STUFFED GREEN PEPPERS
The best stuffed green peppers ever.
Provided by Ali Milligan
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
- Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
- Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
- Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
- Bake in preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 46.6 g, Cholesterol 47.3 mg, Fat 9.8 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 3.8 g, Sodium 809.2 mg, Sugar 5.9 g
STUFFED GREEN PEPPER
My family especially enjoys this dish in the summer when fresh tomatoes and green peppers are readily available. This recipe was given to me by my mother-in-law, they always ask me to make it for them!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside. , In a large bowl, combine the ground beef, rice, basil and remaining salt and pepper. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.
Nutrition Facts : Calories 324 calories, Fat 9g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1565mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 7g fiber), Protein 27g protein.
STUFFED GREEN PEPPERS
My family always asks me to make this dish for them, especially in the summer when fresh tomatoes and green peppers are readily available. I got the recipe from my mother-in-law. -Helen Englehart, Maplewood, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer, 10-15 minutes. , Meanwhile, cut tops off the green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer until beef is cooked and peppers are tender, 40-45 minutes.
Nutrition Facts : Calories 324 calories, Fat 9g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1565mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 7g fiber), Protein 27g protein.
STUFFED GREEN PEPPERS
These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
- Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
- Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
- Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.
STUFFED GREEN PEPPERS II
An easy and delicious way to prepare green peppers as a main dish.
Provided by jcbrown1971
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
- Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture.
- Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like. Served topped with spaghetti sauce.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 39.6 g, Cholesterol 75.9 mg, Fat 16.5 g, Fiber 6.6 g, Protein 26.7 g, SaturatedFat 6 g, Sodium 635.6 mg, Sugar 15.6 g
STUFFED GREEN PEPPERS I
Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.
Provided by Suzanne M. Munson
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g
GROUND BEEF STUFFED GREEN BELL PEPPERS
Green peppers stuffed with Lean ground beef, onions and Celery. Tip: You can blanch the peppers in boiling water for 3 min and freeze them for later use.
Provided by Cindy Hartlin
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees F.
- Cut each bell pepper lengthwise in half.
- Wash the insides and outsides of the peppers after removing the seeds and membranes.
- Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
- Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
- Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
- Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
- Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.
Nutrition Facts : Calories 295.3, Fat 13.5, SaturatedFat 5.8, Cholesterol 79.4, Sodium 1011.8, Carbohydrate 20.3, Fiber 3.6, Sugar 6.2, Protein 24.7
SIMPLE STUFFED GREEN PEPPERS
We always have a lot of extra peppers in the garden. So I prepare a bunch of these stuffed peppers, then freeze them for baking later. That way, we can enjoy them year-round. They're always a treat, no matter how often I serve them!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.
Nutrition Facts :
GROUND BEEF STUFFED GREEN BELL PEPPERS II - OVEN OR CROCK POT
Make and share this Ground Beef Stuffed Green Bell Peppers II - Oven or Crock Pot recipe from Food.com.
Provided by Quick n Easy Recipes
Categories White Rice
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix.
- Bring to boil.
- Stir in rice, cover.
- Remove from heat and let stand for 5 minutes.
- Meanwhile cut tops off peppers, remove seeds and cu in half.
- Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk.
- Place peppers in dish.
- Spoon meat mixture into peppers, cover with foil.
- Bake at 400 for 35-40 minutes.
- Spoon sauce over peppers before serving.
- Crockpot Stuffed Peppers Ready In: 7 - 9 hours Servings: 4 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 tsp Salt 1/2 tsp Garlic salt 1/4 tsp Pepper 1 cup Shredded cheese (I use -Cheddar or Swiss) 1/2 tsp Worcestershire sauce 1/4 cup Chopped onion 2 Tbsp Ketchup.
- Wash peppers and drain Combine all remaining ingredients except ketchup in mixing bowl.
- Stir well.
- Stuff peppers 2/3 full.
- Pour 3 Tbsp of water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers.
- Cover and cook on low 7-9 hours or high 3-4 hours.
Nutrition Facts : Calories 951.7, Fat 81.4, SaturatedFat 33.6, Cholesterol 112.4, Sodium 1088.6, Carbohydrate 41.6, Fiber 6.9, Sugar 14, Protein 15.7
EASY STUFFED GREEN PEPPERS
Very easy and exceptionally good. My hubby is a chef and he absolutely loves these. UPDATED: After review about cooking time, adjusted the cooking time below and made them again. Perfect.
Provided by KadesMom
Categories < 4 Hours
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut off tops of peppers and cut in half, lengthwise.
- Put peppers in saucepan and cover with water.
- Bring to a boil and cook for 10 minutes.
- Meanwhile, cook ground beef, onions and garlic until browned.
- Drain.
- Add rice (2 cups prepared), tomato sauce and seasonings and cook on low until heated through.
- Place green peppers in a casserole dish and spoon filling into peppers.
- Bake at 350 degrees for 25 minutes loosely covered by tinfoil.
- Sprinkle cheese over the top and bake another 5-10 minutes until melted.
Nutrition Facts : Calories 491, Fat 16.9, SaturatedFat 7.2, Cholesterol 66.2, Sodium 742.2, Carbohydrate 59.7, Fiber 4.5, Sugar 5.8, Protein 24.5
DI'S STUFFED GREEN PEPPERS
This is an easy recipe to make and will also freeze well. For lunch I just cut up the stuffed pepper and mix in some corn before I reheat.
Provided by Dianne Miko
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Chop reserved green bell pepper tops and measure out 1/4 cup.
- Bring a pot of water to a boil; cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
- Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil.
- Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 25.1 g, Cholesterol 58.5 mg, Fat 15.3 g, Fiber 3.8 g, Protein 20.4 g, SaturatedFat 6.7 g, Sodium 869.7 mg, Sugar 7 g
STUFFED GREEN BELL PEPPERS II
You can blanch the peppers ahead of time for 3 min in boiling water and then freeze them for later use.
Provided by Cindy Hartlin
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut green pepper in half lengthwise; remove core and seeds.
- Place peppers, hollow-side-up, in a shallow, heat-resistant, non-metallic baking dish.
- In a medium-sized bowl, crumble beef.
- Add rice, salt, pepper, oregano, garlic powder, water, egg and 1/2 cup of tomato sauce. Mix until thoroughly combined.
- Spoon mixture into pepper halves.
- Spoon remaining tomato sauce over peppers.
- Heat, covered loosely with wax paper, 14 minutes in Micro- wave Oven or until meat is cooked and peppers are as tender as desired.
- Allow to stand 4 minutes, covered, before serving.
Nutrition Facts : Calories 316, Fat 14.6, SaturatedFat 6.2, Cholesterol 125.9, Sodium 1008.9, Carbohydrate 21.3, Fiber 3.4, Sugar 2.9, Protein 26.2
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