EASY STUFFED PEPPERS
Tender bell peppers stuffed with a zesty beef and rice filling with tomato sauce are baked until bubbly.
Provided by Holly Nilsson
Categories Beef Dinner Main Course
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
- Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
- In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat.
- Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.
- Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in ½ cup marinara sauce.
- Place 1 ½ cups of marinara sauce in the bottom of a 9x13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
- Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.
Nutrition Facts : Calories 385 kcal, Carbohydrate 29 g, Protein 18 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 922 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
SIMPLE AND EASY STUFFED PEPPERS
These beefy and cheesy peppers are easy and delicious!
Provided by CHEFDADDYO
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 55m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 13.8 g, Cholesterol 77.1 mg, Fat 17.7 g, Fiber 3.7 g, Protein 22.8 g, SaturatedFat 8.4 g, Sodium 291.5 mg, Sugar 8.3 g
BEST EVER EASY STUFFED PEPPERS (5 INGREDIENTS)
Easy, cheesy, sausage and rice stuffed bell peppers - just five ingredients and ready in 20 minutes for the perfect weeknight meal!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Grease a large baking dish and arrange bell peppers standing up. (If they want to tip over you can always cut off the very bottom 1/8 of an inch or so to flatten them out and help them stand!) Transfer to preheated oven and allow to cook for 10-15 minutes until tender. (Move ahead with Step 2 while peppers are baking!)
- In a large pan over medium-high heat, cook sausage for 5-6 minutes, breaking apart with a spatula or spoon as it cooks, until well browned. Use a slotted spoon to transfer sausage to a platter, cover to keep warm, and set aside.
- Add rice, water, and tomatoes to the pan, give it a good stir, and bring to a boil. Reduce to LOW, cover, and cook for 20 minutes, stirring occasionally.
- Stir sausage and 1/2 cup of the cheese into the pan. Spoon mixture into the baked peppers and top with remaining cheese.
- Bake for 5 minutes or until cheese is melted. Top with green onions or cilantro if desired and serve.
Nutrition Facts : Calories 513 kcal, Carbohydrate 63 g, Protein 18 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 469 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
EVER SO EASY STUFFED PEPPERS
I made this once & my fmaily just loves it. Plus sometimes I make this I make it in the morning before I head to work,wrap it up tight & place it in the ice box. Then all I have to do is pop it in the oven when I get home from work... :)
Provided by Vanessa "Nikita" Milare
Categories Rice Sides
Time 1h
Number Of Ingredients 5
Steps:
- 1. Heat the oven to 400F.
- 2. Then combine the rice,mushrooms, spaghetti sauce & 3/4 cup cheese. Mix well to blend.
- 3. Then stand the peppers in a 2 qt baking dish. Fill with the rice mixture & cover.
- 4. Bake for about 30 to 35 mins or until peppers are crisp & tender & the filling is heated through. Top with remaining cheese & bake for 5 mins more or until melted.
STUFFED PEPPERS
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- 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 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
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
TRADITIONAL STUFFED PEPPERS
My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.
Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g protein.
EASY STUFFED PEPPERS
A 15-minute supper that calls for just five ingredients and won't leave you feeling stuffed!
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Time 15m
Number Of Ingredients 5
Steps:
- Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
- While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat's cheese.
- Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat's cheese and continue to cook for 8-10 mins.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 2.14 milligram of sodium
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