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
PICADILLO STUFFED PEPPERS
Provided by Marcela Valladolid
Categories main-dish
Time 1h15m
Yield 6 peppers
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the picadillo: Heat the oil in a large heavy skillet over medium-high heat. Add the ground beef and cook until browned, about 7 minutes. Add the olives, carrots, onions, raisins and 1 teaspoon salt and mix well to combine. Add the crushed tomatoes, bring to a simmer and simmer until the flavors are incorporated, about 10 minutes. Adjust the seasoning to taste with salt and pepper. Turn off the heat and set aside.
- For the bell peppers: In a small bowl, stir together the mozzarella, panko and cilantro. Season with salt and pepper.
- Put the bell pepper halves cut-side up on a baking sheet and season each with a pinch of salt. Use a large spoon to divide the picadillo evenly among the peppers. Bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
- Remove the peppers from the oven and turn the broiler to high. Sprinkle the peppers with the panko and cheese mixture and broil until golden brown, 5 to 10 minutes.
STUFFED BELL PEPPERS
Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.
Provided by KDCG
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
- Preheat oven to 400 degrees F (205 degrees C).
- Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
- Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
- Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 38.2 g, Cholesterol 18.1 mg, Fat 20.6 g, Fiber 7.7 g, Protein 57.3 g, SaturatedFat 5.1 g, Sodium 1395.7 mg, Sugar 9.3 g
MOM'S STUFFED PEPPERS
Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.
Provided by Adriana Trigiani
Categories HarperCollins Bell Pepper Ground Beef Dinner Parmesan Garlic Parsley
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Combine the beef with all the other filling ingredients, then stuff the peppers all the way to the top. It's fine if the peppers bulge a bit.
- Stand the peppers on end in a casserole dish and drizzle the olive oil over them. Bake at 400°F for 15 minutes, then reduce the temperature to 375°F and pour the tomato sauce around them. Continue baking until the peppers brown, about 30 minutes. Bring to the table in the casserole dish and serve.
PICADILLO STUFFED BELL PEPPERS
Make and share this Picadillo Stuffed Bell Peppers recipe from Food.com.
Provided by Mrsspeevs
Categories One Dish Meal
Time 50m
Yield 6 pepper, 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut 1/4 off stem end of pepper and remove seeds.
- Stand pepper and tops in a microwave-safe baking dish.
- Add 1/2 cup water, Cover with vented plastic wrap and microwave on high 5 minutes or until peppers are crisp-tender.
- Stir 1 1/2 cups pasta sauce into water in dish.
- Meanwhile, saute beef, zucchini, and onions in a large nonstick skillet over medium-high heat for seven minutes or until beef is no longer pink and vegetables are almost tender.
- Stir in garlic, cinnamon, cumin, salt, and pepper and cook 1 minute.
- Remove from heat and stir in raisins, vinegar, sugar, and remaining sauce.
- Spoon meat into peppers and replace the tops.
- Cover tightly and refrigerate up to two days.
- Heat oven to 400.
- Uncover baking dish and brush the peppers with oil.
- Bake uncovered for 30 minutes until peppers are lightly charred.
Nutrition Facts : Calories 192.9, Fat 9.4, SaturatedFat 3.4, Cholesterol 49.1, Sodium 252.2, Carbohydrate 10.8, Fiber 2.8, Sugar 6.2, Protein 16.8
STUFFED BELL PEPPERS PICADILLO
A different type of stuffed pepper with a spicy/sweet combination of ingredients. Looks like I found the recipe in an article on budget-friendly meals. Pretty healthy, too.
Provided by LonghornMama
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat broiler. Arrange peppers, cut side down in a shallow baking pan and coat with nonstick cooking spray.
- Broil 3 to 4 inches from heat source 10 minutes, turning once until lightly charred. Set oven temperature to 375°F.
- Meanwhile, heat a large nonstick skillet over medium heat. Add ground beef, chili powder and cinnamon. Cook, breaking up chunks of meat, until no longer pink. Drain off any fat. Add remaining ingredients; bring to a boil, reduce heat, cover and simmer 10 to 12 minutes until barley is tender. Spoon into pepper halves.
- Loosely cover with foil and bake 20 to 25 minutes until peppers are tender.
Nutrition Facts : Calories 251.5, Fat 5.9, SaturatedFat 2, Cholesterol 36.9, Sodium 641.6, Carbohydrate 36.3, Fiber 8.3, Sugar 11.4, Protein 16.7
STUFFED BELL PEPPERS PICADILLO
A different type of stuffed pepper with a spicy/sweet combination of ingredients. Looks like I found the recipe in an article on budget-friendly meals. Pretty healthy, too.
Provided by LonghornMama
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat broiler. Arrange peppers, cut side down in a shallow baking pan and coat with nonstick cooking spray.
- Broil 3 to 4 inches from heat source 10 minutes, turning once until lightly charred. Set oven temperature to 375°F.
- Meanwhile, heat a large nonstick skillet over medium heat. Add ground beef, chili powder and cinnamon. Cook, breaking up chunks of meat, until no longer pink. Drain off any fat. Add remaining ingredients; bring to a boil, reduce heat, cover and simmer 10 to 12 minutes until barley is tender. Spoon into pepper halves.
- Loosely cover with foil and bake 20 to 25 minutes until peppers are tender.
Nutrition Facts : Calories 251.5, Fat 5.9, SaturatedFat 2, Cholesterol 36.9, Sodium 641.6, Carbohydrate 36.3, Fiber 8.3, Sugar 11.4, Protein 16.7
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- Cut tops off peppers, and remove seeds. Cook tops and bottoms of peppers in boiling water 5 minutes. Drain peppers; set aside.
- Cook ground round, onion, and garlic in a large nonstick skillet over medium heat until meat is browned, stirring until it crumbles; drain. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet, and add rice and remaining 6 ingredients. Cook 3 minutes or until thoroughly heated, stirring occasionally.
- Spoon meat mixture evenly into pepper shells, and replace tops; place stuffed shells in an 8-inch square baking dish. Add hot water to dish to a depth of 1 inch. Bake, uncovered, at 350° for 20 minutes.
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