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
SOUTH AMERICAN STUFFED BELL PEPPERS
This is a different take on stuffed peppers, combining pumpkin, tomatoes, apricots and nuts with spices for a yummy vegetarian meal. The recipe suggests serving it with quinoa. From a wine advertisement in a magazine.
Provided by Ppaperdoll
Categories Peppers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees C., gas mark 4.
- Heat oil in a pan and fry onion 4-5 minutes, stirring until soft.
- Add chilli, garlic, tomatoes and pumpkin and cook 8-10 minutes. Stir in apricots, cinnamon and almonds. Season.
- Stuff the peppers with mixture and place in a roasting.
- Bake 20-25 minutes, until pumpkin is tender.
Nutrition Facts : Calories 227.9, Fat 8.1, SaturatedFat 1, Sodium 16.7, Carbohydrate 39, Fiber 8.1, Sugar 23.5, Protein 6.6
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.
" SOUTH BEACH" STUFFED BELL PEPPERS
This is a recipe I made up when I was in Phase 1 of the South Beach Diet. My kids have begun to request it for supper!
Provided by LaurietheLibrarian
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash the peppers, cut the tops off, and place in oiled glass dish.
- Cover and microwave the peppers for 5 minutes.
- Saute the veggies and ground turkey with a dollop of olive oil. (I chop up the usable remainders of the pepper tops as well).
- Add the tomatoes and seasonings. Cook for 3-4 minutes to evaporate some of the liquid.
- Stuff the peppers and top with cheese.
- Bake at 350 for 10 minutes or until the peppers are soft and the cheese is toasted.
- Add Ins: you could add cooked rice or stir in extra cheese to the mixture before baking.
Nutrition Facts : Calories 287.9, Fat 12.8, SaturatedFat 4.6, Cholesterol 87.4, Sodium 266.9, Carbohydrate 17.5, Fiber 4.9, Sugar 9.5, Protein 28.2
TRADITIONAL STUFFED PEPPERS
My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.
Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g protein.
SOUTHWEST STUFFED PEPPERS
We put a quick and zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the ground beef perfectly. Serve this impressive and fuss-free dish tonight! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture. , Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.
Nutrition Facts :
SOUTH-OF-THE-BORDER STUFFED PEPPERS
Here is a super easy recipe with fantastic results. It takes traditional stuffed peppers and gives them a Mexican twist that's flavorful and hearty! Serve with a light, refreshing salad.
Provided by omgheather
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Place the bell and poblano peppers in the prepared baking dish. Cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes. Remove the poblano pepper from the dish, and peel off the skin. Chop the poblano pepper into 1/4 inch pieces, and set aside.
- Combine the rice and water in a pan over medium heat, and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. Remove from heat, and set aside.
- Place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. Stir in the ground beef; cook until crumbly and evenly browned. Drain the meat, and stir in the garlic, cumin, and oregano. Cook and stir until the garlic is fragrant, about 1 minute. Season with salt and pepper to taste. Stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. Adjust the seasoning if desired.
- To make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth.
- Lower oven heat to 350 degrees F (175 degrees C).
- Spoon the beef mixture into bell peppers until heaping full. Place any extra beef mixture into the center of the baking dish between the peppers. Drizzle cheese sauce over each pepper. Cover the baking dish with aluminum foil.
- Bake peppers in preheated oven until cheese sauce bubbles and filling is heated through, about 35 minutes.
Nutrition Facts : Calories 621.8 calories, Carbohydrate 56.3 g, Cholesterol 103.6 mg, Fat 28.5 g, Fiber 5.9 g, Protein 33.2 g, SaturatedFat 12 g, Sodium 478.4 mg, Sugar 8.4 g
STUFFED BELL PEPPERS (AMERICAN STYLE)
Make and share this Stuffed Bell Peppers (American Style) recipe from Food.com.
Provided by athshattered
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare Minute white rice, fluff, cover and set aside.
- Dice sweet onion, add to large non-stick saute/frying pan with lean ground beef. Sauté beef and onion until beef is browned. Drain fat, add 2 1/2 cups of Jasmine white rice to browned beef and diced sweet onion; mix.
- Cut green bell peppers in half, remove caps and seeds; rinse. Pour 1 15 oz. can of tomato sauce into measuring cup and add 4 heaping tablespoons of honey and blend. Pour tomato sauce mixture over beef and rice; mix.
- Add second 15 oz. can of tomato sauce to measuring cup and add 4 heaping tablespoons honey; blend.
- Add beef and rice mixture to green bell pepper halves. Arrange in glass casserole dish.
- Pour tomato sauce mixture over and around stuffed bell peppers.
- Bake at 350°F for 1 hour. Serve with a crisp cool salad.
Nutrition Facts : Calories 539.9, Fat 12.5, SaturatedFat 4.7, Cholesterol 73.7, Sodium 1206.1, Carbohydrate 81.8, Fiber 5.3, Sugar 46.2, Protein 28.6
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15 BEST STUFFED PEPPERS RECIPES
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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.
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