STUFFED GREEN BELL PEPPERS
When our garden is brimming with fresh green peppers this is a favorite way to fix them. These are very good.
Provided by MizzNezz
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut tops off peppers, remove seeds.
- Drop in boiling water for 3 minutes.
- Drain, rinse in cold water.
- In a bowl, combine the next 8 ingredients.
- Spoon into peppers.
- Put in a greased 13x9-inch pan.
- Mix soup and basil.
- Spoon over peppers.
- Cover and bake at 350°F for 1 hour.
Nutrition Facts : Calories 355.5, Fat 17.6, SaturatedFat 6.9, Cholesterol 77.1, Sodium 828.2, Carbohydrate 25.3, Fiber 3.7, Sugar 9, Protein 24.2
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 PEPPERS
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven.
- Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a medium bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat.
- Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.
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.
GREEK-STYLE STUFFED PEPPERS
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
- Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.
STUFFED GREEN PEPPERS
These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
- Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
- Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
- Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.
STUFFED GREEN PEPPERS I
Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.
Provided by Suzanne M. Munson
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g
STUFFED GREEN PEPPERS
The best stuffed green peppers ever.
Provided by Ali Milligan
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
- Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
- Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
- Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
- Bake in preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 46.6 g, Cholesterol 47.3 mg, Fat 9.8 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 3.8 g, Sodium 809.2 mg, Sugar 5.9 g
STUFFED PEPPERS
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
GREEK-STYLE STUFFED PEPPERS
One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.
Provided by GATOULA
Categories World Cuisine Recipes European Greek
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
- Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
- Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
- Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.7 g, Cholesterol 53.9 mg, Fat 20.6 g, Fiber 5.1 g, Protein 15.2 g, SaturatedFat 8.9 g, Sodium 595.3 mg, Sugar 16.2 g
CLASSIC STUFFED GREEN PEPPERS
My family grows 200 acres of green peppers. We think one of the best way to enjoy this fresh vegetable is in the classic recipe.-Karnemaat Farms, Marlene Karnemaat, Fremont, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels. , In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers. , Cover and bake at 350° for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 312 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 836mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.
TURKEY STUFFED GREEN BELL PEPPERS
Make and share this Turkey Stuffed Green Bell Peppers recipe from Food.com.
Provided by Blissful74
Categories Poultry
Time 1h40m
Yield 6 Stuffed Peppers, 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash green peppers. Carefully, cut top off. Reserve and chop usable parts. Remove seeds and discard. Spray dutch oven or casserole dish with nonstick spray and place empty peppers inside. Season with Salt and Pepper. Heat large skillet with olive oil. Brown turkey with onion and chopped green pepper tops. Add tomatoes and tomato sauce. Heat through. Add rice and stock or water. Stir and cover. Simmer until rice is done and liquid is absorbed. Remove from heat and evenly distribute rice mixture into the empty peppers. Cover with foil and bake until peppers are soft. Leftovers are fantastic!
Nutrition Facts : Calories 338.9, Fat 11.4, SaturatedFat 2.5, Cholesterol 59.8, Sodium 975.7, Carbohydrate 42.2, Fiber 5.2, Sugar 9.1, Protein 18
EASY STUFFED GREEN PEPPERS
Very easy and exceptionally good. My hubby is a chef and he absolutely loves these. UPDATED: After review about cooking time, adjusted the cooking time below and made them again. Perfect.
Provided by KadesMom
Categories < 4 Hours
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut off tops of peppers and cut in half, lengthwise.
- Put peppers in saucepan and cover with water.
- Bring to a boil and cook for 10 minutes.
- Meanwhile, cook ground beef, onions and garlic until browned.
- Drain.
- Add rice (2 cups prepared), tomato sauce and seasonings and cook on low until heated through.
- Place green peppers in a casserole dish and spoon filling into peppers.
- Bake at 350 degrees for 25 minutes loosely covered by tinfoil.
- Sprinkle cheese over the top and bake another 5-10 minutes until melted.
Nutrition Facts : Calories 491, Fat 16.9, SaturatedFat 7.2, Cholesterol 66.2, Sodium 742.2, Carbohydrate 59.7, Fiber 4.5, Sugar 5.8, Protein 24.5
SIMPLE STUFFED GREEN PEPPERS
We always have a lot of extra peppers in the garden. So I prepare a bunch of these stuffed peppers, then freeze them for baking later. That way, we can enjoy them year-round. They're always a treat, no matter how often I serve them!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.
Nutrition Facts :
ITALIAN STUFFED GREEN PEPPERS
Garlic, oregano, mozzarella cheese and tomato sauce lend Italian flair to these savory stuffed peppers. Serve them with any simple meat entree.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 6 servings, 1 stuffed pepper half each.
Number Of Ingredients 8
Steps:
- Remove seeds from peppers. Bring 1-1/2 qt. (6 cups) water to boil in Dutch oven on medium-high heat. Add green peppers. Reduce heat to medium-low; simmer 5 minutes or until peppers are crisp-tender. Drain.
- Preheat oven to 350°F. Cook and stir onions and garlic in butter in medium skillet until garlic is tender and fragrant. Stir in tomato sauce, rice, 1 cup of the cheese and the oregano; spoon evenly into pepper halves. Place in 12x8-inch baking dish.
- Bake 20 minutes. Top with remaining 1/2 cup cheese; continue baking until cheese is melted.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
STUFFED GREEN PEPPERS
My family always asks me to make this dish for them, especially in the summer when fresh tomatoes and green peppers are readily available. I got the recipe from my mother-in-law. -Helen Englehart, Maplewood, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer, 10-15 minutes. , Meanwhile, cut tops off the green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer until beef is cooked and peppers are tender, 40-45 minutes.
Nutrition Facts : Calories 324 calories, Fat 9g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1565mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 7g fiber), Protein 27g protein.
TRADITIONAL STUFFED PEPPERS
My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.
Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g protein.
STUFFED GREEN PEPPER
My family especially enjoys this dish in the summer when fresh tomatoes and green peppers are readily available. This recipe was given to me by my mother-in-law, they always ask me to make it for them!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside. , In a large bowl, combine the ground beef, rice, basil and remaining salt and pepper. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.
Nutrition Facts : Calories 324 calories, Fat 9g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1565mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 7g fiber), Protein 27g protein.
VEGETARIAN STUFFED GREEN PEPPERS
When I was little, my family often ate meat-stuffed peppers. This veggie alternative came from my imagination.
Provided by GWILYN
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
- Bake in preheated oven until peppers soften, about 45 minutes.
- Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.
Nutrition Facts : Calories 771.5 calories, Carbohydrate 77.2 g, Cholesterol 104.3 mg, Fat 33 g, Fiber 12.2 g, Protein 43.4 g, SaturatedFat 20.5 g, Sodium 1199.8 mg, Sugar 8.9 g
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
CHEF JOHN'S STUFFED PEPPERS
This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
- Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
- Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
- Pour sauce mixture into a 9x13-inch baking dish and set aside.
- Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
- Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
- Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g
GROUND BEEF STUFFED GREEN BELL PEPPERS
Green peppers stuffed with Lean ground beef, onions and Celery. Tip: You can blanch the peppers in boiling water for 3 min and freeze them for later use.
Provided by Cindy Hartlin
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees F.
- Cut each bell pepper lengthwise in half.
- Wash the insides and outsides of the peppers after removing the seeds and membranes.
- Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
- Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
- Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
- Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
- Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.
Nutrition Facts : Calories 295.3, Fat 13.5, SaturatedFat 5.8, Cholesterol 79.4, Sodium 1011.8, Carbohydrate 20.3, Fiber 3.6, Sugar 6.2, Protein 24.7
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