STUFFED PEPPERS WITH GROUND BEEF AND RICE
These peppers are loaded with ground beef, rice, tomatoes, and seasonings. Top them off with some shredded cheese if you'd like.
Provided by Diana Rattray
Categories Entree
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Heat the oven to 350 F.
Nutrition Facts : Calories 406 kcal, Carbohydrate 22 g, Cholesterol 137 mg, Fiber 4 g, Protein 36 g, SaturatedFat 7 g, Sodium 1130 mg, Sugar 5 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g
CLASSIC RICE & BEEF STUFFED BELL PEPPERS
This Cooks Illustrated recipe is delicious. You can also make it with ground chicken, basil and smoked mozzarella instead of the classic beef version.
Provided by Heather Lazar
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
- Add 1 tablespoon salt and bell peppers.
- Cook until peppers just begin to soften, about 3 minutes.
- Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
- Return water to boil; add rice and boil until tender, about 13 minutes.
- Drain rice and transfer to large bowl; set aside.
- Adjust oven rack to middle position and heat oven to 350°F.
- Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
- Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
- Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
- Stir in garlic and cook until fragrant about 30 seconds.
- Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
- Stir together ketchup and reserved tomato juice in small bowl.
- Place peppers cut side up in 9 inch square baking dish.
- Using soup spoon, divide filling evenly among peppers.
- Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
- Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
- Serve immediately.
Nutrition Facts : Calories 528.7, Fat 29.3, SaturatedFat 12.6, Cholesterol 89.3, Sodium 426.2, Carbohydrate 37.1, Fiber 4.7, Sugar 12.5, Protein 28.9
BEEF AND RICE STUFFED BELL PEPPERS
Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
- Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
- Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
- Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
- Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g
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