STUFFED BELL PEPPERS
Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.
Provided by KDCG
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
- Preheat oven to 400 degrees F (205 degrees C).
- Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
- Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
- Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 38.2 g, Cholesterol 18.1 mg, Fat 20.6 g, Fiber 7.7 g, Protein 57.3 g, SaturatedFat 5.1 g, Sodium 1395.7 mg, Sugar 9.3 g
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
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
STUFFED BELL PEPPERS
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees. Slice the tops off the bell peppers. Seed, core, rinse under cold running water, and set aside. Combine the oil, beef, and onion in a large, heavy skillet over medium heat. Stirring constantly, cook until the meat is no longer pink. Add the parsley, garlic, thyme, basil, salt, black pepper, cayenne pepper, and Worcestershire sauce. Still stirring, cook for about 3 minutes. Add the tomatoes and cook and stir for 5 minutes more to heat through. Stuff the peppers with the mixture and place them in a 9-by-12-inch baking dish. Pour the tomato sauce over the peppers. Cover with foil and bake until the peppers are soft and tender, about 30 minutes. Remove the foil and bake for 5 to 10 minutes more, until browned on top.
STUFFED BELL PEPPERS FROM COOKING LIGHT
This is our favorite recipe for stuffed peppers. I like to use red or yellow peppers. The kids don't eat the peppers, but they do love the filling. This recipe doesn't make quite enough, so I always double it. The leftovers reheat wonderfully. You can also make the filling and freeze it for a later date. When you pull it out of the freezer and thaw, you'll only have to prepare the peppers, stuff them and bake.
Provided by Sherri35
Categories One Dish Meal
Time 45m
Yield 1 pepper, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450.
- Cook rice according to package directions. Set aside.
- While rice cooks, cut tops off peppers, discard seeds. Place peppers, cut sides down, in an 8 inch square baking dish and microwave on high for 2 minutes, or until peppers are crisp-tender. Do not overcook.
- In a large skillet, cook beef, onion, parsley, paprika, salt and allspice. Remove from heat.
- Ad rice, 1/2 cup pasta sauce, and cheese to beef mixture, stir to combine.
- While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
- Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2 quart baking dish coated with cooking spray, add wine mixture to pan (save some sauce to drizzle over the tops of the peppers). Cover with foil.
- Bake at 450 for 20 minutes. Uncover; bake an additional 5 minutes or until ightly browned.
Nutrition Facts : Calories 402.7, Fat 17, SaturatedFat 7.4, Cholesterol 68, Sodium 539.7, Carbohydrate 32.1, Fiber 3.5, Sugar 5, Protein 24.8
STUFFED BELL PEPPERS
Find nothing but the good stuff in these yummy Stuffed Bell Peppers. With ground beef, onions and seasoning, these Stuffed Bell Peppers are a classic!
Provided by My Food and Family
Categories Peppers
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Brown meat with onions in large skillet on medium heat. Stir in 1 cup tomato sauce, 1 cup water and dressing mix; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min.
- Heat oven to 400°F. Cut tops off peppers; remove and discard membranes and seeds. Mix remaining tomato sauce and water in 9-inch square baking dish. Add peppers; fill with meat mixture. Cover.
- Bake 35 to 40 min. or until peppers are tender. Spoon sauce from bottom of dish over peppers.
- Cut peppers in half to serve.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
STUFFED BELL PEPPERS
Looking for a great way to give leftover meat loaf a whole new taste? Try this simple stuffed peppers variation sent in by Greg Greinke from Round Rock, Texas. "The tasty filling in these tender peppers gets its zip from salsa and cumin," he comments.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut top off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside. , In a large skillet, saute onion and garlic in oil until tender. Remove from the heat; add the meat loaf, rice, salsa, cilantro and cumin. Sprinkle inside of peppers with salt and pepper. Stuff with meat loaf mixture. , Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
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