Easy Stuffed Bell Peppers With Ketchup Recipes

SIMPLE AND EASY STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
• Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
• Bake in preheated oven 30 minutes.

YUMMY STUFFED PEPPERS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place pepper halves, skin-side up, on a baking sheet. Rub pepper halves all over with 1 tablespoon olive oil.
• Broil in the preheated oven until browned and tender, about 10 minutes. Remove from oven and reduce oven temperature to 350 degrees F (175 degrees C). Place peppers, skin-side down, in a baking dish.
• Bring 1 cup water, rice, and beef bouillon cube to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 15 to 25 minutes.
• Heat remaining olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is soft and translucent, about 10 minutes. Add ground beef, onion powder, garlic powder, and oregano to onion mixture; cook and stir until beef is browned and crumbly, 7 to 10 minutes.
• Stir tomatoes, 1/2 of the Cheddar cheese, cooked rice, and Parmesan cheese into beef mixture until cheese is melted; remove from heat.
• Whisk ketchup, Worcestershire sauce, and remaining water together in a bowl. Place a spoonful of ketchup mixture into the bottom of each pepper, top with a layer of rice mixture, spoon another spoonful of ketchup mixture over rice, top with another layer of rice mixture, and sprinkle remaining Cheddar cheese over the tops.
• Bake in the preheated oven until peppers are tender and stuffing is heated through, about 45 minutes.

EASY STUFFED BELL PEPPERS WITH KETCHUP

Steps:

• Start cooking your rice and preheat oven to 350 degrees.
• Bring a very large pot of salted water to a boil.
• While the water is starting to boil cut off tops of peppers, make the opening just big enough for stuffing them. Clean the inside of the peppers and add the peppers to boiling water, including tops. Boil for about 5 minutes, no more. If you like a little crispness left then reduce time to maybe 3 minutes. Remove from hot water and shock them with cold water.
• Brown your meat and onions, drain.
• Now combine rice, meat, and ketchup.
• Then stuff this mixture into the cooked peppers, any leftover meat/rice mixture I just put in the bottom of the casserole dish around the peppers.
• Place in oven for about 45 minutes, covered.
• Uncover and bake 15 minutes more.

EASY STUFFED BELL PEPPERS

Steps:

• Cut and clean 3 bell peppers length wise from stem to butt. Remove seeds and stem and set aside.
• Mix ground beef, onion, rice, and 1 can of tomato in large glass bowl. Season as desired with salt, pepper, garlic, etc --.
• Pour 1 can of tomato soup into a deep baking pan and add 1 can of water. Mix together.
• Fill each pepper 1/2 with ground beef until all the peppers are full and meat mixture is gone. Place each stuffed pepper into pan. Use 1 can of tomato soup to top each pepper.
• Cover with aluminum foil and bake at 450 degrees for approximately 1 hour or until peppers are soft.
• ****You can also add cheese or other toppings to the top of the peppers. In addition, if you don't have rice you can use Ritz crackers. Some people like to add an egg to the meat mixture to help the meat stick together. I like to serve these with a side or rice or mashed potatoes. They are even good with noodles. Quick, easy, and very yummy!