STUFFED PEPPERS WITH BROKEN MEATBALLS AND RICE
Try the meatballs from Rachael's Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles if you don't have a favorite recipe of your own.
Provided by Rachael Ray : Food Network
Time 1h35m
Yield s: 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Halve the bell peppers lengthwise and remove the seeds. Season with salt and pepper and drizzle with EVOO. Place the peppers cut-side down in a large casserole dish. Cut an X in the hull of each pepper and roast for 20 minutes. Let cool slightly.
- Meanwhile, in a mixing bowl, grate the tomatoes on the large holes of a box grater, discarding the skins. (You should have about 2 cups.) Grate the garlic, chile pepper and onion into the bowl and season with salt and pepper. Add a drizzle of EVOO and the thyme.
- Heat the butter and 1 tablespoon EVOO in a medium saucepan over medium heat. Add the orzo and toast until golden and fragrant. Add half the tomato sauce and the rice and stir for 1 to 2 minutes. Add the stock and bring to boil. Reduce the heat to a simmer, cover and cook until the rice is tender, 17 to 18 minutes.
- Combine the rice mixture, meatballs and 3/4 cup Parmigiano-Reggiano. Spoon the filling into the peppers and top with the remaining tomato sauce, the remaining cheese and a drizzle of EVOO. Bake until heated through and the tops are browned, about 45 minutes.
MEATBALL STUFFED PEPPERS IN CHERRY TOMATO SAUCE
Meatball Stuffed Peppers are an easy to make one-pan dinner recipe. Bell peppers are stuffed with (grain-free!) giant meatballs and roasted in the oven with cherry tomatoes. They're delicious!
Provided by Kristen Stevens | The Endless Meal
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- Turn your oven to 425 degrees.
- Add the cherry tomatoes, onion, garlic, olive oil, salt, and pepper to an 11x13" casserole dish and mix well. Nestle the 6 bell pepper halves on top of the tomatoes.
- In a large bowl, mix together the meatball ingredients using your hands. Form into 6 large meatballs, place one in each bell pepper half, and gently press it down. Sprinkle the paprika over the top of the meatballs.
- Bake in the preheated oven for 40 minutes then remove from the oven and let it stand for 5 minutes before serving.
Nutrition Facts : ServingSize 1 meatball stuffed pepper half, Calories 491 kcal, Carbohydrate 20 g, Protein 36 g, Fat 30 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 132 mg, Sodium 917 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 15 g
EASY MEATBALL STUFFED BELL PEPPER RECIPE
It only takes FOUR ingredients to whip up this easy recipe! Perfect for weeknight dinners, this stuffed peppers recipe is great for the entire fam!
Provided by Jessica Burgess
Categories Main Course
Time 40m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees Fahrenheit
- Heat Cooked Perfect® Frozen Meatballs according to package directions.
- Combine prepared rice, meatballs, and 1/2 cup of shredded cheese.
- Cut the tops off of each pepper, and remove cores and seeds.
- In a baking dish, line up the peppers with cavities facing up.
- Begin spooning equivalent amounts of the meatball and rice mixture in to each pepper.
- Sprinkle tops of peppers with remaining shredded cheese.
- Bake 25-30 min
Nutrition Facts : ServingSize 1 stuffed pepper, Calories 386 kcal, Carbohydrate 69 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 128 mg, Fiber 3 g, Sugar 5 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
ITALIAN STUFFED PEPPERS
These Italian Stuffed Peppers are wholesome, delicious and give you a whole meal in one dish. These stuffed peppers leave out the grains and replace them with tons of veggies to keep the dish light, moist and delicious. As a bonus these Italian Stuffed Peppers are gluten free and packed with veggies and lean ground turkey for a meal that is equally hearty, healthy, and delicious!
Provided by Kimber
Categories Dinner
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚F.
- Sautè the onion, mushroom, and cauliflower rice and garlic over medium heat until soft. Add the ground turkey and Italian seasoning and and continue to cook, stirring and breaking up the meat until the meat is cooked. Add the marinara sauce, reserving 1 cup for the topping, and stir to combine.
- Cut the tops off of the peppers and remove the seeds and membranes. Place the peppers in a casserole dish, cut side up. If the peppers won't stand trim the bottom slightly to create a flat surface.
- Fill each pepper with 1/4 of the meat mixture and top with 1/4 cup sauce and 1/4 cup cheese.
- Pour the chicken broth into the bottom of the dish and cover with aluminum foil. Bake for 40 minutes, then remove foil and continue to cook for 5 more minutes.
- To serve, remove from casserole dish, garnish with fresh parsley if desired, and enjoy!
Nutrition Facts : ServingSize 1 stuffed pepper, Calories 361 kcal, Carbohydrate 23 g, Protein 33 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 102 mg, Sodium 287 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 2 g
HUNGARIAN STUFFED PEPPERS AND MEATBALLS
These meat-and-rice stuffed peppers are all-in-one comfort food.
Provided by Rachael Ray
Number Of Ingredients 32
Steps:
- Preheat oven to 325°F
- For the filling, heat a medium saucepan over medium heat with EVOO, 2 turns of pan
- Add celery, 1 onion, cumin and caraway seeds, 2 cloves garlic and season with salt and pepper
- Cook to soft and tender, stirring frequently, about 8-10 minutes
- Let cool
- For the sauce, heat a medium saucepot or Dutch oven over medium heat with EVOO, 2 turns of the pan
- Melt butter into oil, add remaining onions, garlic and the bay leaves; season with salt and pepper
- Cook to soften, 7-8 minutes, then stir in flour
- Cook 1 minute then whisk in 2 1/4 cups chicken stock
- Cook a minute to thicken then add passata and lower heat to a simmer
- Heat another saucepot over medium-high heat with EVOO, 1 turn of the pan
- Add rice and season with salt and pepper
- Toast grains 2 minutes then add 1 3/4 cup chicken stock and bring to boil
- Cover pan and reduce heat to simmer
- Cook 18 minutes to fluffy and just tender
- Spread out on a small sheet tray to cool
- Place the ground meats in a large bowl and season with salt, pepper, paprika and half the parsley
- Add rice, egg, cooled vegetables and mix well to combine
- Cut the tops off of the peppers and remove seeds and ribs
- Fill peppers with meat mix to the top; roll the remainder of meat mix into 2 1/2-inch meatballs
- Ladle half the sauce into the bottom of a large casserole dish and arrange peppers and meatballs in the pan
- Cover with remaining sauce and roast 90 minutes to 1 hour 45 minutes, basting occasionally and adding a little stock or water if sauce falls below mid height of peppers
- Arrange peppers and meatballs on platter and cover to keep warm
- Transfer sauce to a skillet and whisk over medium-high heat to thicken and smooth
- Remove bay leaves
- Serve peppers and meatballs on dinner plates topped with more sauce and garnished with remaining parsley and chives
- Pass sour cream at table for topping
MEATBALL STUFFED PEPPERS
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- DirectionsWash the bell peppers and cut the tops off the peppers and scoop the seeds and membranes from the peppers. Set aside. Set a sauté pan over medium heat and cook the onions until soft for 3-4 minutes. Mix the crumbled meatballs, onions, cheeses, bread crumbs, salt, eggs, and parsley together in a large bowl. Fill the peppers with the stuffing. Set them on a rack with a pan under the rack to catch any drippings. Bake them for 45 to 55 minutes. Meanwhile, heat marinara sauce over low heat in a sauce pan. Remove from the over and serve immediately with some of the warmed marinara sauce.
STUFFED PEPPERS/PORCUPINE MEATBALLS RECIPE - (4.2/5)
Provided by á-802
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Mix meat, rice, seasoning, onion and egg in bowl. Cut top of peppers off and clean out the ribs with a spoon. Stuff peppers with meat mixture and put into small roaster standing up. Mix water and soup, pour over peppers. Cover and bake 50 minutes. For porcupine meatballs, use the same meat mixture but roll each meatball in extra rice. Arrange meatballs in roaster and pour soup mixture over meatballs and bake for the same amount of time as peppers.
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.
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
STUFFED MEATBALLS
Very versatile recipe. Use whichever mince you prefer and whatever stuffing you like. Make them big or small. Have with pasta and sauce, or put into Ciabatta bread as a quick and tasty sandwich.
Provided by bevs kitchen
Categories Lunch/Snacks
Time 25m
Yield 8 balls, 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the following ingredients together in a bowl: minced beef, chopped onion, garlic, cumin, mixed herbs, salt and pepper, and teaspoon of the beaten egg; mix well.
- Take about an eighth of the mixture and squash it flat in your hand.
- Now place a chunk of Mozzarella cheese in the centre and bring the mince around it; form into a ball.
- Continue until the mixture is finished.
- Coat the ball with a little flour.
- Fry or bake for about 15 to 20 minutes.
Nutrition Facts : Calories 906.5, Fat 62.1, SaturatedFat 29.1, Cholesterol 337, Sodium 901.8, Carbohydrate 11.8, Fiber 1.2, Sugar 3.6, Protein 71.8
"STUFFED PEPPER" MEATBALLS
All of the flavors of traditional stuffed peppers, made meatball style in a jiffy!
Provided by Michaela Kenkel
Categories Beef
Time 35m
Number Of Ingredients 8
Steps:
- Combine ground beef with rice, egg and salt and pepper. Form into meatballs. Place in a skillet and brown on all sides over medium-high heat. When browned, add in tomatoes, broth, tomato paste and green peppers. Stir to blend, cover and reduce heat to medium-low. Simmer meatballs in sauce for 20 minutes. Serve over rice, if desired.
Nutrition Facts : Calories 357 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 147 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 37 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 383 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ITALIAN STUFFED PEPPERS
My Italian Stuffed Peppers feature ground meat, rice and onions with marinara, Pecorino Romano, mozzarella and basil. They're incredible! Note, you'll need marinara and cooked rice to start.
Provided by Mamma C
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Fill a 6-quart pot 2/3 full with hot water. Place over high heat on the stove and cover.
- Rinse the peppers and pat them dry. Cut out the stems and slice each pepper in half. Scrape out the seeds and membranes and discard them.
- When the water is boiling, carefully place the pepper halves in the pot. Boil the peppers for three minutes.
- Carefully drain the peppers in a colander in the sink. Use tongs to turn the peppers so the cut sides face down, allowing the water to drain out of them. Let them sit in the colander as you make the meat filling.
- Peel the onion and chop it. Preheat your oven to 375 degrees F. Grate the Pecorino and shred your mozzarella, if needed.
- Add the ground beef to a 12-inch skillet on the stove over medium-high heat. Break up the meat with a wooden spoon. After a minute, stir in the chopped onions, red pepper flakes and salt. Cook, stirring frequently, until the meat is browned and the onions are tender. If the meat is lean enough (90%) you shouldn't have to drain any fat. If you have lots of liquid, drain most of it.
- Stir in 1 1/2 cups of marinara sauce to the meat mixture. Stir in the rice (if it was frozen, thaw it in the microwave first.) Add the Pecorino Romano and stir to combine. Cook the mixture for a couple minutes, or until it's heated through.
- Prepare a half sheet pan or a 10x15 baking pan for the peppers. If using a sheet pan, line it with foil and grease it with cooking spray. If using a 10x15 pan, just grease it with spray.
- Add the drained pepper halves to your baking pan, cut side up. Scoop about three tablespoons of the meat filling into each pepper half. Add more meat as needed, until each pepper half is filled to the surface. Scatter any extra meat filling around the peppers in your pan.
- Sprinkle each pepper half with two tablespoons of shredded mozzarella. Gently pat the cheese onto the peppers.
- Bake, uncovered, for 15 minutes at 375 degrees F. Then, broil the peppers for two minutes to brown the cheese, if desired.
- While the peppers are baking, gently rinse your basil leaves and pat them dry. Stack a few leaves, roll them up, and slice them into ribbons. When the stuffed peppers are done, sprinkle the basil on top and serve with extra marinara sauce. Refrigerate leftovers for up to four days.
Nutrition Facts : Calories 387 kcal, Carbohydrate 23 g, Protein 27 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 83 mg, Sodium 1248 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
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 MEATBALLS STUFFED PEPPERS
These cheesy meatball stuffed peppers are perfect for the meat lover. Mozzarella stuffed inside a huge meatball that's stuffed in a sweet bell pepper. Perfection!
Provided by Denise Wright (MyLifeCookbook.com)
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Cut each bell pepper in half across the middle. Clean out the insides and remove the stems to make little cups and place in a baking dish.
- Mix the meat, eggs, garlic, breadcrumbs, salt and pepper together and divide into 8 portions.
- Take each portion and roll into a ball and then flatten. Add 2 pieces of string cheese (equal to half a string cheese) in the middle and then close the meat over it and form into a meatball. Continue with the rest of the meatballs
- Gently place the meatballs into the pepper cups and then pour the marinara sauce over them.
- Bake for 30 minutes and then take them out and make sure the peppers are fork tender. If not put them back in for 5 minutes. Then take them out, sprinkle the the mozzarella on top and bake for another 5-10 minutes until the cheese is melted.
Nutrition Facts : Calories 614 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 203 milligrams cholesterol, Fat 39 grams fat, Fiber 2 grams fiber, Protein 44 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1048 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
JALAPENO POPPER STUFFED MEATBALLS
Jalapeno Popper Stuffed Meatballs stuffed with cheddar cheese, cream cheese and jalapenos are two delicious appetizers in one amazing bite, perfect for parties or hoagies!
Provided by Sabrina Snyder
Categories Appetizer
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In a medium-size mixing bowl add the ground beef, bread crumbs, milk, Worcestershire sauce, and salt and mix until combined.
- Shape into 20 meatballs and place on a baking sheet.
- Cut the cheddar cheese and cream cheese into 1/4 inch cubes.
- Working one at a time, take a meatball and flatten it in the palm of your hand. Place a piece of cream cheese and cheddar cheese along with a slice of jalapeno and wrap it back into a meatball shape.
- Place the meatball into you baking pan and cook for 22-25 minutes.
Nutrition Facts : Calories 146 kcal, Carbohydrate 8 g, Protein 8 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 274 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STUFFED BELL PEPPERS
An easy recipe for the best Stuffed Peppers, a classic dinner now made healthier and more affordable! Freezer-friendly, versatile, and simple with only a handful of real food ingredients. Enjoy with roasted potatoes and a side salad.
Provided by Tiffany
Categories Main Meals
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F and bring a large pot of salted water to a boil.
- Meanwhile, prepare the peppers by washing well, cutting in half (through the middle, not from the top down) and removing the seeds and white pulp the pepper.
- Place cleaned peppers in the pot of water, boiling for 5 minutes. Remove and let cool.
- In a large bowl, combine cooked chicken, cooked rice, creamy cauliflower sauce, seasonings and 1/2 cup red pasta sauce. Taste and season with salt and pepper, adjusting seasonings as desired.
- When peppers are cool, spoon 1/4 cup of red pasta sauce into the bottom of a 9×13 glass baking dish. Smear around, covering the entire bottom with a thin layer of sauce.
- Place peppers in the baking dish, cut side up.
- Fill each pepper evenly with the chicken and rice mixture, pressing the mixture into the peppers well so that they are truly "stuffed." Fill each pepper approximately 3/4 of the way full.
- Top each pepper with approximately 2 Tbsp of shredded Monterey jack or mild cheddar cheese.
- Bake in the oven for 15-20 minutes, or until the cheese is melted and the peppers are hot.
- If desired, place peppers under the broiler for 2-3 minutes to brown and bubble the cheese.
- Serve hot with the optional Parmesan cheese sprinkled on top and the remaining 1/4 cup red pasta sauce, if desired.
ITALIAN STUFFED PEPPERS
This colorful dish is a real crowd-pleaser! Not only that, but it's an easy, delicious recipe that's great for midweek meals or impressive enough to serve for dinner guests!
Provided by Erren Hart
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- To prepare the peppers, trim about 1/4-inch from tops of bell peppers. Snip around the core and then remove it. Place snug into a baking dish just large enough to fit the peppers.
- Brush or spray the inside of each pepper with olive oil and season with salt and pepper. Roast the peppers until just undercooked and firm (about 15 minutes).
- Meanwhile, heat olive oil in a large non-stick skillet over medium-high heat. Add the chopped onion and saute until translucent (around 4-5 minutes). Add the garlic and cook another minute.
- Add beef season with salt and pepper then let cook until browned. Break up the beef and toss it with onions and continue to cook another 2 minutes, Remove from heat, drain off excess fat if necessary.
- Stir in tomatoes and crush them with a spoon or potato masher. Mix in the cooked rice, parsley, basil, and oregano.
- Taste for seasoning and if needed, season with salt and pepper to taste.
- Spoon the mixture evenly into the roasted peppers. Sprinkle with parmesan cheese bake 20-25 minute or until the peppers are tender and the tops are crisp and golden. Serve warm.
Nutrition Facts : Calories 406.44 kcal, Carbohydrate 34.31 g, Protein 33.35 g, Fat 14.66 g, SaturatedFat 5.48 g, Cholesterol 81.31 mg, Sodium 462.42 mg, Fiber 4.76 g, Sugar 9.11 g, ServingSize 1 serving
ITALIAN MEATBALL STUFFED PEPPER CROCKPOT RECIPE
Enjoy this slow cooker Italian meatball stuffed pepper recipe. served with pasta for a Sunday supper, and is a perfect dish for feeding a crowd.
Provided by Patti Estep
Categories Dinner Recipes
Time 7h20m
Number Of Ingredients 8
Steps:
- Cut the tops off the peppers save for later.
- Discard the ribs and seeds.
- Poke a couple of holes in the bottom for drainage.
- In a large bowl, combine the first six ingredients.
- Fill the peppers with the filling.
- Cover with original pepper tops and place in the crockpot.
- Cover with crush tomatoes.
- Cool on low for 7-8 hours.
- Serve with pasta.
Nutrition Facts : Calories 309 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 133 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 24 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 506 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
STUFFED PEPPERS STYLE MEATBALLS
Kind of an "inside-out" style of stuffed peppers. I came up with this recipe to use up the tomato juice I had left over after making stuffed peppers. If you want more flavor in your tomato juice, try dicing up some extra bell pepper and add to the tomato juice while the meatballs cook up.
Provided by Meekocu2
Categories Meat
Time 40m
Yield 3 meatballs per person, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together ground beef, garlic, onion, green pepper, egg and bread crumbs.
- Form into one inch size balls.
- Add tomato juice to a large pot or skillet.
- Add meatballs to tomato juice.
- Cook over medium-low heat until meatballs are thoroughly cooked, about 30 minutes.
- Serve over cooked white rice.
MEATBALL STUFFED PEPPERS
Steps:
- Preheat oven to 375 degrees.
- Wash and dry pepper. Cut off the top and remove core and seeds.
- Place 4 or 5 Cooked Perfect® Italian Style Meatballs into the pepper.
- Dice the white onion and mix with spaghetti sauce.
- Pour the mixture inside the pepper, then top with mozzarella cheese.
- Top with salt and pepper to taste. Place in the oven and cook for 35-40 minutes.
- Serve and enjoy.
MEDITERRANEAN STUFFED MEATBALLS
Steps:
- Prepare sauce: Sauté garlic in olive oil. Add onion and continue to sauté. Add green peppers, zucchini, eggplant, and tomatoes. Continue to cook; then add parsley, salt and pepper, thyme and chicken stock. Cook approximately 40 minutes on low heat to make a thick sauce. Prepare the vegetable stuffing by cleaning and chopping into bite size portions. Blanch vegetables in hot water for 5 minutes. Drain. Add melted butter, salt and pepper, and set aside. Put bread into food processor and make into crumbs. Set aside. Beat egg slightly and set aside. Mix nutmeg, salt and pepper and parmesan cheese with the ground meat. Make balls and press a blanched vegetable in the center of each ball; make sure the meat is all around the vegetable. Dip balls into egg and then into bread crumbs and deep fry for 6 to 8 minutes until golden brown. Drain. Pour sauce over cooked spaghetti and add meatballs. Sprinkle with more parmesan cheese if desired. Garnish with fresh parsley.
Nutrition Facts :
HUNGARIAN STUFFED PEPPERS (TöLTöTT PAPRIKA) VIDEO
Steps:
- Preheat oven to 350°F/180°C
ITALIAN-STYLE STUFFED MEATBALLS
Swap out your usual spag bol recipe for this delicious stuffed meatball pasta. Ready to serve in just 30 minutes, this flavourful dish is sure to be a hit.
Provided by Coles
Categories dinner,savoury,main-meal,lunch
Number Of Ingredients 7
Steps:
- Make a small indent in 1 meatball. Place 1 stuffed pepper in the centre of the meatball and shape the meatball around the pepper to enclose. Heat the oil in a non-stick frying pan over medium heat. Add the meatballs. Cook, turning, for 3-4 mins or until browned. Transfer to a plate. Add the onion to the pan. Cook, stirring, for 2-3 mins or until the onion softens.
- Return the meatballs to the pan with the pasta sauce and ½ cup (125ml) water. Simmer for 10-15 mins or until the meatballs are cooked through.
- Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.
- Add the pasta and spinach to the meatball mixture. Stir until the spinach wilts. Serve with finely grated parmesan
More about "stuffed peppers style meatballs food"
STUFFED PEPPERS WITH MEATBALLS | THE LEAF NUTRISYSTEM BLOG
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3.9/5 (12)Category Lunch/DinnerServings 2Calories 245 per serving
A STUFFED PEPPERS RECIPE THAT YOU'LL KEEP FOREVER | BON ...
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STUFFED PEPPERS RECIPE - FLAVORITE
From flavorite.net
4.3/5 (633)Total Time 35 minsCategory Entree,DinnerCalories 483 per serving
- 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.
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