Cheese And Rice Stuffed Bell Peppers Recipes

STUFFED PEPPER CASSEROLE

Steps:

• Put olive oil in a pot on medium heat.
• Add ground beef and brown, add diced green peppers and onions and simmer until they soften a bit.
• Add all other ingredients except the rice and cheese.
• Simmer everything for about 5 minutes until it reaches a slow boil.
• Turn heat off and stir in 1 cup of your cheese and your cooked rice.
• Spray a 9x12" dish with non stick spray and spoon mixture in.
• Put in oven at 350 degrees for 30 minutes. Then top with last cup of cheese and put back in for 5 minutes. Serve!

VEGETARIAN RICE AND CHEDDAR STUFFED PEPPERS

Steps:

• Gather the ingredients.
• Cut the peppers in half lengthwise. Remove the seeds and membranes while keeping the peppers and stems intact.
• Place the peppers in a large saucepan of salted water .
• Bring to a boil and cook for about 5 to 10 minutes, or until just tender.
• Drain and reserve the cooking liquid.
• In a medium saucepan, combine the rice with 1 1/2 cups of the water and 1/2 teaspoon of kosher salt.
• Place the saucepan over medium-high heat and bring to a boil.
• Reduce the heat to low, cover the pan, and simmer for about 15 to 19 minutes, or until the rice is tender.
• Remove the rice from the heat and let it stand for 5 minutes without removing the cover.
• Fluff with a fork.
• Heat the butter in a skillet over medium-low heat.
• Add the onion and cook until softened and translucent.
• Add the remaining 3/4 cup of water and the cheddar cheese.
• Stir until smooth and well blended.
• Remove from the heat and add the rice. Season to taste with salt and pepper.
• Add the chopped parsley and stir to blend.
• Pour about 1 1/2 cups of the liquid from cooking the peppers into a deep skillet or saute pan. Place a rack in the pan and bring the liquid to a simmer.
• Fill each of the pepper halves with the rice mixture.
• Arrange the filled peppers on the rack.
• Cover the pan and simmer the peppers for about 15 minutes.

CHEESE AND RICE STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 300 degrees F.
• Slice off the tops of the peppers.
• Wash the peppers and remove the cores and seeds.
• Stand the pepper cups upright in a saucepan containing 1/2.
• cup boiling water.
• Cover tightly and allow to steam for 5 minutes.
• Remove and drain.
• In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper.
• Divide the mixture and stuff each pepper.
• Stand the peppers in a loaf pan or cupcake tins.
• Bake for about 15 minutes, until the filling is hot and the cheese melts.

STUFFED PEPPERS WITH EGGPLANT AND CHEESY RICE

Steps:

• Preheat the oven to 450 degrees F.
• Cut off the tops of each pepper. Pull out the ribs and seeds and discard. Discard the stems and dice the pepper tops. Set aside. Lightly trim the bottoms of each pepper so they can stand up.
• Stand the peppers up on a baking sheet or large skillet and drizzle with oil. Season with salt and pepper then roast until they begin to soften, 5 to 8 minutes.
• Heat the oil in a medium saucepot over medium-high heat. Add the garlic, jalapenos and onions and cook until the onions are translucent, 3 to 5 minutes. Add the diced pepper tops and eggplant and season with salt and pepper. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 3 minutes. Stir in the rice and mix to combine. Add the wine and cook until it is reduced by half, 2 to 3 minutes. Add 2 cups water and the crushed tomatoes and cook, covered, stirring occasionally, until the rice is creamy and al dente, 10 to 12 minutes.
• Remove the saucepot from the heat and stir in the mascarpone and basil. Taste for seasoning, adding additional salt and pepper if needed.
• Reduce the oven temperature to 400 degrees F. Fill each pepper with the rice mixture, then stand them up on the same baking sheet or large skillet and top with the mozzarella. Bake until the cheese is melted and the peppers are cooked through, about 5 minutes. Serve topped with more torn basil and a drizzle of oil.

BROWN RICE STUFFED PEPPERS

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.

BROCCOLI & CHEESE STUFFED BELL PEPPERS

Steps:

• Par boil peppers on dutch oven for 7-10 minutes.
• remove peppers from pan and set aside.
• cook ground beef until done, then set aside.
• cook rice to the box directions.
• mix in a large bowl the rice& beef and 1 package of the shredded cheese.
• scoope on a tablespoon the mixture into each pepper, then top each pepper off with some more shredded cheese.
• bake in oven on 350 for 20-30 minutes.

BEEF AND RICE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
• Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
• Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
• Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
• Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

PEPPERS STUFFED WITH CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tops off green peppers and place peppers in a baking pan. Dice any pepper flesh surrounding stems; set aside. Discard seeds and stems.
• Mix ground chicken, rice, onion, garlic, black pepper, and salt together in a bowl. Mix in diced peppers.
• Scoop chicken mixture into the green peppers and cover with tomato sauce.
• Bake in the preheated oven for 45 minutes. Top peppers with mozzarella cheese and continue to bake until filling is cooked through and cheese is golden, about 15 minutes longer.

RICE-STUFFED PEPPERS

Steps:

• In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.