STUFFED PEPPERS
Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.
Provided by BDEGER
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat 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 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g
STUFFED PEPPERS MY WAY
Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.
Provided by Sandy
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
- Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
- While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
- Return to the oven for 5 minutes. Serve immediately.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 52.6 g, Cholesterol 33.4 mg, Fat 15.2 g, Fiber 4.5 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 1594.5 mg, Sugar 6.4 g
STUFFED BELL PEPPERS
Food Network's Ree Drummond shares this easy recipe for healthy, satisfying stuffed bell peppers.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Nutrition Facts : Calories 323, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 287 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams
STUFFED PEPPERS MY WAY RECIPE - (4.4/5)
Provided by á-48
Number Of Ingredients 18
Steps:
- 1. Cut top off of each pepper, remove seeds, core and any thick membranes. 2. Cut off rounded edges on bottom to be sure they stand up in pan. 3. Put peppers on lined baking sheet and salt & pepper each one and drizzle olive oil over each (add to sheet the tops of each pepper too). Bake in a 350 oven for 20-25 minutes. Remove from oven to cool. Do not throw out liquid in pan. 4. Dice all vegetables and set aside. 5. In skillet, cook and crumble meat till pink is gone. Drain and set in large bowl. 6. Return pan and add either grape seed oil or olive oil and saute vegetables till slightly tender but do not over saute. 7. In a bowl, beat eggs with salt, pepper and dash of crushed red pepper. set aside. 8. Add to meat, vegetables, seasonings to taste, parmesan cheese and shredded cheese, spinach and rice and now add eggs and mix well. 9. Add bread crumbs ( you want a very moist mixture but not too loose) add more crumbs if needed. 10. In a deep 9 x 13 baking dish add 1/2 can of tomatoes. 11 Place peppers in pan. sprinkle a little parmesan cheese in each. 12. Fill each pepper with meat mixture. Top with a pepper top. 13. Sprinkle with salt, pepper and sprinkle with shredded cheese or parmesan cheese. 14. Pour balance of tomatoes over peppers. Pour liquid from roasted peppers over them. 15. Cover and bake at 375 for 90 minutes.
STUFFED PEPPERS FOR FOUR
Truly a meal in one, this quick supper has it all: Veggies, meat, pasta and sauce, packed into tender peppers. It'll look so pretty on your table. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook orzo according to package directions; drain. Cut and discard tops from peppers; remove seeds. Place in a 3-qt. round microwave-safe dish. Add water; microwave, covered, on high until peppers are crisp-tender, 7-9 minutes., In a large skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain. Stir in pasta sauce, vegetables, 1/4 cup cheese and orzo. Spoon into peppers. Sprinkle with remaining cheese., Microwave, uncovered, on high until heated through, 1-2 minutes.
Nutrition Facts : Calories 448 calories, Fat 18g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 734mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 6g fiber), Protein 30g protein.
STUFFED BELL PEPPERS MY WAY
I learned to make stuffed vegetables from my Turkish landlady in Ankara and over the years have made modifications such as in this recipe.
Provided by Ruby Janzen
Categories White Rice
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Mix all filling ingredients well and stuff the peppers.
- Place in large baking dish (can also be done in electric skillet or on stove top).
- Mix sauce ingredients and pour small amount over each pepper and rest in bottom of dish or pan.
- Bake at 350 degrees, covered, for about 1-1/2 hours.
- Pass the sauce at the table.
- I usually slice the peppers in half lenghtwise on a platter to serve and garnish with parsley or whatever.
- NOTE: I usually double the sauce to go with any leftovers.
- Also, if there is leftover meat mixture after stuffing peppers, I make into large meatballs and place in dish with peppers- this is great for people that don't care for the peppers.
Nutrition Facts : Calories 373.9, Fat 16.1, SaturatedFat 6.4, Cholesterol 107.4, Sodium 258.6, Carbohydrate 35, Fiber 4.2, Sugar 11.8, Protein 22.7
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