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.
TRADITIONAL STUFFED BELL PEPPERS
Try using red, yellow, as well as green peppers for a nice presentation. What makes this recipe interesting are the spices--chili pepper and a hint of ground cloves. Sounds strange, but it's delicious.
Provided by mammamia 2
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 bell peppers, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
- Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
- Brown ground beef with onions and garlic.
- Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
- Stuff peppers.
- Bake 350 for 45 minutes.
Nutrition Facts : Calories 389.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 542.8, Carbohydrate 32.3, Fiber 4.3, Sugar 6.5, Protein 25.1
STUFFED BELL PEPPERS WITH CLOVES
This is the recipe I grew up with and couldn't find one like it on Zaar. When I was little, I did not like this recipe but now crave it! My mom would make a meatball in the sauce w/o the pepper for my brother and me. Now, I usually just half the peppers and put in the filling but the directions below are the way my mom makes them. Also for the sauce, I skip the flour and the heating part and just dump all the ingredients over the filled peppers. The prep time is a total guess!
Provided by ann2boys
Categories Poultry
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peppers: Slice tops off peppers and remove seeds. Cut small hole in bottom of each for drainage. Boil a few minutes, covered, in small amount of water. Remove from water and drain.
- Filling: Mix the meat, bread, egg, about 1/2 cup of the onion, 3/4 t. salt (or to taste), pepper to taste, ketchup and milk. (My mom did not include the ingredients for her meatloaf so I copied most of the ingredients from Recipe #54257 as they sounded pretty close to what she uses!).
- Stuff peppers. If you have too much meat, form extra into pepper-sized balls.
- Tomato sauce: Mom uses about four cups of fresh (frozen) or one lg. can of canned tomatoes. Heat with a couple tablespoons flour, salt and pepper to taste, chopped onion and more green pepper if you want, and maybe three cloves. Mom suggests adding a little sugar to tomato-based dishes, maybe half a teaspoons.
- Arrange peppers in a deep casserole (Mom uses a deep square Corning one).
- Pour tomato sauce over the top. Bake, uncovered, at 350 degrees for about an hour. Serve with boiled potatoes.
Nutrition Facts : Calories 326.8, Fat 18.4, SaturatedFat 7.1, Cholesterol 112.8, Sodium 522.8, Carbohydrate 14.8, Fiber 2.8, Sugar 5.8, Protein 25.2
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 BELL PEPPERS
Make and share this Stuffed Bell Peppers recipe from Food.com.
Provided by shelbyrose
Categories Long Grain Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Wash and core the peppers; remove seeds; set aside.
- Heat olive oil in skillet.
- Add crushed tomatoes, garlic and basil.
- Once mixture begins to bubble, cook low and simmer 5-7 minutes.
- In the meantime, mix together ground beef, cooked rice, egg, breadcrumbs, parsley, salt and pepper.
- Stuff each pepper with the meat mixture.
- Place peppers in a roaster which has been coated with non-stick cooking spray.
- Pour cooked tomato sauce over peppers.
- Cover and bake 45-50 minutes, or until peppers are crisp/tender.
Nutrition Facts : Calories 398.9, Fat 23.2, SaturatedFat 7.7, Cholesterol 108.1, Sodium 492.8, Carbohydrate 22.7, Fiber 4.9, Sugar 3.2, Protein 26.4
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