Stuffed Bell Peppers Recipes

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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



Stuffed Bell Peppers image

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

6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1 1/2 cups grated pepper Jack cheese

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



The Best Stuffed Peppers image

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.

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

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



Stuffed Peppers image

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

1 pound ground beef
½ cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

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



Stuffed Peppers image

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

4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)

STUFFED BELL PEPPERS

Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.

Provided by KDCG

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 1h10m

Yield 4

Number Of Ingredients 11



Stuffed Bell Peppers image

Steps:

  • Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
  • Preheat oven to 400 degrees F (205 degrees C).
  • Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
  • Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
  • Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 38.2 g, Cholesterol 18.1 mg, Fat 20.6 g, Fiber 7.7 g, Protein 57.3 g, SaturatedFat 5.1 g, Sodium 1395.7 mg, Sugar 9.3 g

½ cup uncooked white rice
¾ cup water
4 green bell peppers
1 onion, chopped
4 tablespoons olive oil
8 ounces textured vegetable protein
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded mozzarella cheese
salt to taste
ground black pepper to taste

TRADITIONAL STUFFED BELL PEPPERS

Try using red, yellow, as well as green peppers for a nice presentation. What makes this recipe interesting are the spices--chili pepper and a hint of ground cloves. Sounds strange, but it's delicious.

Provided by mammamia 2

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 bell peppers, 4-6 serving(s)

Number Of Ingredients 10



Traditional Stuffed Bell Peppers image

Steps:

  • Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
  • Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
  • Brown ground beef with onions and garlic.
  • Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
  • Stuff peppers.
  • Bake 350 for 45 minutes.

Nutrition Facts : Calories 389.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 542.8, Carbohydrate 32.3, Fiber 4.3, Sugar 6.5, Protein 25.1

4 -6 bell peppers, depending on size of pepper
1 1/2 cups cooked rice
1 lb ground beef
1/2 cup chopped onion
1 -2 minced garlic clove
1/8 teaspoon ground cloves, scant
2 teaspoons chili powder
3/4 teaspoon salt
pepper
1 (14 1/2 ounce) can diced tomatoes

SIMPLE AND EASY STUFFED PEPPERS

These beefy and cheesy peppers are easy and delicious!

Provided by CHEFDADDYO

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 55m

Yield 6

Number Of Ingredients 7



Simple and Easy Stuffed Peppers image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
  • Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
  • Bake in preheated oven 30 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 13.8 g, Cholesterol 77.1 mg, Fat 17.7 g, Fiber 3.7 g, Protein 22.8 g, SaturatedFat 8.4 g, Sodium 291.5 mg, Sugar 8.3 g

1 ¼ pounds ground beef
3 cloves garlic, minced
1 onion, diced
1 (15.5 ounce) can diced tomatoes
1 cup shredded Cheddar cheese
1 ½ cups chicken broth
6 red bell peppers

STUFFED BELL PEPPERS

Looking for a great way to give leftover meat loaf a whole new taste? Try this simple stuffed peppers variation sent in by Greg Greinke from Round Rock, Texas. "The tasty filling in these tender peppers gets its zip from salsa and cumin," he comments.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12



Stuffed Bell Peppers image

Steps:

  • Cut top off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside. , In a large skillet, saute onion and garlic in oil until tender. Remove from the heat; add the meat loaf, rice, salsa, cilantro and cumin. Sprinkle inside of peppers with salt and pepper. Stuff with meat loaf mixture. , Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

4 medium green or sweet red peppers
1/2 cup chopped onion
1 garlic clove, minced
2 teaspoons canola oil
2 cups cubed cooked meat loaf
1-1/2 cups cooked rice
1 cup salsa
1/4 cup minced fresh cilantro
1 teaspoon ground cumin
1/4 teaspoon salt
Pinch pepper
1/2 cup shredded Monterey Jack or cheddar cheese

STUFFED BELL PEPPERS

Make and share this Stuffed Bell Peppers recipe from Food.com.

Provided by Evie3234

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12



Stuffed Bell Peppers image

Steps:

  • Preheat oven to 180C degrees.
  • Cut peppers in half lengthways, and remove all the seeds and white membrane.
  • Cook the rice in large pan of boiling water until tender (about 12 minutes) Drain well and set aside in a mixing bowl to cool.
  • Heat the oil in a frying pan and cook onion until soft.
  • Add garlic and cook one more minute.
  • Add onion and garlic to the rice, along with all the remaining ingredients.
  • Mix everything together well, and season with salt and pepper.
  • Spoon the rice mixture into the pepper shells, and place them on an oven tray.
  • Bake for 30 minutes or until the peppers are soft and the filling is brown on top.
  • (Can be made with other coloured peppers).

2 large red peppers (capsicum)
1/2 cup short-grain rice
1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 tomatoes, chopped
1 cup finely grated cheddar cheese
1/4 cup finely grated parmesan cheese
1/4 cup chopped fresh basil
1/4 cup chopped parsley
salt
fresh ground black pepper

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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.
  • 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.
  • N'Awlins Stuffed Bell Peppers. Creole seasonings, file powder help season a mixture of ground beef, chopped cooked ham, baby shrimp, and bread stuffing.
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