MAC AND CHEESE STUFFED PEPPERS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the stuffed peppers: Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions; drain.
- Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and cook, stirring, until melted. Stir in the kosher salt, seasoning salt and pepper. Add the macaroni and stir into the cheese sauce.
- Make a slit in each pepper and remove the seeds. Gently stuff a heaping 1/4 to 1/2 cup of the macaroni into each pepper, being careful not to overstuff. Use a toothpick to help seal the peppers and set aside.
- For the cilantro-lime cream: In a small bowl, whisk together the sour cream, cilantro, cumin, salt and lime zest and juice until well combined. Set aside.
- For the batter: In a large heavy-bottomed pot, add enough oil to fill the pot halfway and heat the oil to 375 degrees F.
- Whisk together the flour, baking powder, salt and pepper. In a large measuring cup, mix together the beer and eggs. Whisk the liquid into the dry ingredients until well mixed.
- When the oil is ready, dip a pepper into the batter until fully coated. Carefully, slowly lower the pepper into the hot oil. Repeat with the remaining peppers. Fry until golden brown and crisp, about 2 minutes. Drain on a paper towel-lined plate. Serve immediately, drizzled with the cilantro-lime cream.
STUFFED BELL PEPPERS WITH BEEF AND CABBAGE
I never liked stuffed bell peppers until I ditched the green ones and bought some red, yellow, and orange 3-packs instead. Replacing traditional rice with cabbage adds another veggie and gives a different texture. They take a bit of time but are well worth the effort.
Provided by RedheadedMama
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of two rectangular glass baking dishes.
- Melt butter in a 4- to 6-quart stockpot over medium heat. Add ground beef, green and red cabbage, onion, celery, and garlic. Stir in diced tomatoes, Worcestershire sauce, salt, oregano, basil, and pepper. Cook until beef starts to brown and cabbage softens a bit, 8 to 10 minutes. Stir, and continue cooking for 10 to 15 minutes.
- While the beef cooks, prepare bell peppers: remove stems and cut peppers in half from top to bottom. Remove seeds and white membrane. Rub outsides of the peppers with olive oil and arrange, skin-sides down like edible bowls, in the prepared baking dishes.
- Strain beef mixture to remove excess liquid; scoop into peppers to fill and mound any extra on top or reserve for another use. Cover with foil.
- Cook in the preheated oven until peppers have softened, 30 to 40 minutes. Remove foil, top with mozzarella and provolone, and cook for an additional 5 minutes.
- Remove from the oven and allow to cool for a few minutes before serving.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 14.5 g, Cholesterol 53.6 mg, Fat 14.8 g, Fiber 4.5 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 722.7 mg, Sugar 6.6 g
CHEESEBURGER-STUFFED PEPPERS
Keto cheeseburger-stuffed bell peppers without rice.
Provided by Kristi Jo Ensz
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Slice peppers in half lengthwise. Remove and discard core and seeds. Place peppers in a baking dish.
- Bake in the preheated oven until tender, 30 to 40 minutes.
- While the peppers are baking, heat olive oil in a large skillet over medium-high heat. Add riced cauliflower and cook, stirring often, until warmed through, about 5 minutes. Transfer to a large bowl.
- Cook ground beef and onion in the same skillet over medium-high heat until browned and crumbly, 5 to 7 minutes.
- Add beef to the riced cauliflower. Stir in ketchup, mustard, and relish.
- Remove peppers from the oven and fill with beef mixture. Top with Cheddar cheese. Return to the oven and bake until filling is hot and cheese is melted, about 15 minutes.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 8 g, Cholesterol 49.8 mg, Fat 14.7 g, Fiber 2.3 g, Protein 17.7 g, SaturatedFat 6.2 g, Sodium 435.4 mg, Sugar 3.1 g
BEST EVER CHEDDAR STUFFED BELL PEPPERS
I've been using this recipe for the last three years and my family loves it. The original recipe calls for green peppers but if red, yellow or orange peppers are affordable in your area I highly recomend them. I live in Germany and the peppers here are pretty cheap. I guess when I go back to the states I'll just have to have a garden. I got this recipe from the Attapulgus United Methodist Church Historical Cookbook 2000. Credit goes to a Ms. Doris Cameron. Hope y'all enjoy!
Provided by Donnakay
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut peppers in half lengthwise.
- Remove stem, seed and membrane.
- Wash well.
- Cook in boiling salted water 5 minutes and drain.
- Set aside.
- Brown ground beef and drain off fat.
- Add mushrooms, zucchini, onion, garlic, salt and basil to the ground beef.
- Cook until vegtables are tender, stirring often.
- Remove from heat and cool slightly.
- Stir in rice and 1 1/2 cups of cheese.
- Lightly stuff the pepper halves with mixture.
- Place cut side up in a shallow baking dish.
- Spoon tomato sauce over the peppers.
- Cover and bake 30 minutes at 350 degrees.
- Uncover: add remaining cheese and bake another 5 minutes or until cheese is melted.
MEDITERRANEAN-STYLE STUFFED PEPPERS
This dish stuffed pepper dish uses fresh herbs, garden bell peppers, and fresh cod combined with Greek olives, Feta cheese, and red onions. It is bursting with fresh flavors!
Provided by gpg
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
- Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
- Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
- Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 16.6 g, Cholesterol 92.1 mg, Fat 23.3 g, Fiber 4.6 g, Protein 31.1 g, SaturatedFat 9.9 g, Sodium 1417.9 mg, Sugar 7.2 g
PHILLY CHEESE STEAK-STUFFED BELL PEPPERS
Philly cheese steak-stuffed bell peppers are a lighter option. All the flavors of the cheese steak and no bread! This easy-to-make recipe is a family favorite.
Provided by Alyshia Wesley
Categories Everyday Cooking
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet.
- Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet.
- Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more.
- Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese.
- Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 11.1 g, Cholesterol 47.8 mg, Fat 15.6 g, Fiber 2.6 g, Protein 14.8 g, SaturatedFat 7.1 g, Sodium 734.5 mg, Sugar 4.9 g
MACARONI AND HOT DOG STUFFED BELL PEPPERS
Make and share this Macaroni and Hot Dog Stuffed Bell Peppers recipe from Food.com.
Provided by Denise in NH
Categories Cheese
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Cut green peppers in half, discarding seeds.
- In large sauce pan over high heat cook peppers in boiling salted water for 5 minutes; drain.
- In a large bowl, blend cream cheese with sour cream and milk until smooth.
- Stir in onions, 1/2 teaspoons.
- salt, dry mustard and garlic powder.
- Stir in sliced hot dogs and cooked macaroni.
- Spoon macaroni mixture into pepper halves.
- Place prepared peppers into a 13x9 baking dish that has been sprayed with cooking spray; cover Bake for 25 minutes.
- Remove cover and sprinkle with the shredded cheese.
- Return to oven for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 771.7, Fat 48.4, SaturatedFat 25.7, Cholesterol 112.2, Sodium 966.6, Carbohydrate 58.5, Fiber 5.1, Sugar 8, Protein 26.9
GROUND BEEF STUFFED GREEN BELL PEPPERS WITH CHEESE
We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them.
Provided by Cindy Hartlin
Categories Long Grain Rice
Time 50m
Yield 6 peppers, 3 serving(s)
Number Of Ingredients 9
Steps:
- Cut off the tops of green peppers; discard seeds and membranes.
- Chop enough of the tops to make 1/4 cup, set aside.
- Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
- Sprinkle insides of the peppers lightly with salt.
- In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
- Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.
- in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.
- add rice to beef mixture.
- Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
- Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.
Nutrition Facts : Calories 1389.5, Fat 120.9, SaturatedFat 52.8, Cholesterol 189.4, Sodium 1089.4, Carbohydrate 49.1, Fiber 8.3, Sugar 13.4, Protein 28.5
PASTA-STUFFED BELL PEPPERS
I've never seen a stuffed pepper that had macaroni in it! This recipe comes from "The Ultimate Cooking Course", 2003.
Provided by WhoKnew
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease shallow 8x8 baking dish & keep ready.
- Cook bacon until brown & crispy; drain on paper towels. Leave grease in the pan.
- Add onion to bacon grease & cook until softened; pour off excess fat.
- Stir in tomatoes & hot pepper flakes. Cook on high until thickened (10 mins).
- Put pasta in mixing bowl and add bacon, tomato sauce, mozzarella cheese, and olives; toss well to mix; season to taste.
- Cut stem off of each pepper; reserve "lids". Remove seeds from inside each pepper, and remove white ribs.
- Divide pasta mixture amongst all peppers. Put "lids" back on. Brush peppers all over with olive oil and set into prepared baking dish.
- Cover with foil and bake 30 minutes. Remove foil and bake another 20-25 min or until peppers are tender.
Nutrition Facts : Calories 431.8, Fat 30.4, SaturatedFat 10.1, Cholesterol 45.2, Sodium 793, Carbohydrate 27.7, Fiber 5.5, Sugar 9.2, Protein 14.4
BEEF AND RICE STUFFED BELL PEPPERS
Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
- Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
- Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
- Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
- Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g
CHEESY STUFFED BELL PEPPERS
There are so many casseroles with bell peppers in it, this has the ingredients IN the bell pepper. A great light dinner, or an appetizer.
Provided by weekend cooker
Categories One Dish Meal
Time 55m
Yield 6 stuffed peppers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off portion of tops of bell pepper, and remove seeds, and membranes.
- Place in roaster with salted water and boil.
- Cook 10 minutes so they will be only partially done.
- Drain and set aside to cool.
- In a large skillet,, brown ground beef and onion and drain. Add rice,egg, 1 can tomatoes, worcestershire and seasonings, and simmer for 5 minutes.
- Remove from the heat and add 1 cup cheese and mix well.
- Stuff peppers with mixture and set upright in buttered, round baking dish(you may have to trim little slivers off bottoms of peppers so they will sit upright.).
- Pour remaining can of tomatoes over top and around peppers.
- Bake uncovered at 350 degrees for 25 minutes.
- Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.
Nutrition Facts : Calories 462.4, Fat 25.2, SaturatedFat 13, Cholesterol 144.5, Sodium 648.7, Carbohydrate 23.2, Fiber 3.8, Sugar 8.7, Protein 36.2
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- Cook the macaroni according to package directions. While it cooks, prep the peppers either by cutting them in half front stem through to bottom and then deseeding or by cutting off the stem end of the pepper and de-seeding (see explanations for both of these methods plus more stuffed pepper info like how to deal with unsteady tipping peppers over here). Arrange peppers cut-side-up on a large rimmed baking sheet.
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