Stuffed Red Bell Peppers Food

STUFFED PEPPERS

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.

BEST STUFFED BELL PEPPERS WITH GROUND BEEF

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.

STUFFED BELL PEPPERS

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.

HERB-STUFFED RED PEPPERS

Steps:

• Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; set aside., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice. , In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish., Cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce.

THE BEST STUFFED PEPPERS

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.

BEST STUFFED PEPPERS + MEAL PREP TIPS

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.

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.

TRADITIONAL STUFFED BELL PEPPERS

Steps:

• Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
• Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
• Brown ground beef with onions and garlic.
• Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
• Stuff peppers.
• Bake 350 for 45 minutes.

STUFFED BELL PEPPERS (CLASSIC UKRAINIAN RECIPE)

Steps:

• Slice the bell pepper into two pieces. Remove the seeds from the pepper. Dice carrots and onions into small squares.
• Cut beef into small, thin pieces. Preheat oiled skillet on high heat. Cook beef until it gets a golden color. Remove from the skillet and set aside.
• In the same skillet, sautee carrots and onions until they soften. Add sliced mushrooms and continue cooking until all the ingredients are golden.
• Add buckwheat and beef to the skillet, season with salt and pepper. Stir to combine everything together.
• Fill each one of the peppers with the cooked buckwheat filling.
• Bake for 35 minutes at 370F. Place slice of cheese on each pepper, cook for another 5 minutes or until cheese is melted.

SUMMERY STUFFED RED & YELLOW BELL PEPPERS

Steps:

• Place the couscous and boiling water in a large bowl, cover and let the couscous sit for 15 minutes.
• Fluff the couscous with a fork, then let it cool to room temperature.
• Meanwhile, slice the tops off the whole peppers.
• Core, seed, wash and drain the peppers.
• If necessary, slice a little off the bottoms of the peppers so they will sit on a plate without falling over.
• Combine the diced peppers, scallions, zucchini and cooled couscous in a large mixing bowl.
• In a small bowl, combine the lime juice, olive oil and dill and mix well.
• Pour the dressing over the couscous mixture and toss to coat.
• Spoon one-sixth of the couscous mixture into each cored pepper.
• Cover the peppers with plastic wrap and chill until needed.

CLASSIC STUFFED PEPPERS

Steps:

• Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
• Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
• Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
• Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
• Garnish with parsley before serving.

KETO STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees. Cook the ground beef in a skillet over medium heat until browned. Season with salt.
• In a large bowl, combine the cooked ground beef, cream cheese, taco seasoning and one bell pepper diced.
• Slice the remaining bell peppers in half from stem to end. Add filling to each of the bell pepper halves. Place the stuffed peppers on a parchment or foil lined baking tray or dish. Sprinkle cheese over each stuffed pepper.
• Bake at 350 degrees for 15 minutes or until cheese is melted. Garnish with sour cream and cilantro.

INA GARTEN STUFFED PEPPERS

Steps:

• The peppers should stand upright, If Not, place them on a cutting board, and trim about 1/8-inch off the bottoms to even them out so they can stand without falling over.
• Cut the top of each pepper about 1/2 inch or a little bit more.
• Remove and discard the stems, then chop all the remaining flesh from the tops.
• Scoop out the seeds and as much of the membranes as you can.
• Now, Place the peppers in a large microwave-safe bowl with a cup of water.
• Cover with plastic wrap and heat the microwave on high power for about 10 minutes.
• Carefully uncover and let them sit until ready to stuff.
• Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat.
• Spread the beef in an even layer and cook undisturbed until lightly browned, it will take about 3 to 5 minutes.
• Keep stir and fry, 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.
• Once the beef is cooked well, Transfer it to a large bowl.
• In the same frying pan, reduce the heat to medium and heat the remaining 1 tablespoon of olive oil, and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper.
• Cook and stir occasionally, until tender but not browned, about 10 to 12 minutes.
• Add the tomatoes and keep cooking and stir occasionally, until falling apart and much of the liquid has evaporated, it takes about 10 minutes.
• Add the tomato paste and cook, stirring constantly until brick red-colored, about 2 minutes.
• Stir in the vinegar and cook until the mixture is reduced, very thick, and if you will use wine so until no smell of alcohol remains 6 to 8 minutes.
• Add the broth and bring to a boil then transfer to the bowl with the beef.
• Stir in the rice until completely combined. (The mixture will be a little bit wet.)
• Now, Season with salt and pepper.
• Preheat the oven to 450 degrees F.
• Place the peppers cut-side up in a baking pan then put the filling into the peppers, gently pressing it in with the back of a spoon.
• make sure you don't 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 melted and browned in spots, about 10 to 12 minutes.
• Serve it hot with your favorite side dish.

STUFFED RED PEPPERS

Steps:

• Preheat oven to 350 °F.
• Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
• Using a hot skillet, sauté the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules and House Seasoning together. Sauté well until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.

STUFFED RED PEPPERS

Steps:

• Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
• Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
• Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
• Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.