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
ONE-POT STUFFED PEPPER DINNER
Thick like chili and with plenty of stuffed pepper flavor, this dish will warm you up on chilly days. -Charlotte Smith, McDonald, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook and crumble beef with green peppers and garlic over medium-high heat until no longer pink and peppers are tender, 5-7 minutes; drain., Stir in tomatoes, water, tomato paste, cheese and pepper; bring to a boil. Stir in rice; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with additional cheese.
Nutrition Facts : Calories 415 calories, Fat 10g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 790mg sodium, Carbohydrate 51g carbohydrate (20g sugars, Fiber 5g fiber), Protein 30g protein.
STUFFED PEPPER CASSEROLE
Get the taste of stuffed peppers without the fuss by making this easy casserole.
Provided by By Corey Valley
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
- Add garlic. Cook and stir 1 minute longer.
- Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.
- Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
- Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 3 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 1490 mg, Sugar 5 g, TransFat 0 g
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
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
CLASSIC RICE & BEEF STUFFED BELL PEPPERS
This Cooks Illustrated recipe is delicious. You can also make it with ground chicken, basil and smoked mozzarella instead of the classic beef version.
Provided by Heather Lazar
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
- Add 1 tablespoon salt and bell peppers.
- Cook until peppers just begin to soften, about 3 minutes.
- Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
- Return water to boil; add rice and boil until tender, about 13 minutes.
- Drain rice and transfer to large bowl; set aside.
- Adjust oven rack to middle position and heat oven to 350°F.
- Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
- Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
- Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
- Stir in garlic and cook until fragrant about 30 seconds.
- Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
- Stir together ketchup and reserved tomato juice in small bowl.
- Place peppers cut side up in 9 inch square baking dish.
- Using soup spoon, divide filling evenly among peppers.
- Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
- Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
- Serve immediately.
Nutrition Facts : Calories 528.7, Fat 29.3, SaturatedFat 12.6, Cholesterol 89.3, Sodium 426.2, Carbohydrate 37.1, Fiber 4.7, Sugar 12.5, Protein 28.9
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
MOM'S STUFFED BELL PEPPERS
What I love most about these stuffed peppers is that the meat goes in uncooked, so it forms kind of a solid "meatball" in the pepper. I think these are much better than the stuffed peppers where the meat is cooked first and stays "loose". If someone in your family does not like peppers, make some meatballs from the mixture and drop them in the pot along with the stuffed peppers. Enjoy!
Provided by Karen..
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the top section of the peppers off and discard.
- Remove seeds and rinse the inside of peppers.
- Parboil peppers until slightly tender.
- Saute onions in butter until tender.
- Combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions.
- Stuff each pepper with the ground beef mixture.
- Place stuffed peppers in a stock pot or dutch oven.
- Combine crushed tomatoes and tomato soup and pour on top of the peppers.
- Sprinkle the remaining sauteed onions on top of peppers.
- Bring to a boil and then reduce heat.
- Stir GENTLY occasionally.
- Simmer for about 45 minutes or until meat is no longer pink.
Nutrition Facts : Calories 503, Fat 22.5, SaturatedFat 9.2, Cholesterol 131.2, Sodium 1291.7, Carbohydrate 48.8, Fiber 8, Sugar 10.4, Protein 30.1
BEEF AND RICE STUFFED BELL PEPPERS
Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
- Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
- Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
- Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
- Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g
DUTCH OVEN STUFFED BELL PEPPERS
Make and share this Dutch Oven Stuffed Bell Peppers recipe from Food.com.
Provided by seashells63
Categories Greens
Time 1h15m
Yield 8 peppers, 8 serving(s)
Number Of Ingredients 16
Steps:
- Cut stem from green peppers, remove stem, seeds, and veins.
- Wash and blanch in boiling water for 2 minutes.
- Remove, drain and cool.
- Heat olive oil in large skillet.
- Add meat, onion and celery.
- When meat is browned, drain and put back in skillet and add spices and Worcestershire sauce.
- Stir until mixed well then remove from heat.
- Prepare rice according to package directions.
- When done, add to meat mixture, stir to mix well, then heap mixture into peppers.
- Arrange in Dutch oven or a casserole and cover with soup and water mixture.
- Bake at 350 F for one hour.
Nutrition Facts : Calories 464.2, Fat 22.9, SaturatedFat 7.6, Cholesterol 77.1, Sodium 955.5, Carbohydrate 39.3, Fiber 4.6, Sugar 10.8, Protein 25.6
BAKED STUFFED PEPPERS
Stuffed peppers recipe that I've come up with.
Provided by ptownruth
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
- Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
- Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
- Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.
Nutrition Facts : Calories 453.7 calories, Carbohydrate 30 g, Cholesterol 98.5 mg, Fat 23 g, Fiber 3.6 g, Protein 29.8 g, SaturatedFat 11.3 g, Sodium 459.3 mg, Sugar 6.5 g
STUFFED BELL PEPPERS
Make and share this Stuffed Bell Peppers recipe from Food.com.
Provided by shelbyrose
Categories Long Grain Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Wash and core the peppers; remove seeds; set aside.
- Heat olive oil in skillet.
- Add crushed tomatoes, garlic and basil.
- Once mixture begins to bubble, cook low and simmer 5-7 minutes.
- In the meantime, mix together ground beef, cooked rice, egg, breadcrumbs, parsley, salt and pepper.
- Stuff each pepper with the meat mixture.
- Place peppers in a roaster which has been coated with non-stick cooking spray.
- Pour cooked tomato sauce over peppers.
- Cover and bake 45-50 minutes, or until peppers are crisp/tender.
Nutrition Facts : Calories 398.9, Fat 23.2, SaturatedFat 7.7, Cholesterol 108.1, Sodium 492.8, Carbohydrate 22.7, Fiber 4.9, Sugar 3.2, Protein 26.4
STUFFED BELL PEPPERS HUNGARIAN STYLE, STOVE TOP AND SIMPLE
This is a favorite of ours, originally printed from Cooks.com, which we've adjusted to our liking. We prefer to use more, smaller peppers, so you get more pepper to filling ratio. Serve with a good crusty bread. The original suggests a dollop of sour cream.
Provided by OliveLover
Categories Pork
Time 2h30m
Yield 8 peppers, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Parboil rice and mix with pork, beef, spices, salt and pepper. Choose well formed peppers. Cut off tops of peppers, wash and seed. Tops taken off in rings can be used as "bases" for any peppers that do not sit well in the pot. Stuff peppers tightly with meat mixture. Set peppers aside. Roll any left over meat into meat balls.
- In a large heavy pot, a 4 quart or greater dutch oven works well, make a light roux by melting the butter and stirring in the flour. Stir and cook flour until lightly browned. Sir in tomato juice. Add peppers to pot making certain they are submerged or at least well doused with the sauce. (Add any meat balls to pot.).
- Bring to a bubbling simmer and cook 2-3 hours, stirring occasionally, to be sure peppers don't burn on the bottom. Serve with crusty bread and if you want, a dollop of sour cream. These are very good made a day ahead and they freeze very well. (We often find we have a great deal of sauce left over and if anyone can come up with a use for it, please let me know.).
More about "dutch oven stuffed bell peppers food"
CAMPFIRE DUTCH OVEN ITALIAN STUFFED PEPPERS - FAMILY SPICE
From familyspice.com
4.8/5 (4)Total Time 1 hr 30 minsCategory Main CourseCalories 551 per serving
- In a fire safe pot add 1 1/2 cups water with your rinsed quinoa. Cover pot, bring to boil and then reduce heat to low and continue cooking until water is absorbed and quinoa is fluffy.
PERFECT DUTCH OVEN STUFFED GREEN PEPPERS - MONDAY IS …
From mondayismeatloaf.com
4.7/5 (3)Total Time 1 hr 20 minsCategory Main CourseCalories 677 per serving
- Prepare rice. Heat a large pot of boiling salted water. Remove tops, membranes, and seeds from green peppers. Blanch each green pepper for about 3 minutes, and remove to plate. Salt the inside of each pepper lightly.
- Chop onion, and add to preheated large fry pan with olive oil. Cook until softened. Add minced garlic and cook until fragrant. Add ground beef to pan, and cook until no longer pink.
- Add tomatoes, rice, and Worcestershire sauce to ground beef mixture with a pinch of sugar. Cook about ten minutes. Add cheese to pan, and stir until melted. If to stringy you can add a little water to the pan.
HOW TO COOK STUFFED BELL PEPPERS IN A DUTCH OVEN
From theoutbound.com
Estimated Reading Time 4 mins
RECIPE: LIDIA BASTIANICH'S STUFFED PEPPERS | CBC LIFE
From cbc.ca
CHEESY STUFFED PEPPERS WITH BEEF AND GREEN CHILIES
From kentrollins.com
10 BEST STUFFED GREEN PEPPERS RECIPES - YUMMLY
From yummly.com
ITALIAN STUFFED PEPPERS - JO COOKS
From jocooks.com
DUTCH OVEN STUFFED BELL PEPPERS | CAMPING RECIPE | COACH-NET
From blog.coach-net.com
Estimated Reading Time 2 mins
OVEN BAKED STUFFED BELL PEPPERS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SERIOUSLY GOOD STUFFED BELL PEPPERS - CRAVING TASTY
From cravingtasty.com
DUTCH OVEN STUFFED PEPPERS RECIPE - RED TRICYCLE
From tinybeans.com
OLD FASHIONED STUFFED BELL PEPPERS - THESE OLD COOKBOOKS
From theseoldcookbooks.com
STUFFED PEPPERS - WELL PLATED BY ERIN
From wellplated.com
DUTCH OVEN STUFFED PEPPERS RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HUNGARIAN STUFFED RED BELL PEPPERS RECIPES
From recipes.servegame.org
STUFFED BELL PEPPERS IN OVEN - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
DUTCH OVEN STUFFED PEPPERS WITH CHORIZO - COLORADO SUNDAYS
From coloradosundays.com
DUTCH OVEN STUFFED BELL PEPPERS RECIPE - FOOD.COM
From pinterest.com
STUFFED PEPPERS IN OVEN BEST RECIPES
From findrecipes.info
DUTCH OVEN STUFFED PEPPERS - DIRTY GOURMET
From dirtygourmet.com
DUTCH OVEN STUFFED BELL PEPPERS RECIPE - FOOD.COM
From in.pinterest.com
STUFFED BELL PEPPERS- THE PERFECT CAMPING MEAL - PACK YOUR BAGUIOS
From packyourbaguios.com
STUFFED PEPPERS COOKED ON STOVE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
STUFFED PEPPERS IN THE DUTCH OVEN — GIFTS FROM GOATS
From giftsfromgoats.com
ROBERTS STUFFED PEPPERS FROM DUTCH OVEN - BOSSKITCHEN.COM
From bosskitchen.com
DUTCH OVEN STUFFED BELL PEPPER SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED BABY BELLS DUTCH OVEN CAMPFIRE APPETIZER
From campingforfoodies.com
PENNSYLVANIA DUTCH STUFFED PEPPERS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BEEF STUFFED BELL PEPPERS RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
STUFFED PEPPERS IN THE DUTCH OVEN - FOOD NEWS
From foodnewsnews.com
RECIPE: LIDIA BASTIANICH’S STUFFED PEPPERS - BEST RECIPES EVER
From cbc.ca
STUFFED BELL PEPPERS RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love