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
HEALTHY CHICKEN FAJITA STUFFED PEPPERS
Get all the zesty flavors of sizzling fajitas in a healthy stuffed pepper that replaces the usual tortillas.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
- Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onions and cook, stirring often, until tender, about 3 minutes more.
- Transfer the chicken and onion mixture to another large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
- Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
- Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, guacamole and pico de gallo if desired.
Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 100 milligrams, Sodium 950 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 27 grams, Sugar 9 grams
THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
HEALTHY CHICKEN STUFFED BELL PEPPERS!
These peppers are kind of a mix between a recipe from Ellie Krieger and Rachael Ray, theyre a great healthy dinner and somewhat cheap for a college student like me to make =)
Provided by acr27
Categories One Dish Meal
Time 1h35m
Yield 6 pepper halves, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cut peppers in half lengthwise and remove seeds/membranes.
- Arrange in a 9 x 13 baking dish.
- Grate the zucchini.
- Mix together chicken, zucchini, onion, rice, spinach, egg, oregeno, salt and pepper.
- Fill each pepper with mixture.
- Pour the tomatoes over the top of peppers.
- Cover pan with foil and bake for 30 minutes.
- Remove foil and bake until mixture is cooked and peppers are soft, about 45 more minutes.
Nutrition Facts : Calories 345.1, Fat 11.9, SaturatedFat 3.2, Cholesterol 142.8, Sodium 585, Carbohydrate 33.7, Fiber 6.6, Sugar 8.9, Protein 28
More about "healthy chicken stuffed bell peppers recipes"
5-INGREDIENT CHICKEN STUFFED PEPPERS - I HEART NAPTIME
From iheartnaptime.net
5/5 (17)Total Time 30 minsCategory Main DishCalories 122 per serving
- Boil a large pot of water. Cut the tops of the bell peppers off and remove the seeds. Then place the bell peppers in the water for 5 to 7 minutes, or until tender.
- While the peppers are cooking, warm the shredded chicken in a frying pan over medium-heat. Then mix in the salsa, black beans, rice and taco seasoning. Cook until warm. Salt and pepper to taste.
- Remove peppers from the water and set on a paper towel. Once dry, stuff peppers with chicken mixture.
GROUND CHICKEN STUFFED PEPPERS (HEALTHY AND EASY)
From randaderkson.com
4.8/5 (20)Calories 425 per servingCategory Main Course
- Preheat the oven to 425F. Line a sheet pan with parchment paper. Arrange the sliced bell peppers.
- Heat 1 tablespoon of avocado oil in a large pan over medium heat. Add the ground chicken and cook. Remove from pan and set aside.
- Add another tablespoon of oil and then add the onion and green pepper. Saute until translucent, about 4 minutes. Add the additional veggies and stir for two minutes.
- Transfer the chicken and the cooked rice to the pan. Combine and add the marinara and Italian seasoning.
BUFFALO CHICKEN STUFFED PEPPERS {HEALTHY, LOW CARB} – …
From wellplated.com
5/5 (9)Total Time 50 minsCategory Main CourseCalories 215 per serving
- Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
- In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
EASY STUFFED PEPPERS RECIPE | HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
ITALIAN STUFFED PEPPERS {EASY AND HEALTHY} - WELLPLATED.COM
From wellplated.com
GROUND CHICKEN STUFFED BELL PEPPERS - EASY, HEALTHY AND DELICIOUS!
From nutmegnanny.com
CHICKEN STUFFED PEPPERS {SO HEALTHY, SO GOOD!} - COOKING CLASSY
From cookingclassy.com
4.9/5 (25)Total Time 1 hr 10 minsCategory Main CourseCalories 259 per serving
- Prepare brown rice according to directions listed on package. Halfway through brown rice cooking, preheat oven to 375 degrees and begin making filling and boiling peppers.
- Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed and devein peppers, then boil 4 - 5 minutes (fully immersing them in the water), just until tender. Drain well and align in baking pans, set aside.
- Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate.
- Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper.
CHICKEN PARMESAN STUFFED PEPPERS - AHEAD OF THYME
From aheadofthyme.com
CHIPOTLE CHICKEN SALAD STUFFED BELL PEPPERS | SAVORY
From savoryonline.com
CHICKEN STUFFED BELL PEPPERS RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
CHICKEN STUFFED PEPPERS - SIMPLE JOY
From simplejoy.com
BEEF STUFFED PEPPERS - RECIPE - COOKS.COM
From cooks.com
STUFFED PEPPER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
STUFFED BELL PEPPERS : R/RECIPES - REDDIT
From reddit.com
CHICKEN PARM STUFFED PEPPERS - DELISH
From delish.com
15+ EASY, HEALTHY STUFFED PEPPERS | EATINGWELL
From eatingwell.com
BEST CREAMY CHICKEN STUFFED PEPPERS RECIPE - HOW TO MAKE
From delish.com
HEALTHY CHICKEN SALAD BELL PEPPERS - HUNGRY HAPPENS
From hungryhappens.net
GROUND TURKEY STUFFED PEPPERS - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
OLD-FASHIONED STUFFED BELL PEPPERS RECIPE: HOW TO MAKE IT
From bestrecipes.net-freaks.com
BEST BUFFALO CHICKEN-STUFFED PEPPERS RECIPE - DELISH
From delish.com
CHICKEN STUFFED PEPPERS - YELLOW GLASS DISH | KETO, LOW CARB, THM-S
From yellowglassdish.com
GROUND CHICKEN STUFFED PEPPERS - PINCH OF WELLNESS
From pinchofwellness.com
STUFFED BELL PEPPERS WITH VEGETABLE RICE AND GRILLED BBQ CHICKEN
From lecoupdegrace.ca
10 BEST CHICKEN STUFFED BELL PEPPERS RECIPES | YUMMLY
From yummly.com
E-NEWS 拉 濫 CHICKEN WILD RICE STUFFED RED PEPPERS RECIPE
15 BEST STUFFED PEPPERS RECIPES
From allrecipes.com
You'll also love