STUFFED GREEN PEPPERS I
Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.
Provided by Suzanne M. Munson
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g
STUFFED GREEN PEPPERS
These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
- Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
- Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
- Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.
STUFFED POBLANO PEPPERS
Is this an accidental tribute dish for Bobby Flay or really one of my favorite new side dishes? The answer is: yes. Both are true. I started stuffing poblano peppers over the summer and found myself making the dish time and time again. Each time the recipe would change a little, grow, evolve. But the ingredients stayed basically the same. Poblanos are known for their heat, but are rarely celebrated for their glorious floral notes and great texture. This dish brings those lesser-known qualities to the forefront. This dish will blow the lid off the sweet potatoes and Brussels sprouts at the holiday table. May as well get rid of the green bean casserole because this is where it's at for Christmas 2015!
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
- Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
- In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
- Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
- In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
- Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.
MEXICAN-GREEK STUFFED GREEN PEPPERS
This stuffed pepper recipe gives a wonderful blend of flavors. When you're eating it, you'll be wondering if it's Mexican or Greek.
Provided by crystal419
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to ground beef; cook and stir until until water evaporates, about 5 minutes.
- Mix ground beef mixture, rice, tomato soup, tomato, mushrooms, red onion, feta cheese, and green onions together in a bowl; spoon into green bell peppers. Arrange stuffed peppers in a baking dish.
- Bake in the preheated oven until peppers are softened and filling is cooked through, about 1 hour. Serve with kalamata olives on the side.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.1 g, Cholesterol 83.7 mg, Fat 24.8 g, Fiber 3.9 g, Protein 26.4 g, SaturatedFat 9.8 g, Sodium 1308 mg, Sugar 12 g
STUFFED GREEN PEPPERS
My family always asks me to make this dish for them, especially in the summer when fresh tomatoes and green peppers are readily available. I got the recipe from my mother-in-law. -Helen Englehart, Maplewood, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer, 10-15 minutes. , Meanwhile, cut tops off the green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer until beef is cooked and peppers are tender, 40-45 minutes.
Nutrition Facts : Calories 324 calories, Fat 9g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1565mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 7g fiber), Protein 27g protein.
STUFFED GREEN PEPPERS II
An easy and delicious way to prepare green peppers as a main dish.
Provided by jcbrown1971
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
- Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture.
- Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like. Served topped with spaghetti sauce.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 39.6 g, Cholesterol 75.9 mg, Fat 16.5 g, Fiber 6.6 g, Protein 26.7 g, SaturatedFat 6 g, Sodium 635.6 mg, Sugar 15.6 g
DI'S STUFFED GREEN PEPPERS
This is an easy recipe to make and will also freeze well. For lunch I just cut up the stuffed pepper and mix in some corn before I reheat.
Provided by Dianne Miko
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Chop reserved green bell pepper tops and measure out 1/4 cup.
- Bring a pot of water to a boil; cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
- Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil.
- Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 25.1 g, Cholesterol 58.5 mg, Fat 15.3 g, Fiber 3.8 g, Protein 20.4 g, SaturatedFat 6.7 g, Sodium 869.7 mg, Sugar 7 g
STUFFED GREEN PEPPER
My family especially enjoys this dish in the summer when fresh tomatoes and green peppers are readily available. This recipe was given to me by my mother-in-law, they always ask me to make it for them!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside. , In a large bowl, combine the ground beef, rice, basil and remaining salt and pepper. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.
Nutrition Facts : Calories 324 calories, Fat 9g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1565mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 7g fiber), Protein 27g protein.
KELSEY'S FAVORITE STUFFED GREEN PEPPERS
These are my daughter's favorite thing to eat. Best served with corn and homemade mashed potatoes.
Provided by CHERYLH70
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9x13 inch baking dish.
- In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
- Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
- Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.
Nutrition Facts : Calories 465.3 calories, Carbohydrate 35 g, Cholesterol 98.4 mg, Fat 20.3 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 9.4 g, Sodium 675.1 mg, Sugar 6 g
STUFFED GREEN PEPPERS
The best stuffed green peppers ever.
Provided by Ali Milligan
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
- Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
- Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
- Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
- Bake in preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 46.6 g, Cholesterol 47.3 mg, Fat 9.8 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 3.8 g, Sodium 809.2 mg, Sugar 5.9 g
STUFFED GREEN BELL PEPPERS
Make and share this Stuffed Green Bell Peppers recipe from Food.com.
Provided by Dana-MMH
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut off tops of green peppers, remove centers and discard.
- Cook peppers in boiling water for approximately 5 minutes.
- Drain and set peppers aside.
- Saute onion in butter until tender, add ground beef, cook until browned, drain well.
- Stir in remaining ingredients except for the cheese.
- Stuff peppers with meat mixture and place in an 8-inch square baking dish.
- Bake at 350 degrees for 15 minutes.
- Sprinkle tops of green peppers with cheese and bake until cheese melts.
STUFFED BABY PEPPERS
Provided by Giada De Laurentiis
Time 1h8m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
- In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
- In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.
- Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
- Arrange the peppers on a platter and serve.
STUFFED GREEN BELL PEPPERS II
You can blanch the peppers ahead of time for 3 min in boiling water and then freeze them for later use.
Provided by Cindy Hartlin
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut green pepper in half lengthwise; remove core and seeds.
- Place peppers, hollow-side-up, in a shallow, heat-resistant, non-metallic baking dish.
- In a medium-sized bowl, crumble beef.
- Add rice, salt, pepper, oregano, garlic powder, water, egg and 1/2 cup of tomato sauce. Mix until thoroughly combined.
- Spoon mixture into pepper halves.
- Spoon remaining tomato sauce over peppers.
- Heat, covered loosely with wax paper, 14 minutes in Micro- wave Oven or until meat is cooked and peppers are as tender as desired.
- Allow to stand 4 minutes, covered, before serving.
Nutrition Facts : Calories 316, Fat 14.6, SaturatedFat 6.2, Cholesterol 125.9, Sodium 1008.9, Carbohydrate 21.3, Fiber 3.4, Sugar 2.9, Protein 26.2
STUFFED GREEN BELL PEPPERS WITH CLAMATO
What a tasty way to get your vitamins B & C and antioxidants! I love the fact that you don't have to precook the rice. This can be prepared ahead and just popped in the oven on a busy night. Found in a circular from Publix grocery store.
Provided by Kats Mom
Categories Onions
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Remove the tops and seeds of the peppers; rinse & dry and place upright in a baking dish.
- In a bowl, combine ground beef, rice, onion, oregano, 1/2 cup Clamato Juice, salt and pepper.
- Fill each pepper with the meat mixture, dividing evenly.
- Combine the remaining 2 cups of Clamato juice with the ketchup and pour over the peppers.
- Cover with foil and bake for 1 1/2 hours.
Nutrition Facts : Calories 278.3, Fat 7, SaturatedFat 2.5, Cholesterol 49.1, Sodium 649.8, Carbohydrate 36.4, Fiber 3, Sugar 11.5, Protein 17.8
STUFFED GREEN BELL PEPPERS
When our garden is brimming with fresh green peppers this is a favorite way to fix them. These are very good.
Provided by MizzNezz
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut tops off peppers, remove seeds.
- Drop in boiling water for 3 minutes.
- Drain, rinse in cold water.
- In a bowl, combine the next 8 ingredients.
- Spoon into peppers.
- Put in a greased 13x9-inch pan.
- Mix soup and basil.
- Spoon over peppers.
- Cover and bake at 350°F for 1 hour.
Nutrition Facts : Calories 355.5, Fat 17.6, SaturatedFat 6.9, Cholesterol 77.1, Sodium 828.2, Carbohydrate 25.3, Fiber 3.7, Sugar 9, Protein 24.2
STUFFED GREEN BELL PEPPERS
Make and share this Stuffed Green Bell Peppers recipe from Food.com.
Provided by Chef Dani Vanzlajoiu
Categories One Dish Meal
Time 1h11m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Directions for stuffed peppers with ground beef and rice.
- Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, 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 sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
- In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire 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 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 6.
Nutrition Facts : Calories 363.8, Fat 16.9, SaturatedFat 6.5, Cholesterol 114, Sodium 1248.9, Carbohydrate 26.2, Fiber 4.2, Sugar 8, Protein 27.1
STUFFED GREEN BELL PEPPERS
Make and share this Stuffed Green Bell Peppers recipe from Food.com.
Provided by Scrivener1
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook one cup dry rice in two cups boiling water.
- Cut the tops off of the green peppers and remove seeds. Reserve the tops of the peppers.
- Cook the peppers in boiling water for 3 minutes. Drain the peppers and let them cool.
- Sautee hamburger and onion until the hamburger is browned and the onion is soft. Add the soup, tomato sauce, rice, and black pepper to taste. Mix well.
- Stuff the peppers with hamburger/rice mixture. Place the reserved green pepper on top. Arrange in a casserole dish with any leftover hamburger/rice mixture.
- Bake at 350 deg. F. for 1 1/2 hours.
- Enjoy!
Nutrition Facts : Calories 307.4, Fat 9.4, SaturatedFat 3.6, Cholesterol 50.7, Sodium 528.8, Carbohydrate 36.6, Fiber 4.4, Sugar 10.4, Protein 20
CLASSIC STUFFED GREEN PEPPERS
My family grows 200 acres of green peppers. We think one of the best way to enjoy this fresh vegetable is in the classic recipe.-Karnemaat Farms, Marlene Karnemaat, Fremont, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels. , In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers. , Cover and bake at 350° for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 312 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 836mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.
SIMPLE STUFFED GREEN PEPPERS
We always have a lot of extra peppers in the garden. So I prepare a bunch of these stuffed peppers, then freeze them for baking later. That way, we can enjoy them year-round. They're always a treat, no matter how often I serve them!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.
Nutrition Facts :
MY FAVORITE STUFFED GREEN PEPPERS
Green peppers stuffed with a mixture of ground beef, rice, and onion, seasoned with fresh garlic, cumin, coriander, and cayenne pepper, and held together with tomato sauce are topped with shredded mozzarella cheese and baked.
Provided by MY3BOYS3711
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Bring 2 1/2 cups water to a boil in a saucepan; add rice and stir. Reduce heat, cover, and simmer until the rice is tender, 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Drizzle olive oil in a 9x13-inch casserole dish.
- Fill a separate saucepan with water and bring to a boil; add green bell peppers and simmer for 3 minutes. Transfer peppers to a bowl of ice water until peppers are cooled. Arrange peppers in the prepared casserole dish.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to heat; mix onion and cooked rice into ground beef. Pour tomato sauce into ground beef mixture and stir to combine.
- Mix garlic, coriander, cumin, cayenne pepper, salt, and black pepper into ground beef mixture. Simmer until flavors have combined, 10 minutes. Remove from heat and spoon 2 to 3 tablespoons ground beef mixture into each bell pepper half. Sprinkle mozzarella cheese over each filled pepper. Cover casserole dish with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove aluminum foil and continue to bake until cheese is bubbling and melted, about 15 more minutes.
Nutrition Facts : Calories 504.1 calories, Carbohydrate 39.1 g, Cholesterol 92.7 mg, Fat 23.8 g, Fiber 5.5 g, Protein 34 g, SaturatedFat 10.3 g, Sodium 673.7 mg, Sugar 8.2 g
OUTSTANDING SPANISH STUFFED GREEN BELL PEPPERS
This is an easy dish to prepare and the flavor is wonderful. i usually serve it with a nice salad and the meal is complete. ENJOY!
Provided by polly salama
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- trim the top off of the peppers and take out the seeds.
- in large pot of boiling water add the peppers and cook for 20 minutes.
- Brown the ground beef and drain.
- prepare the spanish rice as directed on package.
- when the rice is finished,add it and the ground beef in a large bowl.
- combine the rest of the ingredients to the rice mixture.
- drain the green peppers and stuff with the rice mixture.
- in a preheated 350 oven cook the stuffed peppers (covered with aluminum foil) for 20-25 minutes.
- you will have left over rice mixture.
- i usually freeze it for another time.
- it is also good as a side dish (not stuffed in peppers).
KITTENCAL'S STUFFED GREEN BELL PEPPERS
This is my own recipe I have been making for over 30 years, you may use 2 pounds of all ground beef or 1 pound each ground beef and ground pork. Try to purchase extra large firm bell peppers with flatter bottoms so that they will stand straight in the baking dish, and for a softer bell pepper you may par-boil the peppers firstly turn upside down to drain for about 30 minutes or more then stuff as directed (see bottom of the recipe) ----- see my recipe#136292
Provided by Kittencalrecipezazz
Categories Peppers
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Grease an 11 x 7-inch baking dish or a casserole dish.
- Cut off about 1/2-inch off the tops of the peppers, scoop out the seeds from inside.
- Discard the stems and chop the pepper tops.
- Heat oil in a large skillet over medium-high heat.
- Add in onions, garlic, parsley, chopped pepper (from the tops) and dried chili flakes (if using) for about 7-8 minutes.
- Add in ground beef and Italian sausage meat; cook for about 10 minutes (you do not need to cook the ground beef completely as it will cook more in the oven).
- Season with seasoning salt (I use about 1 tablespoon) and black pepper then add in grated Parmesan cheese and paprika; cook for 2 minutes more; transfer mixture to a large bowl and cool for about 20 minutes (or more).
- Mix in the egg, cooked rice and about 3/4 cup marinara sauce; using clean hands mix thoroughly until well combined.
- Equally fill each pepper cavity with the beef/rice mixture.
- Place the peppers in prepared baking dish.
- Drizzle some marinara sauce over each top and then pour the rest of the sauce around each of the peppers, lifting each pepper up so that the sauce will get underneath.
- Preheat oven to 400 degrees F (second-lowest rack, do not bake on lowest oven rack or the bottom of the peppers will scorch).
- Tent loosely with heavy foil.
- Cook for about 1 hour and 15 minutes, or until the peppers are very tender (might take longer than 1 hour depending on the size of your peppers).
- Uncover and sprinkle the tops with grated mozzarella cheese return to oven uncovered and cook for another 10-15 minutes or until the cheese is melted.
- **NOTE** to speed the cooking process up you can boil the pepper shells for about 6-7 minutes in boiling water, drain upside down on a towel for about 20-30 minutes or more and then fill with mixture.
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STUFFED GREEN PEPPERS {AN EASY AND FAST DINNERTIME MEAL}
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STUFFED GREEN PEPPERS @ TOTALLYCHEFS
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STUFFED GREEN PEPPERS RECIPE (MADE WITH BELL PEPPERS)
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EASY STUFFED GREEN PEPPERS MADE WITH WHATEVER IS IN YOUR PANTRY
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LAMB STUFFED GREEN PEPPERS - CALIFORNIA GREEK GIRL
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13 SIDE DISHES TO SERVE WITH STUFFED PEPPERS - THE …
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STUFFED GREEN BELL PEPPER HALVES - MY SAN FRANCISCO KITCHEN
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STUFFED GREEN BELL PEPPERS - IMMACULATE BITES
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THE BEST RECIPE FOR STUFFED PEPPERS - SIZZLING EATS
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STUFFED BELL PEPPERS (CLASSIC RECIPE!) - A PINCH OF HEALTHY
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