Cheesy Ground Beef Zucchini Stuffed Peppers Recipes

CHEESY STUFFED PEPPERS

Cheesy Stuffed Peppers image

This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.-Betty DeRoad, Sioux Falls, South Dakota

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 medium green peppers
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 teaspoon salt
2 cups shredded cheddar cheese
2-1/2 cups chopped tomatoes (3 medium)
1-1/2 cups cooked rice

Steps:

Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.

Nutrition Facts : Calories 419 calories, Fat 21g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 509mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 31g protein.

STUFFED PEPPERS WITH ZUCCHINI

Stuffed Peppers with Zucchini image

I couldn't decide whether I wanted to make stuffed peppers or stuffed zucchini, so I added zucchini to my stuffed peppers!

Provided by Laina Yeisley

Categories Beef

Time 1h

Number Of Ingredients 10

Ingredients

1 lb ground beef
7 medium green peppers
1/2 medium onion, chopped
1 small zucchini, chopped to 1/2 inch pieces
1 1/2 c rice, cooked and hot
1 can(s) diced tomatoes
1 can(s) tomato paste with italian herbs
6 Tbsp grated parmesan cheese
1/3 c water
salt

Steps:

1. Prepare a square baking (or appropriate-sized) dish by spraying with oil or non-stick cooking spray. Preheat oven to 400 degrees.
2. Cut off top of 6 peppers to fully remove stem and center rib. Scoop out any remaining ribs and seeds. Remove stem, ribs, and seeds from remaining pepper and chop.
3. Combine beef, onion and the 1 chopped pepper in a frying pan and saute over medium high heat until beef is no longer pink. If needed, drain excess fat from beef and return mixture to pan.
4. Add 3 tablespoons of tomato paste to beef mixture and saute for 2 to 3 minutes. Stir in rice, zucchini and can of diced tomatoes, undrained. Add salt to taste (I used about 1/2 teaspoon.) Reduce heat to medium and cook for 5 minutes, stirring often.
5. Arrange hollowed peppers in baking dish so that they stand upright. It helps if the dish is just big enough to accomodate the peppers so that they help each other stand up. If necessary, trim bottoms of peppers with knife to create a flat surface. Generally fill each pepper with meat and vegetable mixture.
6. Mix remaining tomato paste with about 1/3 cup of water and stir to consistency of tomato soup. Pour over stuffed peppers. If needed, add more water to bottom of pan so that peppers are sitting in about a quarter inch of water. Top each pepper with 1 tablespoon of shredded cheese.
7. Very loosely tent pan with foil and bake for 30 minutes. Remove foil and bake another 5 minutes.

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