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
BLACK BEAN STUFFED BELL PEPPERS
Make and share this Black Bean Stuffed Bell Peppers recipe from Food.com.
Provided by christynlee
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In large bowl, mix all ingredients except bell peppers and cheddar cheese.
- Add salt and pepper to taste.
- Cut top of bell peppers, clean the inside and rinse well.
- Stuff with mixture and sprinkle cheddar cheese on top of each bell pepper.
- Add 1/2 cup water to shallow baking dish.
- Add bell peppers and cook for 30 minutes or until peppers are tender.
BEEF & KIDNEY BEAN STUFFED RED BELL PEPPERS AU GRATIN
Make and share this Beef & Kidney Bean Stuffed Red Bell Peppers Au Gratin recipe from Food.com.
Provided by Lady Di Shea
Categories White Rice
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Saute onions in butter or margarine until tender.
- Add well drained beans, tomato sauce, rice, oregano, and salt and blend together well Stuff halved, cleaned peppers with mixture.
- Place on well oiled cookie sheet or shallow baking dish.
- cover and bake for 50 minutes until peppers are tender.
- Top each pepper with grated cheese.
- Bake about 5 minutes, until cheese melts.
Nutrition Facts : Calories 444, Fat 22.9, SaturatedFat 9.1, Cholesterol 68.7, Sodium 622.2, Carbohydrate 37.2, Fiber 7.6, Sugar 6.7, Protein 23.6
BEEF & BAKED BEANS STUFFED BELL PEPPERS
Make and share this Beef & Baked Beans Stuffed Bell Peppers recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut peppers in half lengthwise, remove seeds.
- Cook 5 minutes in boiling water.
- Drain.
- Sauté celery, onion, and garlic in butter until tender.
- Remove from pan.
- Brown ground beef in same skillet.
- Stir in sautéed vegetables, beans and barbecue sauce.
- Fill peppers.
- Place in shallow baking dish.
- Bake at 350°F for 20 minutes.
- Top with cheese.
- Bake 10 minutes more.
GROUND BEEF STUFFED RED BELL PEPPERS
Make and share this Ground Beef Stuffed Red Bell Peppers recipe from Food.com.
Provided by Karina Isabel Caputi
Categories Peppers
Time 40m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Salt, pepper, chopped fresh parsley, minced garlic for taste. Wash the peppers and dry them very well.
- Cut each one into two pieces (longitudinally). Get out all the seeds and any white part. Preheat oven.
- FILLING: Put the bread in a cup with the milk.
- Wait until the bread absorb all the liquid it can.
- Then squeeze it; only the humid bread without liquid will be used.
- Aside, put in a bowl the ground beef, the very finely chopped onion, the minced garlic and the parsley.
- Mix all very well.
- Add the humid bread cut in small pieces; put enough salt and pepper.
- Fill the peppers halves.
- Sprinkle each one with grated dried bread.
- Put them on a shell with a thin oil layer.
- Cook in the oven for about 30-40 minutes until the peppers are tender and the cover (the grated bread) gold brown.
- Bon appetit! The same filling can be used to stuff zucchini and aubergines, for instance. These ones must be cooked previously in salted boiling water (already cut in halves). Then you have to empty each half with a tablespoon, taking care of not damaging the skin.
- Part of the fruit retired (and chopped) can be mixed in the filling.
- I hope you like these ideas.
Nutrition Facts : Calories 1754, Fat 86.2, SaturatedFat 33.6, Cholesterol 357.1, Sodium 1559.3, Carbohydrate 126.7, Fiber 12.7, Sugar 27.5, Protein 114.6
VEGETABLE & BEEF STUFFED RED PEPPERS
I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. -Jennifer Zimmerman, Avondale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings., In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt., Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 287 calories, Fat 13g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 555mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges
MEXICAN BEEF- AND BEAN-STUFFED PEPPERS
Breakfast cereal is the surprise ingredient that keeps these hearty, colorful stuffed peppers low in fat and calories and high in flavor!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Crush cereal.* In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
- Cut bell peppers lengthwise in half; remove seeds and membranes. Place peppers, cut sides up, in 13x9-inch (3-quart) glass baking dish.
- In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.
- Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.
Nutrition Facts : Calories 105, Carbohydrate 26 g, Cholesterol 15 mg, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg
STUFFED CAPSICUMS OR RED BELL PEPPERS
Adapted from a Sun Rice Recipe, this is a great side dish or appetizer for dinner parties because it presents so well. It is quite filling though so would make a great light lunch or dinner on its own too. You could also add some chopped tomato or kidney beans as an alternative.
Provided by Mandy
Categories Chicken
Time 33m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180.C.
- Remove tops from capsicums, discarding seeds and membrane.
- Drop capsicums in boiling water for 30 seconds then refresh in cold water and arrange standing up in a small baking dish.
- Heat butter in a saucepan and saute onion & garlic & chicken mince for 5 minutes.
- Pour off any fat, then add flour and cook for 1 minute, add stock and bring to the boil, stirring constantly.
- Stir in sour cream, herbs and rice.
- Spoon rice mixture into prepared capsicums and bake for approx 20 minutes.
Nutrition Facts : Calories 234.3, Fat 6, SaturatedFat 3, Cholesterol 36.3, Sodium 113.7, Carbohydrate 33.5, Fiber 3.2, Sugar 7.2, Protein 12.1
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