Stuffed Peppers With Ground Beef And Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC RICE & BEEF STUFFED BELL PEPPERS

This Cooks Illustrated recipe is delicious. You can also make it with ground chicken, basil and smoked mozzarella instead of the classic beef version.

Provided by Heather Lazar

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11



Classic Rice & Beef Stuffed Bell Peppers image

Steps:

  • Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
  • Add 1 tablespoon salt and bell peppers.
  • Cook until peppers just begin to soften, about 3 minutes.
  • Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
  • Return water to boil; add rice and boil until tender, about 13 minutes.
  • Drain rice and transfer to large bowl; set aside.
  • Adjust oven rack to middle position and heat oven to 350°F.
  • Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
  • Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
  • Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
  • Stir in garlic and cook until fragrant about 30 seconds.
  • Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
  • Stir together ketchup and reserved tomato juice in small bowl.
  • Place peppers cut side up in 9 inch square baking dish.
  • Using soup spoon, divide filling evenly among peppers.
  • Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
  • Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
  • Serve immediately.

Nutrition Facts : Calories 528.7, Fat 29.3, SaturatedFat 12.6, Cholesterol 89.3, Sodium 426.2, Carbohydrate 37.1, Fiber 4.7, Sugar 12.5, Protein 28.9

4 medium yellow bell peppers (about 6 oz. each) or 4 medium orange bell peppers, 1/2 inch trimmed off tops, cores and seeds discarded (about 6 oz. each)
1/2 cup long grain white rice
1 1/2 tablespoons olive oil
1 medium onion, chopped fine (about 1/2 cup)
12 ounces ground beef, preferably ground chuck
3 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, drained, 1/4 cup juice reserved
1 1/4 cups monterey jack cheese (about 5 oz)
2 tablespoons chopped fresh parsley
black pepper
1/4 cup ketchup

STUFFED PEPPERS WITH GROUND BEEF & RICE

Inspired from Southern Food, these are quick prep and smell phenomenal while baking. It's a great way to use up the bounty of peppers from the summer garden. I increased the herbs, onion and garlic from the original recipe since it seemed to be lacking some flavor. This is a family favorite, which freezes well. I'm sure you'll enjoy it as much as we do!

Provided by Larawithoutau

Categories     One Dish Meal

Time 1h10m

Yield 1 13x9 pan, 9 serving(s)

Number Of Ingredients 20



Stuffed Peppers With Ground Beef & Rice image

Steps:

  • Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Bring a large pot of salted water to a boil, add peppers, cover ; reduce heat, and simmer for 5 minutes. Drain peppers and set aside.
  • Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, crushed garlic, thyme, oregano, basil, crushed pepper, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes, the longer the better.
  • In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper onion powder, and Worcestershire sauce. Gently stir to blend; add ground beef, rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
  • Recipe for stuffed peppers serves 9.

9 large green bell peppers
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1 (28 ounce) can diced tomatoes or 28 ounces peeled fresh tomatoes
1 (4 ounce) can tomato paste
4 garlic cloves, crushed
1 teaspoon dried oregano leaves
1/2 teaspoon dried leaf basil
1/4 teaspoon dried thyme
1 pinch red pepper flakes, to taste
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1 1/2 lbs lean ground beef or 1 1/2 lbs chuck
3/4 cup long-grain minute rice
3/4 cup shredded sharp cheddar cheese (optional)

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



Stuffed Bell Peppers image

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

6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1 1/2 cups grated pepper Jack cheese

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



The Best Stuffed Peppers image

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.

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

STUFFED PEPPERS

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 11



Stuffed Peppers image

Steps:

  • In a 2 cup measuring cup combine rice and water and cover tightly with plastic wrap. Cook at 100 percent power for 4 minutes. Heat oil in 2 quart casserole dish uncovered for 2 minutes. Stir in onions and crumbled beef and cook uncovered for 5 minutes stirring once. Drain off most of fat, leaving 2 to 3 tablespoons in dish. Add 1 1/2 cups tomatoes, garlic, thyme and oregano and drained rice and stir to combine. Slice off tops of 4 green or red bell peppers and remove seeds. Divide stuffing among the peppers and replace tops of peppers. Place peppers in baking dish. Combine 1/2 cup crushed tomatoes, 1/4 cup white wine and 1/4 cup water and pour into bottom of dish. Cover tightly with heavy duty plastic wrap and cook for 20 minutes. Poke through wrap with knife after 10 minutes of cooking to let steam escape. Let stuffed peppers stand for about 5 minutes after cooking.

1/2 cup rice
1 1/2 cups water
1/4 cup olive oil
1 large onion, peeled and finely chopped
6 ounces ground beef
1 clove garlic, finely chopped
2 cups crushed tomatoes
Salt and pepper
1 teaspoon thyme
1 teaspoon oregano
4 red or green bell peppers

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

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 PEPPERS WITH BEEF, RICE, SPINACH AND CHEESE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Stuffed Peppers with Beef, Rice, Spinach and Cheese image

Steps:

  • Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
  • Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
  • Preheat broiler to high.
  • Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
  • Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.

4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach, stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese

SHRIMP AND RICE STUFFED BELL PEPPERS

I had an idea to combine shrimp and rice in bell peppers instead of the usual ground beef, and it came out fantastic!

Provided by Erin Marie M

Categories     < 60 Mins

Time 35m

Yield 1 Pepper, 6 serving(s)

Number Of Ingredients 15



Shrimp and Rice Stuffed Bell Peppers image

Steps:

  • Preheat oven to 375 degrees.
  • Cut tops off peppers and remove the seeds and ribs.
  • Cook brown and white rices. Set aside. While rice is cooking, drizzle olive oil in a pan and sautee shrimp over medium heat.
  • When shrimp are pink, remove shrimp from the pan. Cut shrimp into bite-sized pieces.
  • Combine rices and the spices in pan and let simmer. Add shrimp to pan. Also add tomato sauce. Cook over medium heat.
  • Add bread crumbs and 1/2 the parmesan cheese.
  • Stuff peppers graciously and top with the remaining parmesan cheese.
  • Cook in casserole dish for 15-20 minutes, until the parmesan cheese is melted and bubbling.

1 lb shrimp
6 bell peppers (any color)
1 tablespoon olive oil
1/2 cup tomato sauce
1 cup parmesan cheese
1/4 cup breadcrumbs
1/2 cup brown rice
1/2 cup white rice
1 tablespoon cayenne pepper
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon white pepper
spices, can be altered to individual taste

STUFFED PEPPERS

Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.

Provided by BDEGER

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10



Stuffed Peppers image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  • Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  • In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  • Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g

1 pound ground beef
½ cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

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



Chef John's Stuffed Peppers image

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

1 cup uncooked long grain white rice
2 cups water
1 onion, diced
1 tablespoon olive oil
2 cups marinara sauce
1 cup beef broth
1 tablespoon balsamic vinegar
¼ teaspoon crushed red pepper flakes
1 pound lean ground beef
¼ pound hot Italian pork sausage, casing removed
1 (10 ounce) can diced tomatoes
¼ cup chopped fresh Italian parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch ground cayenne pepper
4 large green bell peppers, halved lengthwise and seeded
1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping

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



Stuffed Peppers image

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

4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)

HOMESTYLE STUFFED PEPPERS

An old family recipe for classic comfort food passed down to me by my mom. Green peppers are stuffed with a mixture of ground beef and rice then smothered in a tangy tomato sauce. I always serve these with creamy mashed potatoes just like my Mom always did. Enjoy!

Provided by Jillian

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h55m

Yield 4

Number Of Ingredients 13



Homestyle Stuffed Peppers image

Steps:

  • Bring a large pot of water to a boil.
  • Cook the peppers in boiling water until softened, 4 to 5 minutes.
  • Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
  • Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.
  • Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan.
  • Combine tomato sauce and white vinegar in a bowl.
  • Pour tomato mixture over stuffed peppers.
  • Top with 2 tablespoons grated Parmesan cheese.
  • Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.

Nutrition Facts : Calories 556.5 calories, Carbohydrate 38.6 g, Cholesterol 164.5 mg, Fat 25.5 g, Fiber 5.8 g, Protein 43.4 g, SaturatedFat 10.1 g, Sodium 1509.9 mg, Sugar 12.2 g

4 green bell peppers, tops and seeds removed
1 ½ pounds lean ground beef
1 cup cooked white rice
1 egg, lightly beaten
¼ cup finely chopped onion
½ cup Italian-style bread crumbs
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
1 (28 ounce) can tomato sauce
¼ cup white vinegar
2 tablespoons grated Parmesan cheese

GROUND BEEF & BACON STUFFED BELL PEPPERS

Make and share this Ground Beef & Bacon Stuffed Bell Peppers recipe from Food.com.

Provided by Tom Lambie

Categories     One Dish Meal

Time 55m

Yield 4 peppers, 4 serving(s)

Number Of Ingredients 11



Ground Beef & Bacon Stuffed Bell Peppers image

Steps:

  • Preheat oven to 350 degrees.
  • Place a 14x20 oven bag inside a 9x13 cake pan.
  • Brown the ground beef and onions and drain off the fat.
  • Add tomato soup, rice, cheese, salt and pepper.
  • COOL.
  • Remove the pepper tops and seeds from the green peppers.
  • Stuff the peppers with the meat mixture.
  • Combined the tomato sauce, flour and water together.
  • Pour one half of the tomato sauce mixture into oven bag.
  • Place the peppers in oven bag, stuffed side up.
  • Spoon the remaining sauce over the top.
  • Place one or two slices of bacon over the top of each pepper.
  • Bake 30-40 minutes until the peppers are tender.

Nutrition Facts : Calories 555.8, Fat 30.9, SaturatedFat 14.1, Cholesterol 112.2, Sodium 1062.6, Carbohydrate 36.6, Fiber 5, Sugar 13.2, Protein 33.8

1 lb ground beef
1 cup cooked rice
1 cup grated cheddar cheese
1/3 cup onion, chopped
1 (10 3/4 ounce) can tomato soup
1 (8 ounce) can tomato sauce
4 large bell peppers
1/4 teaspoon salt
1 1/2 teaspoons flour
1/2 cup water
4 slices bacon, cut in thirds

RICE & MINCE STUFFED PEPPERS

Peppers stuffed with mince meat and rice with a cheese & tomato sauce

Provided by Becky Watt

Time 35m

Yield Makes 3 stuffed peppers

Number Of Ingredients 0



Rice & Mince Stuffed Peppers image

Steps:

  • Start by cooking the rice. Meanwhile, brown the mince in a separate saucepan. Add the crushed garlic then crumble in the beef oxo cube. Add half the tin of chopped tomatoes, keep the other half for later. Take off the heat. Add the rice once cooked, then add half the grated cheese and mix well.
  • Remove the green top of the peppers, remove the core and seeds - a spoon can be used to scrape out the last bits. Stuff the hollow peppers with the mix then place upright in an oven safe dish, pour the remaining half tin of chopped tomatoes around the base of the peppers and drizzle with a little olive oil. Put the remaining cheese on top of the stuffed peppers and a little over the chopped tomatoes. Cook in the oven for 10-15 minutes until the cheese topping is bubbling. Enjoy!

BEEF-STUFFED PEPPERS

Use a container of Amie's beef mix and your microwave oven to make this main dish in minutes. Green peppers are stuffed with the ground beef blend, tomato sauce, rice and seasonings.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7



Beef-Stuffed Peppers image

Steps:

  • In a bowl, combine the beef starter, rice, tomato sauce, basil and pepper. Cut tops off green peppers and remove seeds. Spoon 1 cup of beef mixture into each pepper. , Place in a 10-in. round microwave-safe dish. Cover loosely; cook on high for 7-9 minutes or until peppers are tender, rotating a half turn once. Let stand, covered, for 3 minutes. Sprinkle with cheese.

Nutrition Facts :

1 portion Basic Beef Starter, thawed
1-1/4 cups cooked rice
1 can (8 ounces) tomato sauce
1/2 teaspoon dried basil
1/8 teaspoon pepper
4 medium green pepper
1/3 cup shredded cheddar cheese

STUFFED BELL PEPPERS

This is a nice stuffed pepper dish that came from a friend from the past. I like this because the meat in this does not turn into a HARD meatball. Pre-cooking it first and then mixing it with the cooked rice is the secret!

Provided by Theresa P

Categories     Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8



Stuffed Bell Peppers image

Steps:

  • Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
  • Place peppers in a baking dish.
  • Combine ground beef and onion and cook together until done.
  • Drain off the fat.
  • Add the 1 can of tomato sauce to the beef and onion mixture and simmer for 5 minutes.
  • Prepare Rice-A-Roni according to package directions.
  • When rice is done, combine it with the beef mixture.
  • Fill peppers with the beef and rice mixture.
  • Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
  • Cover the baking dish.
  • Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
  • Bake uncovered for about 5 minutes more to melt cheese.
  • Serve with the tomato sauce.

Nutrition Facts : Calories 303, Fat 18.1, SaturatedFat 8.5, Cholesterol 71.2, Sodium 573.9, Carbohydrate 15, Fiber 4.3, Sugar 9.5, Protein 21.6

6 medium green peppers
1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box rice-a-roni Spanish rice mix
1 (16 ounce) can tomato sauce
1 teaspoon sugar
1 (14 1/2 ounce) can tomatoes (for use in making the rice)
1 cup shredded cheddar cheese or 1 cup American cheese

More about "stuffed peppers with ground beef and rice recipes"

STUFFED PEPPERS WITH GROUND BEEF AND RICE RECIPE | …
Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3 …
From myrecipes.com
Servings 6
  • Cut tops off peppers, remove seeds and membraines. Chopp dible part of tops and set aside. Rinse peppers under cold water. Place peppers in large pot, cover with salted water.
  • Heat olive oil and butter in a large skillet over medium heat until hot. Saute chopped greeen pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add to,matoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon pepper. Simmer for about 10 minuteds.
  • In a large mixing bowl, combine egg with remaining 1 teaspoon pepper, and Worchestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3 quart bakng dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350 degrees for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar Cheese just before peppers are done. bake until cheese is melted.
stuffed-peppers-with-ground-beef-and-rice image


STUFFED PEPPERS WITH GROUND BEEF AND RICE RECIPE
Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well. The Spruce. Heat the oven to 350 F. Stuff the peppers loosely with the ground beef mixture and place them in a 13 x 9 x 2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers. The Spruce.
From thespruceeats.com
Category Entree
Calories 406 per serving


STUFFED PEPPERS WITH GROUND BEEF AND RICE | NUTRISETUP
Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well. Heat the oven to 350 F. Stuff the peppers loosely with the ground beef mixture and place them in a 13 x 9 x 2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.
From nutrisetup.com


SUMMER STUFFED PEPPERS - MRFOOD.COM
Remove 1 cup of mixture to a large bowl and add to it ground beef, rice, and onion; mix well. Stuff each bell pepper with an equal amount of the meat mixture. Place 2 cups tomato sauce mixture in soup pot and place peppers upright in sauce. Spoon remaining sauce over peppers. Cover and cook over low heat 55 to 60 minutes, or until no pink ...
From mrfood.com


STUFFED PEPPERS WITH GROUND BEEF (ON THE GRILL) - VINDULGE
Ground Beef Stuffed Peppers cooked on the grill is an amazing way to add smoky char and flavor. These are prepared like the classic, but kicked up a notch by cooking them on the grill for flavor. These stuffed peppers are made with ground beef, vegetables, herbs, rice, sauce, and cheese, making them basically a one pot meal! This recipe is ...
From vindulge.com


STUFFED PEPPERS WITH RAW BEEF - THERESCIPES.INFO
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. Step 5. Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers.
From therecipes.info


CLASSIC BEEF-STUFFED PEPPERS
Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly. Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles ...
From beefitswhatsfordinner.com


STUFFED PEPPERS WITH GROUND BEEF AND RICE - ALL ...
Stuffed Peppers With Ground Beef & Rice Recipe - Food.com trend www.food.com. Gently stir to blend; add ground beef, rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.Bake at 350° for 55 to 65 minutes.
From therecipes.info


STUFFED PEPPER RECIPE WITH GROUND BEEF AND RICE
Preparing stuffed peppers is quite simple. Cut the top off the peppers, clean the inside of any seeds and membrane. Place the peppers in a baking dish. The stuffing is made with ground beef, cooked rice, onions and diced tomatoes. Once stuffed, the peppers are baked in the oven until the peppers are soft. I like to cover them with foil and bake ...
From theblackpeppercorn.com


BEEF AND RICE STUFFED PEPPERS RECIPE - BUDGENS.CO.UK
Cook for 1 minute then add the beef stock pot and 400ml water. Bring to the boil and simmer for 5 minutes. Add the rice and mix well then stir in the flat leaf parsley and season with salt and black pepper. Lay the peppers cut side up onto a baking tray. Divide the mixture between the peppers, packing the mixture in lightly and scatter the ...
From budgens.co.uk


STUFFED PEPPERS WITH GROUND BEEF AND RICE - MY GORGEOUS ...
Stuffed Peppers with Ground Beef and Rice, a healthy and really easy dinner recipe with fantastic flavours. The bell peppers are stuffed with a mince and rice mixture, then boiled with the lids on until the peppers are tender, and the rice and beef and fully cooked. A classic recipe that is filling, delicious, and goes well with the whole family.
From mygorgeousrecipes.com


STUFFED RED PEPPERS WITH GROUND BEEF AND RICE RECIPES - YUMMLY
ground beef, water, green bell peppers, salt, shredded cheddar cheese and 8 more Aloha Pork Teriyaki Bowls Pork lime, green pepper, freshly ground black pepper, cooked brown rice and 11 more
From yummly.com


BEEF-AND-RICE-STUFFED PEPPERS RECIPE | MYRECIPES
Once boiling, add peppers and pepper tops and cook until tender, 6 to 7 minutes. Remove peppers from water and invert to drain fully. Advertisement. Step 2. Make filling: Warm olive oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes.
From myrecipes.com


CALORIES IN STUFFED BELL PEPPERS (WITH RICE & GROUND BEEF ...
Full nutritional breakdown of the calories in Stuffed Bell Peppers (with rice & ground beef) based on the calories and nutrition in each ingredient, including Beef, Ground Chuck 80% Lean, Pan Browned, Rice, Long Grain & Wild Original Recipe (Uncle Ben's), Hunts sauce tomato sauce no salt added, Green Bell Pepper - 1 large pepper, Onions, raw and the other ingredients in …
From recipes.sparkpeople.com


BEEF AND CAULIFLOWER RICE-STUFFED PEPPERS RECIPE
Recipes; Beef and Cauliflower Rice-Stuffed Peppers Recipe; Jun 3, 2021 Stuffed peppers are a beloved dish that can be found in almost every cuisine across the globe — with a very flexible recipe. In our version, the filling combines grass-fed, grass-finished ground beef with cauliflower rice for an extra nutritional boost. The cauliflower ...
From cooksventure.com


GROUND BEEF STUFFED PEPPERS - SALT & LAVENDER
Place the peppers cut-side up in a baking dish (I used a 9x13). Add one cup of water to the bottom of the dish (the peppers will steam and cook faster). Add the oil, onion, and chopped up pepper tops to a skillet. Sauté over medium-high heat for 5 minutes. Add the ground beef to the skillet.
From saltandlavender.com


LOW FAT STUFFED PEPPERS RECIPE WITH GROUND BEEF - APR 2022
Italian Style Ground Beef And Potato Casserole - Recipe. Spread ground meat over cheese, then add remaining diced tomatoes and juices over meat. Sprinkle with remaining 1 cup shredded Mozzarella. Top with onions, peppers and mushrooms. Start: Oct 07, 2021
From somanyrecipes.com


STUFFED PEPPERS USING MINUTE RICE - THERESCIPES.INFO
Stuffed Peppers With Ground Beef & Rice Recipe - Food.com top www.food.com. Gently stir to blend; add ground beef, rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes.
From therecipes.info


STUFFED PEPPERS WITHOUT RICE - HEALTHY RECIPES BLOG
Traditionally, you fill stuffed peppers with a mixture of ground beef, rice, and seasonings. I make this recipe without rice, ... Riced cauliflower (uncooked): You can rice it yourself in the food processor or buy it pre-riced. Olive oil: I love cooking with this wonderful oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. …
From healthyrecipesblogs.com


10 BEST ITALIAN STUFFED PEPPERS WITH GROUND BEEF AND RICE ...
Ground Beef and Rice Stuffed Cabbage Rolls The Spruce Eats. butter, water, cayenne pepper, green cabbage, parsley, salt, beef broth and 8 more. Guided.
From yummly.com


10 BEST GREEN PEPPERS STUFFED WITH RICE AND GROUND BEEF ...
Stuffed Peppers with Ground Beef and Rice MyRecipes diced tomatoes, green peppers, oregano, basil, onions, worchestershire sauce and 11 more Cabbage Rolls Stuffed with Ground Beef As receitas lá de casa
From yummly.com


STUFFED PEPPERS WITH RICE & GROUND BEEF - LOVE & OTHER SPICES
Rice & ground beef filling: Heat oil in a large pot over medium high. Add the ground beef. Cook for 10 to 12 minutes until meat is browned. Add the salt, paprika, chili powder, coriander and cumin to the browned beef. Cook for 1 minute mixing the spices with the beef. Add onion and garlic.
From loveandotherspices.com


BEEF AND RICE STUFFED BELL PEPPERS - FOOD NEWS
Stuffed Peppers With Ground Beef and Rice Recipe. Cut the top off the peppers, clean the inside of any seeds and membrane. Place the peppers in a baking dish. The stuffing is made with ground beef, cooked rice, onions and diced tomatoes. Once stuffed, the peppers are baked in the oven until the peppers are soft.
From foodnewsnews.com


21 STUFFED PEPPERS RECIPE WITH RICE AND GROUND BEEF EASY ...
Then you have come to the right place, we have rounded up 21 stuffed peppers recipe with rice and ground beef easy that we have shared over the years. Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
From selectedrecipe.com


STUFFED PEPPERS WITH CREAM CHEESE AND GROUND BEEF RECIPE ...
So expect my stuffed peppers to be cooked with cream cheese, ground beef, rice, herbs, spices and any of the red, green, yellow, and orange bell pepper varieties. With a little twist, thanks to the cream cheese. Trending Linguine Alfredo with Chicken RecipeCook the Filling First for Stuffed Peppers with Cream Cheese and Ground Beef
From foodtalkdaily.com


10 BEST STUFFED PEPPERS WITH GROUND BEEF AND RICE …
Bosnian Stuffed Peppers Baking with Sibella. small onion, tomato puree, spice, large potato, flour, rice, ground beef and 11 more.
From yummly.com


STUFFED BELL PEPPERS - DINNER AT THE ZOO
Heat the olive oil in a large pan over medium heat. Add the ground beef and season with salt and pepper. Cook for 5-6 minutes, breaking up the meat with a spatula, until meat is cooked through. Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
From dinneratthezoo.com


STUFFED PEPPERS WITH GROUND BEEF, RICE AND CHEESE..MMM ...
Jan 26, 2013 - Stuffed peppers with ground beef, rice and cheese..Mmm! Jan 26, 2013 - Stuffed peppers with ground beef, rice and cheese..Mmm! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.ca


10 BEST STUFFED PEPPERS GROUND BEEF RECIPES - YUMMLY
Ground Beef & Brown Rise Stuffed Peppers Garden in the Kitchen. olive oil, red pepper flakes, brown rice, onion, water, fresh parsley and 10 more.
From yummly.com


BEEF AND RICE STUFFED PEPPERS | MEAT THERMOMETER ...
HOW TO MAKE Beef and Rice Stuffed Peppers. Step 1. Slice the tops off of the peppers and remove the seeds. Step 2. In a bowl, combine the ground beef, onion, rice, parsley, garlic, olive oil, salt and pepper. Stuff ¼ of the beef mixture into each of the peppers, pressing down to fit all of the meat into the peppers. Step 3.
From buythermopro.com


STUFFED PEPPER RECIPE WITH GROUND BEEF AND RICE - FOOD NEWS
Crockpot Stuffed Peppers with Uncooked Rice Recipe (6-8 Hours) In a large bowl, mix the ground beef, onion, rice, garlic, salt, and pepper until well blended. Slice the tops of each bell pepper and clean out all of the seeds. Stuff the peppers with the rice and ground beef mixture. These bell peppers are stuffed with lean ground beef and zesty ...
From foodnewsnews.com


Related Search