STUFFED PEPPERS
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
STUFFED GREEN PEPPER CUPS
"You can make this delicious main dish from start to finish in about half an hour," notes Merrill Powers of Spearville, Kansas. "I like the way the garden-fresh peppers keep their bright green color and crunchy texture."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Crumble beef into a 1-1/2-qt. microwave-safe bowl; add the onion. Cover and microwave on high for 2-3 minutes or until meat is no longer pink; drain. Stir in 1-1/2 cups tomato sauce, water, 1 tablespoon of Parmesan cheese, salt and pepper. Cover and microwave on high for 1-1/2 to 2-1/2 minutes. Stir in rice; cover and let stand for 5 minutes. Remove tops and seeds from peppers; cut in half lengthwise. Stuff with meat mixture; place in an ungreased microwave-safe shallow 3-qt. or 13-in. x 9-in. baking dish. Spoon remaining tomato sauce over peppers; sprinkle with remaining cheese. Cover and microwave on high for 6-8 minutes or until peppers are tender. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 303 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 1226mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
STUFFED PEPPER CUPS
Steps:
- Here's one I use all the time from my Better Homes and Gardens cookbook: Cut off the tops of 6 medium green peppers; remove seeds and membrane. Precook green pepper cups in boiling salted water about 5 minutes; drain. (For crisp peppers, omit precooking). Sprinkle inside of cups generously with salt. Cook 1 pound ground beef and 1/3 cup chopped onion til meat is lightly browned. Season with 1/2 teaspoon salt and dash pepper. Add one 1-pound can tomatoes, 1/2 cup water, 1/2 cup uncooked long-grain rice, and 1 teaspoon Worcestershire sauce. Cover and simmer til rice is tender, about 15 minutes. Stir in 4 ounces sharp process American cheese, shredded (1 cup). Stuff peppers; stand upright in 10x6x1-1/2 inch baking dish. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Serves 6. Posted to EAT-L Digest 08 Dec 96 From: "Damita D. Green" Date: Mon, 9 Dec 1996 08:54:43 -0500
Nutrition Facts : Calories 375 calories, Fat 21.9777479706879 g, Carbohydrate 26.589596031239 g, Cholesterol 63.502931794 mg, Fiber 3.17254275546895 g, Protein 18.1027543761634 g, SaturatedFat 8.94880476721343 g, ServingSize 1 1 Serving (336g), Sodium 327.037950553757 mg, Sugar 23.41705327577 g, TransFat 5.04740768956377 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
STUFFED GREEN PEPPER
My family especially enjoys this dish in the summer when fresh tomatoes and green peppers are readily available. This recipe was given to me by my mother-in-law, they always ask me to make it for them!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside. , In a large bowl, combine the ground beef, rice, basil and remaining salt and pepper. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.
Nutrition Facts : Calories 324 calories, Fat 9g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1565mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 7g fiber), Protein 27g protein.
STUFFED GREEN PEPPERS I
Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.
Provided by Suzanne M. Munson
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g
STUFFED BELL PEPPER CUPS
This recipe is from my ancient 1970's version of Better Homes and Gardens cookbook. :) It was always my boys favorite growing up. I used to make double the filling and bake what didn't fit in the peppers around them.
Provided by mandagirl
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut of the tops of the peppers and remove the seeds and membrane.
- Precook the peppers in boiling salted water for about 5 minutes and drain on paper towel.
- Sprinkle inside of peppers with a little salt or parmesan cheese.
- Cook the ground beef with the onion until meat is browned.
- Drain grease.
- Season with salt and pepper (if desired).
- Add canned tomatoes, water, uncooked rice and Worcestershire sauce.
- Cover pan and simmer until rice is tender; about 15 minutes.
- Stir in the American cheese.
- Stuff peppers and stand upright in baking dish.
- Bake, uncovered, at 350 degrees for 30 minutes.
- Note: When I make them ahead and refrigerate them, I cook them for 40-45 minutes.
Nutrition Facts : Calories 294.2, Fat 12.7, SaturatedFat 6.1, Cholesterol 61.3, Sodium 277.8, Carbohydrate 23.5, Fiber 3.3, Sugar 5.3, Protein 21.7
STUFFED GREEN PEPPERS
These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
- Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
- Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
- Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.
STUFFED GREEN PEPPERS
The best stuffed green peppers ever.
Provided by Ali Milligan
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
- Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
- Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
- Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
- Bake in preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 46.6 g, Cholesterol 47.3 mg, Fat 9.8 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 3.8 g, Sodium 809.2 mg, Sugar 5.9 g
SIMPLE STUFFED GREEN PEPPERS
We always have a lot of extra peppers in the garden. So I prepare a bunch of these stuffed peppers, then freeze them for baking later. That way, we can enjoy them year-round. They're always a treat, no matter how often I serve them!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.
Nutrition Facts :
GROUND BEEF STUFFED GREEN BELL PEPPERS WITH CHEESE
We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them.
Provided by Cindy Hartlin
Categories Long Grain Rice
Time 50m
Yield 6 peppers, 3 serving(s)
Number Of Ingredients 9
Steps:
- Cut off the tops of green peppers; discard seeds and membranes.
- Chop enough of the tops to make 1/4 cup, set aside.
- Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
- Sprinkle insides of the peppers lightly with salt.
- In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
- Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.
- in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.
- add rice to beef mixture.
- Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
- Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.
Nutrition Facts : Calories 1389.5, Fat 120.9, SaturatedFat 52.8, Cholesterol 189.4, Sodium 1089.4, Carbohydrate 49.1, Fiber 8.3, Sugar 13.4, Protein 28.5
EASY STUFFED GREEN PEPPERS
Very easy and exceptionally good. My hubby is a chef and he absolutely loves these. UPDATED: After review about cooking time, adjusted the cooking time below and made them again. Perfect.
Provided by KadesMom
Categories < 4 Hours
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut off tops of peppers and cut in half, lengthwise.
- Put peppers in saucepan and cover with water.
- Bring to a boil and cook for 10 minutes.
- Meanwhile, cook ground beef, onions and garlic until browned.
- Drain.
- Add rice (2 cups prepared), tomato sauce and seasonings and cook on low until heated through.
- Place green peppers in a casserole dish and spoon filling into peppers.
- Bake at 350 degrees for 25 minutes loosely covered by tinfoil.
- Sprinkle cheese over the top and bake another 5-10 minutes until melted.
Nutrition Facts : Calories 491, Fat 16.9, SaturatedFat 7.2, Cholesterol 66.2, Sodium 742.2, Carbohydrate 59.7, Fiber 4.5, Sugar 5.8, Protein 24.5
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15 BEST STUFFED PEPPERS RECIPES
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Author Carl Hanson
- Beef and Rice Stuffed Bell Peppers. Use red, green, orange, or yellow bell peppers (or a combo of colors) to make these beautiful bells stuffed with savory ground beef and rice.
- Chicken Stuffed Peppers with Enchilada Sauce. Stuff big Anaheim peppers with chicken and cheese; then pop 'em under the broiler and serve in a savory enchilada sauce flavored with chili powder, garlic, cinnamon, and a bit of bittersweet chocolate.
- Chef John's Stuffed Peppers. These peppers feature a tangy but subtly sweet stuffing with rice, ground beef and pork sausage. "This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity," says Chef John.
- Greek Stuffed Tomatoes and Peppers (Yemista) Fresh ripe tomatoes are the key to this recipe. "This is my favorite! The best time to make it is in August when the garden tomatoes are ready for harvest," says Denise Phillips Sarigianopoulo. "
- Stuffed Red Peppers with Quinoa, Mushrooms, and Turkey. Red peppers are stuffed with ground turkey, quinoa, mushrooms, and tomato sauce and topped with melted Cheddar cheese.
- Cajun Style Stuffed Peppers. A Cajun twist on a classic. Green peppers are stuffed with andouille sausage, shrimp, and Creole seasoning. "Loved this recipe," says Tiffany.
- Orzo and Chicken Stuffed Peppers. A seasoned chicken and orzo mixture is stuffed into tri-colored peppers. Top your peppers with portobello mushrooms and green onions.
- Taco Stuffed Poblano Peppers. Ground beef and Spanish rice are baked in poblano peppers and topped with a seasoned tomato sauce and shredded cheese.
- Instant Pot® Beef-Stuffed Peppers. With the Instant Pot, you'll have these beef-stuffed bell peppers on the table in a hurry. "Since today's electric pressure cookers are so versatile, you can make versatile recipes in them such as these stuffed bell peppers," says bd.weld.
- N'Awlins Stuffed Bell Peppers. Creole seasonings, file powder help season a mixture of ground beef, chopped cooked ham, baby shrimp, and bread stuffing.
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