Easy Weeknight Stuffed Bell Peppers Recipes

EASY WEEKNIGHT STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400°F.
• Cut tops off the peppers and scrape out the insides; making sure to get all of the seeds.
• Once cleaned out, place peppers in a casserole dish.
• If need be, cut a little off the bottoms to even out the peppers so they stand straight up.
• Brown beef with chopped onions.
• Drain off excess fat.
• Add tomatoes, 2 cans of the tomato sauce and Worcestershire sauce; salt and pepper to taste.
• Bring to a boil and stir in uncooked instant rice; cover, remove from heat and allow to stand 3-5 minutes.
• Stir meat mixture and spoon it into the peppers.
• *Optional-Pour remaining can of tomato sauce around the bottom of the baking dish.
• You can add a little bit of water to thin it out, if you desire.
• If not using remaining can of sauce, be sure to add 3-4 tbsp.
• of hot water to bottom of baking dish.
• Cover baking dish and bake in the preheated oven for approximately 30 minutes or until peppers are tender.
• Remove cover, sprinkle with cheese and bake for a few more minutes to allow the cheese to melt.

STUFFED BELL PEPPERS

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.

STUFFED BELL PEPPERS (EASY AND KID FRIENDLY)

Steps:

• 1 cup uncooked rice- cook according to package directions.
• Meanwhile in skillet, brown 3/4 to 1 pd of ground beef. Add salt and pepper and about 1-2 tsp dried minced onions. cook till meat is done.
• When the rice is finished, combine rice, meat mixture, 1 can (15oz) of tomato sauce, and two tablespoons of worcheshire sauce. Simmer about 15-20 minutes, stirring occassionally.
• Blanche the bell peppers first so they are soft.
• If you like bell peppers, you can put the mixture in bell pepper, top with shredded cheddar and bake in the oven until hot, about 15 minutes.
• If you do not like bell peppers, sprinkle some cheese over the mixture in the skillet and serve once it is melted.
• It does not take that long and you can get other stuff ready while the rice is cooking and mix is simmering.
• Serve immediately. Leftovers taste good also if your bell peppers are filled and mixture is leftover.

SIMPLE AND EASY STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
• Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
• Bake in preheated oven 30 minutes.

STUFFED BELL PEPPERS RECIPE BY TASTY

Steps:

• In a nonstick pan, melt 1 tbsp butter and add refined flour. Cook on low heat until golden brown. Then, add milk and cook until flour is cooked. Add salt and pepper and cook until mixture reaches the consistency of a thick sauce. Remove from heat.
• In a second saucepan, heat water and blanch all vegetables except onions. Once blanched, transfer to an ice bath.
• Heat butter in a pan and brown. To this, add chopped garlic and onion and cook until translucent. Then, add blanched vegetables, toss well, and add salt, pepper, and herbs.
• Add the white sauce and cook well. Then, add half of your allotted cheese.
• Cut open the caps of the bell peppers and de-seed. Coat with a little butter mixed with seasonings.
• Preheat oven to 350°F.
• Stuff the peppers and top with remaining cheese. Bake for 15 minutes or until peppers are cooked through but not mushy.
• In a bowl on the side, mix together lemon juice, olive oil, salt and pepper to make a dressing and dress the greens with it.
• Serve the roasted peppers directly out of the oven with greens on-side.