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.
BEST STUFFED BELL PEPPERS WITH GROUND BEEF
I use red, orange and yellow bell peppers to cover all the colors of the rainbow, and stuff them with lean ground beef, mushrooms and top with a little cheese for a good healthy dose of Vitamin C, protein, and carbs at the same time.
Provided by Heidi
Categories Main Course
Time 1h
Number Of Ingredients 16
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.
Nutrition Facts : Calories 308 kcal, Carbohydrate 29 g, Protein 25 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 64 mg, Sodium 308 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
BEEF, MASHED POTATO STUFFED BELL PEPPERS W/GARLICKY BREAD CRUMBS
Make and share this Beef, Mashed Potato Stuffed Bell Peppers W/Garlicky Bread Crumbs recipe from Food.com.
Provided by Sandylee
Categories Potato
Time 55m
Yield 4 stuffed peppers, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400ºF.
- In a medium skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the onion and two thirds of the garlic and cook until softened, about 3 minutes. Add the ground beef and cook, stirring to break up the beef, for about 5 minutes, or until browned; season to taste with salt and pepper.
- In a medium bowl, combine the mashed potatoes with 1/2 cup Parmesan and the parsley.
- In a small bowl, combine the bread crumbs with the remaining 1 tablespoon of olive oil, the remaining one third of the garlic and the remaining 1/2 cup Parmesan.
- Stand the bell peppers upright in a baking dish. Stuff each pepper with one quarter of the potato mixture, then one quarter of the meat mixture. Top the stuffed peppers with the garlicky bread crumbs and the bell pepper caps, and drizzle with olive oil. Roast the stuffed peppers until tender, about 30 minutes.
Nutrition Facts : Calories 601.9, Fat 24.4, SaturatedFat 8.3, Cholesterol 58.9, Sodium 533, Carbohydrate 69, Fiber 8.3, Sugar 10.7, Protein 29
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
BEEF-STUFFED POTATOES
This is a stuffed potato with a twist. Teenagers like the flavor the green chiles and cheese add.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. , Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells., Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through.
Nutrition Facts : Calories 422 calories, Fat 19g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 711mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
BEEFY POTATO-STUFFED PEPPERS
Well here's some stuffing with substance! Red bell peppers are stuffed and baked with a creamy mixture of ground beef, potatoes, garlic, onions and more.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF.
- Heat dressing in large skillet on medium heat. Add onions and garlic; cook and stir 4 min. Add meat; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove from heat. Add all remaining ingredients except red peppers and cheese; mix well.
- Cut red peppers horizontally in half; remove and discard seeds and stems. Place peppers, cut sides up, in 13x9-inch baking dish. Fill with meat mixture; top with cheese. Cover.
- Bake 35 to 40 min. or until filling is heated through and peppers are tender.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
MASHED POTATO-STUFFED BELL PEPPERS
I can't remember where this recipe originated from, but I do remember that it said it was good with corn on the cob, which is a good way to eat it. Think: cottage evenings, barbecues, a little Jerk chicken...
Provided by Moody
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 degrees.
- Slice the tops off the peppers, just below the stem, to make a cup.
- Seed them,& remove the spines.
- Gently parboil peppers for about 5 minutes, remove& drain upside down.
- Saute onion& red pepper in oil until onions are soft.
- Add salt& pepper, chives,& mix into the mashed potatoes.
- Stuff the peppers.
- Stand peppers in a deep-sided casserole dish& pour the tomato sauce into the bottom.
- Bake at 350 degrees, covered, about 20 minutes.
- Uncover,& bake 5 minutes longer.
- Serve hot.
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