STUFFED BELL PEPPERS
Food Network's Ree Drummond shares this easy recipe for healthy, satisfying stuffed bell peppers.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Nutrition Facts : Calories 323, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 287 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams
UNSTUFFED PEPPERS
If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. -Beth Dewyer, Du Bois, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook rice according to package directions. , Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese. , Toss bread crumbs and oil; sprinkle over the top. Bake until heated through and topping is golden brown, 8-10 minutes.
Nutrition Facts : Calories 343 calories, Fat 12g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 469mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 20g protein.
UNSTUFFED BELL PEPPERS
A classic family favorite deconstructed. My kids love stuffed green peppers, but don't like to eat the whole peppers, so I came up with this to make it more appealing to my picky eaters.
Provided by Paul E Hamilton
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
- Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
- Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.
Nutrition Facts : Calories 496.5 calories, Carbohydrate 48.5 g, Cholesterol 87 mg, Fat 22.1 g, Fiber 2.4 g, Protein 25.9 g, SaturatedFat 11.7 g, Sodium 713.9 mg, Sugar 23 g
UNSTUFFED BELL PEPPER SKILLET
We love the traditional stuffed bell pepper dish. In fact, I have a stuffed pepper recipe already posted. Last night however, I didn't want to go thru all the work of stuffing the two large peppers I had on hand, so I decided to wing it and simplify it. The following is what I came up with and is not only delicious but effortless.
Provided by shelbyrose
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground meat and onion.
- Drain. Season with salt, pepper, garlic and Italian seasoning.
- Add crushed tomatoes and green pepper.
- Cover and simmer until peppers are tender crisp (approx. 20 minutes).
- Serve over cooked rice.
- Sprinkle with parmesan cheese.
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