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.
CHICKEN SALAD-STUFFED PEPPERS
We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad. - Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, mix the first six ingredients. Add chicken, cheese and celery; toss to coat., Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain., Place in a greased 13x9-in. baking dish. Fill with chicken mixture. If desired, sprinkle with chips. Bake, uncovered, 15-20 minutes or until filling is heated through.
Nutrition Facts : Calories 426 calories, Fat 32g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
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
PASTA SALAD-STUFFED PEPPERS
Steps:
- Bring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.
- Meanwhile, fry the ham in a skillet over medium heat, turning, until crisp, 2 to 4 minutes. Drain on paper towels, then crumble.
- Combine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese and half of the crumbled ham in a bowl.
- Make the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat, about 2 minutes. Transfer to a cutting board and crush with a skillet. Whisk the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel, 1/4 teaspoon sea salt and the red pepper flakes in a bowl. Pour over the pasta mixture and mix until combined.
- Carefully stuff the pasta salad into the peppers using a small spoon. Top with the remaining crumbled ham.
STUFFED BELL PEPPERS
Find nothing but the good stuff in these yummy Stuffed Bell Peppers. With ground beef, onions and seasoning, these Stuffed Bell Peppers are a classic!
Provided by My Food and Family
Categories Peppers
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Brown meat with onions in large skillet on medium heat. Stir in 1 cup tomato sauce, 1 cup water and dressing mix; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min.
- Heat oven to 400°F. Cut tops off peppers; remove and discard membranes and seeds. Mix remaining tomato sauce and water in 9-inch square baking dish. Add peppers; fill with meat mixture. Cover.
- Bake 35 to 40 min. or until peppers are tender. Spoon sauce from bottom of dish over peppers.
- Cut peppers in half to serve.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
SALAD-STUFFED BLACKENED PEPPERS
A great vegetarian barbecue option, blackening the skins of these stuffed peppers gives them a delicious smoky flavour. Make the buckwheat salad the day before if you want to get ahead
Provided by Georgina Fuggle
Categories Dinner, Main course
Time 55m
Yield Serves 6 as a side
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to the boil and add the buckwheat. Cook for 10-12 mins until tender but with a little bite, then drain and set aside.
- Heat 2 tbsp of olive oil in a medium frying pan over a medium heat. Add the onions and cook for 5-7 mins or until beginning to soften. Tip in the garlic and za'atar, and cook for a further 1 min. Stir in the sugar, cook for 3 mins more, then stir in the red wine vinegar. Tip the caramelised onions into the buckwheat and combine well. Add the remaining olive oil, the nuts, dates and half the parsley, then season well.
- Wrap the peppers in foil parcels and put on the barbecue for 20 mins, turning every so often. (Alternatively, put the peppers on a baking tray and cook in the oven for 20 mins at 200C/180C fan/gas 6 - but don't use foil as you want them to get some colour.)
- Remove the foil and slice the top off each pepper, being careful not to cut all the way through. Remove the seeds and fill with the buckwheat mixture. Serve garnished with the remaining parsley.
Nutrition Facts : Calories 271 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
STUFFED PEPPER SALAD
A beautiful, highly-flavored salad from humble beginnings. Use yellow or red bell peppers for variety, if you wish. Chilling time not included in preparation time. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Select well-shaped bell peppers; cut stem end off, remove all seeds and membranes, and stuff with pimiento cheese spread.
- Cover and chill several hours or overnight.
- Slice in 1/4" slices with a very sharp knife.
- Place 3 slices on each of six individual beds of lettuce or salad greens.
- Make a cream cheese rosette in the center of the salad.
- Add a bit of pimiento to center of flower and bits of bell pepper stuck in the side for leaves.
- Serve with mayonnaise.
Nutrition Facts : Calories 82.9, Fat 6.8, SaturatedFat 4.2, Cholesterol 20.8, Sodium 73.9, Carbohydrate 4, Fiber 1.4, Sugar 1.5, Protein 2.6
CHEF JOHN'S STUFFED PEPPERS
Wow. These are terrific. I've never made stuffed peppers before, but I was not disappointed with this recipe. I'm glad I made some extra filling so I can make it again very soon. I used turkey and a spicy sausage, but I'll post the recipe as written. My rice was a wild rice, but any rice will work fine. Recipe courtesy of www.allrecipes.com.
Provided by AmyZoe
Categories Peppers
Time 1h50m
Yield 8 , 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375.
- Bring rice and water to a boil in a saucepan over high heat.
- Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
- Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
- Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet. Cook and stir 1 minute.
- Pour sauce mixture into a 13x9 inch baking dish and set aside.
- Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions and mix well.
- Stir in cooked rice and Parmigiano Reggiano. Stuff green peppers with beef and sausage mixture.
- Place stuffed green bell pepper halves in the baking dish over tomato sauce.
- Sprinkle with remaining Parmigiano-Reggiano and cover baking dish with aluminum foil. Bake in preheated oven for 45 minutes.
- Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender, and the cheese is browned on top, an additional 20 to 25 minutes.
Nutrition Facts : Calories 381.2, Fat 16.2, SaturatedFat 6.2, Cholesterol 53.4, Sodium 1344.3, Carbohydrate 35.9, Fiber 4.2, Sugar 9.8, Protein 22.3
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THE 18 BEST STUFFED PEPPER RECIPES - THE SPRUCE EATS
From thespruceeats.com
Occupation Cookbook Author And PhotographerPublished Dec 4, 2018Estimated Reading Time 5 mins
- Stuffed Peppers With Ground Beef and Rice. This baked dish is the classic recipe that you probably remember from childhood. Ground beef, tomatoes, cooked rice, and a variety of seasonings make up the delicious filling.
- Slow Cooker Stuffed Peppers. A jar of marinara sauce adds flavor and makes preparation a breeze in this slow cooker version. The filling contains ground beef—or turkey if you want a leaner option—along with some rice and seasonings.
- Steak and Cheese Stuffed Peppers. Looking to lose weight, but not flavor? Reduce the number of onions in the recipe if you are following a low-carb or ketogenic diet.
- Chicken and Rice Stuffed Peppers. These tasty stuffed peppers, paired with a hot chicken and rice salad mixture, is a great option for those looking to steer clear of the traditional beef.
- Unstuffed Peppers Casserole. When in doubt, turn it into a casserole. We've all cut something the wrong way, diced when we were supposed to do strips, ultimately ruling out the bowl shape we were going to load up.
- Stuffed Mini Peppers. Large peppers are not the only option for stuffing. This stuffed mini pepper recipe creates a colorful, easy, and irresistible appetizer you'll want to make all the time.
- Instant Pot Stuffed Peppers. If you are looking for a familiar stuffed pepper recipe but don't have the hour and a half to cook it, this Instant Pot version is your savior.
- Vegetarian Rice and Cheddar Stuffed Peppers. Cheddar cheese provides the protein in these tasty vegetarian stuffed peppers. Add some black beans, corn, and diced tomatoes for extra heft and Tex-Mex flavor.
- Stuffed Peppers With Cheesy Ham and Rice Filling. These stovetop ham and cheese stuffed peppers make a tasty lunch or dinner dish, and they are super easy to fix up.
- Quinoa Stuffed Peppers. Quinoa and lean ground sirloin make the filling for this variation lighter than most. Chopped carrots, onions, tomatoes, and Parmesan cheese add both color and flavor.
13 SIDE DISHES TO SERVE WITH STUFFED PEPPERS - THE …
From thespruceeats.com
Author Cathy Jacobs
- Beet Salad With Spinach and Honey Balsamic Vinaigrette. Elevate weeknight dinners with an elegant beet salad. You can roast beets in the oven, pick up some store-bought cooked beets, or boil a bunch to slice and toss with crumbled bacon, tender spinach leaves, and thinly-sliced red onions.
- Stir-Fried Spinach With Garlic. Even picky eaters will be tempted to try this aromatic, Chinese-style spinach stir-fry that bursts with sesame and garlic flavors.
- Oven-Fried Zucchini. If eating softer foods makes you crave something crunchy, give these oven "fried" zucchini coins a try. They offer all the crispy, crunchy texture you crave in a fried side dish but are baked in the oven after dredging in a Parmesan-breadcrumb coating for fewer calories than deep-fried foods.
- Sesame Green Beans. Give frozen green beans an instant upgrade with this quick and easy recipe. All it takes is a little olive oil, teriyaki sauce, garlic, and sesame seeds to transform frozen veggies into a tempting side dish for stuffed peppers, beef short ribs, or pan-fried dumplings.
- Roasted Spaghetti Squash. Spaghetti squash is so-named for its unique, noodle-like texture when cooked. The tender strands of squash make an excellent pasta alternative when you are avoiding carbs or just seeking a lighter weeknight side dish.
- Broccoli Salad. Cool and crunchy broccoli salad is a healthy, refreshing accompaniment for stuffed peppers. Raisins, sunflower seeds, thawed frozen green peas, and a tangy, sweetened mayonnaise dressing make this broccoli salad a scrumptious side dish to serve with weeknight stuffed peppers.
- Roasted Whole Artichokes. Steaming whole artichokes inside foil packets is a wonderful way to coax the fullest flavor from this delicate-tasting, nutritious vegetable.
- Crunchy Cabbage Ramen Salad. Toasted sesame seeds and almonds add a wonderful flavor and texture to this crunchy salad that includes crushed, uncooked Ramen noodles and plenty of colorful, chopped raw veggies.
- Roasted Carrots With Za'atar. You may think carrots are ordinary — but there is nothing plain at all about the irresistible flavor of carrots roasted with savory za'atar spices.
- Lemon and Garlic Roasted Cauliflower. Roasting cauliflower at high temperatures brings out the natural sweetness in the humble vegetable. Flavored with just a little olive oil, lemon juice, garlic, and simple seasonings, it comes out of the oven nicely soft, slightly caramelized, and oh-so-tasty.
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