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
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 BELL PEPPERS CASSEROLE
Make and share this Stuffed Bell Peppers Casserole recipe from Food.com.
Provided by JenniferK2
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat and onion in skillet; drain.
- Stir in rice, salt, garlic salt, bouillon, water, cheese and diced tomatoes; heat through.
- Spray a 9x13 baking dish with cooking spray and line with peppers.
- Pour meat mixture over peppers.
- Cover with foil and bake at 350° for 45 minutes.
- Uncover and bake an additional 15 minutes.
STUFFED BELL PEPPERS CASSEROLE
Make and share this Stuffed Bell Peppers Casserole recipe from Food.com.
Provided by _Pixie_
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut tops off peppers and clean inside.
- Cook peppers in water to cover for 20 minutes.
- Brown ground beef and onions.
- Add seasonings, rice, corn, and tomato sauce.
- Heat until bubbly.
- Spoon filling into peppers; place in casserole dish.
- Place extra filling, if any, around peppers.
- Bake at 350 degrees for 20-25 minutes.
Nutrition Facts : Calories 1486.4, Fat 122, SaturatedFat 50.4, Cholesterol 168.6, Sodium 639.3, Carbohydrate 75, Fiber 4.9, Sugar 7.2, Protein 21.9
STUFFED BELL PEPPER CASSEROLE
This is a really good and easy alternative to traditional stuffed peppers. The addition of stuffing is good although you can make it without. I got this recipe from the Campbell's web site.
Provided by CookingONTheSide
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix 1/4 cup stuffing and butter. Set aside.
- Cook beef and onion in skillet over medium-high heat until browned. Pour off fat.
- Add tomatoes and corn.
- Add remaining stuffing. Mix lightly.
- Arrange peppers in 2-quart shallow baking dish. Spoon beef mixture over peppers.
- Cover.
- Bake at 400 degrees Fahrenheit for 25 minutes or until peppers are tender. Sprinkle with reserved stuffing mixture. Bake 5 minutes or until golden.
Nutrition Facts : Calories 357.6, Fat 20.7, SaturatedFat 8.6, Cholesterol 84.7, Sodium 441.9, Carbohydrate 20.4, Fiber 3.7, Sugar 6.5, Protein 24.3
MEXICAN STUFFED BELL PEPPER CASSEROLE
Make and share this Mexican Stuffed Bell Pepper Casserole recipe from Food.com.
Provided by jegrn
Categories White Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Core green peppers.
- Immerse in boiling water for 3 minutes.
- Chop into bite size pieces.
- Fry ground beef and onion.
- Drain.
- Stir in all ingredients except peppers and cheese.
- Return to boiling.
- Simmer 15 minutes.
- Add cooked pepper pieces and cheese.
- Place in a casserole dish sprayed with Pam.
- Cover and bake at 375 degreees for 20 minutes.
Nutrition Facts : Calories 236.4, Fat 12.5, SaturatedFat 6.3, Cholesterol 45.2, Sodium 155.6, Carbohydrate 18.2, Fiber 2.4, Sugar 3.5, Protein 14
STUFFED PEPPER CASSEROLE
This is a SUPER easy (and healthy) recipe that is sure to satisfy. For a twist on the traditional stuffed bell pepper, This layered casserole is great on it's own, with chips, or in tortillas. Enjoy!
Provided by Dani O
Categories Mexican
Time 1h
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Simmer the garlic with a small amount (2 t) of oil and proceed to brown the ground turkey in a large skillet (you'll be adding other ingredients to it). Add taco seasoning or spices while the meat is still raw.
- Cook rice by adding 2 cups water. It's OK if it's a bit harder than normal because it will cook more in the casserole.
- Prepare 9 x 13 casserole dish by spraying and lining bottom of the pan with pieces of bell pepper. I cut the peppers so that they lie mostly flat, inside facing up.
- Once the meat has browned, add the WHOLE can of black beans, but drain the tomatoes. ***If you do not have prepared black beans, use plain cooked beans and add 1/3 cup water to the mixture to keep it from drying out.
- Mix a couple scoops of rice to the mixture, then pour remaining rice in the casserole dish, on top of the peppers.
- Pour the skillet mixture over the rice.
- Cover with foil and bake at 375 for about 30 minutes. I like to add 1/4 cup water half way through baking to make sure the peppers steam without getting too mushy.
- To serve, sprinkle with your favorite cheese, salsa, fresh tomatoes, onions, lettuce, jalapenos -- .
Nutrition Facts : Calories 358.5, Fat 8.4, SaturatedFat 2.2, Cholesterol 65.5, Sodium 85.4, Carbohydrate 45, Fiber 7.4, Sugar 3.4, Protein 26.8
MEATY STUFFED PEPPER CASSEROLE
My husband loves this casserole; he has nicknamed it 'meat mountain.' Much easier to make than the usual stuffed pepper.
Provided by rebeccahayden87
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large pot over medium heat; cook and stir green bell peppers, onion, and garlic in the hot butter until vegetables are slightly soft, 2 minutes. Stir sausage and ground beef into bell pepper mixture; cook until meat is crumbly and browned, stirring often, 10 to 12 minutes. Drain grease. Season mixture with salt, black pepper, oregano, and garlic powder.
- Mix diced tomatoes, rice, tomato paste, and Worcestershire sauce into meat mixture and bring to a simmer; cook until heated through, about 5 minutes, stirring occasionally. Pour mixture into a large baking dish.
- Whisk tomato soup with water in a bowl until smooth; pour soup over meat mixture. Spread Cheddar cheese over casserole.
- Bake in the preheated oven until casserole is heated through and Cheddar cheese is browned and bubbling, about 30 minutes.
Nutrition Facts : Calories 511.9 calories, Carbohydrate 30.1 g, Cholesterol 94 mg, Fat 31 g, Fiber 3.5 g, Protein 28.3 g, SaturatedFat 14.4 g, Sodium 1467.4 mg, Sugar 13.2 g
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