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
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
STUFFED RED PEPPERS
Stuffed peppers with beef and mushrooms.
Provided by Jane
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
- Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
- Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
- Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.
Nutrition Facts : Calories 504.4 calories, Carbohydrate 74.3 g, Cholesterol 50.2 mg, Fat 12.6 g, Fiber 8.9 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 1095 mg, Sugar 17.1 g
BAKED STUFFED CAPSICUMS OR BELL PEPPERS
Make and share this Baked Stuffed Capsicums or Bell Peppers recipe from Food.com.
Provided by Redhead8
Categories Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C.
- Cut tops off capsicums and keep aside. Remove seeds and membranes. Cook capsicums 5 mins in boiling water with a little salt, or in microwave for 1-2 minutes Drain.
- Cook rice or pasta.
- Fry garlic and onion in oil until soft.
- Add tomatoes.
- Cook 10 minutes.
- Remove from heat, add rice/pasta, olives, pinenuts, diced and grated cheese, salt and pepper to taste.
- Fill capsicums with mixtumre and cover with the tops, or if preferred, with cheese.
- Place in greased baking dish 35-40 minutes.
Nutrition Facts : Calories 249.3, Fat 7.8, SaturatedFat 1, Sodium 53, Carbohydrate 40, Fiber 5, Sugar 8.8, Protein 4.8
STUFFED CAPSICUMS OR RED BELL PEPPERS
Adapted from a Sun Rice Recipe, this is a great side dish or appetizer for dinner parties because it presents so well. It is quite filling though so would make a great light lunch or dinner on its own too. You could also add some chopped tomato or kidney beans as an alternative.
Provided by Mandy
Categories Chicken
Time 33m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180.C.
- Remove tops from capsicums, discarding seeds and membrane.
- Drop capsicums in boiling water for 30 seconds then refresh in cold water and arrange standing up in a small baking dish.
- Heat butter in a saucepan and saute onion & garlic & chicken mince for 5 minutes.
- Pour off any fat, then add flour and cook for 1 minute, add stock and bring to the boil, stirring constantly.
- Stir in sour cream, herbs and rice.
- Spoon rice mixture into prepared capsicums and bake for approx 20 minutes.
Nutrition Facts : Calories 234.3, Fat 6, SaturatedFat 3, Cholesterol 36.3, Sodium 113.7, Carbohydrate 33.5, Fiber 3.2, Sugar 7.2, Protein 12.1
T.V.P. STUFFED CAPSICUMS/BELL PEPPERS
A veggie alternative to beef stuffed peppers for people who like the taste of meat but can't (or won't) eat it (like me!)
Provided by ms carmelle
Categories Savory
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- add the gravy powder, black pepper, and oregano to the T V P. add the boiling water stirring well then add the Worcestershire sauce, balsamic vinegar and stir again. let that sit for at least an hour.
- in a shallow pan heat the olive oil on medium heat, chop the onion and press the garlic and heat both until they soften. don't forget to stir to avoid blackening the garlic! finely chop the mushrooms (i peel mine first) and add to the pan and cook until the mushrooms begin to sweat. Add the T V P to the pan and stir in for 2 minutes reduce heat and add the can of tomatoes. stir again until well mixed and turn off heat. preheat oven to 200°C.
- Prep the capsicums by taking off the tops and removing the seeds then rinse out. place capsicums on baking sheet and stuff with the T V P mixture.
- When the oven is hot enough place the baking tray on middle shelf and cook for 1 hour.
- Serve with mixed green salad and enjoy!
- VEGANS BEWARE. Worcestershire sauce contains anchovies so leave it out when making i don't use salt here because of the Worcestershire so if not using you will want to add to taste.
- PLEASE NOTE ABOUT T V P.
- In America you can get T V P frozen and already hydrated at the supermarket and so you could substitute 3 cups of that (as is) to the 1 cup of dried with the 3 cups of boiling water: here in Australia you can find T V P at the supermarket but its cheaper at the health food store (go figure!) and sadly I've not been able to find the frozen T V P trust me I've looked.
- Btw - in the United Kingdom T V P is sometimes known as soya mince.
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