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
BLACK BEANS WITH BELL PEPPERS & RICE
My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
GRILLED BLACK BEAN- AND RICE-STUFFED PEPPERS
Grill a veggie bean fiesta and have it on the table in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat coals or gas grill for direct heat. Cut three 18x12-inch pieces heavy-duty foil. Spray with cooking spray.
- Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.
- Fold foil over peppers so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender. Place packets on serving platter. Cut large X across top of each packet; fold back foil. Sprinkle with tomato and additional cilantro.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 4 g, TransFat 0 g
SIMPLE BEANS AND RICE STUFFED BELL PEPPERS
I wanted to make stuffed peppers at the cottage without taking a lot of ingredients and came up with this. Great for lunch or as a side dish and easily doubled. Meatless.
Provided by Cookin-jo
Categories Lunch/Snacks
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
- Preheat oven to 350 degrees.
- Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
- Stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. Press with the back of a spoon as you fill to compact. Replace the stem ends onto the peppers.
- Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
- Bake for 40 - 50 minutes, until peppers are tender.
- Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem "lid" in place.
- Prep time doesn't include time to make the beans and rice - 25 minutes.
Nutrition Facts : Calories 305.1, Fat 15.9, SaturatedFat 9.8, Cholesterol 46.2, Sodium 1058.1, Carbohydrate 29.5, Fiber 5, Sugar 18.6, Protein 14.9
RICE AND BEANS STUFFED PEPPERS
Provided by Toni Anderson
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cook the rice according to package instructions.
- Cut the tops off of the peppers, but only discard the stem. Chop up the top piece of the pepper and set aside.
- Remove the inside seeds and white parts from the large part of the pepper.
- Heat olive oil in a large skillet over medium-low heat. Add the garlic, onion, and chopped up pepper pieces and saute until softened, about 3-4 minutes.
- Add the cooked rice, black beans, and corn to the onion mixture. Stir well to combine.
- Spoon the bean and rice mixture into the peppers.
- Place the stuffed peppers into a baking dish large enough to hold all of the peppers.
- Sprinkle about a tablespoon of shredded cheese over each stuffed pepper (optional).
- Add enough water to fill the pan ¼ inch up the inside of the dish.
- Bake for 25 minutes.
BEAN AND RICE STUFFED RED BELL PEPPERS - CROCK POT
Delicious and simple, make-ahead vegetarian meal. This was made for our Father's Day dinner this year. My father LOVES stuffed peppers, so my mother made this meatless version so I could eat them too! Cook time depends on the heat level setting of your crock pot.
Provided by Kozmic Blues
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove the tops, membranes and seeds from the red peppers.
- Stir together rice, chili, and 1/2 of the cheese.
- Spoon into the peppers.
- Pour the diced tomatoes and juice into a 5-6 quart crock pot.
- Placed stuffed peppers filled side up into crock pot.
- Cover and cook on low for 5 hours or high for 3 hours.
- Scoop out peppers to a serving plate, spoon tomato sauce from the bottom of the crock pot over the peppers, and top with remaining grated cheese.
- Serve with sour cream.
Nutrition Facts : Calories 158.1, Fat 6.2, SaturatedFat 3.6, Cholesterol 16.8, Sodium 389.9, Carbohydrate 18.7, Fiber 2.6, Sugar 5.1, Protein 7
PEPPERS STUFFED WITH CHICKEN AND RICE
Green bell peppers stuffed with ground chicken, rice, veggies, and cheese. One of my best dishes yet!
Provided by D*Star
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut tops off green peppers and place peppers in a baking pan. Dice any pepper flesh surrounding stems; set aside. Discard seeds and stems.
- Mix ground chicken, rice, onion, garlic, black pepper, and salt together in a bowl. Mix in diced peppers.
- Scoop chicken mixture into the green peppers and cover with tomato sauce.
- Bake in the preheated oven for 45 minutes. Top peppers with mozzarella cheese and continue to bake until filling is cooked through and cheese is golden, about 15 minutes longer.
Nutrition Facts : Calories 409 calories, Carbohydrate 40.3 g, Cholesterol 93 mg, Fat 8.9 g, Fiber 5.3 g, Protein 42 g, SaturatedFat 4.9 g, Sodium 1566.3 mg, Sugar 10.2 g
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- Bring a pot of water to a boil and prepare an ice bath in a large bowl. Add the bell peppers to the boiling water and cook for 3-4 minutes. Remove and place in the ice bath.
- Cook the rice according the package directions. Combine the cooked rice with the beans, cumin, chili powder, cilantro, and salt and pepper.
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