CHILI-STUFFED PEPPERS
"My family loves chili, so I decided to try stuffing green peppers with it," recalls Verna Redman of Dade City, Florida. "They tasted great and are good made with leftover chili, too," she adds.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 259 calories, Fat 9g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 656mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
CHILI STUFFED PEPPERS
Chili Stuffed Peppers are a simple and healthy weeknight meal. Bell peppers are stuffed with your favorite chili recipe and baked until soft and delicious. Depending on the chili you choose, these stuffed peppers can be vegan, paleo, or Whole30 approved. Either way, they are always a huge hit at the dinner table!
Provided by Kristen Stevens
Categories Dinner
Time 40m
Number Of Ingredients 8
Steps:
- Start by making your choice of chili recipe. If you have leftover chili, this is a great recipe to use it up!
- Preheat your oven to 400 degrees.
- Carefully cut the tops off of the bell peppers and remove the seeds and membranes inside. Fill the peppers with the chili, all the way to the top. If you're using the cheese, sprinkle the cheese on top.
- Place the chili stuffed peppers in a baking dish and pop them into your oven. Let the peppers roast for about 30 minutes, or until the chili is bubbling and hot and the peppers have softened.
Nutrition Facts : ServingSize 1 chili stuffed pepper, Calories 275 kcal, Carbohydrate 32 g, Protein 13 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 1114 mg, Fiber 12 g, Sugar 8 g, UnsaturatedFat 6 g
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
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
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
CHILI STUFFED BELL PEPPERS
Make and share this Chili Stuffed Bell Peppers recipe from Food.com.
Provided by carolinafan
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut tops off peppers and remove seeds.
- Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender; about 3 minutes. Drain and rinse in cold water; set aside.
- In a large skillet; cook beef and onion over medium heat until meat is no longer pink; drain.
- Add beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil.
- Reduce heat; cover and simmer for 5 minutes.
- Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350 for 20-25 minutes or until heated through.
- Sprinkle with cheese.
Nutrition Facts : Calories 363, Fat 16.7, SaturatedFat 7.6, Cholesterol 66.2, Sodium 507.2, Carbohydrate 28.8, Fiber 6.2, Sugar 3.8, Protein 25.6
VEGETABLE CHILI STUFFED PEPPERS
Vegetable chili stuffed peppers, what a nice and neat serving this makes! Great for informal parties and kids like it too! Adapted from an old newspaper clipping.
Provided by Sharon123
Categories Peppers
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400*F.
- In a large saucepan, heat 4" water to boiling over high heat. Trim off 1" from the tops of peppers and remove seeds. Coarsely chop tops, set aside. Add bell peppers to the boiling water. Cook 5 minutes, drain, set aside.
- In a large skillet, heat the oil. Saute onion, celery, garlic, and reserved chopped pepper tops until golden.
- Stir in kidney beans, olives, if using, and corn. Stir cornmeal and chili powder into stewed tomatoes. Add into sauteed vegetables. Heat to boiling, stirring occasionally. Simmer 10 minutes.
- Divide the chili mix into prepared bell peppers. Sprinkle the cheese and crumbled corn chips over tops of peppers.
- To bake, arrange well drained peppers upright in a 9" cast iron skillet or shallow baking dish. Bake 20 minutes or until filling is bubbly and topping has browned.
- Arrange on serving platter and serve. Enjoy!
CHICKEN STUFFED " CHILI" BELL PEPPERS
I love stuffed peppers and I think that this is an interesting take on them. Ground turkey would probably work well too. I got this from Family Circle magazine.
Provided by SweetySJD
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Slice peppers lengthwise and clean out seeds.
- In a large skillet heat oil over medium-high heat.
- Add onion, cook and stir about 3 minutes.
- Add red pepper, cook and stir about 2 minutes.
- Add ground chicken, cook, stirring occasionally, until no longer pink.
- Stir in chili powder, oregano, salt, pepper and cumin; cook 2 minutes longer.
- Mash half the beans coarsely.
- Stir all beans, barbecue sauce and tomato paste into chicken. Cook about 2 minutes and remove from heat.
- Fill each pepper with the mixture and top with cheese.
- Bake peppers until heated, about 10 minutes. Garnish with sour cream.
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CHILI STUFFED BELL PEPPERS RECIPE · THE TYPICAL MOM
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Cuisine AmericanCategory Entree, Main CourseServings 6Calories 148 per serving
- Cut the top off your bell peppers and remove seeds inside. Blanch your peppers following the instructions in the link above.
- Put each pepper into the hole of a large muffin tin, this is the easiest way to keep them from not falling over.
- Put in oven at 350 degrees for about 25 minutes or until chili is warmed. Top with cheese and diced jalapeno if desired and leave in oven for 5 more minutes until melted, then Serve!
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