recipe using canned biscuits
- The Best recipe using canned biscuits
- Easy Canned Biscuit & Tomato Sauce Stuffed Peppers
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Easy Canned Biscuit & Tomato Sauce Stuffed Peppers Works
- ❓ Frequently Asked Questions About Canned Biscuit & Tomato Sauce Stuffed Peppers
The Best recipe using canned biscuits
The biscuits are soft inside with a light crunch on the outside, and they’re so forgiving—you can adjust the dough if you’re not perfect. Plus, they’re a great way to use up canned biscuits, which are already so convenient. I like that they’re quick to bake and don’t require fancy ingredients, but they still taste like something homemade. My family always says they’re the kind of thing that makes a meal feel warm and cozy, whether it’s a weeknight dinner or a weekend gathering. And honestly, they’re a great way to sneak in some extra fiber and protein if you add a little cheese or a sprinkle of herbs. No one ever thinks they’re healthy, but they’re a simple way to keep things balanced.
Easy Canned Biscuit & Tomato Sauce Stuffed Peppers
A quick and flavorful way to repurpose canned biscuits by stuffing them into roasted bell peppers with tomato sauce for a hearty, one-pan meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 large canned biscuits
- 1 tbsp melted butter
- 1 tbsp milk
- 1 cup tomato sauce
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 cup shredded cheese (optional)
- 4 large bell peppers, tops cut off and seeds removed
- 2 tbsp olive oil
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Cut bell peppers in half lengthwise, remove seeds, and set aside. -
2
In a bowl, mix melted butter, milk, tomato sauce, diced onion, minced garlic, oregano, and smoked paprika. Stir well. -
3
Cut each biscuit in half and flatten slightly. Stuff each half with a generous spoonful of the tomato mixture, then seal the edges. -
4
Place stuffed biscuits inside the bell pepper halves. Drizzle with olive oil and sprinkle with salt and pepper. -
5
Arrange stuffed peppers on a baking sheet and bake for 25–30 minutes until peppers are tender and biscuits are golden. -
6
If using, sprinkle cheese on top and broil for 2–3 minutes until melted.
🔧Equipment
- Mixing bowl
- Cutting board
- Knife
- Oven
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Canned Biscuit & Tomato Sauce Stuffed Peppers Works
❓ Frequently Asked Questions About Canned Biscuit & Tomato Sauce Stuffed Peppers
Can I substitute homemade biscuits for canned biscuits in this recipe?
Yes, you can use homemade biscuits, but adjust the cooking time. Fresh biscuits may brown faster, so reduce oven temperature by 15–20°F and check for doneness sooner—about 10–12 minutes instead of 15. Keep an eye on them to avoid overbrowning.
What if I don’t have a stand mixer for the dough?
No stand mixer needed! Mix the dough by hand using a sturdy bowl. Work quickly—dough will stick and become harder to handle. For even texture, press the dough into the pan with a glass or the back of a spoon.
How do I know when the biscuits are cooked through?
Biscuits are done when they’re golden brown on top and the edges pull away from the pan easily. Press gently on the top—if it springs back, they’re ready. Overcooked biscuits dry out faster, so check early.
Can I make these ahead of time and reheat them?
Yes! Bake the biscuits fresh for best texture, but store cooled ones in an airtight container for up to three days. To reheat, warm in a 350°F oven for 5–7 minutes until heated through. Avoid microwaving, as it can make them soggy.
Why do some biscuits puff up more than others?
Several factors affect puffiness: the type of biscuit (shortcut vs. all-purpose), dough temperature, and oven heat. Shortcut biscuits often rise less because they contain baking powder instead of baking soda. For extra lift, chill the dough 15 minutes before baking.
