INSIDE-OUT STUFFED GREEN BELL PEPPERS
This is a lot easier to make than the regular stuffed green peppers. My husband just loves it this way.
Provided by taillightsinsightbb
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, brown beef. Drain.
- Transfer to a greased 2-quart casserole dish.
- Add the next 8 ingredients.
- Cover and bake at 350°F for 1 hour or until rice is tender.
- Uncover and sprinkle with the cheese.
- Return to the oven until cheese melts, about 5 minutes.
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.
SLOW-COOKER STUFFED PEPPERS
Stuffed bell peppers have never been simpler to prepare, thanks to your slow cooker! Just stir all the filling ingredients together (raw ground beef included), then stuff the mixture into the peppers and let the cooker do the rest. Top with sour cream for a comforting, nourishing dinner your whole family will love.
Provided by Food Network Kitchen
Time 3h30m
Yield 5 servings
Number Of Ingredients 12
Steps:
- Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
- Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
- Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.
INSIDE OUT STUFFED PEPPERS
I went foraging through my veggie drawer and got the idea for this because all my peppers were already chopped. The family loved it! Sometimes, you just have to improvise!
Provided by Angela (Grammy) Derby
Categories Casseroles
Time 50m
Number Of Ingredients 11
Steps:
- 1. Pour olive oil in large skillet, on medium high heat. Add garlic, onions and peppers; cook until just tender, about 8-10 minutes. Remove to a bowl; set aside.
- 2. Place ground beef in the same pan and brown; drain any extra fat. Add peppers and onions mixture back to the pan with beef, stir together.
- 3. Add cooked rice, parsley, Parmesan and tomato sauce, salt and pepper. Mix well and cook together for another few minutes.
- 4. Pour into a prepared 7X11" baking dish. Top with the mozzarella and a sprinkling of more Parmesan. Bake at 375'F. for 15-20 minutes or until cheese is melted and casserole heated through.
INSIDE OUT STUFFED PEPPER CASSEROLE
This is from a local vegetable stand (Agle's) south of Buffalo NY Didnt see any like it on here. easy and makes a good amount
Provided by davis74
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil broth and pour over rice in greased 9 x 13 " pan.
- Brown meat with pepper and onion. Drain well.
- Add sauce and pour over rice.
- Sprinkle with cheese.
- Bake at 350 degrees for 45 minutes uncovered.
INSIDE OUT STUFFED PEPPER CASSEROLE
If you love stuffed peppers, you'll want to try this Stuffed Pepper Casserole Recipe! This one pot casserole is gluten free and sugar free and can be adapted to be diary free too!
Provided by Janelle
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F
- In a large skillet, combine the butter, bell peppers and onion. Sautee for 5 minutes.
- Add ground beef and cook until beef is cooked through, onions are translucent and peppers are soft.
- Add in Italian seasoning and mix well.
- Add tomatoes, rice, tomato pate, Worcestershire sauce and water to beef mixture and mix well.
- Add 1 cup of sharp cheddar cheese and mix well until cheese is melted.
- If skillet is oven safe, spread remaining cheese on top. If skillet is not oven safe, then transfer mixture to a 9x13 casserole dish and top with cheese.
- Bake for 15 minutes or until cheese is melted.
- Serve immediately.
Nutrition Facts : Calories 441 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 455 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
LOW CARB INSIDE OUT STUFFED PEPPERS
I was craving a taste of the inside out stuffed peppers that I made last Saturday and delivered to the church for an event. BUT... I need to do low carbohydrate so I thought about it and came up with this recipe where I leave out the rice, and add in cabbage and green beans. I tried it out and darned if I don't think it is absolutely delicious so I decided to post it!! Perhaps you will like it too. And those are ACTUAL PHOTOGRAPHS, too!! LOL! Enjoy!
Provided by Marcia McCance @mmccance
Categories Beef
Number Of Ingredients 10
Steps:
- Dump cole slaw into 6 qt. slow cooker
- Layer on the frozen green beans, then the chopped bell peppers. (If you really want more of the green pepper taste, add 1 or 2 more green peppers, chopped. I wanted to put in one more but was running out of room in the pot. Perhaps 3/4 of a bag of cole slaw would have been better and then add additional green pepper -- but it really was delicious as it was.)
- Layer on the frozen meat balls and chopped onion then sprinkle the salt and garlic powder over top of everything
- Mix the red wine and the tomato sauce in a bowl and drizzle over everything, trying to touch all the meat balls.
- Cut up the 1/2 stick of butter into individual pats and dot the whole pan with them.
- Put the lid on and turn the timer to high for 4 hours. (Can probably also cook for about 8 hours on low if you like)
- After mine had been cooking for about an hour, I stirred everything to mix up the layers and really get the flavors to permeate all the ingredients. If you are doing an all day, away from home, slow cook, then you don't really have to stir it. OR you can simply stir it once before you leave for work. It should be fine.
SLOW COOKER "INSIDE OUT" STUFFED PEPPERS
This is a recipe from my mother's Rival Crock Pot recipe book from the 70's. I had in mind to make a "quick stuffed pepper" recipe because the quick stuffed cabbage recipe was such a hit. I hate all the tedium of making meat balls and then stuffing something... but I LOVE the flavor of the green peppers, beef and rice in that...
Provided by Marcia McCance
Categories Beef
Number Of Ingredients 10
Steps:
- 1. Saute the raw rice in the oil or butter until it is golden brown. Note: do not omit this step... I was in a rush to get going and skipped this step and the rice never cooked properly. You don't have to use all the butter or oil, in fact, half that amount (1/4 c) works just as well, but DO NOT SKIP THIS STEP!
- 2. Place in slow cooker with all remaining ingredients. Stir well.
- 3. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours.
- 4. NOTE: I cut the green pepper in long strips so it would not get lost in the recipe -- I like the "green pepper" emphasis, but you can make it however you like. I also doubled the meat to make it more like stuffed green peppers and less like Spanish rice. I think you could use 3 or even 4 green peppers, too, if you really want the stuffed pepper taste.
INSIDE OUT STUFFED BELL PEPPERS
You can substitute the sausage with any meat!
Provided by Amber Kirby
Categories Pork
Time 25m
Number Of Ingredients 6
Steps:
- 1. In a nonstick skillet over medium heat, cook sausage and peppers until sausage is browned.
- 2. Add tomato sauce, corn and Worcestershire sauce.
- 3. Bring to a boil, cover and reduce heat to low.
- 4. Simmer 15 minutes or until sausage is fully cooked.
- 5. Serve over hot rice.
STUFFED PEPPERS
Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.
Provided by BDEGER
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g
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