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
DEE DEE'S STUFFED PEPPERS
Today started out to be hamburger steak for lunch. Plans changed for the better when I opened the fridge and spotted some pretty tasty goodies starring back at me. While I made these on the Italian side, you can change up peppers, cheeses and seasoning for a spicy Mexican stuffed pepper. I used a really large pepper and a...
Provided by Diane Atherton
Categories Beef
Time 35m
Number Of Ingredients 13
Steps:
- 1. Cut pepper in half lengthwise. Remove seed and veins.
- 2. Fill a large pot 1/2 way full will water; bring to boil and add pepper halves; boil for 3 to 4 minutes. NOTE: The peppers I used were very large and very thick so you may need to adjust time if using smaller/thiner peppers so they won't be soggy. The peppers I used were tender but still had just a little crunch to them.
- 3. Remove peppers from boiling water (drain well) and place in a prepared 8x8 baking dish. I sprayed dish with PAM.
- 4. Using same pot your boiled peppers in, place olive oil in pot; saute onions and garlic for about 1 minute. Add ground chuck and Italian sausage; brown. Drain any fat/grease.
- 5. Once meat is browned and drained, add tomatoes and seasonings; heat until until tomatoes are hot. Remove from heat and add mozzarella.
- 6. Stuff peppers and top with a slice of provolone cheese. NOTE: you can use shredded mozzarella.
- 7. Bake for 20 to 25 minutes or until cheese begins to brown. Removed from oven and spoon hot marinara or spaghetti sauce over the top and serve hot.
ROUND 2 RECIPE - STUFFED PEPPERS
Provided by Sandra Lee
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Cut the red peppers in half and scoop out the seeds and ribs. Place them onto a baking sheet.
- To the reserved brown rice mixture, stir in half the cheese and all the tomatoes. Stuff the peppers with the rice mixture, dividing it evenly. Top the peppers with the remaining cheese. Bake until the peppers are tender and the cheese has melted, 25 to 30 minutes.
STUFFED PEPPER CASSEROLE
Get the taste of stuffed peppers without the fuss by making this easy casserole.
Provided by By Corey Valley
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
- Add garlic. Cook and stir 1 minute longer.
- Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.
- Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
- Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 3 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 1490 mg, Sugar 5 g, TransFat 0 g
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- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside.
- Place in a plastic bag or other fridge container.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.
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