STUFFED BELL PEPPERS RECIPE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook for 20 minutes.
- In a skillet, cook the beef over medium heat until browned.
- Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)
- In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
- Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.
- Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.
Nutrition Facts : Calories 200 cal
STUFFED BELL PEPPERS
Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.
Provided by KDCG
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
- Preheat oven to 400 degrees F (205 degrees C).
- Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
- Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
- Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 38.2 g, Cholesterol 18.1 mg, Fat 20.6 g, Fiber 7.7 g, Protein 57.3 g, SaturatedFat 5.1 g, Sodium 1395.7 mg, Sugar 9.3 g
SAUCY STUFFED PEPPERS
My Slovakian grandmother always made huge pots of this during the winter time. I'm a vegetarian now, and can safely say that this is the one dish that I really miss eating.
Provided by MOELIZ
Categories World Cuisine Recipes European Eastern European Czech
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
- In a skillet over medium heat, melt the butter and saute onion until translucent.
- In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
- Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
- Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.
Nutrition Facts : Calories 467.3 calories, Carbohydrate 52.9 g, Cholesterol 82.2 mg, Fat 19.8 g, Fiber 4.4 g, Protein 24 g, SaturatedFat 9.7 g, Sodium 1417.6 mg, Sugar 23.4 g
SAUCY STUFFED BELL PEPPERS
Make and share this Saucy Stuffed Bell Peppers recipe from Food.com.
Provided by WaterMelon
Categories One Dish Meal
Time 3h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash the peppers thoroughly.
- Remove the tops, seeds, and rinse the inside of the pepper.
- Set the usable portion of the peppers aside.
- In a skillet over medium heat, melt the butter and saute onion until translucent.
- In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand.
- Sprinkle in salt and pepper to taste.
- Slowly pour in the rice, while mixing by hand.
- Mix thoroughly.
- Stuff the meat and rice mixture into the peppers.
- Coat the bottom of 1 or 2 large pots with oil.
- Place the stuffed peppers into the pot (s) leaving a 2 inch space at the top of the pot.
- Pour in tomato juice until peppers are covered.
- If there is leftover meat mixture, form into balls and add to the tomato juice.
- Heat on low for 2 to 3 hours.
- Stir every 20 to 45 minutes.
- Juice will reduce to a thick sauce.
- You can tell that the peppers are done when they are splitting at the sides.
Nutrition Facts : Calories 419.5, Fat 21.9, SaturatedFat 10.6, Cholesterol 80.7, Sodium 662.6, Carbohydrate 36.9, Fiber 4.5, Sugar 11.9, Protein 20.6
SAUCY STUFFED BELL PEPPERS
These Saucy Stuffed Bell Peppers are filled with a mixture of ground beef, rice, tomatoes, and cheese and then baked in plenty of tomato sauce. It's an easy, satisfying, and delicious dinner for any night of the week!
Provided by Michelle / Now Cook This!
Categories Dinner
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Cut the peppers in half from top to bottom; remove the stems and seeds.
- In an 8x8-inch baking dish, stir together the drained can of diced tomatoes, the can of tomato sauce, and the sugar (if using). Note: The peppers will shrink down a little during cooking, so it is okay if they are snug in the dish. If needed, you can use a larger baking dish, such as an 11x7-inch.
- Place the pepper halves in the dish on top of the sauce, cut side up. Sprinkle lightly with salt and pepper.
- In a medium skillet over medium heat (I use a 10-inch skillet or larger), cook the ground beef and onions until the meat is cooked through and lightly browned and the onions have softened. Drain of any excess grease, and season lightly with salt and pepper.
- Add the cooked rice to the beef mixture along with the undrained can of diced tomatoes, the Worcestershire sauce, garlic powder, basil, parmesan, and mozzarella cheese; stir until well-combined. Taste and adjust seasoning if needed.
- Stuff each of the pepper halves with ¼ of the filling (they will be very full).
- Cover the dish with foil; bake for 45 to 60 minutes or until the peppers are crisp-tender (test by poking them with a knife).
- To serve: place one stuffed pepper on each plate. Stir the sauce in the baking dish to incorporate the liquid released by the peppers during cooking. Spoon some of the sauce around and over the top of each pepper. Garnish with fresh chopped parsley and a sprinkle of additional parmesan cheese, if desired.
Nutrition Facts : Calories 368 kcal, ServingSize 1 serving
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.
HEINZ 57 STUFFED BELL PEPPERS
My mom has made these for years, and they win over even the pickiest eater. It's also a great way to use up leftover rice. Freezes well.
Provided by Dedra2
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients and divide to stuff peppers. Top with some extra 57 sauce. Bake at 350 degrees for 45-50 minutes.
Nutrition Facts : Calories 323.4, Fat 17.3, SaturatedFat 6.8, Cholesterol 77.1, Sodium 246.6, Carbohydrate 18.5, Fiber 2.6, Sugar 7.4, Protein 23.2
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