STUFFED PEPPERS
This staple recipe for stuffed peppers is packed with lean turkey sausage, couscous, and Monterey Jack cheese for a hearty and healthy meal that everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
- Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
- Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.
Nutrition Facts : Calories 442 g, Fat 16 g, Protein 25 g
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 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
TRADITIONAL STUFFED PEPPERS
My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.
Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g protein.
STUFFED PEPPERS MY WAY
Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.
Provided by Sandy
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
- Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
- While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
- Return to the oven for 5 minutes. Serve immediately.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 52.6 g, Cholesterol 33.4 mg, Fat 15.2 g, Fiber 4.5 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 1594.5 mg, Sugar 6.4 g
EASY STUFFED PEPPERS
A 15-minute supper that calls for just five ingredients and won't leave you feeling stuffed!
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Time 15m
Number Of Ingredients 5
Steps:
- Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
- While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat's cheese.
- Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat's cheese and continue to cook for 8-10 mins.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 2.14 milligram of sodium
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.
HUNGARIAN STUFFED PEPPERS RECIPE
An amazingly savory and sweet stuffed peppers recipe, filled with pork, beef, and rice served with a tasty tomato sauce. A hearty, delicious dinner.
Provided by Lauren
Categories Dinner
Time 2h25m
Number Of Ingredients 11
Steps:
- Prepare bell peppers by cutting the tops off and removing the seeds and the ribs. Wash and set aside. In a large bowl, mix together beef, pork, onion, rice, salt, and pepper. Stuff bell peppers with meat mixture.
- *If you do not have enough green peppers, then form meatballs with the remaining stuffing--this is a great way to get your kids to eat this meal, too!*
- In a large pot, pour in the entire can of tomato juice. Rinse can out with 1/2 cup water. Place stuffed peppers and any meatballs into the pot. Try to submerge them as best as possible. Cover with lid and heat pot over medium-high heat. Once it comes to a boil, reduce heat to low and simmer lightly for 1-2 hours.
- In a large skillet, melt shortening over medium heat. Sprinkle in flour and whisk until smooth. Cook roux until it deepens in color to be a medium brown. Stir frequently to make sure it doesn't burn.
- Using a slotted spoon, remove stuffed peppers and meatballs from the pot leaving the hot cooking liquid. Pour the browned roux into remaining tomato juice (it will bubble violently for a few seconds at first, so just be aware that it is totally normal). Stir well. After a few minutes, the tomato juice should thicken and become more of a sauce. Stir in sugar and more salt and pepper. It will be sweet--as it should be :) Serve with rye bread--or any other bread you have around, but really, rye is the best.
Nutrition Facts : Calories 599 kcal, Carbohydrate 49 g, Protein 30 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 108 mg, Sodium 121 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving
STUFFED PEPPERS
My Husband tends to have these wonderful ideas of the things that his Mother used to cook for him. He describes as best he can , and I create as best I can, and more in favor of my own taste of course. These turned out beautifully, and although never the same as Mom, my husband enjoyed them. Oh, and don't ask him who cooks better, because you'd never get a straight answer. As in most stuffed pepper recipes it's important to pick your peppers for this specifically, ones with flat bottoms so that they'll stand up while cooking in the oven. I used Basmati Rice, since it was what I had on hand at the time, of course I'm sure that almost any rice would work. I made way too much stuffing the first time I made this, any leftovers, make a decent stuffing for tomatos as well, even a side salad for another meal, it gets better with a little time. I prefer my Peppers cooked and slightly soft but still crisp, length of time in the oven is according to preference. Always an option to sprinkle with cheese about 10 minutes before done as well.
Provided by metallichick
Categories Rice
Time 40m
Yield 4 Stuffed Peppers, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350.
- Place the Ground Beef in frying pan to brown.
- Dice the Onion and Garlic and place in frying pan with Beef.
- Add Spices.
- Cut of the tops of the Peppers remove cores.
- Dice whatever you can salvage from the tops and add to the pan.
- Chop spinach roughly and add to pan.
- Once Beef is browned completely add rice to pan.
- Pour Jar of Tomato Sauce into pan, reserving about 1/4 for on top of the peppers.
- Stuff the peppers and place in Baking dish.
- Pour remainder of Tomato Sauce on top and place in oven.
- Bake for 30 minutes.
Nutrition Facts : Calories 384.5, Fat 17.7, SaturatedFat 6.8, Cholesterol 77.1, Sodium 1128.4, Carbohydrate 31.5, Fiber 5.4, Sugar 11.8, Protein 26.1
EASY STUFFED PEPPERS
Our Easy Stuffed Peppers deliver the full flavors of brown rice, mushrooms, spaghetti sauce and shredded cheese with a simple 20 minutes of prep.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Combine rice, mushrooms, pasta sauce and 3/4 cup cheese.
- Stand peppers in 2-qt. baking dish. Fill with rice mixture; cover.
- Bake 30 to 35 min. or until peppers are crisp-tender and filling is heated through. Top with remaining cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 290, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 13 g
BEST STUFFED PEPPERS + MEAL PREP TIPS
Stuffed peppers are no doubt a family favorite. They're filling, healthy, easily customizable, and make for a delicious leftovers and meal prep. Watch the video above!
Provided by Lisa Bryan
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- Cut the bell peppers in half lengthwise and remove seeds and membrane. Drizzle with a little olive oil and rub both the inside and outside to coat them. Arrange them upside down in two baking pans or one half sheet pan and pre-bake for about 15 minutes, while you're making the stuffing.
- In a large skillet over medium high heat, drizzle two tablespoons of olive oil and saute the garlic and onions for one minute.
- Add the ground beef and cook until the beef is browned, breaking it up with a spatula as needed.
- Drain off any excess liquid from the beef and stir in the diced tomatoes, rice, spinach, Italian seasoning, salt, and pepper. Stir for a minute or two, or until the spinach is wilted.
- Remove the bell peppers from the oven and use tongs to flip them over.
- Fill the peppers with the beef mixture and top with a sprinkle of cheese. Place them back in the oven and bake for 20 minutes, or until the peppers are soft.
- Top with fresh parsley and serve.
Nutrition Facts : Calories 328 kcal, Carbohydrate 20 g, Protein 20 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 58 mg, Sodium 115 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
THE BEST WAY TO REHEAT STUFFED PEPPERS
Have you ended up with one too many stuffed peppers? Or maybe you're making next week's meal prep a little fancy?Whatever your reason, I'm here to show you the very best way to keep your leftover stuffed peppers (just about) as good as day one.
Provided by Veronica Fletcher
Categories Main Course
Time 20m
Number Of Ingredients 2
Steps:
- Preheat your oven to 350°F (180°C).
- Nuke the stuffed peppers in the microwave for 20-30 seconds (optional step, recommended for bigger stuffed peppers).
- Arrange the stuffed peppers in an oven-proof dish, sprinkle over a tablespoon of water, and cover with foil (or a lid).
- Cook the stuffed peppers in the oven for 15-20 minutes or until they're heated all the way through. If you skip the microwave step, the peppers can take up to half an hour to fully reheat.
- Remove the foil for the last 5 minutes of heating to allow the cheese to crisp up.
Nutrition Facts : ServingSize 100 g, Calories 140 kcal
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
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- While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.
- Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.
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- Bring a large pot of water to a boil. Cut the tops off of your peppers and pull out the seeds and membranes, creating a nice cavity inside. Dip the peppers into the boiling water, letting them cook for just 2 minutes, then pull them out and drain on paper towels.
- Meanwhile, brown the ground beef and onion in a skillet, then drain any fat. Add in the garlic and stir until fragrant. Next, toss in the cooked rice, half of the tomato sauce (save the other half for later), diced tomatoes, shredded zucchini, Italian seasoning and salt. Stir to combine and cook until heated through.
- Spoon the ground beef mixture into each of the prepared peppers and then place in a casserole dish. Top each pepper with about a tablespoon of the tomato sauce and cover the dish with foil.
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- Preheat the oven to 375F. Prepare the rice first. Measure out 1 cup of uncooked white rice, then cook it in a small sauce pot according to package instructions. The rice needs to be fully cooked before adding to the filling.
- Next, prepare the mirepoix for the filling. Melt the 2 tablespoons butter in a large frying pan over medium heat. Add the grated carrots, diced onion and minced garlic. Saute the mixture, not browning, for 6 to 7 minutes, until the onion and carrot is tender. Transfer the mixture into a large mixing bowl.
- Once the rice is done cooking, add it to the same mixing bowl. Follow with the seasonings, spices and herbs. Allow the rice to cool a bit, then add the egg and ground meat. Using your hands, mix all the filling ingredients together for a few minutes, until a uniform mixture forms.
- Prepare the peppers: take a sharp paring knife and cut around the top of the pepper, removing the core and seeds. Tap the peppers a few times gently to get rid of any remaining seeds. I also like to remove the white membrane from the sides of the peppers; it can be bitter. Fill the peppers with the prepared filling, compacting the filling into the bottom of the peppers first. Arrange the stuffed peppers in a large cast iron pot, Dutch oven or copper braiser.
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- Remove tops and seed of peppers (reserve pepper-tops). Cook in boiling water for about 4-5 minutes; drain.
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- Prepare your bell peppers. You need to decide if you want to slice the peppers in half (half peppers lie flat in pan; you will need more pan space) or just remove the top and seeds (peppers stand upright in the pan; you won't need as much pan space).
- See photos. I like to slice the peppers in half because this means you get more crispy cheese on top of each serving.
- If you are slicing the peppers in half, leave the stem on so that the filling doesn't spill out from the top.
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- Chicken and Cream Cheese Stuffed Peppers Preheat your oven to 350ºF (176ºC). 3 Poach 3 boneless, skinless chicken breasts in 3 cups of chicken broth.
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