Bellpeppersstuffedwithtomatoes Recipes

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TOMATO STUFFED PEPPERS

Provided by Ellie Krieger

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7



Tomato Stuffed Peppers image

Steps:

  • Preheat oven to 375 degrees F. Spray a large, shallow baking dish with cooking spray.
  • Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Although the stem is not edible it looks good in this dish and helps the pepper retain its shape. Place the peppers cut side up in the baking dish.
  • Divide the sliced garlic and the olives evenly among the peppers. Cut each tomato into 8 wedges and put 4 wedges into each pepper. Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper.
  • Roast the peppers for about 50 minutes or until they are tender and beginning to brown around the edges.

Nonstick cooking spray
4 large red peppers
2 cloves garlic, thinly sliced
3 tablespoons chopped kalamata olives
4 medium tomatoes
2 tablespoons olive oil
Freshly ground black pepper

BELL PEPPER AND TOMATO SOUP

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11



Bell Pepper and Tomato Soup image

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the red onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, cayenne, garlic, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  • Add bell pepper and tomatoes, bring the mixture back to a simmer and cook until the potatoes and vegetables are tender, adjusting the heat as needed to maintain a simmer, about 20 minutes. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
  • Reheat the soup and adjust the consistency with water if needed. Season with salt and pepper. Serve hot with a sprinkle of parsley and almonds and a drizzle of oil.

2 tablespoons olive oil, plus more for drizzling
1 cup chopped red onion
1 cup chopped and peeled potato
Pinch cayenne pepper
1 medium clove garlic, minced
1 bay leaf
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium vegetable broth
2 cups chopped red bell pepper
1 cup canned whole peeled plum tomatoes, crushed by hand
Chopped parsley and chopped and toasted almonds, for garnish

GREEK STUFFED BELL PEPPERS AND TOMATOES (VEGETARIAN)

Make and share this Greek Stuffed Bell Peppers and Tomatoes (Vegetarian) recipe from Food.com.

Provided by Pa. Hiker

Categories     Brown Rice

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10



Greek Stuffed Bell Peppers and Tomatoes (Vegetarian) image

Steps:

  • Bring 4 cups of water slowly to a boil.
  • While the water is boiling mix the Greek spices (if not using the McCormick's then use the mint, oregano, and parsley), and black pepper.
  • Mix in the uncooked rice.
  • Add the diced onions.
  • Once the water is boiling, and the dry ingredients have been mixed, add the mixture to the water and cook according to the package directions for the rice.
  • While the rice is cooking cut the tops off of the peppers/tomatoes, just enough to get a spoon inside and clean out the seeds.
  • When the rice has finished cooking remove it from the stove and mix in the petite diced tomatoes.
  • Spoon the mixture into the peppers/tomatoes.
  • Place in a baking dish and bake at 350 for 45 minutes (or until they are tender).

Nutrition Facts : Calories 296.9, Fat 2.5, SaturatedFat 0.5, Sodium 19.2, Carbohydrate 63.3, Fiber 7, Sugar 8.5, Protein 7.6

4 cups water
2 cups brown rice, uncooked
2 medium onions, diced
3 tablespoons mccormick's all purpose Greek seasoning
2 teaspoons mint leaves, dried (optional)
2 teaspoons oregano, dried (optional)
2 tablespoons parsley, dried (optional)
1 teaspoon black pepper
6 -8 bell peppers, ripe (red or yellow) or 6 -8 firm tomatoes
28 ounces tomatoes, petite diced

TRADITIONAL STUFFED BELL PEPPERS

Try using red, yellow, as well as green peppers for a nice presentation. What makes this recipe interesting are the spices--chili pepper and a hint of ground cloves. Sounds strange, but it's delicious.

Provided by mammamia 2

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 bell peppers, 4-6 serving(s)

Number Of Ingredients 10



Traditional Stuffed Bell Peppers image

Steps:

  • Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
  • Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
  • Brown ground beef with onions and garlic.
  • Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
  • Stuff peppers.
  • Bake 350 for 45 minutes.

Nutrition Facts : Calories 389.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 542.8, Carbohydrate 32.3, Fiber 4.3, Sugar 6.5, Protein 25.1

4 -6 bell peppers, depending on size of pepper
1 1/2 cups cooked rice
1 lb ground beef
1/2 cup chopped onion
1 -2 minced garlic clove
1/8 teaspoon ground cloves, scant
2 teaspoons chili powder
3/4 teaspoon salt
pepper
1 (14 1/2 ounce) can diced tomatoes

STUFFED BELL PEPPERS IN TOMATO SOUP

Make and share this Stuffed Bell Peppers in Tomato Soup recipe from Food.com.

Provided by Keeferop

Categories     Rice

Time 2h15m

Yield 6 peppers w/ soup, 6 serving(s)

Number Of Ingredients 9



Stuffed Bell Peppers in Tomato Soup image

Steps:

  • Chop off the top of each pepper. Core out that green pepper taking out as many seeds and veins as possible. The peppers should look like a cup.
  • Mix together the beef, onion, water, rice, salt & pepper.
  • Fill each pepper being careful not to press the stuffing down too much (the rice will expand as it cooks).
  • Place the peppers, stuffed side up, in a pot. Fill the pot with enough water to come halfway up the side of the peppers.
  • Cook on low for 90 minutes until the stuffing is cooked through.
  • Drain the water, reserving the liquid.
  • Mix the tomato soup, evaporated milk, and sugar. Add enough of the reserved liquid to make the soup the correct consistency.
  • Warm and add the peppers. Enjoy!

Nutrition Facts : Calories 431.8, Fat 12.8, SaturatedFat 6.1, Cholesterol 65.6, Sodium 676.2, Carbohydrate 56.1, Fiber 4.4, Sugar 16.1, Protein 23.9

6 green bell peppers
1 lb lean ground beef
1 medium onion, finely chopped
1/8 cup water
1 cup raw rice
salt and pepper
2 (10 3/4 ounce) cans campbell's tomato soup
1 (12 ounce) can evaporated milk
2 tablespoons sugar

MOM'S STUFFED BELL PEPPERS

What I love most about these stuffed peppers is that the meat goes in uncooked, so it forms kind of a solid "meatball" in the pepper. I think these are much better than the stuffed peppers where the meat is cooked first and stays "loose". If someone in your family does not like peppers, make some meatballs from the mixture and drop them in the pot along with the stuffed peppers. Enjoy!

Provided by Karen..

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10



Mom's Stuffed Bell Peppers image

Steps:

  • Cut the top section of the peppers off and discard.
  • Remove seeds and rinse the inside of peppers.
  • Parboil peppers until slightly tender.
  • Saute onions in butter until tender.
  • Combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions.
  • Stuff each pepper with the ground beef mixture.
  • Place stuffed peppers in a stock pot or dutch oven.
  • Combine crushed tomatoes and tomato soup and pour on top of the peppers.
  • Sprinkle the remaining sauteed onions on top of peppers.
  • Bring to a boil and then reduce heat.
  • Stir GENTLY occasionally.
  • Simmer for about 45 minutes or until meat is no longer pink.

Nutrition Facts : Calories 503, Fat 22.5, SaturatedFat 9.2, Cholesterol 131.2, Sodium 1291.7, Carbohydrate 48.8, Fiber 8, Sugar 10.4, Protein 30.1

4 -6 green peppers
1 lb ground beef
1 cup cooked white rice
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
2 small onions, chopped
1 tablespoon butter
1 (32 ounce) can crushed tomatoes
1 (10 1/2 ounce) can condensed tomato soup

ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL

Categories     Onion     Pepper     Tomato     Appetizer     Side     Roast     Quick & Easy     Basil     Summer     Vegan     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 6



Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil image

Steps:

  • Preheat oven to 425°F and lightly oil a large shallow baking pan.
  • Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

4 red bell peppers
1 pint cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil

MILLET-STUFFED PEPPERS

Millet, black beans and tomatoes are stuffed into pepper shells, and then baked in the microwave oven. These vegetarian stuffed peppers are easy to make and are also gluten free!

Provided by SUSANK29

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 35m

Yield 5

Number Of Ingredients 6



Millet-Stuffed Peppers image

Steps:

  • Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
  • Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap.
  • Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 37.6 g, Fat 2.1 g, Fiber 6.3 g, Protein 6.1 g, SaturatedFat 0.4 g, Sodium 17.1 mg, Sugar 5.8 g

1 cup millet
4 cups water
4 cubes vegetable bouillon
5 medium bell peppers
3 medium tomatoes, chopped
1 (15 ounce) can black beans, drained

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