BEST EVER EASY STUFFED PEPPERS (5 INGREDIENTS)
Easy, cheesy, sausage and rice stuffed bell peppers - just five ingredients and ready in 20 minutes for the perfect weeknight meal!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Grease a large baking dish and arrange bell peppers standing up. (If they want to tip over you can always cut off the very bottom 1/8 of an inch or so to flatten them out and help them stand!) Transfer to preheated oven and allow to cook for 10-15 minutes until tender. (Move ahead with Step 2 while peppers are baking!)
- In a large pan over medium-high heat, cook sausage for 5-6 minutes, breaking apart with a spatula or spoon as it cooks, until well browned. Use a slotted spoon to transfer sausage to a platter, cover to keep warm, and set aside.
- Add rice, water, and tomatoes to the pan, give it a good stir, and bring to a boil. Reduce to LOW, cover, and cook for 20 minutes, stirring occasionally.
- Stir sausage and 1/2 cup of the cheese into the pan. Spoon mixture into the baked peppers and top with remaining cheese.
- Bake for 5 minutes or until cheese is melted. Top with green onions or cilantro if desired and serve.
Nutrition Facts : Calories 513 kcal, Carbohydrate 63 g, Protein 18 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 469 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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 BELL PEPPERS RECIPE
Steps:
- Preheat the 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 for 20 minutes.
- In a skillet, cook the beef over medium heat until browned.
- Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)
- In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
- Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.
- Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.
Nutrition Facts : Calories 200 cal
STUFFED GREEN PEPPERS WITH TOMATO SAUCE
Steps:
- Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
- Preheat oven to 350 degrees F.
- Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.
- Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
- Coarsely grind the chicken and transfer to a large bowl. Reserve.
- In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.
- Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning.
- Reserve as stuffing for Green Peppers with Tomato Sauce.
- Yield: about 4 cups
- Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991
- In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
- Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
- Yield: Makes 2 1/2 cups
- Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
- Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
- Yield: Makes about 2 quarts
- Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000
HOMESTYLE STUFFED PEPPERS
An old family recipe for classic comfort food passed down to me by my mom. Green peppers are stuffed with a mixture of ground beef and rice then smothered in a tangy tomato sauce. I always serve these with creamy mashed potatoes just like my Mom always did. Enjoy!
Provided by Jillian
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h55m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil.
- Cook the peppers in boiling water until softened, 4 to 5 minutes.
- Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
- Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
- Preheat oven to 350 degrees F (175 degrees C).
- Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.
- Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan.
- Combine tomato sauce and white vinegar in a bowl.
- Pour tomato mixture over stuffed peppers.
- Top with 2 tablespoons grated Parmesan cheese.
- Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.
Nutrition Facts : Calories 556.5 calories, Carbohydrate 38.6 g, Cholesterol 164.5 mg, Fat 25.5 g, Fiber 5.8 g, Protein 43.4 g, SaturatedFat 10.1 g, Sodium 1509.9 mg, Sugar 12.2 g
BULGARIAN STUFFED RED PEPPERS WITH WHITE SAUCE
This is another favorite Bulgarian Recipe of mine. The sweetness of the roasted red bell peppers and the tangy yogurt white sauce make such an excellent combination. Super easy to make and yet so delicious full with flavor and fragrance. You can also make this without the meat.
Provided by Nadia Melkowits
Categories One Dish Meal
Time 2h
Yield 1 pepper, 8 serving(s)
Number Of Ingredients 17
Steps:
- Start with sauteing the onions in the oil at medium to low heat for about 5 minutes. Then add the rice and brown it by stirring continuously for another 5 minutes.
- Add the carrot,cayenne pepper and the tomato paste stir for a minute. Season with the salt and pepper. Add the sausage,parsley and stir to mix with the rice well.
- Remove from the stove and let it cool for a few minute. Preheat oven to 375°F.
- Stuff the pepper with the mixture and arrange peppers in a 4 inch deep pan. Pour water over and cover with foil or lid. Bake for about an hour and 20 minute.
- Meanwhile in a small pot melt butter and mix well with flour. Add chicken bullion and slowly begin to add the water while stirring constantly. You may need more water, the sauce needs be slightly thicker than the consistency of a gravy. Remove from the stove, and mix the yogurt to that.
- Pour sauce over the peppers. By using your broiler,brown the peppers and the sauce on top. You can serve each portion sprinkled with parsley on top.
Nutrition Facts : Calories 398.1, Fat 24.4, SaturatedFat 8.7, Cholesterol 43.7, Sodium 620.4, Carbohydrate 34.8, Fiber 3.8, Sugar 8.7, Protein 10.1
SAUCY STUFFED PEPPERS
My Slovakian grandmother always made huge pots of this during the winter time. I'm a vegetarian now, and can safely say that this is the one dish that I really miss eating.
Provided by MOELIZ
Categories World Cuisine Recipes European Eastern European Czech
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
- In a skillet over medium heat, melt the butter and saute onion until translucent.
- In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
- Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
- Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.
Nutrition Facts : Calories 467.3 calories, Carbohydrate 52.9 g, Cholesterol 82.2 mg, Fat 19.8 g, Fiber 4.4 g, Protein 24 g, SaturatedFat 9.7 g, Sodium 1417.6 mg, Sugar 23.4 g
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
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