BEEF-STUFFED PEPPERS
Use a container of Amie's beef mix and your microwave oven to make this main dish in minutes. Green peppers are stuffed with the ground beef blend, tomato sauce, rice and seasonings.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the beef starter, rice, tomato sauce, basil and pepper. Cut tops off green peppers and remove seeds. Spoon 1 cup of beef mixture into each pepper. , Place in a 10-in. round microwave-safe dish. Cover loosely; cook on high for 7-9 minutes or until peppers are tender, rotating a half turn once. Let stand, covered, for 3 minutes. Sprinkle with cheese.
Nutrition Facts :
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
CLASSIC BEEF STUFFED PEPPERS
Stuffed red bell peppers are filled with savory beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesn't need a lot of preparation.
Provided by Barry LaRoche
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
- Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
- Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
- Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.
Nutrition Facts : Calories 595.1 calories, Carbohydrate 53.4 g, Cholesterol 183.3 mg, Fat 25.7 g, Fiber 8.3 g, Protein 34.9 g, SaturatedFat 9.7 g, Sodium 1404.9 mg, Sugar 23.9 g
GROUND BEEF STUFFED GREEN BELL PEPPERS WITH CHEESE
We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them.
Provided by Cindy Hartlin
Categories Long Grain Rice
Time 50m
Yield 6 peppers, 3 serving(s)
Number Of Ingredients 9
Steps:
- Cut off the tops of green peppers; discard seeds and membranes.
- Chop enough of the tops to make 1/4 cup, set aside.
- Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
- Sprinkle insides of the peppers lightly with salt.
- In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
- Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.
- in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.
- add rice to beef mixture.
- Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
- Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.
Nutrition Facts : Calories 1389.5, Fat 120.9, SaturatedFat 52.8, Cholesterol 189.4, Sodium 1089.4, Carbohydrate 49.1, Fiber 8.3, Sugar 13.4, Protein 28.5
GROUND BEEF STUFFED GREEN BELL PEPPERS
Green peppers stuffed with Lean ground beef, onions and Celery. Tip: You can blanch the peppers in boiling water for 3 min and freeze them for later use.
Provided by Cindy Hartlin
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees F.
- Cut each bell pepper lengthwise in half.
- Wash the insides and outsides of the peppers after removing the seeds and membranes.
- Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
- Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
- Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
- Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
- Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.
Nutrition Facts : Calories 295.3, Fat 13.5, SaturatedFat 5.8, Cholesterol 79.4, Sodium 1011.8, Carbohydrate 20.3, Fiber 3.6, Sugar 6.2, Protein 24.7
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
MEXICAN BEEF-STUFFED PEPPERS
I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. Because he loves fajitas and tacos, I created these peppers with all his favorite flavors tucked inside. -Nicole Sullivan, Arvada, Colorado
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.
Nutrition Facts : Calories 646 calories, Fat 37g fat (19g saturated fat), Cholesterol 133mg cholesterol, Sodium 1241mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.
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CLASSIC BEEF-STUFFED PEPPERS - BEEF - IT'S WHAT'S FOR DINNER
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Cuisine AmericanCategory EntréeServings 4Total Time 45 mins
- Coat a large baking dish with cooking spray; set aside. Preheat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.
- Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.
- Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.
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