CHEESY STUFFED RED PEPPERS
A twist to the usual green peppers!
Provided by Jessica Strayer
Categories Beef
Time 55m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 400.
- 2. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan.
- 3. Saute about 2 minutes and add ground beef. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through.
- 4. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
- 5. Combine cooked rice and meat together.
- 6. Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can.
- 7. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan.
- 8. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheese and enjoy.
SOUTHWEST STUFFED PEPPERS
We put a quick and zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the ground beef perfectly. Serve this impressive and fuss-free dish tonight! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture. , Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.
Nutrition Facts :
CHEESY CHICKEN-STUFFED PEPPERS
Make and share this Cheesy Chicken-Stuffed Peppers recipe from Food.com.
Provided by purple raider
Categories Chicken Breast
Time 1h10m
Yield 4 peppers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Place chicken pieces in a bowl and pour the dressing over them. Mix well.
- Let marinate at room temperature 10 minutes.
- Meanwhile, cut tops off peppers. Do not discard.
- Remove seeds and membranes from peppers. Set peppers aside.
- Heat a large skillet over medium-high heat.
- Add chicken and marinade and cook, stirring, until marinade comes to a boil and chicken is lightly colored.
- Stir in garlic, paprika and tomato, and cook, stirring, for 1 minute.
- Reduce heat to medium-low and stir in shredded Muenster.
- Cook, stirring, just until cheese melts.
- Remove from heat and let cool slightly.
- Spray a baking dish with cooking spray. Stand peppers upright in dish.
- Spoon chicken mixture into peppers. Pour any leftover sauce over and around them.
- Replace tops on peppers.
- Bake for 30-40 minutes, or until chicken is cooked through and peppers begin to soften.
- Remove dish from oven and remove pepper tops.
- Place a slice of cheddar on each pepper. Replace tops.
- Return to oven and bake just until cheddar melts, about 5 minutes.
Nutrition Facts : Calories 514.4, Fat 36.6, SaturatedFat 18.5, Cholesterol 121.7, Sodium 904.6, Carbohydrate 13.2, Fiber 3.2, Sugar 7.7, Protein 34.7
CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS
Whenever a dish looks so impressive, tastes so good and is so easy to make, we call it a win. These Southwest-flavored peppers, stuffed with cheesy chicken and rice, and topped with crunchy tortilla chips, will make you feel like a dinnertime champ.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 5
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
- In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
- Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
- Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.
Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 60 mg, Fat 2, Fiber 5 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 12 g, TransFat 0 g
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