INSTANT POT TURKEY-STUFFED PEPPERS
Don't have an Instant Pot? No worries! Make this recipe in your Dutch oven instead. Preheat the oven to 350°F, make the peppers as instructed, then place in your Dutch oven with 1/2 to 1 cup water (depending on size of Dutch oven). Cover and bake until cooked through, about 45 to 50 minutes. Gina Homolka is the founder of skinnytaste.com and @skinnytaste.
Provided by Gina Homolka
Time 48m
Yield Serves 4 (serving size: 1 stuffed pepper)
Number Of Ingredients 15
Steps:
- Combine chopped pepper tops with ground turkey, cooked brown rice, breadcrumbs, 1/4 cup marinara sauce, onion, Parmesan cheese, parsley, tomato paste, salt, black pepper, egg, and garlic. Mix thoroughly.
- Stuff about 1 cup ground turkey mixture into each pepper. Pour 1/2 cup water into bottom of Instant Pot. Place a rack in the pot; stand stuffed peppers upright on the rack. Cover each pepper top with 2 tablespoons marinara sauce. Cover and cook on high pressure 15 minutes; natural release. Open the lid, top with mozzarella cheese, and cover until cheese melts, about 2 minutes.
Nutrition Facts : Calories 399, Carbohydrate 31 g, Fat 16 g, Fiber 6 g, Protein 35 g, SaturatedFat 5 g, Sodium 648 mg, Sugar 10 g
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
LIGHTENED-UP STUFFED PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Cut the tops off each pepper, reserve them and hollow out the insides of the peppers of any seeds and seed walls. Sprinkle the insides with a pinch salt and a pinch pepper and set aside.
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat and add the garlic and onions. Cook until softened, 3 minutes, and then add the beef, oregano, cinnamon and cumin. Cook, breaking up the meat with a wooden spoon, until no longer pink. Stir in 1 tablespoon of the tomato paste until it coats the meat and is slightly darkened. Stir in the broth, rice and lentils. Remove from the heat and set aside until the liquid is absorbed and the mixture is cooled slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Divide the filling among the peppers and place the tops back on. Set the peppers upright in a small baking dish, such as an 8-inch square baking dish. Whisk 1 1/2 cups water with the remaining tablespoon of tomato paste and olive oil. Pour into the dish around the peppers. Cover tightly with foil and bake until the peppers are tender and the rice and lentils are cooked through, about 1 hour 15 minutes.
- Carefully transfer the peppers to a serving dish and pour the cooking liquid into a medium nonstick skillet. Boil over high heat until the sauce is thickened and reduced to about 1/2 cup. Remove from the heat and add the dill. Season with salt and pepper. Serve the sauce with the stuffed peppers.
Nutrition Facts : Calories 320 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 37 milligrams, Sodium 426 milligrams, Fiber 8 grams, Protein 20 grams, Sugar 5 grams
THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
STUFFED BELL PEPPERS FROM COOKING LIGHT
This is our favorite recipe for stuffed peppers. I like to use red or yellow peppers. The kids don't eat the peppers, but they do love the filling. This recipe doesn't make quite enough, so I always double it. The leftovers reheat wonderfully. You can also make the filling and freeze it for a later date. When you pull it out of the freezer and thaw, you'll only have to prepare the peppers, stuff them and bake.
Provided by Sherri35
Categories One Dish Meal
Time 45m
Yield 1 pepper, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450.
- Cook rice according to package directions. Set aside.
- While rice cooks, cut tops off peppers, discard seeds. Place peppers, cut sides down, in an 8 inch square baking dish and microwave on high for 2 minutes, or until peppers are crisp-tender. Do not overcook.
- In a large skillet, cook beef, onion, parsley, paprika, salt and allspice. Remove from heat.
- Ad rice, 1/2 cup pasta sauce, and cheese to beef mixture, stir to combine.
- While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
- Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2 quart baking dish coated with cooking spray, add wine mixture to pan (save some sauce to drizzle over the tops of the peppers). Cover with foil.
- Bake at 450 for 20 minutes. Uncover; bake an additional 5 minutes or until ightly browned.
Nutrition Facts : Calories 402.7, Fat 17, SaturatedFat 7.4, Cholesterol 68, Sodium 539.7, Carbohydrate 32.1, Fiber 3.5, Sugar 5, Protein 24.8
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
GREEK-STYLE STUFFED BELL PEPPERS (LIGHT)
Make and share this Greek-Style Stuffed Bell Peppers (Light) recipe from Food.com.
Provided by Redsie
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl combine the beef, spinach, zucchini, onion, bulghur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
- Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes.
- Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.
Nutrition Facts : Calories 247.7, Fat 10.9, SaturatedFat 4.8, Cholesterol 91.8, Sodium 390.1, Carbohydrate 17.2, Fiber 5.3, Sugar 4.4, Protein 21.8
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
STUFFED PEPPER SOUP
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! -Krista Muddiman, Meadville, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 337 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1466mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 24g protein.
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