Stuffed Bell Peppers With Rice And Veggies Recipes

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

Beef and Rice Stuffed Bell Peppers image

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

Ingredients

6 bell peppers
2 ½ cups chunky tomato sauce
½ onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
½ cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided

STUFFED BELL PEPPERS WITH RICE AND VEGGIES

An healthy meal with veggies. You can use brown rice if you prefer. You can add tomato sauce to combine rice and veggies. From the issue of September 2006, Coup de Pouce.

Provided by Boomette

Categories Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Stuffed Bell Peppers With Rice and Veggies image

Steps:

In a saucepan, heat oil at medium heat. Add garlic and 2/3 of green onions. Cook for 1 minute. Add rice and cook, stirring, for 2 minutes. Add 2 cups water and oregano. Bring to boil. Reduce to low heat, cover and let simmer for 20 minutes or until rice is cooked.
In the saucepan, add tomatoes, corn kernels, parmesan, salt, pepper and stir. Spread the rice garnish in bell peppers. In a big skillet, pour remaining water and add stuffed peppers. Cover and cook at medium-low heat for 17 to 20 minutes or until peppers are tender (add water if necessary).
Sprinkle peppers with mozzarella cheese, cover and cook for 2 minutes or until cheese has melted. Sprinkle with remaining green onions.

Nutrition Facts : Calories 458.9, Fat 12, SaturatedFat 5.6, Cholesterol 29.2, Sodium 535.7, Carbohydrate 70, Fiber 7.5, Sugar 9.4, Protein 20.2

Ingredients

2 teaspoons vegetable oil
2 garlic cloves, finely chopped
6 green onions, chopped
1 cup long grain rice or 1 cup brown rice
3 cups water
2 teaspoons oregano, ground
1 1/4 cups tomatoes, seeded and chopped
1 cup corn kernel
1/2 cup parmesan cheese, grated
1/4 teaspoon salt
1/2 teaspoon fresh black pepper
4 large red bell peppers, cut in half on the lenght, white membrane removed
1/2 cup part-skim mozzarella cheese, grated

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Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook for 20 minutes.
Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)

Stuffed Bell Peppers With Rice And Veggies Recipes

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!

STUFFED BELL PEPPERS WITH RICE AND VEGGIES

An healthy meal with veggies. You can use brown rice if you prefer. You can add tomato sauce to combine rice and veggies. From the issue of September 2006, Coup de Pouce.

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