ZESTY STUFFED PEPPERS
"People are pleasantly surprised to find corn in the stuffing of these hearty peppers," confides Margery Bryan of Royal City, Washington.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large kettle, cook peppers in boiling salted water over medium-high heat for 3-5 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Loosely stuff into peppers. , Place in a 9-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until no pink remains and a thermometer reads 160°.
Nutrition Facts : Calories 244 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 653mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.
CLASSIC STUFFED PEPPERS
Warm up from the inside out with these Classic Stuffed Peppers.
Categories American dinner low sugar main dish meat nut-free weeknight meals winter best stuffed peppers classic stuffed peppers beef and rice stuffed peppers cheesy stuffed peppers rice stuffed peppers easy stuffed peppers bell pepper recipes baked stuffed peppers
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 405 calories
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
EASY STUFFED PEPPERS
Tender bell peppers stuffed with a zesty beef and rice filling with tomato sauce are baked until bubbly.
Provided by Holly Nilsson
Categories Beef Dinner Main Course
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
- Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
- In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat.
- Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.
- Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in ½ cup marinara sauce.
- Place 1 ½ cups of marinara sauce in the bottom of a 9x13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
- Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.
Nutrition Facts : Calories 385 kcal, Carbohydrate 29 g, Protein 18 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 922 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
SPICY STUFFED BELL PEPPERS
If you love the cuisine from the Middle East, you are sure to love these. I have also made these using ground chicken but I think beef tastes best.
Provided by scancan
Categories One Dish Meal
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Boil rice in a saucepan with three cups boiling salted water for 10 minutes. Rinse with cold water and drain well.
- Heat two tablespoon oil in a skillet, add onion and cook over low heat until softened. Let cool.
- Mix with remaining stuffing ingredients.
- Preheat oven to 350.
- Cut tops off of peppers and remove stem, core and seeds.
- Spoon stuffing into peppers and cover with reserved pepper tops. Stand peppers in a baking dish into which they just fit.
- Pour tomato sauce over peppers.
- Sprinkle peppers with oil.
- Bake uncovered about 1 hour or until very tender.
SPICY STUFFED BELL PEPPERS (VEGETARIAN/VEGAN/GLUTEN-FREE)
With hearty lentils, brown rice, and vegetables, as well as some sassy seasonings, nobody will miss the meat in this recipe I created for company. I served them with a side of sweet potato fries and watermelon for dessert. Any extra filling makes an excellent midnight snack or lunch.
Provided by Prose
Categories Brown Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Sautee onion, jalapeno, and garlic in oil until onion just starts to turn clear. Add carrots and cook another minute or two. Add rice, lentils, and liquid. Turn heat up to high. Stir in garam masala and 1 tablespoon of the Braggs. Bring to a boil. Then cover and reduce heat. Simmer for 40-50 minutes or until rice and lentils are tender.
- Meanwhile, preheat oven to 350 degrees. Cut tops off of bell peppers and clean seeds out from inside. Submerge in boiling water for 3-5 minutes. Place in a shallow baking dish.
- Mix tomato paste, remaining Braggs, and ketchup in a small bowl. Add a little warm water to thin to the consistency of a thick sauce.
- When lentil/rice mixture is cooked, stir in corn and peas. Scoop mixture into bell peppers. Spoon tomato sauce on top of each and bake for about 20 minutes or until peppers are slightly tender and tomato sauce is dark.
SPICY STUFFED PEPPERS
This is one of my family's favorite recipes. It can be fixed any time of the year, but it's especially good with fresh peppers from the garden.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasonings; spoon into peppers. Place in a greased baking dish; top with picante sauce. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.
Nutrition Facts :
ZESTY STUFFED BELL PEPPERS
The original recipe was given to me by a friend, however, my version is totally altered, and so IT is an original. My family tells me it's the best stuffed pepper they've tasted. The ground fresh chili paste adds the zest so proceed with caution, as it can turn this dish very spicey hot.
Provided by yoicks8295
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Cut tops off peppers. Remove stems. Seed and core peppers. Dice pepper tops in a small dice.
- Combine in a large bowl: diced pepper tops, meatloaf mix, corn, olives, shredded cheese, rice, 1/4 cup of the petite diced tomatoes, and the ground fresh chili paste. Stuff peppers with equal amounts of meat mixture and place in dutch oven or deep skillet with cover.
- In a medium size bowl, stir together condensed tomato soup and petite diced tomatoes. Pour evenly over stuffed peppers in skillet. Cover and cook in 350 preheated oven for 1-1/2 hours. Remove cover and cook another 20-30 minutes. (I like to serve this with Yucca Croquettes which can be cooked in the same oven the last half hour).
Nutrition Facts : Calories 229.9, Fat 5, SaturatedFat 0.7, Sodium 525.8, Carbohydrate 43.5, Fiber 7.7, Sugar 17.6, Protein 6.2
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
SPICY STUFFED BELL PEPPERS
Stuffed bell peppers with a little kick.
Provided by Logdog2
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
- Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
- Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
- Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 44.5 g, Cholesterol 130.1 mg, Fat 11.4 g, Fiber 6 g, Protein 30.1 g, SaturatedFat 2.9 g, Sodium 1344.1 mg, Sugar 11 g
ZESTY STUFFED GREEN BELL PEPPERS
A little twist on stuffed peppers. I like a little heat to tingle my mouth and this worked pretty well for me. Serve with steamed veggies, or a soup. This is a knockoff of Dana's recipe.
Provided by Annie H
Categories Peppers
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees.
- Bring a large pot of water to a boil.
- Add the hot pepper sauce and peppers, bring to a boil again and cook for 5 minutes.
- When cooked, drain and place in an 8x8inch casserole with high sides.
- Brown ground meat in skillet, adding rice, salsa, cumin, onion powder, salt and pepper half way through browning. Simmer for about 10 mins, adding water as needed to keep things moist.
- Cut tomatoes in quarters, lengthwise.
- Stuff peppers first with tomatoes, arranging them so they nestle in the ribs inside of the peppers.
- Stuff each pepper with meat mix, pour 1/4 cup of water into each pepper.
- Bake peppers covered for 25-30 minutes.
- Top with grated cheese and bake 5 minutes more.
- You can substitute tomato juice for the water.
Nutrition Facts : Calories 485, Fat 22.2, SaturatedFat 9.2, Cholesterol 86.2, Sodium 1760.8, Carbohydrate 42.8, Fiber 5.8, Sugar 8, Protein 29.7
SPICY TRI-COLOR VEGETARIAN STUFFED BELL PEPPERS
These fantastic peppers were the highlight of another rainy afternoon. I used vegetarian mock ground beef but you can use the real thing if you desire!
Provided by Shannon Cooks
Categories Peppers
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. Mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. If mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. Remove from heat. Add prepared rice and 1/2 cup of the cheese and mix thoroughly.
- Spoon mixture evenly into pepper halves and place in 13x9-inch pan. Pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked).
- Cover with foil and bake for 30 minutes.
- Uncover. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is evenly melted.
Nutrition Facts : Calories 434.1, Fat 12.6, SaturatedFat 4.8, Cholesterol 19.8, Sodium 1177.1, Carbohydrate 62.6, Fiber 6.6, Sugar 3.4, Protein 19.5
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