EASY STUFFED POBLANOS
My partner adores these saucy stuffed peppers-and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. -Jean Erhardt, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.
Nutrition Facts : Calories 312 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
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
SPANISH RICE STUFFED BELL PEPPERS
Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
- Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
- Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
- Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 21.6 g, Cholesterol 96.7 mg, Fat 30.2 g, Fiber 8 g, Protein 30.6 g, SaturatedFat 14.4 g, Sodium 650 mg, Sugar 6.6 g
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
STUFFED BELL PEPPERS WITH RICE
These stuffed bell peppers with rice and meat make up a good part of a balanced and healthy diet. Keep a nicely balanced diet to ensure you live a healthy lifestyle
Provided by Gav
Categories Mains
Time 35m
Number Of Ingredients 10
Steps:
- Start by chopping the top off the peppers (with the stalk) and de-seeding them. Placethe empty peppers in a pre-heated oven at 200C, facing down, for about 20minutes.
- Meanwhile, boil the rice until it is cooked. Sieve to get rid of any water at the end.
- Chop away the stalk from the tops that were removed and chop up the rest of thepepper you can salvage. Peel and slice the carrots finely, and the garlic,shallot, and spring onions.
- Fry the minced beef until all browned, then discard any fat. Add the choppedvegetables (carrot, garlic, shallot, spring onion) and fry for a further 5minutes. Add the mixed spice and cook for 2 more minutes.
- Then add the cooked rice to the pan and mix together. Finally season to taste.
- Then fill the peppers with the meat/rice/vegetable mixture and top with the gratedcheddar. Put back in the oven for a further 10 minutes.
Nutrition Facts : Calories 280 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 255 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
EASY SPANISH RICE STUFFED BELL PEPPERS
My Brother Dan made this the other night-Yummy!
Provided by Becky Graves
Categories Rice Sides
Time 1h40m
Number Of Ingredients 9
Steps:
- 1. Pre Heat oven to 350 F.
- 2. Salt and pepper ground beef, brown in a skillet. Add cilantro and minced garlic - cook grease off. Set aside. Cook Spanish Rice according to instructions, add mexican tomatoes, juice also.( If you want it spicy-use Rotel tomatoes) Add cooked hamburger to the rice mixture, mix well.
- 3. While the ground beef and rice are cooking, cut tops off of your bell peppers, scoop out the seeds, rinse. Add beef/spanish rice mixture to the bell peppers, stuff full. Put stuffed peppers in a 9 x 13 glass pan; add a little water to the bottom of the pan. Cover with foil, cook for about 45-60 mins.
- 4. *NOTE*: Use only 1 Tbsp of butter in the Spanish Rice to cut out fat; use only 4 Cups or less of water if you add the juice of the Mexican tomatoes.
IRRESISTIBLE SPANISH STUFFED PEPPERS WITH RICE & CHICKPEAS
Steps:
- Fill a stock pot 3/4 of the way with cold water and heat with a high heat
- Cut the bell peppers in half lengthwise, cut off a little bit from the core and remove the seeds
- Once the water comes to a boil add bell peppers into the stock pot and blanch them for 8 to 10 minutes, then remove them from stock pot and set aside
- Once the bell peppers are cool enough to handle, pat them completely dry, then add them into a casserole dish in a single layer and season with sea salt, set aside
- Add 3 cups vegetable broth into a stock pot (I used the same one and just drained the water from blanching the bell peppers), pinch in 1/4 tsp saffron threads and heat with a medium-high heat
- At the same time heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil
- After heating the olive oil for 2 minutes, add in 1/2 onion finely diced and 4 cloves garlic roughly minced, mix with the olive oil, after 3 minutes add in 1 tsp sweet smoked paprika and mix together, then add in 1/2 cup tomato sauce and simmer for 1 minute, the add in 1 cup uncooked round rice, 1 1/4 cups canned chickpeas (drained & rinsed), 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together until well combined, then add in the hot saffron infused broth, give it one final mix and simmer
- Meanwhile, crack 3 eggs into a bowl, add in 2 tbsp finely chopped parsley and season with sea salt & black pepper, whisk together until well combined
- After cooking the rice for 9 to 10 minutes and there is virtually no broth left in the pan, remove the pan from the heat, add the rice mixture into the reserved bell peppers, making sure to leave a little space on top for the egg wash, then add the egg wash over the rice, making sure it´s coating the entire surface of the bell peppers
- Add the casserole dish into a preheated oven, bake + broil option 210 C - 410 F, after 10 minutes and the eggs are fully cooked through, remove from the oven, sprinkle with finely chopped parsley, enjoy!
PORK STUFFED PEPPERS RECIPE (PIMIENTOS RELLENOS DE CERDO)
Bring the taste of Spain into your kitchen with this pork stuffed peppers recipe! They're an easy and delicious meal and a great way to get more vegetables on the table.
Provided by David Pope
Categories Appetizer
Number Of Ingredients 10
Steps:
- Pre-heat your oven to 400°F (200°C).
- Fill a small saucepan with 1.5 cups of water and the cup of rice. Cover with a lid and place over a high heat and bring to boil. Reduce to a simmer and leave over a low heat until the water has evaporated and the rice is cooked.
- Meanwhile, prick the peppers all over with a fork, and microwave on high for 5 minutes until soft but not falling apart.
- Place a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion and saute until soft and translucent (about 4 minutes). Add the garlic, paprika, and cumin and saute for another minute.
- Next, add the ground pork to the pan and saute, stirring often, for another 5 minutes or until nicely colored all over. You can add a splash of water to the pan if it looks too dry.
- Pour the can of tomatoes into the pan and add the tomato paste/sofrito. Stir to combine and simmer for another 5 minutes until it has reduced slightly. Remove from heat and stir in the rice. Season with salt and pepper.
- Stand the peppers upright in a large baking tray, and split the rice-pork mixture evenly among them. Don't overfill, leave a little room at the top. Place the pepper tops back on and bake in the oven for 15-20 minutes until the filling has reduced and is no longer runny. Serve by themselves as an appetizer or tapas, or with a salad or potatoes for a light main.
CROCK POT SPANISH STUFFED GREEN BELL PEPPERS
Make and share this Crock Pot Spanish Stuffed Green Bell Peppers recipe from Food.com.
Provided by BakinBaby
Time 8h8m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine beef,rice mix (reserving seasoning packet), egg & onions.
- Divide and stuff meat mixture into pepper halves.
- Pour tomatoes into slow cooker, arrange pepper halves on top.
- Combine tomato soup, rice-mix seasoning packet & water, then pour over peppers.
- Cover, and cook on low 8-10 hours in crock pot.
- Twenty minutes before the end of cooking tim, top stuffed peppers with cheese.
BEST EVER EASY STUFFED PEPPERS (5 INGREDIENTS)
Easy, cheesy, sausage and rice stuffed bell peppers - just five ingredients and ready in 20 minutes for the perfect weeknight meal!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Grease a large baking dish and arrange bell peppers standing up. (If they want to tip over you can always cut off the very bottom 1/8 of an inch or so to flatten them out and help them stand!) Transfer to preheated oven and allow to cook for 10-15 minutes until tender. (Move ahead with Step 2 while peppers are baking!)
- In a large pan over medium-high heat, cook sausage for 5-6 minutes, breaking apart with a spatula or spoon as it cooks, until well browned. Use a slotted spoon to transfer sausage to a platter, cover to keep warm, and set aside.
- Add rice, water, and tomatoes to the pan, give it a good stir, and bring to a boil. Reduce to LOW, cover, and cook for 20 minutes, stirring occasionally.
- Stir sausage and 1/2 cup of the cheese into the pan. Spoon mixture into the baked peppers and top with remaining cheese.
- Bake for 5 minutes or until cheese is melted. Top with green onions or cilantro if desired and serve.
Nutrition Facts : Calories 513 kcal, Carbohydrate 63 g, Protein 18 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 469 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SPANISH STUFFED BELL PEPPERS
Steps:
- Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.
OUTSTANDING SPANISH STUFFED GREEN BELL PEPPERS
This is an easy dish to prepare and the flavor is wonderful. i usually serve it with a nice salad and the meal is complete. ENJOY!
Provided by polly salama
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- trim the top off of the peppers and take out the seeds.
- in large pot of boiling water add the peppers and cook for 20 minutes.
- Brown the ground beef and drain.
- prepare the spanish rice as directed on package.
- when the rice is finished,add it and the ground beef in a large bowl.
- combine the rest of the ingredients to the rice mixture.
- drain the green peppers and stuff with the rice mixture.
- in a preheated 350 oven cook the stuffed peppers (covered with aluminum foil) for 20-25 minutes.
- you will have left over rice mixture.
- i usually freeze it for another time.
- it is also good as a side dish (not stuffed in peppers).
STUFFED BELL PEPPERS (EASY)
This is an easy recipe to put together after a long day at work. All your meat and veggies in one pan.
Provided by Denise Kellum
Categories Beef
Number Of Ingredients 7
Steps:
- 1. Take 4-6 large bell peppers and cut off tops, Take out white part and seeds. Line Corning Ware dish with foil for easy clean-up.
- 2. Brown hamburger meat and onion. Drain grease. Salt and pepper to taste.
- 3. In a saucepan, cook Zatarain's Spanish Rice When done, add to hamburger and onion mixture. Add 1/2 can tomato sauce and can of diced tomatoes.
- 4. Fill peppers with mixture. Top with other 1/2 can tomato sauce. Add 1-2 inches of water around peppers (to keep from burning.)
- 5. Bake in 350 degree oven for about 1 hour.
SPANISH-STYLE STUFFED BELL PEPPERS
Steps:
- Halve 3 of the whole bell peppers lengthwise, leaving the stem ends intact, core and seed them, and in a large saucepan of boiling salted water blanch them for 3 minutes, or until they are just tender. Remove the peppers and invert them on paper towels to drain (they will soften while they stand.)
- In a heavy 11- to 12-inch skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the onion, the remaining whole bell pepper, chopped, the tomato, and the garlic over moderate heat, stirring, for 15 minutes. Stir in the rice and cook the mixture, stirring, for 1 minute. Stir in the broth, heated, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, uncovered, for 20 minutes, or until the rice is barely tender. Stir in the almonds, the peas, the minced bell pepper, the zucchini, and the cumin and divide the mixture among the bell pepper shells, mounding it. Bake the stuffed peppers in an oiled baking dish, covered, in a preheated 325°F. oven for 15 minutes, or until the rice is tender, and serve them with the lemon wedges.
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- In a large skill over medium high heat, cook ground beef and onion until browned. Drain any excess fat or liquids. Add in garlic and cook 1 minute more.
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- Meanwhile, in a Dutch oven, brown hamburger with chopped onions and herbs and spices, until cooked through, over medium-high heat. Drain off any excess grease from the hamburger mixture, return to the heat and add tomato sauce, water, and rice to the hamburger mixture. Simmer over low heat, until warmed through, taste and season with salt and pepper, if needed. – Be careful to stir often to ensure the rice does not stick.
- Bring a pot of water, with enough water inside to submerge the peppers, to a boil. Cut the tops off the peppers, as if you were carving into a pumpkin. Scoop out seeds and membranes and discard. Carefully place the prepared peppers into the boiling water. Boil for approximately 5 minutes. – Make sure they are completely submerged, they tend to float if the water does not enter the cavity of the pepper.
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- To make the tomato sauce, pulse the tomatoes in a blender or food processor until still slightly chunky and reserve.
- Coat the bottom of a heavy pan with olive oil over a medium heat and add the garlic and cayenne. Sauté for about 30 seconds until fragrant and then add the wine/brandy, tomato puree, sugar and salt. Cook on low for 25 minutes, until reduced. You may want to remove the cayenne peppers when finished.
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