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
STUFFED SWEET PEPPERS
At just £1 a portion these stuffed peppers make for a cheap and tasty veggie supper, cook them on the bbq or griddle
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Heat the barbecue or griddle pan to hot. Rub the outside of the peppers all over with the olive oil.
- Stuff the peppers with the mozzarella, olives, oregano and garlic, and drizzle with a touch more olive oil, if you like.
- Pop on the barbecue, stuffed-side up for 12-15 mins until the pepper is nicely charred (or roast in the oven at 220C/200C fan/gas 7 for the same amount of time).
Nutrition Facts : Calories 282 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.73 milligram of sodium
STUFFED SWEET PEPPERS
Italian sausage and feta cheese give zest to the rice filling in these tender peppers I've prepared often over the years. When I was married in 1970, slow cookers were the rage. In our home, it's one appliance that's never gone out of style. -Judy Earl, Sarasota, Florida
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker. , In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers. , Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.
Nutrition Facts : Calories 292 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 1182mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.
STUFFED SWEET PEPPERS
Provided by Food Network
Categories appetizer
Time 55m
Yield 5 to 6 servings
Number Of Ingredients 16
Steps:
- For the yogurt sauce: Mix the yogurt, dill, garlic, salt and oil in a bowl.
- For the stuffed sweet peppers: Preheat the oven to 400 degrees F. Heat some oil in a pan. Add the onions and cook until soft. Add the carrots and cook, stirring occasionally, until soft. Transfer the onion mixture into a large mixing bowl. Fold the pork into the mixture. Add the rice, savory, dill, salt, pepper and paprika and blend well.
- Fill the peppers with the pork mixture. Place the peppers on a baking pan with raised sides. Add enough water to barely cover the bottom of the pan. Cover the pan with foil and bake, about 30 minutes. Uncover the foil and bake, about 3 minutes. Serve the peppers with the yogurt sauce.
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
UNCLE BILL'S STUFFED SWEET PEPPERS
This excellent recipe took me many experimental tries before I came up with a delicious tasting filling. The preparation and cooking time may be somewhat lengthy but is worth the effort.
Provided by William Uncle Bill
Categories Brown Rice
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Carefully cut out the stem portion of the peppers.
- Remove seeds and membranes carefully and discard.
- Place peppers (stand upright) in a large saucepan.
- Add 1/2 cup water, cover and bring to boil and parboil for 5 minutes.
- Drain well; set aside covered.
- In a medium saucepan, add rice and chicken broth and bring to boil.
- Reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
- In a large frying pan, add olive oil, ground beef and chopped onion and saute' until mixture is lightly browned, about 5 minutes.
- Add chopped celery, sliced mushrooms, grated carrots, garlic powder, Italian herb seasoning mix, salt, pepper, crushed tomatoes including liquid, cooked rice, dill weed; mix well and bring to boil.
- Reduce heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
- Preheat oven to 350 degrees F.
- Carefully stuff peppers with mixture.
- Place stuffed peppers (standing up) in a deep, oven-proof casserole dish.
- Spoon any remaining mixture over peppers.
- In a small mixing bowl, mix together ketchup and water.
- Pour this sauce equally over the stuffing in each pepper.
- Cover casserole dish with a lid or tightly with aluminum foil.
- Bake in preheated 350 F oven for 20 minutes.
- Remove lid or foil, sprinkle grated mozzarella cheese on top of the stuffed peppers.
- Continue to bake uncovered at 350 F for another 10 minutes or until cheese melts.
- Serve hot.
- You may use a combination of red, orange, yellow or green peppers for a colorful presentation and a variety of taste.
Nutrition Facts : Calories 486, Fat 19, SaturatedFat 6.2, Cholesterol 60.2, Sodium 869.2, Carbohydrate 52, Fiber 5.6, Sugar 14.7, Protein 25.9
ITALIAN STUFFED SWEET PEPPERS
Take five ingredients and whip up this simple midweek supper of pesto peppers with couscous, mozzarella cheese and tomatoes
Provided by Lucy Netherton
Categories Main course
Time 45m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the peppers, cut-side up, on a baking tray. Brush with a little oil from the pack of tomatoes & mozzarella, then season. Cook for 10 mins to soften slightly.
- Meanwhile, mix the couscous in a bowl with the pesto and pour over 125ml boiling water. Cover and leave for 5 mins to fluff up. Drain the tomatoes & mozzarella well, then mix into the couscous. Divide between the peppers, then sprinkle over the breadcrumbs
- Bake for 15-20 mins until the top is crisp and the peppers are tender.
Nutrition Facts : Calories 419 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
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