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 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
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- Beef and Rice Stuffed Bell Peppers. 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.
- Chicken Stuffed Peppers with Enchilada Sauce. Stuff big Anaheim peppers with chicken and cheese; then pop 'em under the broiler and serve in a savory enchilada sauce flavored with chili powder, garlic, cinnamon, and a bit of bittersweet chocolate.
- Chef John's Stuffed Peppers. These peppers feature a tangy but subtly sweet stuffing with rice, ground beef and pork sausage. "This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity," says Chef John.
- Greek Stuffed Tomatoes and Peppers (Yemista) Fresh ripe tomatoes are the key to this recipe. "This is my favorite! The best time to make it is in August when the garden tomatoes are ready for harvest," says Denise Phillips Sarigianopoulo. "
- Stuffed Red Peppers with Quinoa, Mushrooms, and Turkey. Red peppers are stuffed with ground turkey, quinoa, mushrooms, and tomato sauce and topped with melted Cheddar cheese.
- Cajun Style Stuffed Peppers. A Cajun twist on a classic. Green peppers are stuffed with andouille sausage, shrimp, and Creole seasoning. "Loved this recipe," says Tiffany.
- Orzo and Chicken Stuffed Peppers. A seasoned chicken and orzo mixture is stuffed into tri-colored peppers. Top your peppers with portobello mushrooms and green onions.
- Taco Stuffed Poblano Peppers. Ground beef and Spanish rice are baked in poblano peppers and topped with a seasoned tomato sauce and shredded cheese.
- Instant Pot® Beef-Stuffed Peppers. With the Instant Pot, you'll have these beef-stuffed bell peppers on the table in a hurry. "Since today's electric pressure cookers are so versatile, you can make versatile recipes in them such as these stuffed bell peppers," says bd.weld.
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