TANGY STUFFED PEPPERS
My parents were farmers, so I've always liked to cook with fresh vegetables. This recipe represents our part of the country, since both green peppers and rice are grown here. It's one of my family's favorites...the Worcestershire sauce is what makes the filling tangy.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut tops off peppers and remove seeds. Finely chop pepper tops; set aside. In a large saucepan, cook whole peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook the beef, onion and chopped peppers over medium heat until meat is no longer pink and vegetables are tender; drain. Remove from the heat. Stir in the rice, Parmesan cheese, 4 teaspoons Worcestershire sauce and salt. Spoon into peppers., Place in a greased 2-qt. baking dish. Combine the tomato sauce, water and remaining Worcestershire sauce; drizzle over peppers. , Cover and bake at 350° for 25-30 minutes or until peppers are tender. Sprinkle with additional Parmesan cheese if desired.
Nutrition Facts : Calories 359 calories, Fat 12g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 1039mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.
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.
SWEET AND SPICY STUFFED PEPPERS
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield about 50 canapes
Number Of Ingredients 9
Steps:
- Plantain Chips:
- Heat about 2 inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 360 degrees F.
- Line a large baking sheet with paper towels. Meanwhile, peel and thinly slice plantain into approximately 50 thin rounds. Fry the plantains, in small batches, until crispy and slightly golden, about 2 to 4 minutes. (If the plantain chips are browning too quickly, reduce the oil temperature slightly.) Drain on paper towels, and season with salt. Plantain chips can be made up to 1 day in advance and stored in an airtight container at room temperature.
- Peppers:
- Drain the peppers on paper towels.
- Evenly mix the cream cheese with the chopped olives in a medium bowl. Transfer to a pastry bag with a plain small tip.
- Finley dice mango into tiny neat cubes. Stir together with lime zest and set aside.
- To assemble, pipe a small dot of cream cheese mixture on each plantain chip. Place a pepper half, cut side up, on top so it adheres to the chip. Fill pepper halfway with remaining cheese filling. Top with about 1/8 to 1/4 teaspoon mango relish. Garnish each canape with a delicate chive piece or a baby cilantro leaf.
SPICY STUFFED BELL PEPPERS
If you love the cuisine from the Middle East, you are sure to love these. I have also made these using ground chicken but I think beef tastes best.
Provided by scancan
Categories One Dish Meal
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Boil rice in a saucepan with three cups boiling salted water for 10 minutes. Rinse with cold water and drain well.
- Heat two tablespoon oil in a skillet, add onion and cook over low heat until softened. Let cool.
- Mix with remaining stuffing ingredients.
- Preheat oven to 350.
- Cut tops off of peppers and remove stem, core and seeds.
- Spoon stuffing into peppers and cover with reserved pepper tops. Stand peppers in a baking dish into which they just fit.
- Pour tomato sauce over peppers.
- Sprinkle peppers with oil.
- Bake uncovered about 1 hour or until very tender.
SPICY STUFFED PEPPERS
This is one of my family's favorite recipes. It can be fixed any time of the year, but it's especially good with fresh peppers from the garden.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasonings; spoon into peppers. Place in a greased baking dish; top with picante sauce. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.
Nutrition Facts :
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
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
SPICY STUFFED BELL PEPPERS
Stuffed bell peppers with a little kick.
Provided by Logdog2
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
- Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
- Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
- Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 44.5 g, Cholesterol 130.1 mg, Fat 11.4 g, Fiber 6 g, Protein 30.1 g, SaturatedFat 2.9 g, Sodium 1344.1 mg, Sugar 11 g
YUMMY STUFFED PEPPERS
This recipe is a combination of a recipe I found online, my sister's recipe, and my mother's recipe. They all had things I loved about them that I combined to make my favorite stuffed peppers ever.
Provided by Procrastigirl
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place pepper halves, skin-side up, on a baking sheet. Rub pepper halves all over with 1 tablespoon olive oil.
- Broil in the preheated oven until browned and tender, about 10 minutes. Remove from oven and reduce oven temperature to 350 degrees F (175 degrees C). Place peppers, skin-side down, in a baking dish.
- Bring 1 cup water, rice, and beef bouillon cube to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 15 to 25 minutes.
- Heat remaining olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is soft and translucent, about 10 minutes. Add ground beef, onion powder, garlic powder, and oregano to onion mixture; cook and stir until beef is browned and crumbly, 7 to 10 minutes.
- Stir tomatoes, 1/2 of the Cheddar cheese, cooked rice, and Parmesan cheese into beef mixture until cheese is melted; remove from heat.
- Whisk ketchup, Worcestershire sauce, and remaining water together in a bowl. Place a spoonful of ketchup mixture into the bottom of each pepper, top with a layer of rice mixture, spoon another spoonful of ketchup mixture over rice, top with another layer of rice mixture, and sprinkle remaining Cheddar cheese over the tops.
- Bake in the preheated oven until peppers are tender and stuffing is heated through, about 45 minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 23 g, Cholesterol 65.7 mg, Fat 21.8 g, Fiber 1.9 g, Protein 19.3 g, SaturatedFat 10.1 g, Sodium 761.3 mg, Sugar 8.7 g
SPICY STUFFED PEPPERS
One of my family's favorites. You can use any ground meat, such as turkey or chicken in place of beef, and brown rice instead of white, if you desire. This recipe is better for people who can taste test and adjust spices as they go, to achieve the level of spiciness they desire. I never measure those when I make this dish.
Provided by SPumpFan
Categories One Dish Meal
Time 1h15m
Yield 8 Pepper halves, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and Cut the stems out of your peppers, cut in half, long ways and de-seed.
- Bring a large pot of water to a rolling boil then, submerge your pepper halves into the pot for 3 minutes. Remove and set aside to drain/cool.
- Start your rice. (2 cups of water to 1 cup dry rice) Cook as you normally would.
- Pre-heat your oven to 350 degrees.
- While the rice cooks, start on your filling. In a large, somewhat deep skillet, brown your ground beef over medium heat.
- Once your beef is no longer pink, lightly drain and add in your can of tomatoes and green chiles, your can of tomato sauce and your canned corn. Stir it all up.
- In this next part, taste as you go, so that you know how spicy it is and you can adjust accordingly.
- Add in some salt and pepper shakes, about 7 dashes of Worchestershire, 5-6 dashes of cayenne pepper and Tabasco, depending on how spicy you like things -- Stir it all up again.
- Add in 2 cups of the shredded Mexican cheese. Taste your mixture to make sure you don't need to re-adjust your Worchestershire, cayenne and salt and pepper. I usually do -- Your mixture will have some liquid still and that's okay because the rice will soak it up --.
- Add your cooked rice to the mixture and stir it all together, blending well.
- Stuff your pepper halves with the mixture and place In a lightly greased dish, pan, or on a cookie sheet. Use the remaining cheese to sprinkle on top of your peppers.
- Tent some foil over the pan so that the cheese doesn't burn and won't stick to the foil.
- Place your pan in the oven and cook for 30 minutes. Remove the foil and cook for about 15 more minutes until the cheese on top is melted and the peppers are heated through.
- Enjoy!
Nutrition Facts : Calories 712.1, Fat 43.1, SaturatedFat 22.6, Cholesterol 163.7, Sodium 1606.7, Carbohydrate 39.8, Fiber 5.1, Sugar 11.6, Protein 44.4
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