MEXICAN STUFFED PEPPERS
With ground beef, melty cheese, rice, and jarred salsa cooked in one pot, this Mexican stuffed peppers recipe is like a healthy taco in a bell pepper shell.
Provided by Heidi
Categories Main Course
Time 1h
Number Of Ingredients 12
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 onion cook until softened, about 5 more minutes. Stir in the jarred salsa, chile powder, and cumin. Add the white rice and water, season with kosher salt and bring to a boil, then reduce to medium low. Cover and cook for 20 minutes, stirring occasionally, until the rice is tender, adding more water if necessary. When the rice is tender, fold in 3/4 of the chopped cilantro, reserving some for garnish.
- While the meat and rice are cooking, cut off the tops of the peppers, 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 soften but still hold their shape.
- Transfer the peppers to a 3 quart baking dish. Fill the peppers with the hot meat and rice mixture.
- Bake for 18-20 minutes or until peppers are tender. Sprinkle with cheese and heat for an additional minute or two until the cheese has melted. Garnish with the chopped cilantro and sour cream if you'd like, and serve.
Nutrition Facts : Calories 399 kcal, Carbohydrate 42 g, Protein 25 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 1185 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
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 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
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 :
BEEF-WRAPPED STUFFED PEPPERS
We love Mexican flavors and spicy foods--and this recipe has it all. Try serving our flank steak-wrapped peppers with rice, beans and sour cream.-Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Dinner
Time 6h40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut steak into four serving-size pieces; pound with a meat mallet to 1/4-in. thickness., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add sausage; cook and stir 3-4 minutes or until browned. Add garlic; cook 1 minute longer. Remove from heat. Stir in cream cheese, cilantro, lime juice and pepper., Cut and discard tops from peppers; remove seeds. Fill each pepper with 1 tablespoon pepper jack cheese and 1/3 cup filling. Wrap a piece of steak around pepper and tie with kitchen string., Transfer to a 4-qt. slow cooker coated with cooking spray. Top with salsa. Cook, covered, on low 6-8 hours or until meat is tender.
Nutrition Facts : Calories 324 calories, Fat 14g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 795mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 35g protein.
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
More about "beef wrapped stuffed peppers recipes"
31 STUFFED PEPPER RECIPES | TASTE OF HOME
From tasteofhome.com
BEEF-STUFFED PEPPER BOATS RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
GRILLED STUFFED BELL PEPPERS - THE RECIPE CRITIC
From therecipecritic.com
STUFFED PEPPERS - ONCE UPON A CHEF
From onceuponachef.com
Category DinnerCalories 381 per servingTotal Time 1 hr 15 mins
SLOW-COOKER MEDITERRANEAN STUFFED PEPPERS WITH TAHINI DRIZZLE
From today.com
WAGYU BEEF STUFFED AND WRAPPED POBLANO PEPPERS - FOOD52
From food52.com
BACON WRAPPED JALAPENO POPPERS WITH TACO FILLING
From tasteandtellblog.com
10 BEST BACON WRAPPED STUFFED PEPPERS RECIPES | YUMMLY
From yummly.com
15 FAST EASY GROUND BEEF RECIPES - SELECTED RECIPES
From selectedrecipe.com
CRESCENT WRAPPED STUFFED PEPPERS RECIPE - PILLSBURY.COM
From pillsbury.com
BEEF STUFFED PEPPERS | TESCO REAL FOOD
From realfood.tesco.com
STUFFED PEPPER SKILLET (EASY GROUND BEEF RECIPE) - VALERIE'S KITCHEN
From fromvalerieskitchen.com
SLOW COOKER MEDITERRANEAN STUFFED PEPPERS WITH TAHINI DRIZZLE
From joybauer.com
CLASSIC BEEF-STUFFED PEPPERS - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
BEEF-WRAPPED STUFFED PEPPERS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
BEEF KOFTA STUFFED PEPPERS & GARLIC YOGURT RECIPE | WAITROSE
From waitrose.com
STUFFED JALAPEñOS RECIPE - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
BEEF WELLINGTON RECIPE
From today.com
INA GARTEN STUFFED PEPPERS - TABLE FOR SEVEN - CHEFS & RECIPES
From ourtableforseven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love