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
ITALIAN-STYLE STUFFED PEPPERS
Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It's comfort food kicked up a notch--and gluten free!
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
- Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
- Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
- Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
- Remove from oven. Remove foil and top each pepper with shredded cheese.
- Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 638 calories, Carbohydrate 37.3 g, Cholesterol 171.5 mg, Fat 32.7 g, Fiber 6.6 g, Protein 48.2 g, SaturatedFat 14.4 g, Sodium 1411.3 mg, Sugar 13.1 g
STUFFED PEPPERS ITALIAN STYLE
Anchovies are an important ingredient for flavor. Do not substitute. Make with extra sauce to serve over pasta.
Provided by DJCARR
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
- Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
- Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.
Nutrition Facts : Calories 245.8 calories, Carbohydrate 35.3 g, Cholesterol 4.8 mg, Fat 8.3 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 1.4 g, Sodium 908.8 mg, Sugar 4.4 g
STUFFED BELL PEPPERS WITH AN ITALIAN FLAIR
These are really tasty,hardy, and great for a green pepper lover. I also add pieces of the green pepper tops when I'm browning the meat. These are great with some crusty Italian bread, and very filling.
Provided by HEP MEP
Categories Rice
Time 1h30m
Yield 8 stuffed peppers
Number Of Ingredients 11
Steps:
- Prepare rice according to directions; meanwhile, brown beef and onion until pan juices have evaporated.
- Remove to a large bowl.
- To meat add salt, oregano, pepper, rice, and 2 cups of spaghetti sauce.
- Cut tops off peppers and remove seeds and dry pulp.
- Stuff the peppers with the meat mixture and arrange in a baking pan or electric frying pan.
- Add remaining sauce and water to the pan.
- Bake 50 to 60 minutes or until the peppers are tender.
- Top with mozzarella cheese and heat till cheese melts, about 3 minutes.
Nutrition Facts : Calories 506.9, Fat 24.4, SaturatedFat 10.1, Cholesterol 89.9, Sodium 971.4, Carbohydrate 41, Fiber 3.1, Sugar 14.6, Protein 29.9
THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
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
N'AWLINS STUFFED BELL PEPPERS
Momma's Peppers...Whenever my mother prepares this Stuffed Bell Pepper dish, everyone in the family finds an excuse to 'drop by' for a visit to my parents' home. Being a fourth generation native New Orleanian, my mother offers a plate of food to anyone who stops by for a visit...that's why this recipe makes twelve servings!
Provided by NinainNO
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h55m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper.
- Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
- Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 497.8 calories, Carbohydrate 40.3 g, Cholesterol 122 mg, Fat 24.1 g, Fiber 3.3 g, Protein 28.6 g, SaturatedFat 8.8 g, Sodium 1163.8 mg, Sugar 6.1 g
EASY WEEKNIGHT STUFFED BELL PEPPERS
I compiled this recipe the other night after finding 3 recipes that I liked. None had exactly what I was looking for so I combined the 3 and this is what I got. I had to add the 3rd can of sauce because I like to spoon a little over the top of my peppers when they are done.
Provided by Misplaced Texan
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Cut tops off the peppers and scrape out the insides; making sure to get all of the seeds.
- Once cleaned out, place peppers in a casserole dish.
- If need be, cut a little off the bottoms to even out the peppers so they stand straight up.
- Brown beef with chopped onions.
- Drain off excess fat.
- Add tomatoes, 2 cans of the tomato sauce and Worcestershire sauce; salt and pepper to taste.
- Bring to a boil and stir in uncooked instant rice; cover, remove from heat and allow to stand 3-5 minutes.
- Stir meat mixture and spoon it into the peppers.
- *Optional-Pour remaining can of tomato sauce around the bottom of the baking dish.
- You can add a little bit of water to thin it out, if you desire.
- If not using remaining can of sauce, be sure to add 3-4 tbsp.
- of hot water to bottom of baking dish.
- Cover baking dish and bake in the preheated oven for approximately 30 minutes or until peppers are tender.
- Remove cover, sprinkle with cheese and bake for a few more minutes to allow the cheese to melt.
Nutrition Facts : Calories 449.9, Fat 23.7, SaturatedFat 10.6, Cholesterol 95, Sodium 769.7, Carbohydrate 30.5, Fiber 4.5, Sugar 9.4, Protein 29.4
ITALIAN STUFFED BELL PEPPERS
This is the recipe my mom always made when I was little, in my Italian family in NJ:) It's very simple but delicious, and I find the simplest recipes are always my favorites.
Provided by Midwest Maven
Categories Peppers
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl mix together the cooked rice and the raw ground beef.
- Add the egg, salt, pepper, and garlic powder to your taste, and mix very well.(I find it's best to mix it with your hands like meatloaf.).
- Prepare the peppers by cutting them in half from top to bottom like an apple, so you have two identical halves. Take off the stem and remove the seeds.
- Fill the pepper halves equally with the rice mixture. Set them down in a 13x9" baking pan that you have put a little of the sauce on the bottom of first.
- Generously spoon sauce over the stuffed top of each pepper and then pour the remaining sauce around the peppers in the pan.
- Sprinkle the top with salt, pepper, and garlic powder.
- Bake at 350°F until the peppers are very soft and tender when tested with a knife.(depending on your oven maybe an hour or so; mine takes longer because my oven is ancient:).
- Spoon the sauce over the peppers at least three or four times while they are cooking. The sauce will thicken slightly as you bake the peppers and get delicious and rich.
- Enjoy!
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
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
STUFFED BELL PEPPERS (AMERICAN STYLE)
Make and share this Stuffed Bell Peppers (American Style) recipe from Food.com.
Provided by athshattered
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare Minute white rice, fluff, cover and set aside.
- Dice sweet onion, add to large non-stick saute/frying pan with lean ground beef. Sauté beef and onion until beef is browned. Drain fat, add 2 1/2 cups of Jasmine white rice to browned beef and diced sweet onion; mix.
- Cut green bell peppers in half, remove caps and seeds; rinse. Pour 1 15 oz. can of tomato sauce into measuring cup and add 4 heaping tablespoons of honey and blend. Pour tomato sauce mixture over beef and rice; mix.
- Add second 15 oz. can of tomato sauce to measuring cup and add 4 heaping tablespoons honey; blend.
- Add beef and rice mixture to green bell pepper halves. Arrange in glass casserole dish.
- Pour tomato sauce mixture over and around stuffed bell peppers.
- Bake at 350°F for 1 hour. Serve with a crisp cool salad.
Nutrition Facts : Calories 539.9, Fat 12.5, SaturatedFat 4.7, Cholesterol 73.7, Sodium 1206.1, Carbohydrate 81.8, Fiber 5.3, Sugar 46.2, Protein 28.6
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.
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