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.
BEST SOY STUFFED BELL PEPPERS
Make and share this Best Soy Stuffed Bell Peppers recipe from Food.com.
Provided by lsmart
Categories One Dish Meal
Time 21m
Yield 4 peppers, 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove tops and seeds from 6 green peppers. Simmer cleaned peppers (upright) for 5 minutes in 1/2" salted water. Drain and cool slightly before stuffing. (This step will eliminate the slightly bitter taste stuffed peppers often have.).
- Cook rice according to box.
- Sauté onion, Soy crumbles, garlic, mushrooms in butter. Add Meatloaf mix, water, sugar, and pepper.
- Continue to cook over med heat. Cover and simmer for about 5 minute.
- When rice and soy mixture is complete, stir together in large bowl with half can of sauce. Stuff peppers with soy and rice mixture.
- Place in shallow, oven-proof dish. Pour remaining tomato sauce over and around peppers. Bake at 350 degrees 45 to 50 minutes. Yield: 4 servings.
Nutrition Facts : Calories 383.8, Fat 15.7, SaturatedFat 4.7, Cholesterol 7.6, Sodium 1254.8, Carbohydrate 45.5, Fiber 8.3, Sugar 25.4, Protein 19.8
CHEF JOHN'S STUFFED PEPPERS
This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
- Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
- Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
- Pour sauce mixture into a 9x13-inch baking dish and set aside.
- Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
- Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
- Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g
More about "best soy stuffed bell peppers recipes"
VEGETARIAN STUFFED PEPPERS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (161)Calories 430 per servingCategory Entree
- To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
- In the meantime, cook the rice: Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow). Drain off the remaining cooking water and return the rice to the pot. Set aside.
- Prepare the filling: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and 1/2 teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.
- Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
SOYRIZO STUFFED BELL PEPPERS (VEGAN) RECIPE - FIT MEN …
From fitmencook.com
CHINESE STUFFED PEPPERS (釀辣椒) | MADE WITH LAU
From madewithlau.com
5/5 (552)Category Side Dish
THE 18 BEST STUFFED PEPPER RECIPES - THE SPRUCE EATS
From thespruceeats.com
THE BEST STUFFED PEPPERS - OUR FAVORITE CLASSIC RECIPE - MAKE …
From makeyourmeals.com
BUFFALO CHICKEN STUFFED PEPPERS WITH RICE - LIVE SIMPLY
From livesimply.me
6 BEST STUFFED PEPPERS RECIPES - MOMSDISH
From momsdish.com
SWEET AND SPICY MEATBALLS WITH BELL PEPPERS - VEGETABLE RECIPES
From vegetablerecipes.com
STUFFED BELL PEPPERS - EAT WITH EMILY
From eatwithemily.com
BEST SOY STUFFED BELL PEPPERS RECIPES
From tfrecipes.com
15 BEST STUFFED PEPPERS RECIPES
From allrecipes.com
THE BEST KETO STUFFED PEPPERS (20 MINUTE RECIPE!) - THE BIG MAN'S …
From thebigmansworld.com
THE BEST STUFFED BELL PEPPERS RECIPE WITH GROUND BEEF
From foodiecrush.com
10 BEST STUFFED PEPPERS RECIPES - AHEAD OF THYME
From aheadofthyme.com
STUFFED BELL PEPPER WITH GROUND BEEF- ABSOLUTELY DELICIOUS (ASIAN …
From tasteasianfood.com
STUFFED BELL PEPPER RECIPES
From allrecipes.com
You'll also love