed peppers when they were little on one of those days that I wanted something that reminded me of home. I learned that day that the majority of my kids didn’t like peppers of any sort.

Luckily, kids’ taste buds change. Foods that used to be banned at the dinner table or eaten only by me, are coming back to the table. Some are secret meals shared between a few of us.

As an adult, I’ve learned many ways to enjoy the stuffed-pepper flavor without having to deal with the actual process of stuffing peppers. Below are a few recipes from the Betty Crocker Kitchens my family enjoys.

SLOW-COOKER STUFFED PEPPER SOUP

Ingredients
2 lb. lean (at least 80 percent) ground beef
2 green bell peppers, diced (about 1 1/2 cups)
1 small onion, diced
3 to 4 cloves garlic, minced
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes, undrained
1 carton (32 oz.) beef-flavored broth
1 cup water
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper
4 cups cooked rice
Shredded cheese, if desired

Directions
■ Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Place beef in slow cooker.
■ Stir in all remaining ingredients except rice and cheese.
■ Cover; cook on Low heat setting 7 to 8 hours.
■ When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer.
■ Serve soup topped with cheese.

STUFFED PEPPER CASSEROLE

Ingredients
1 lb ground beef (at least 90% lean)
2 cups diced bell peppers
½ cup diced yellow onion
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
3 cloves garlic, finely chopped
2 cups beef-flavored broth (from 32-oz. carton)
1 can (14.5 oz.) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 tablespoon soy sauce
1 cup uncooked white basmati rice
1 ½ cups shredded cheddar cheese or cheddar cheese blend (6 oz.)

Directions
■ In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
■ Add garlic. Cook and stir 1 minute longer.
■ Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.
■ Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
■ Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.

SLOW-COOKER STUFFED PEPPERS

Ingredients
6 large bell peppers
1 lb. ground beef (at least 80 percent lean)
1 cup finely chopped onions
1 teaspoon salt
1 teaspoon black pepper
6 cloves garlic, finely chopped
1 ½ cups cooked white rice
1 can (15 oz.) organic tomato sauce
2 cups shredded cheddar cheese (8 oz.)

Directions
■ Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
■ In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
■ Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
■ Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted.
■ Use slotted spoon to lift peppers from slow cooker.

MEDITERRANEAN STUFFED PEPPERS

Ingredients
4 large red or yellow bell peppers (about 1/2 lb. each)
1 lb. lean (at least 93 percent) ground turkey
1 tablespoon finely chopped garlic
1 teaspoon Italian seasoning
¾ teaspoon salt
¼ teaspoon pepper
1 cup pasta sauce (from 25.5-oz. jar)
¾ cup chick peas, drained, rinsed (from 15-oz. can)
1 jar (6 oz.) artichoke hearts, marinated, drained, chopped (about 2/3 cup)
¾ cup shredded mozzarella cheese (3 oz.)
1 package (4 oz.) feta cheese crumbles (3/4 cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
1/3 cup chopped fresh basil leaves

Directions
■ Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
■ In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
■ Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
■ Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
■ In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.