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
GRANDMA'S STUFFED PEPPERS
This recipe has been in the family for generations - with some ingredient updates through the years. This is certainly one of my comfort foods
Provided by Kevin_P1
Categories Meat
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Mix first 8 ingredients well.
- Cut green peppers in to quarters (or thirds - depending on size of peppers).
- Fill cut peppers with the meat mixture.
- In a dutch oven, mix the tomato soup, tomato sauce and stewed tomatoes.
- Add the additional 1/2 cup of water
- Arrainge filled pepper in the bottom of the pan.
- Spoon sauce over pepper.
- Cover and back foe 2 hours.
Nutrition Facts : Calories 385.1, Fat 18.6, SaturatedFat 7.1, Cholesterol 108.1, Sodium 1218.7, Carbohydrate 29.4, Fiber 4.4, Sugar 12.5, Protein 26.2
GRANDMA PERRI'S STUFFED PEPPERS
My Italian grandmother made these all the time, and it was the only way I knew stuffed peppers as a child. All of my aunts and my mother made this recipe and, when my mother became disabled, she taught my father how to make them! Over the years, I was introduced to traditional stuffed peppers with rice and broke with family tradition. However, I find that lately I am craving the peppers of my youth, so I consulted with my aunt and my father's written recipe to recreate this comfort food. Although ground beef is my grandmother's original ingredient, my mother did convert to ground turkey, which works just as well. I have made these twice now in the past week, and they are just as I remember them! They are very nice served over spaghetti or rice.
Provided by JackieOhNo
Categories Peppers
Time 1h10m
Yield 6 peppers
Number Of Ingredients 13
Steps:
- Slice tops off peppers, seed and set aside.
- Meanwhile, slowly heat olive oil in large Dutch oven, then add onion and let brown.
- While onion browns, mix together ground meat, salt and pepper to taste, garlic, parsley, basil, cheese, eggs, and breadcrumbs. Mix lightly; do not overwork. Divide meat mixture into six portions, gently roll and stuff into peppers.
- When onion is brown, add peppers and brown on all sides. After browning, stand peppers upright and pour marinara sauce over them. Simmer for 1 hour on the stove top. When almost done, remove lid and cut each pepper in half lengthwise, then continue cooking until done.
- Serve each pepper with some sauce spooned on top and sprinkled with some grated cheese.
BROWN RICE STUFFED PEPPERS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
- Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.
GRANDMA'S SIMPLE STUFFED BELL PEPPERS
Make and share this Grandma's Simple Stuffed Bell Peppers recipe from Food.com.
Provided by Dont Touch The Buns
Categories Brown Rice
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cut the tops off the peppers and discard seeds and membranes.
- Boil peppers for 5 minutes. Remove and stand upright in a 13x9 casserole dish.
- Generously sprinkle inside of each pepper with salt (1/2 tsp or more if you like).
- Cook ground beef and onions until meat is browned.
- Season beef and onion mixture with remaining salt, pepper, garlic, and seasoned salt.
- Add tomatoes, water, rice, sugar, and Worcestershire sauce and stir.
- Cover and simmer until rice is tender (approximately 15-30 minutes).
- Stir in 1 cup shredded cheese.
- Stuff peppers with the meat and rice mixture.
- Bake uncovered for 20 minutes at 350°F.
- Top peppers with remaining cheese and bake and additional 5-10 minutes.
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