Stuffed Peppers Recipes

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

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)

PASTA STUFFED PEPPERS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 12



Pasta Stuffed Peppers image

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 1 to 2 minutes less than the package instructions. Drain and rinse under cold water, then set aside.
  • Cut the tops off the peppers. Remove and discard the stems, then finely chop the pepper flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers upright in a baking dish just large enough to accommodate them.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, onion and diced pepper tops. Cook until softened, 2 to 3 minutes. Add the Italian sausage, crumbling it as you go, and stir until it is cooked and nicely browned, 6 to 8 minutes. Stir in the marinara sauce and black pepper, then remove the skillet from the heat. Fold in the ricotta, half of the shredded mozzarella and the reserved pasta. Stir until well combined. Divide the mixture among the prepared peppers. Top the peppers with the remaining mozzarella and drizzle with the remaining 1 tablespoon olive oil.
  • Add 1/2 cup water to the bottom of the baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake until the peppers are soft and the cheese is bubbly, another 15 minutes.
  • Serve garnished with fresh basil.

Kosher salt
8 ounces ditalini pasta
6 large bell peppers (any color)
3 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, diced
1 pound Italian sausage, removed from casings
2 cups marinara sauce
1/4 teaspoon freshly ground black pepper
1/2 cup ricotta cheese
1 cup shredded mozzarella
Fresh basil leaves, to garnish

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 Alex Guarnaschelli

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13



Stuffed Peppers image

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.

4 medium bell peppers, preferably red, halved, seeds and ribs removed (see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1 pound ground beef
4 medium yellow onions, finely chopped
6 large cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
One 28-ounce can whole peeled tomatoes, lightly crushed
One 15.5-ounce can black beans, drained
2 tablespoons apple cider vinegar
1 1/4 cups cooked couscous (see Cook's Note)
3/4 cup shredded sharp yellow Cheddar

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

STUFFING STUFFED PEPPERS

Reuse some of your leftover stuffing-though we can't imagine how you'd possibly have any left-with our Stuffing Stuffed Peppers. Slice some bell peppers in half, load them up with stuffing, shredded turkey and cheese. Bake our Stuffing Stuffed Peppers and enjoy another Thanksgiving leftovers use.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 6 servings

Number Of Ingredients 6



Stuffing Stuffed Peppers image

Steps:

  • Heat oven to 400ºF.
  • Place pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
  • Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in turkey, stuffing and half the cheese; spoon into pepper halves. Cover.
  • Bake 15 min. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until cheese is melted and filling is heated through.

Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 7 g, TransFat 1.5 g, Cholesterol 100 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

1 each green, red and yellow pepper, cut lengthwise in half, seeded
1 onion, chopped
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
3 cups chopped cooked turkey
1-1/2 cups prepared STOVE TOP Stuffing Mix for Turkey
1-1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

STUFFED PEPPERS

Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese

Provided by Cassie Best

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 11



Stuffed peppers image

Steps:

  • Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned - break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
  • Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
  • When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.

Nutrition Facts : Calories 485 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 1.7 milligram of sodium

drizzle of oil
1 large onion , chopped
2 garlic cloves
500g beef mince
2 x 400g cans chopped tomatoes
a few oregano sprigs, leaves picked, or 1 tbsp dried
1 beef stock cube
2 tbsp tomato ketchup
4 peppers (mixed colours are nice)
100g grated mozzarella or cheddar
small bunch basil , leaves picked

STUFFED PEPPERS

This staple recipe for stuffed peppers is packed with lean turkey sausage, couscous, and Monterey Jack cheese for a hearty and healthy meal that everyone will love.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 9



Stuffed Peppers image

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
  • Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
  • Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.

Nutrition Facts : Calories 442 g, Fat 16 g, Protein 25 g

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
Coarse salt and freshly ground pepper
12 ounces fresh chicken or turkey sausage, removed from casing
1 can (14 1/2 ounces) diced tomatoes
3/4 cup couscous
4 red bell peppers (about 2 pounds), halved lengthwise, seeds and ribs removed
1/2 cup shredded Monterey Jack cheese (about 2 ounces)

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)

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

SIMPLE AND EASY STUFFED PEPPERS

These beefy and cheesy peppers are easy and delicious!

Provided by CHEFDADDYO

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

Time 55m

Yield 6

Number Of Ingredients 7



Simple and Easy Stuffed Peppers image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
  • Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
  • Bake in preheated oven 30 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 13.8 g, Cholesterol 77.1 mg, Fat 17.7 g, Fiber 3.7 g, Protein 22.8 g, SaturatedFat 8.4 g, Sodium 291.5 mg, Sugar 8.3 g

1 ¼ pounds ground beef
3 cloves garlic, minced
1 onion, diced
1 (15.5 ounce) can diced tomatoes
1 cup shredded Cheddar cheese
1 ½ cups chicken broth
6 red bell peppers

CZECH STUFFED GREEN BELL PEPPERS

This recipe is being posted for ZWT II. I was half-raised on Czech food & loved it! I confess I found this on the net some time ago, but didn't document a source. What I copied did contain the name Sylvia Sajna & said "A very delicious stuffed pepper recipe w/a yummy creamy tomato sauce."

Provided by twissis

Categories     Rice

Time 2h30m

Yield 8 Stuffed Peppers, 8 serving(s)

Number Of Ingredients 19



Czech Stuffed Green Bell Peppers image

Steps:

  • Preheat oven to 350 F (175 C). Cut tops off of peppers & remove seeds & membranes from inside. (See Note Below).
  • In a skillet over med heat, sauté 1 chopped onion till tender.
  • In a lrg bowl, combine ground beef, sauteed onion, cooked rice & eggs. Season w/parsley, salt & pepper. Mix well & stuff into peppers. Place in a lrg roasting pan.
  • Heat oil in a lrg saucepan over med heat. Sauté 2 chopped onions till soft & translucent. Stir in tomatoes. Season w/peppercorns, allspice berries, ground allspice, oregano, marjoram, salt & pepper.
  • Cook over med heat for 15-20 minutes. Pour over peppers in roasting pan. Cover & bake for 1 1/2 hours.
  • Remove peppers & transfer sauce to a blender (or use hand blender). Pureé sauce till smooth. Pour sauce back into pan & reheat. Whisk in sour cream just before serving.
  • Note on 8/27: I did not try this recipe b4 I entered it, but I have now. This makes a farily lrg amt of stuffing & it is best to halve the peppers & mound the stuffing equally as pictured. This does not chg the cooking time. The stuffed peppers are very good & the sauce is the "shining star" -- so use it generously. Enjoy!

8 green bell peppers
1 onion (chopped)
2 lbs lean ground beef
1 cup rice (cooked)
1 egg
1 tablespoon fresh parsley (chopped)
salt (to taste)
pepper (to taste)
1/3 cup vegetable oil
2 large onions (chopped)
2 (28 ounce) cans tomatoes (whole)
3 peppercorns
3 allspice berries
1/2 teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon dried marjoram
salt (to taste)
pepper (to taste)
1 cup sour cream

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

EASY STUFFED PEPPERS

A 15-minute supper that calls for just five ingredients and won't leave you feeling stuffed!

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable

Time 15m

Number Of Ingredients 5



Easy stuffed peppers image

Steps:

  • Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
  • While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat's cheese.
  • Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat's cheese and continue to cook for 8-10 mins.

Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 2.14 milligram of sodium

4 red peppers
2 x pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
2 tbsp pesto
handful pitted black olives, chopped
200g goat's cheese, sliced

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



Traditional Stuffed Bell Peppers image

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

4 -6 bell peppers, depending on size of pepper
1 1/2 cups cooked rice
1 lb ground beef
1/2 cup chopped onion
1 -2 minced garlic clove
1/8 teaspoon ground cloves, scant
2 teaspoons chili powder
3/4 teaspoon salt
pepper
1 (14 1/2 ounce) can diced tomatoes

STUFFED PEPPERS WITH PORK AND RICE

Making the most out a little minced pork, this dish makes for a tasty and different lunch. Originally I came up with a slightly different version without meat which was inspired by holidays to Cyprus, this is a twist on that.

Provided by AskCy

Categories     One Dish Meal

Time 2h

Yield 6 full peppers, 3-6 serving(s)

Number Of Ingredients 15



Stuffed Peppers With Pork and Rice image

Steps:

  • cook the rice as you normally do (follow the packet instructions) leave to one side.
  • soften the onions in a large pan.
  • add the diced celery.
  • add the pork and stir in well allowing to colour.
  • then put in the garlic, tomato purée, dried oregano, smoked paprika, salt and pepper and stir inches.
  • cook the mixture together for a minute then add the vegetable stock, stir in well and allow to reduce by about half.
  • At this point cut your peppers in half and scoop out any seeds or white ridges (leave the green stalk as it holds it together).
  • When the pan mixture has reduced mix in the rice and then stuff the peppers with the mix.
  • Give a little drizzle of olive oil and an optional sprinkle of grated cheese.
  • Bake in a medium hot oven for about 30-60 minutes (so the peppers colour and soften but don't over do it).
  • Serve.

Nutrition Facts : Calories 707.3, Fat 25.4, SaturatedFat 5.8, Cholesterol 86, Sodium 111.5, Carbohydrate 82.3, Fiber 9.3, Sugar 13.4, Protein 38.5

50 ml olive oil (for frying)
200 g long grain rice
6 large bell peppers (cut in half length ways)
300 g onions, diced (3 small)
150 g celery, diced (2 sticks)
300 g pork, mine
2 teaspoons dried oregano
1 teaspoon smoked paprika
1/4 teaspoon cinnamon
1 -2 tablespoon tomato puree
3 garlic cloves (chopped or crushed)
500 ml vegetable stock
salt
pepper
50 g grated cheese (optional)

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



Traditional Stuffed Peppers image

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.

2 large green peppers
1/2 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) tomato sauce, divided
1 cup cooked rice
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

More about "stuffed peppers recipes"

THE 20 BEST STUFFED PEPPER RECIPES - THE SPRUCE EATS

From thespruceeats.com
Occupation Cookbook Author And Photographer
Published 2018-12-04
Estimated Reading Time 6 mins
  • Stuffed Peppers With Ground Beef and Rice. This baked dish is the classic recipe that you probably remember from childhood. Ground beef, tomatoes, cooked rice, and a variety of seasonings make up the delicious filling.
  • Chile Relleno Stuffed Peppers. The filling in these peppers uses south-of-the-border ingredients like Mexican chorizo, potatoes, zucchini, Monterey Jack cheese, and creamy queso fresco.
  • Slow Cooker Stuffed Peppers. A jar of marinara sauce adds flavor and makes preparation a breeze in this slow cooker version. The filling contains ground beef—or turkey if you want a leaner option—along with some rice and seasonings.
  • Steak and Cheese Stuffed Peppers. Looking to lose weight, but not flavor? Reduce the number of onions in the recipe if you are following a low-carb or ketogenic diet.
  • Chicken and Rice Stuffed Peppers. These tasty stuffed peppers, paired with a hot chicken and rice salad mixture, is a great option for those looking to steer clear of the traditional beef.
  • Philly Cheesesteak Stuffed Peppers. For Philly cheesesteak fans, this recipe offers a healthy way to replicate the same flavors without having to reset your belt.
  • Unstuffed Peppers Casserole. When in doubt, turn it into a casserole. We've all cut something the wrong way, diced when we were supposed to do strips, ultimately ruling out the bowl shape we were going to load up.
  • Stuffed Mini Peppers. Large peppers are not the only option for stuffing. This stuffed mini pepper recipe creates a colorful, easy, and irresistible appetizer you'll want to make all the time.
  • Instant Pot Stuffed Peppers. If you are looking for a familiar stuffed pepper recipe but don't have the hour and a half to cook it, this Instant Pot version is your savior.
  • Vegetarian Rice and Cheddar Stuffed Peppers. Cheddar cheese provides the protein in these tasty vegetarian stuffed peppers. Add some black beans, corn, and diced tomatoes for extra heft and Tex-Mex flavor.
the-20-best-stuffed-pepper-recipes-the-spruce-eats image


STUFFED BELL PEPPER RECIPES | ALLRECIPES
Instant Pot® Beef-Stuffed Peppers. 15 Best Stuffed Peppers Recipes. These top-rated stuffed pepper recipes are always delicious, and budget-friendly, too. Orzo and Chicken Stuffed Peppers. Orzo and Chicken Stuffed Peppers. …
From allrecipes.com
stuffed-bell-pepper-recipes-allrecipes image


VEGAN STUFFED PEPPERS RECIPE | FOOD NETWORK KITCHEN | FOOD ...
For the stuffed peppers: Preheat the oven to 350 degrees F. Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice …
From foodnetwork.com
Author Shaquay Peacock for Food Network Kitchen
Steps 8
Difficulty Easy


STUFFED PEPPERS - ONCE UPON A CHEF
Classic stuffed peppers filled with ground beef, rice, tomato sauce, and cheese make an easy weeknight supper. Almost every cuisine has a version of stuffed peppers, or hollowed bell peppers filled with meat, tomato sauce, vegetables, rice and cheese. In the US, the dish undeniably retro – in fact, the most popular internet recipe comes from the one and only …
From onceuponachef.com


15 BEST STUFFED PEPPERS RECIPES | ALLRECIPES
Use red, green, orange, or yellow bell peppers (or a combo of colors) to make these beautiful bells stuffed with savory ground beef and rice. Chef John estimates, "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 …
From allrecipes.com


STUFFED PEPPER RECIPES - BBC FOOD
Stuffed peppers. by Justine Pattison. These protein-packed stuffed peppers make a filling vegetarian meal. If you don’t like goats' cheese these they also work well …
From bbc.co.uk


VEGETARIAN STUFFED PEPPERS RECIPE - SIMPLYRECIPES.COM
Make the filling: In a large skillet, heat the olive oil over medium-high. Add the onion and sauté until tender, about 5 minutes. Add the garlic, cumin, paprika, salt, pepper, carrots, celery, and mushrooms. Sauté for a minute and add the broth or …
From simplyrecipes.com


STUFFED BELL PEPPERS AND MORE | FOOD & WINE
Here, fantastic stuffed bell pepper recipes as well as tips on stuffing all types of peppers like baby bell peppers, sweet Italian frying peppers and jarred piquillo peppers. Start Slideshow 1 of 9
From foodandwine.com


BURRATA STUFFED PEPPERS RECIPE: THIS 20-MINUTE VEGETARIAN ...
"I absolutely adore fresh burrata cheese!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. " It’s definitely one of my favorite weekend treats/indulgences! These burrata stuffed peppers are super tangy plus flavorful thanks to the pesto sauce and they’re also really colorful.". Always serve burrata at room temperature.
From 30seconds.com


14 BEST STUFFED PEPPERS RECIPES (VEG, LOW-CARB, BEEF ...
Feb 13, 2020 - Check out this list of the best stuffed peppers recipes from around the web. Including vegan, keto, meat stuffing, and more! Feb 13, 2020 - Check out this list of the best stuffed peppers recipes from around the web. Including vegan, keto, meat stuffing, and more! Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


THE BEST STUFFED PEPPERS {CLASSIC RECIPE + VARIATIONS ...
Stir in the spinach. Add the tomatoes. Remove the mixture from the heat, then stir in your cooked grain of choice and part of the cheeses. Pile the filling into the peppers, top with more cheese, and add water to the bottom of the baking dish. Bake stuffed peppers at …
From wellplated.com


SUPREME STUFFED PEPPERS | M&M FOOD MARKET
Home Our food All products Supreme Stuffed Peppers. Prepared Meals. Supreme Stuffed Peppers. Please select a store to see pricing. Choose Your Store. 4.6 out of 5 stars 4.6 out of 5 (15) 907g. 4 pieces. Cooking methods. Oven. Microwave. Description. Hand-picked peppers are packed to the brim with rice and 100% Canadian beef, then slow-simmered in a …
From mmfoodmarket.com


KETO STUFFED PEPPERS RECIPE - LOW CARB @ 6G NET CARBS ...
Stuffed peppers can be filled with just about anything, but with ground beef and melted cheese is our favorite way as it tastes close to the traditional recipe and make for great comfort food. However, stuffed peppers can easily be done up by adding different cheeses and meats such as ground turkey, chicken or even steak. Cauliflower rice, olives and tomatoes also make the …
From ketofocus.com


BEST STUFFED PEPPERS RECIPES - RACHAEL RAY SHOW
Our Best Stuffed Peppers Recipes. by . Rachael Ray Show Staff. 05:13 PM, July 30, 2019. peppers. bell peppers. stuffed. appetizers. side dishes. This video is unavailable because we were unable to load a message from our sponsors. If you are using ad-blocking software, please disable it and reload the page. Playing Rachael Ray's Stuffed Peppers. …
From rachaelrayshow.com


15+ EASY, HEALTHY STUFFED PEPPERS | EATINGWELL
Spanakopita Stuffed Peppers. These healthy stuffed peppers are an easy choice for dinner. Full of protein and other nutritious vegetables, these stuffed peppers come together with just 35 minutes or less of active cooking time. Recipes like Spanakopita Stuffed Peppers and Air-Fryer Turkey Stuffed Peppers make a balanced and flavorful meal.
From eatingwell.com


STUFFED BELL PEPPER RECIPE - THE FOOD CHARLATAN
Microwave your peppers to soften them a bit. Cook your rice. Prepare the filling: cook the ground beef with garlic, tomatoes, corn, and spices. Add in the cooked rice. Fill the peppers, top with however much cheese your low carby self will allow. Bake about 20-25 minutes, until the cheese is melted! Voila!
From thefoodcharlatan.com


STUFFED PEPPERS FOR TWO - A HEART WARMING COMFORT FOOD RECIPE
Bell Peppers – Although classic stuffed peppers are typically made with green bell peppers, feel free to substitute sweet bell peppers instead. Yellow, red, and orange bell peppers add a slight sweetness that compliments the filling perfectly. Ground Beef – To make things a little healthier, substitute ground turkey or chicken. To keep things vegetarian, you could also use plant based ...
From icookfortwo.com


HEALTHY STUFFED PEPPER RECIPES - EATINGWELL
In this healthy stuffed peppers recipe, a delicious jambalaya filling of chicken and Cajun spices gets baked inside of bell peppers. Traditional jambalaya is made with green bell peppers, but you can use green, yellow, or orange peppers (or a mix) for this dish. Look for bell peppers with even bottoms, so that they stand upright on their own.
From eatingwell.com


BEST SLOW-COOKER STUFFED PEPPERS RECIPES | COMFORT FOOD ...
Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 ½ hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the …
From foodnetwork.ca


31 STUFFED PEPPER RECIPES | TASTE OF HOME
Rice-Stuffed Peppers Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas
From tasteofhome.com


13 SIDE DISHES TO SERVE WITH STUFFED PEPPERS
Cool and crunchy broccoli salad is a healthy, refreshing accompaniment for stuffed peppers. Raisins, sunflower seeds, thawed frozen green peas, and a tangy, sweetened mayonnaise dressing make this broccoli salad a scrumptious side dish to serve with weeknight stuffed peppers . 07 of 13.
From thespruceeats.com


AIR FRYER STUFFED PEPPERS RECIPE - CREATE THE MOST AMAZING ...
Air Fryer Stuffed Peppers Recipe - Recipes.net hot recipes.net. Add in the diced tomatoes, tomato sauce, rice, Italian seasoning, garlic powder, and salt and pepper. Stuff the peppers with the mixture and place in the basket of the air fryer. Cook the peppers at 360 degrees F until tender for for 10 minutes. Top with cheese and then cook for an additional 2 to 3 minutes. …
From recipeshappy.com


JAMIE'S ROASTED STUFFED PEPPERS | JAMIE OLIVER RECIPES ...
Preheat the oven to gas 4, 180°C, fan 160°C. Halve and deseed the peppers and bash the unpeeled garlic cloves. Put it all in a large roasting tin, drizzle with 1 tbsp oil and season with sea salt and black pepper. Roast for 30 mins, or until tender. Meanwhile, squash, destone and roughly chop the olives, then put them in a large bowl with the ...
From realfood.tesco.com


FOODIECRUSH STUFFED BELL PEPPERS - THERESCIPES.INFO
The 16 Best Stuffed Bell Peppers Recipes for Every Occasion top camillestyles.com. Turkey Quinoa Stuffed Bell Peppers from Food Faith Fitness. Why we love it: It doesn't get much cozier than these robust, delicious, and tender stuffed bell peppers. The chewy grains mixed with juicy turkey, fresh veggies, and the briny saltiness of olive tapenade and feta cheese are to die for. …
From therecipes.info


STUFFED PEPPERS - A CANADIAN FOODIE
An Eastern European Man's Home Food Stuffed Peppers This is a delicious simple make-ahead weeknight meal. Everyone seems to love stuffed red peppers. Serve with a side salad and you have a happy family. Ingredients for Peppers:10 large sweet red bell peppers (, cleaned, seeded and halved (stems remain on))Ingredients for Rice:2 cups long grain rice6 …
From acanadianfoodie.com


BEST CLASSIC STUFFED PEPPERS RECIPE - HOW TO MAKE ... - DELISH
Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, …
From delish.com


EASY STUFFED PEPPERS - SPEND WITH PENNIES
Chop tops of the peppers to add to the filling. Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well. In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat. Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire ...
From spendwithpennies.com


STUFFED PEPPER RECIPES - BBC GOOD FOOD
Stuffed pepper recipes. 22 Recipes. Serve flavour-packed stuffed peppers for a light Mediterranean-style supper. Choose from a range of fillings, including meat and vegetarian options. Try these stuffed pepper dishes, then check out our main collection of quick vegetarian recipes and vegetarian comfort food recipes. Showing items 1 to 22 of 22.
From bbcgoodfood.com


16 HEALTHY STUFFED PEPPERS RECIPES THAT ARE PERFECT FOR ...
Cheesy Quinoa and Turkey Sloppy Joe Stuffed Bell Peppers. Courtesy Ambitious Kitchen. Make Sloppy Joes healthier by making them with ground turkey with heart-healthy quinoa. Then skip the buns and stuff the mixture into pepper cups instead for a hit of vitamin C and fewer carbs. Get the recipe from Ambitious Kitchen. 6.
From eatthis.com


BEST STUFFED PEPPERS (+ MEAL PREP TIPS) - DOWNSHIFTOLOGY
Cook the meat. While the bell peppers are baking, in a large skillet sauté the onions, garlic, and beef. Then drain off any excess liquid. Sauté the rest. Add in the rice, tomatoes, spinach, Italian seasoning, salt and pepper. Sauté for about one to two minutes or until the spinach has wilted. Start filling.
From downshiftology.com


    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #beef     #rice     #vegetables     #oven     #easy     #ground-beef     #meat     #pasta-rice-and-grains     #peppers     #equipment

Related Search