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
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
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
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.
STUFFED SWEET BELL PEPPERS
Make and share this Stuffed Sweet Bell Peppers recipe from Food.com.
Provided by invictus
Categories Poultry
Time 1h10m
Yield 6 peppers
Number Of Ingredients 14
Steps:
- Coat a 13x9x2 inch baking dish with nonstick cooking spray.
- In a large bowl, combine turkey, bread crumbs, egg,diced onion, sage, thyme, salt, and black pepper. Mix together (it's easiest with your hands!).
- Fill each pepper half with an equal amount of turkey mixture. Place in a prepared baking dish.
- In a large bowl combine marinara, tomatoes, garlic, and italian seasoning. Pour over peppers.
- Heat oven to 375 degrees and bake for 55 to 60 minutes or until sauce is bubbling, and peppers are tender.
- Sprinkle with parmesan cheese before serving.
Nutrition Facts : Calories 368.7, Fat 14, SaturatedFat 3.9, Cholesterol 148.9, Sodium 1093.5, Carbohydrate 35.1, Fiber 4.3, Sugar 15.9, Protein 26
STUFFED BELL PEPPERS
Make and share this Stuffed Bell Peppers recipe from Food.com.
Provided by shelbyrose
Categories Long Grain Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Wash and core the peppers; remove seeds; set aside.
- Heat olive oil in skillet.
- Add crushed tomatoes, garlic and basil.
- Once mixture begins to bubble, cook low and simmer 5-7 minutes.
- In the meantime, mix together ground beef, cooked rice, egg, breadcrumbs, parsley, salt and pepper.
- Stuff each pepper with the meat mixture.
- Place peppers in a roaster which has been coated with non-stick cooking spray.
- Pour cooked tomato sauce over peppers.
- Cover and bake 45-50 minutes, or until peppers are crisp/tender.
Nutrition Facts : Calories 398.9, Fat 23.2, SaturatedFat 7.7, Cholesterol 108.1, Sodium 492.8, Carbohydrate 22.7, Fiber 4.9, Sugar 3.2, Protein 26.4
STUFFED BELL PEPPERS
I remember eating these when I was young and I have been craving it for a while. So I decided to just try it out with what I think whould go in and it turned out pretty good.
Provided by aGGieNe
Categories Peppers
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Pre heat oven to 360 degrees.
- Cut tops of bell peppers and remove seeds and stem. I keep the top, but you that's optional.
- Mix all ingredients except for oyster sauce in a bowl.
- Coat the inside of the bell peppers with sesame oil or vegetable oil. It should look shiny but now drenched with oil.
- stuff the bell peppers with mixed ingredients to the top.
- Place them on a greased baking tray.
- Place in the oven for 25 - 30 minute.
- Remove the bell peppers and glaze the left over oyster sauce over them.
- then Enjoy!
Nutrition Facts : Calories 429.2, Fat 23.2, SaturatedFat 9, Cholesterol 102.8, Sodium 2140.8, Carbohydrate 22.5, Fiber 4.3, Sugar 6.1, Protein 32.8
STUFFED BELL PEPPERS
This a WONDERFUL sweet and sour recipe that will be the BEST STUFFED BELL PEPPERS you have ever tasted. This recipe was actually devised by my partner, Dean Ramsey. The person that reviewed this recipe saying it is sweet, probably needs glasses, because in the very frist sentence I have said that it is a sweet and sour flavor. Wake up and smell the coffee. If you have anymore questions email me at: [email protected]
Provided by Alan Leonetti
Categories Meat
Time 1h30m
Yield 4 Bell Peppers
Number Of Ingredients 13
Steps:
- Combine the cranberry sauce, tomato sauce, the raw ground beef, 1/2 cup of raw rice, chopped onion, 2 tablespoons ketchup, Worcestershire, 1 cup tap water, salt and pepper to taste and brown sugar and bring to a boil.
- Reduce to a simmer and add white raisins. Simmer 5 minutes.
- Remove stems and seeds inside of peppers.
- Rinse inside under running water to make sure all the seeds are out.
- Place peppers standing up in a large pot and cover peppers with water. Bring to a boil and boil until peppers are tender.
- Remove from hot water and with tongs remove peppers from pot and place them upside down on a plate to drain.
- After cooking the meat mixture, fill the peppers with the mixture, and place the filled peppers into a deep roasting pan. Cover with the remaining mixture. Cover the pan with the lid or with heavy duty aluminum foil and cook in pre-heated 375 degree oven for 1/2 hour.
- Remove the lid and sprinkle 1 tablespoon of cheese over each pepper. Return to oven and continue to cook at 375 degrees until cheese melts. Spoon remaining sauce from pan over peppers and serve immediately.
Nutrition Facts : Calories 838.4, Fat 21.3, SaturatedFat 8.9, Cholesterol 86, Sodium 991.3, Carbohydrate 138.1, Fiber 6.6, Sugar 104.4, Protein 29.1
MEATLESS STUFFED BELL PEPPERS
A nice change from the ground meat filling; it's tender and light yet satisfies. Serve with a salad and biscuits; mashed potatoes puts this in the comfort food zone.
Provided by Kathy228
Categories Rice
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Cut the top rings off and seed each pepper, creating deep cups. Coarsely dice the pepper rings. Set aside separately.
- Mix together the filling ingredients. Set aside.
- In a pan large enough to hold the peppers, mix together the sauce ingredients. Stir in the reserved diced pepper rings.
- Lightly salt the insides of each pepper cup.
- Stuff each cup with filling, standing each filled pepper on top of the sauce in the pan.
- Carefully baste the sauce over the peppers.
- Cover and bake 375°F for 45 minutes. Check it a couple of times to be sure the sauce doesn't cook down too much. Add a little water if necessary.
- After the 45 minutes, remove from oven and sprinkle grated cheese on each filled pepper.
- Remove pan cover and continue baking about 20 minutes or 'til the sauce thickens and the cheese melts.
- Let cool for at least 1/2 hour before serving.
Nutrition Facts : Calories 665.1, Fat 21.9, SaturatedFat 10.6, Cholesterol 149.4, Sodium 1356.8, Carbohydrate 96, Fiber 8, Sugar 23.1, Protein 26.2
CLASSIC STUFFED BELL PEPPERS
A wonderful recipe for classic stuffed bell peppers, that I've been making for my family for over 30 years now! These are always gobbled right up!! Makes great leftovers, too. Do try the easy microwave method for blanching the peppers--it is truly the way to go--soo easy and no big pot to clean up! Note: I use the oven method to bake the stuffed peppers-- but the entire dish can be made, start to finish, in the microwave (which is especially nice in the summertime, when you don't want to heat up your kitchen). I've included both methods. Tip: I sometimes stir in about 1/2 cup of the shredded mozzarella to the stuffing mixture, and sprinkle the stuffed the peppers with the remaining mozzarella before covering and baking. And a good shortcut is to brown the ground beef in a medium saucepan along with the onion, and add the corn and seasonings; transfer to a covered bowl while cooking the rice in the same pan. When the rice is done, simply pour the ground beef mixture in with the rice in the pot, stir in the tomato sauce and you are ready to stuff your peppers. Easy! I hope you enjoy! :D
Provided by BecR2400
Categories One Dish Meal
Time 1h15m
Yield 6 stuffed bell peppers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Place peppers, with tops, upright in ungreased 9x12 inch glass baking dish. Cover with plastic wrap; microwave until hot, 3 to 4 minutes--(note: do NOT cook peppers until done, you are just blanching them, 3 to 4 minutes should be plenty, depending on the size of your peppers). Proceed to finish cooking in microwave OR in oven (see following instructions).
- OVEN METHOD: Cook and stir hamburger and onion until hamburger is light brown; drain if necessary. Stir in salt, pepper, garlic powder, cooked rice, corn (if using), and 1 cup of the tomato sauce; heat through.
- Stuff each pepper with hamburger mixture; stand upright in ungreased baking dish, 9x12 inches. Pour remaining sauce over peppers. Replace tops (stem ends) on peppers. Cover with foil; cook in 350 degree F oven 45 minutes. Uncover; cook 15 minutes longer. Remove from oven and sprinkle with shredded mozzarella cheese.
- -OR-.
- MICROWAVE METHOD: (This is a good technique in warm weather, when you don't want to heat up your kitchen!): Mix cooked rice, uncooked hamburger, onion, salt, pepper, garlic powder, corn, and 1 cup of the tomato sauce. Stuff each pepper with about 1/2 cup of the hamburger mixture. Pour remaining sauce over peppers. Replace tops on peppers. Cover with plastic wrap; microwave 7 minutes on HIGH. Turn plate; microwave until mixture is done, 7 to 8 minutes longer. Sprinkle with shredded mozzarella cheese.
- Serve with grated Parmesan cheese at the table. Makes 6 servings.
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