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.
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
SOUTHERN-STYLE STUFFED BELL PEPPERS
I got tired of the "same ol' stuffed peppers, so I came up with this. My human garbage disposal (teenage son :) ate 3.
Provided by Chef shapeweaver
Categories White Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Grease a 2-quart baking dish.
- Slice tops off of peppers and remove seeds and membranes.
- Blanch peppers in boiling water if desired.
- Set peppers in prepared dish.
- Cook sausage and garlic powder until sausage is browned.
- Drain.
- In medium bowl, stir together half of the French onions.
- Add rest of ingredients, mix well.
- Evenly spoon mixture into peppers.
- Cover with foil.
- Bake for 20 minutes or until peppers are tender and filling is hot.
- Remove cover; top with remaining onions and bake 10 minutes more.
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.
NAWLINS-STYLE STUFFED BELL PEPPERS
This spicy filling is perfect for stuffed peppers. I cheat and use Zatarains Dirty Rice Mix, works well with any Dirty Rice recipe.
Provided by Dannygirl
Categories Meat
Time 1h25m
Yield 6 Peppers, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef with garlic, onions and celery.
- Prepare Dirty Rice.
- Add beef mixture to Dirty Rice and simmer for 25 minutes.
- Remove from heat and let sit 5 minutes.
- Preheat oven to 350°F.
- Prepare peppers by coring, removing seeds and cuting off tops (level the bottoms of any uneven so that they stand upright on their bottoms).
- Beat egg with Frank's Red Hot sauce and add 1 cup cheese to egg mixture.
- Add egg mixture to dirty rice/beef mixture.
- Stuff each pepper to the top with meat and rice mixture, and place in glass baking dish.
- Cover loosely with Alumnium Foil.
- Cook in oven for 25 minutes.
- Remove from oven, uncover and top each pepper with remaining cheese. Bake uncovered for an additional 10 minutes.
- When finished, remove from oven and let sit 5 mins before serving.
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EASY GREEK STUFFED PEPPERS - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 55 mins
- Heat oil in a large skillet over medium-high. Add beef; cook, stirring to crumble, until mostly browned, about 6 minutes. Add onion and garlic; cook, stirring, until beef is cooked and onion is tender, about 4 minutes. Stir in next 6 ingredients. Cook, undisturbed, 1 minute. Remove from heat; cool 5 minutes.
- Divide mixture evenly among bell pepper halves (about 1/2 cup each). Arrange in a 9- x 13-inch baking dish.To cook now: Preheat oven to 350°F. Bake 10 minutes. Sprinkle cheese on peppers; bake until heated through, 20 to 35 minutes. Sprinkle with oregano.To freeze for later: Wrap dish tightly in 2 layers of plastic wrap. Wrap in heavy-duty aluminum foil. Freeze up to 1 month.To thaw and cook: Thaw in refrigerator 24 hours. Preheat oven to 350°F; place unwrapped dish on counter while oven preheats. Bake 20 minutes. Sprinkle cheese on peppers; bake 25 to 30 minutes. Sprinkle with oregano.
STUFFED GREEN PEPPERS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
4.9/5 (34)Category Main CourseCuisine AmericanTotal Time 35 mins
- In a large pot of boiling water, after you have removed the seeds and stems, boil the peppers for five minutes to soften them up. Remove from water and drain on paper towels.
- Brown the hamburger, onion, chopped pepper tops and drain if needed. Add the oregano, Worcestershire sauce, pepper, salt, garlic, basil, green chilis, drained diced tomatoes and minute rice. Simmer until rice is tender or about 5 minutes.
- Fill your peppers with the hamburger mixture. (If you are using the tomato sauce pour it over the filled peppers. Some people like a lot of tomato taste and use the sauce) Pour the drained tomato juice that you saved from the diced tomatoes into the bottom of your casserole dish.
- Bake peppers in preheated 400 degree oven for 20 minutes. Remove and add shredded cheese to top of each pepper. Return to oven for five more minutes until cheese melts.
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