BEST STUFFED BELL PEPPERS WITH GROUND BEEF
I use red, orange and yellow bell peppers to cover all the colors of the rainbow, and stuff them with lean ground beef, mushrooms and top with a little cheese for a good healthy dose of Vitamin C, protein, and carbs at the same time.
Provided by Heidi
Categories Main Course
Time 1h
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
- Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
- Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.
Nutrition Facts : Calories 308 kcal, Carbohydrate 29 g, Protein 25 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 64 mg, Sodium 308 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
JASMINE RICE-STUFFED BELL PEPPERS
This is a tasty Cooking Light recipe that I enjoy making for stuffed peppers. It's great for a low-carb diet too or if you just want a meal with more substance that won't leave you feeling "stuffed". I serve this with a cucumber salad and a nice glass of chardonnay to compliment the parmesan cheese which I sprinkle generously on top of the peppers. You can use any color pepper of your choice. Freshly grated parmesan is a must, not the kind you buy in a can that my BF loves....he's in training of course!! Oh, btw, he LOVED these:)
Provided by carmenskitchen
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jelly-roll pan, cut sides up.
- Heat olive oil in large nonstick skillet over medium-high heat. Add onion, garlic, and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.
- Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400° for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese (I always add more); bake 3 minutes or until cheese melts (after this step I usually turn the oven to broil and watch carefully until the tops are browned and bubbly to my liking).
Nutrition Facts : Calories 457.9, Fat 18.3, SaturatedFat 7.5, Cholesterol 138, Sodium 916.6, Carbohydrate 38.9, Fiber 5.7, Sugar 10.3, Protein 35.1
JASMINE RICE
This pilaf is made with jasmine rice, an aromatic rice popular in Thai cuisine.
Provided by Brian
Categories Side Dish Vegetables Green Peas
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
- Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 59.4 g, Fat 6.8 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 0.8 mg, Sugar 0.2 g
RICE-STUFFED BELL PEPPERS
Make and share this Rice-Stuffed Bell Peppers recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut off tops of green peppers; remove seeds; cook peppers 5 minutes in boiling salted water; drain and set aside.
- Combine the rice, tomatoes, butter, and onion soup mix.
- Fill peppers with rice mixture; place in a 9-inch square baking dish.
- Pour ½ inch hot water into dish.
- Bake in a preheated 350° oven for 25 minutes.
- Sprinkle cheese over the top; bake 5 more minutes.
Nutrition Facts : Calories 210.7, Fat 11.6, SaturatedFat 7, Cholesterol 30.6, Sodium 853.6, Carbohydrate 23.4, Fiber 3.3, Sugar 7.6, Protein 5.4
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- Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jelly-roll pan, cut sides up.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.
- Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400° for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese; bake 3 minutes or until cheese melts.
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