Stuffed Peppers My Way Recipes

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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

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

STUFFED PEPPERS MY WAY RECIPE - (4.4/5)

Provided by á-48

Number Of Ingredients 18



Stuffed Peppers My Way Recipe - (4.4/5) image

Steps:

  • 1. Cut top off of each pepper, remove seeds, core and any thick membranes. 2. Cut off rounded edges on bottom to be sure they stand up in pan. 3. Put peppers on lined baking sheet and salt & pepper each one and drizzle olive oil over each (add to sheet the tops of each pepper too). Bake in a 350 oven for 20-25 minutes. Remove from oven to cool. Do not throw out liquid in pan. 4. Dice all vegetables and set aside. 5. In skillet, cook and crumble meat till pink is gone. Drain and set in large bowl. 6. Return pan and add either grape seed oil or olive oil and saute vegetables till slightly tender but do not over saute. 7. In a bowl, beat eggs with salt, pepper and dash of crushed red pepper. set aside. 8. Add to meat, vegetables, seasonings to taste, parmesan cheese and shredded cheese, spinach and rice and now add eggs and mix well. 9. Add bread crumbs ( you want a very moist mixture but not too loose) add more crumbs if needed. 10. In a deep 9 x 13 baking dish add 1/2 can of tomatoes. 11 Place peppers in pan. sprinkle a little parmesan cheese in each. 12. Fill each pepper with meat mixture. Top with a pepper top. 13. Sprinkle with salt, pepper and sprinkle with shredded cheese or parmesan cheese. 14. Pour balance of tomatoes over peppers. Pour liquid from roasted peppers over them. 15. Cover and bake at 375 for 90 minutes.

6 to 8 large red and green sweet peppers
1 lb of ground beef
1 lb of ground veal, chicken, turkey or pork (your choice-I used veal)
1 onion diced
3 cloves garlic minced
1 yellow summer squash diced (peeled)
1 green zucchini diced (peeled)
Fresh sliced mushrooms diced to equal 1 cup
Grapeseed oil and olive oil
3 eggs beaten
1/2-1 cup parmesan cheese
1 cup Minute rice cooked
3/4 cup any shredded cheese of choice
1/2 cup bread crumbs (more if needed)
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed well
Seasonings: (approx 1/2 tsp each or to taste): salt, pepper, thyme, Herb de Provence, paprika, parsley
1 can (14.5 oz) fire roasted diced or crushed tomatoes
extra parmesan cheese and shredded cheese for topping

STUFFED PEPPERS MY WAY

Categories     Basil     Cheese     Pepper     Rice     Tomato     Roast

Number Of Ingredients 11



STUFFED PEPPERS MY WAY image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
  • Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
  • While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through.
  • Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
  • Return to the oven for 5 minutes. Serve immediately.

1 cup water
1/2 cup Arborio rice, uncooked
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
1/2 cup feta cheese, crumbled

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



Simple Stuffed Green Peppers image

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 :

8 medium green peppers, tops and seeds removed
1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 cans (10-3/4 ounces each) tomato soup, undiluted
2 cups shredded cheddar cheese
1-1/2 cups cooked rice

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