Herbed Stuffed Green Peppers Recipes

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STUFFED GREEN PEPPERS I



Stuffed Green Peppers I image

Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.

Provided by Suzanne M. Munson

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h

Yield 6

Number Of Ingredients 12

6 green bell peppers
salt to taste
1 pound ground beef
⅓ cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
½ cup uncooked rice
½ cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

Steps:

  • Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
  • In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
  • Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
  • Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g

STUFFED GREEN PEPPERS



Stuffed Green Peppers image

These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 14

6 medium green bell peppers, tops and seeds removed
2 tablespoons vegetable oil
1 large onion, finely chopped
Kosher salt
1 pound ground beef
2 large cloves garlic, finely chopped
Freshly ground black pepper
One 28-ounce can diced fire-roasted tomatoes
2 cups cooked rice
1 cup loosely packed fresh parsley leaves, roughly chopped
1 1/2 cups shredded mozzarella
1/2 cup plain dry breadcrumbs
2 large eggs, lightly beaten
4 teaspoons Worcestershire sauce

Steps:

  • Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
  • Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
  • Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
  • Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

GROUND BEEF STUFFED GREEN BELL PEPPERS



Ground Beef Stuffed Green Bell Peppers image

Green peppers stuffed with Lean ground beef, onions and Celery. Tip: You can blanch the peppers in boiling water for 3 min and freeze them for later use.

Provided by Cindy Hartlin

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

3 large green bell peppers
5 cups water, Boiling, Salted
1 lb lean beef, Ground
1/4 cup onion, Chopped, 1 small
1/2 cup celery, Chopped
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1/2 cup instant rice, Uncooked
1/2 cup water

Steps:

  • Heat the oven to 350 degrees F.
  • Cut each bell pepper lengthwise in half.
  • Wash the insides and outsides of the peppers after removing the seeds and membranes.
  • Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
  • Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
  • Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
  • Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
  • Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.

Nutrition Facts : Calories 295.3, Fat 13.5, SaturatedFat 5.8, Cholesterol 79.4, Sodium 1011.8, Carbohydrate 20.3, Fiber 3.6, Sugar 6.2, Protein 24.7

GARLIC AND HERB STUFFED MINI PEPPERS



Garlic and Herb Stuffed Mini Peppers image

These stuffed sweet peppers will become your new go-to-appetizer! Filled with flavorful cheese and topped with bread crumbs, you won't believe how easy they are to put together.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h5m

Yield 32

Number Of Ingredients 9

16 mini sweet peppers (red, yellow and orange)
1 package (5.2 oz) Boursin® cheese with garlic and fine herbs, softened
4 oz (from 8-oz package) cream cheese, softened
1/8 teaspoon ground red pepper (cayenne)
1/2 cup Progresso™ plain panko crispy bread crumbs
2 tablespoons butter, melted
1/8 teaspoon black pepper
1/2 cup finely shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh chives

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
  • Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up.
  • In small bowl, mix Boursin™ cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper.
  • In another small bowl, mix bread crumbs, melted butter and pepper. Sprinkle each pepper half with about 1/2 teaspoon bread crumb mixture; gently press into cheese mixture.
  • Bake 15 minutes. Remove from oven, and sprinkle about 1/2 teaspoon Parmesan cheese on each pepper. Return to oven; bake 5 to 8 minutes or until tops are brown and cheese is melted. Let stand 10 minutes before serving. Top with chives. Serve warm.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 2 g, TransFat 0 g

HERB-STUFFED RED PEPPERS



Herb-Stuffed Red Peppers image

"We love to cook and experiment with new dishes," writes Brenda Joyner of Pateros, Washington. "We found this recipe online but were missing a few of the ingredients, so we improvised. We like the results."

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 14

2 large sweet red peppers
2 tablespoons water
1/2 pound ground beef
1/2 cup chopped onion
1-1/2 cups cooked brown rice
1 tablespoon dried parsley flakes
3/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1 can (8 ounces) tomato sauce
1/4 cup chicken broth
2 teaspoons balsamic vinegar
1-1/2 teaspoons dried basil
4 tablespoons grated Parmesan or Romano cheese, divided

Steps:

  • Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; set aside., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice. , In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish., Cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce.

Nutrition Facts : Calories 482 calories, Fat 15g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1798mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 8g fiber), Protein 32g protein.

STUFFED GREEN PEPPER



Stuffed Green Pepper image

My family especially enjoys this dish in the summer when fresh tomatoes and green peppers are readily available. This recipe was given to me by my mother-in-law, they always ask me to make it for them!

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

6 medium fresh tomatoes, peeled, seeded and chopped
1 medium onion, chopped
3 celery ribs, diced
1 can (8 ounces) tomato sauce
1 cup water
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
4 medium green peppers
1 pound lean ground beef (90% lean)
1 cup instant rice, cooked
1 teaspoon dried basil

Steps:

  • In a large saucepan, combine the tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside. , In a large bowl, combine the ground beef, rice, basil and remaining salt and pepper. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.

Nutrition Facts : Calories 324 calories, Fat 9g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1565mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 7g fiber), Protein 27g protein.

EASY STUFFED GREEN PEPPERS



Easy Stuffed Green Peppers image

Very easy and exceptionally good. My hubby is a chef and he absolutely loves these. UPDATED: After review about cooking time, adjusted the cooking time below and made them again. Perfect.

Provided by KadesMom

Categories     < 4 Hours

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 green peppers
1 lb ground beef
1/2 medium onion, chopped
2 garlic cloves, minced
1 teaspoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup white rice, cooked
1 cup brown rice, cooked
15 ounces tomato sauce
1 cup mozzarella cheese, shredded

Steps:

  • Cut off tops of peppers and cut in half, lengthwise.
  • Put peppers in saucepan and cover with water.
  • Bring to a boil and cook for 10 minutes.
  • Meanwhile, cook ground beef, onions and garlic until browned.
  • Drain.
  • Add rice (2 cups prepared), tomato sauce and seasonings and cook on low until heated through.
  • Place green peppers in a casserole dish and spoon filling into peppers.
  • Bake at 350 degrees for 25 minutes loosely covered by tinfoil.
  • Sprinkle cheese over the top and bake another 5-10 minutes until melted.

Nutrition Facts : Calories 491, Fat 16.9, SaturatedFat 7.2, Cholesterol 66.2, Sodium 742.2, Carbohydrate 59.7, Fiber 4.5, Sugar 5.8, Protein 24.5

HERBED STUFFED GREEN PEPPERS



Herbed Stuffed Green Peppers image

This main dish from Bea Taus of Fremont, California has a wonderful fresh garden taste. The herbs add flavor-no need for salt. "I like to serve these peppers with green salad, French bread and fresh fruit," says Bea.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

6 green peppers, tops and seeds removed
1 pound ground turkey
1 can (28 ounces) crushed tomatoes
1 medium onion, chopped
2 celery ribs, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon rubbed sage
1/8 teaspoon pepper
1-1/2 cups cooked rice
1/3 cup shredded reduced-fat mozzarella cheese

Steps:

  • In a large kettle, blanch peppers in boiling water 3 minutes. Drain and rinse in cold water. Set aside. , In a large skillet with a nonstick finish, brown the turkey. Remove and set aside. In the same skillet, combine tomato liquid, onion, celery, garlic and herbs. Simmer until vegetables are tender and the mixture has begun to thicken. Stir in tomatoes, turkey and rice. , Stuff into peppers and place in a baking pan. Bake at 350° for 30 minutes. Top each pepper with about 1 tablespoon cheese. Return to oven for 3 minutes or until the cheese has melted.

Nutrition Facts : Calories 267 calories, Fat 10g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 483mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

SAUSAGE STUFFED BELL PEPPERS



Sausage Stuffed Bell Peppers image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

4 medium green bell peppers
8 ounces ground pork sausage
1 1/2 cups chopped onions
1/2 cup chopped celery
2 teaspoons minced garlic
1 1/2 cups cooked long-grain rice
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon Essence, plus more for seasoning, recipe follows
1/4 cup chopped green onions, green part only
1 tablespoon chopped parsley leaves
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan
4 teaspoons unsalted butter
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
  • In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
  • In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

SIMPLE STUFFED GREEN PEPPERS



Simple Stuffed Green Peppers image

We always have a lot of extra peppers in the garden. So I prepare a bunch of these stuffed peppers, then freeze them for baking later. That way, we can enjoy them year-round. They're always a treat, no matter how often I serve them!

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

8 medium green peppers, tops and seeds removed
1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 cans (10-3/4 ounces each) tomato soup, undiluted
2 cups shredded cheddar cheese
1-1/2 cups cooked rice

Steps:

  • In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.

Nutrition Facts :

HERBED STUFFED GREEN PEPPERS



Herbed Stuffed Green Peppers image

This main dish from Bea Taus of Fremont, California has a wonderful fresh garden taste. The herbs add flavor--no need for salt. 'I like to serve these peppers with green salad, French bread and fresh fruit,' says Bea.

Provided by Allrecipes Member

Time 55m

Yield 6

Number Of Ingredients 14

6 medium (blank)s green bell peppers, top and seeds removed
1 pound ground turkey
1 (28 ounce) can diced tomatoes, with liquid
1 medium onion, chopped
2 stalk (blank)s celery stalks, chopped
2 garlic clove (blank)s garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried basil
½ teaspoon rubbed sage
⅛ teaspoon pepper
1 ½ cups cooked rice
⅓ cup shredded low-fat mozzarella cheese

Steps:

  • In a large kettle, blanch peppers in boiling water 3 minutes. Drain and rinse in cold water. Set aside. In a large skillet with a nonstick finish, brown the turkey. Remove and set aside. In the same skillet, combine tomato liquid, onion, celery, garlic and herbs. Simmer until vegetables are tender and the mixture has begun to thicken. Stir in tomatoes, turkey and rice. Stuff into peppers and place in a baking pan. Bake at 350 degrees F for 30 minutes. Top each pepper with about 1 tablespoon cheese. Return to oven for 3 minutes or until the cheese has melted.

Nutrition Facts : Calories 248 calories, Carbohydrate 24.5 g, Cholesterol 63.6 mg, Fat 7.7 g, Fiber 4.3 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 355 mg, Sugar 7.4 g

CLASSIC STUFFED GREEN PEPPERS



Classic Stuffed Green Peppers image

My family grows 200 acres of green peppers. We think one of the best way to enjoy this fresh vegetable is in the classic recipe.-Karnemaat Farms, Marlene Karnemaat, Fremont, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

6 medium green peppers
1-1/2 pounds lean ground beef (90% lean)
1 cup cooked long grain rice
1/2 cup chopped onion
1/2 cup chopped celery
1 small tomato, seeded and chopped
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 teaspoon dried basil
1/2 cup shredded sharp cheddar cheese

Steps:

  • Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels. , In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers. , Cover and bake at 350° for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

Nutrition Facts : Calories 312 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 836mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.

MY FAVORITE STUFFED GREEN PEPPERS



My Favorite Stuffed Green Peppers image

Green peppers stuffed with a mixture of ground beef, rice, and onion, seasoned with fresh garlic, cumin, coriander, and cayenne pepper, and held together with tomato sauce are topped with shredded mozzarella cheese and baked.

Provided by MY3BOYS3711

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h5m

Yield 6

Number Of Ingredients 13

2 ½ cups water
1 cup brown rice
1 teaspoon olive oil, or as needed
6 large green bell peppers, halved and seeded
1 ½ pounds lean ground beef
1 onion, diced
1 (15 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
salt and ground black pepper to taste
2 cups finely shredded mozzarella cheese

Steps:

  • Bring 2 1/2 cups water to a boil in a saucepan; add rice and stir. Reduce heat, cover, and simmer until the rice is tender, 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Drizzle olive oil in a 9x13-inch casserole dish.
  • Fill a separate saucepan with water and bring to a boil; add green bell peppers and simmer for 3 minutes. Transfer peppers to a bowl of ice water until peppers are cooled. Arrange peppers in the prepared casserole dish.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to heat; mix onion and cooked rice into ground beef. Pour tomato sauce into ground beef mixture and stir to combine.
  • Mix garlic, coriander, cumin, cayenne pepper, salt, and black pepper into ground beef mixture. Simmer until flavors have combined, 10 minutes. Remove from heat and spoon 2 to 3 tablespoons ground beef mixture into each bell pepper half. Sprinkle mozzarella cheese over each filled pepper. Cover casserole dish with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove aluminum foil and continue to bake until cheese is bubbling and melted, about 15 more minutes.

Nutrition Facts : Calories 504.1 calories, Carbohydrate 39.1 g, Cholesterol 92.7 mg, Fat 23.8 g, Fiber 5.5 g, Protein 34 g, SaturatedFat 10.3 g, Sodium 673.7 mg, Sugar 8.2 g

MOM'S BEST STUFFED GREEN BELL PEPPERS



Mom's Best Stuffed Green Bell Peppers image

Another Slovak favorite, this is one of my Mom's great recipes. Again, uses condensed tomato soup (see my Velveeta Mac and Cheese for another way tomato soup compliments a recipe). So good, it rivals Stouffer's frozen in the store. Compare them for yourself!

Provided by Kachup

Categories     One Dish Meal

Time 1h50m

Yield 4-5 serving(s)

Number Of Ingredients 10

5 medium green peppers
1 lb ground beef, uncooked
1 cup cooked rice (Minute Rice works well)
1 (10 ounce) can condensed tomato soup
3/4 cup water
2 eggs
1 teaspoon sugar
2 teaspoons minced garlic
2 teaspoons diced onions
2 teaspoons seasoning salt

Steps:

  • Slice tops horizontally off of 4 large or 5 medium-sized green peppers. Cut out the seeds and membrane from inside each pepper and rinse with water. Arrange in baking dish.
  • Prepare 1 cup of rice per package instructions. When done, allow rice to cool slightly (the cooler the rice, the easier to handle).
  • In mixing bowl, break up raw ground beef. Add garlic, onion, and seasoned salt. Crack 2 eggs into mixture. Add the cooled rice and mix all together using hands in a mixing bowl (as if you were making a meatloaf or burger patties).
  • Once mixture is combined, fill each green pepper to the top (Note: If there is any mixture left over, you can shape into meatballs for a pasta dinner).
  • In a small bowl, empty contents of tomato soup can. Add 3/4 cup of water. Add 1 teaspoon of sugar to cut the acidity of the tomato soup. Stir to combine, then pour over green peppers in baking dish.
  • Place baking dish in oven, uncovered, for 70 to 90 minutes at 350 degrees. Check beef mixture in peppers near the end of cooking time to make sure beef is cooked thoroughly.
  • Remove from oven. Spoon tomato mixture over top of green peppers and serve.

HERBED STUFFED GREEN PEPPERS



Herbed Stuffed Green Peppers image

This main dish from Bea Taus of Fremont, California has a wonderful fresh garden taste. The herbs add flavor--no need for salt. 'I like to serve these peppers with green salad, French bread and fresh fruit,' says Bea.

Provided by Allrecipes Member

Time 55m

Yield 6

Number Of Ingredients 14

6 medium (blank)s green bell peppers, top and seeds removed
1 pound ground turkey
1 (28 ounce) can diced tomatoes, with liquid
1 medium onion, chopped
2 stalk (blank)s celery stalks, chopped
2 garlic clove (blank)s garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried basil
½ teaspoon rubbed sage
⅛ teaspoon pepper
1 ½ cups cooked rice
⅓ cup shredded low-fat mozzarella cheese

Steps:

  • In a large kettle, blanch peppers in boiling water 3 minutes. Drain and rinse in cold water. Set aside. In a large skillet with a nonstick finish, brown the turkey. Remove and set aside. In the same skillet, combine tomato liquid, onion, celery, garlic and herbs. Simmer until vegetables are tender and the mixture has begun to thicken. Stir in tomatoes, turkey and rice. Stuff into peppers and place in a baking pan. Bake at 350 degrees F for 30 minutes. Top each pepper with about 1 tablespoon cheese. Return to oven for 3 minutes or until the cheese has melted.

Nutrition Facts : Calories 248 calories, Carbohydrate 24.5 g, Cholesterol 63.6 mg, Fat 7.7 g, Fiber 4.3 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 355 mg, Sugar 7.4 g

STUFFED BELL PEPPERS



Stuffed Bell Peppers image

Find nothing but the good stuff in these yummy Stuffed Bell Peppers. With ground beef, onions and seasoning, these Stuffed Bell Peppers are a classic!

Provided by My Food and Family

Categories     Peppers

Time 1h10m

Yield 8 servings

Number Of Ingredients 7

1 lb. lean ground beef
1 large onion, chopped
1 can (15 oz.) tomato sauce, divided
1-1/4 cups water, divided
1 Tbsp. (about 1/2 of 0.8-oz. env.) GOOD SEASONS Garlic & Herb Dressing Mix
1 cup instant white rice, uncooked
4 large green peppers

Steps:

  • Brown meat with onions in large skillet on medium heat. Stir in 1 cup tomato sauce, 1 cup water and dressing mix; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min.
  • Heat oven to 400°F. Cut tops off peppers; remove and discard membranes and seeds. Mix remaining tomato sauce and water in 9-inch square baking dish. Add peppers; fill with meat mixture. Cover.
  • Bake 35 to 40 min. or until peppers are tender. Spoon sauce from bottom of dish over peppers.
  • Cut peppers in half to serve.

Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

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From bakeitwithlove.com


HERBED GOAT CHEESE STUFFED PICKLED PEPPERS RECIPE - PASTRY CHEF …
You want all the peppers completely submerged in the liquid. Let cool and refrigerate for at least 48 hours or up to a week. When time to stuff, cut off any longer peppers so that all of the peppers are no more than 1 1/2" long. Reserve the "pickled scraps" for the filling.
From pastrychefonline.com


CLASSIC STUFFED PEPPERS - FEAST AND FARM
In a skillet, heat the ground beef and onion and cook until no pink remains. Drain. Add the salt, pepper, rice, garlic powder and half of the tomato sauce. Stir well and spoon into the peppers. Top with the other half of the tomato sauce. Bake in …
From feastandfarm.com


PEPPERS STUFFED WITH HERBED GROUND TURKEY AND RICE | RECIPES
Preheat oven to 375°F. Coat a baking dish just large enough to hold peppers with cooking spray. Slice tops off peppers; reserve tops. Carefully remove seeds and ribs from peppers; trim a thin sliver off bottoms if peppers don’t stand upright (being careful not to cut through into cavity). To make filling, in a large mixing bowl, combine half ...
From weightwatchers.com


SAUSAGE STUFFED PEPPERS - SALLY'S BAKING ADDICTION
2021-02-15 Preheat oven to 375°F (191°C). For the filling: Heat olive oil and onion in a large skillet over medium heat. Cook for 3-4 minutes until onions are soft, then stir in the sausage, mushrooms, garlic, oregano, parsley, basil, salt, and pepper.
From sallysbakingaddiction.com


RECIPE DETAIL PAGE | LCBO
Season with salt and pepper. Mix thoroughly. Set aside. 4. preheat oven to 425°F (220°C). 5. Cut peppers lengthwise in half through stems. Using a paring knife, remove and discard seeds and membranes. Place pepper halves on a parchment-lined baking sheet. Brush both sides with oil. Season with salt and pepper. Arrange cut-sides up. Bake on ...
From lcbo.com


HERB CREAM CHEESE STUFFED MINI PEPPERS - THROUGHTHEFIBROFOG
2021-12-12 Homemade and rustic is always good as long as it tastes nice. Step 1. After preheating the oven, and de-seeding the mini peppers, fry onion and garlic until softened for 5-6 minutes. Be careful not to let the garlic burn! Step 2. Place the prepared peppers on a lined baking tray and drizzle with a little olive oil.
From throughthefibrofog.com


VEGETARIAN STUFFED PEPPERS RECIPE - COOKIE AND KATE
2021-06-24 Instructions. To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil …
From cookieandkate.com


HERBED STUFFED GREEN PEPPERS RECIPE: HOW TO MAKE IT | TASTE OF …
This main dish from Bea Taus of Fremont, California has a wonderful fresh garden taste. The herbs add flavor—no need for salt. "I like to serve these peppers with green salad, French bread and fresh fruit," says Bea.
From preprod.tasteofhome.com


STUFFED PEPPERS - ONCE UPON A CHEF
2022-02-17 Slice the peppers in half from the stem end down through the base. Remove all the seeds and membranes. Place the peppers, cut side up, in ta 9×13-inch baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining salt. Roast the peppers for about 20 minutes, until slightly browned and tender-crisp.
From onceuponachef.com


HERBED STUFFED GREEN PEPPERS RECIPE: HOW TO MAKE IT
This main dish from Bea Taus of Fremont, California has a wonderful fresh garden taste. The herbs add flavor—no need for salt. "I like to serve these peppers with green salad, French bread and fresh fruit," says Bea.
From stage.tasteofhome.com


EASY STUFFED GREEN PEPPERS MADE WITH WHATEVER IS IN YOUR PANTRY
2011-04-14 Heat large pot with olive oil over medium-high heat. Add onions and zucchini, cook until tender, about 5 minutes. Add sausages and seasoning, cook for another 3 minutes. Add bulgur and black eyed peas, stir and let heat through. Place green pepper halves into a square baking dish, cut side up.
From inspiredrd.com


163 STUFFED GREEN PEPPER RECIPES - RECIPELAND.COM
163 stuffed green peppers recipes with ratings, reviews and recipe photos. From Chickpea, Marinated Artichoke Hearts, Mushrooms, and Sun-Dried Tomato Couscous Salad with Feta to Cajun Stuffed Pork Chops.
From recipeland.com


HERB AND CHEESE STUFFED SWEET PEPPERS - INQUIRING CHEF
2015-12-31 Halve the sweet peppers and arrange them, cut-side up, on a greased baking sheet. In a small bowl, combine the Boursin, parmesan, green onions and cilantro. Stir until smooth and evenly combined (if the mixture is very hard to stir, you can add a splash of milk or water to make it easier to combine). Spoon the mixture into the sliced peppers.
From inquiringchef.com


BEST STUFFED GREEN PEPPERS RECIPES | FOOD NETWORK CANADA
2019-11-21 Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine. Step 3. Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat ...
From foodnetwork.ca


STUFFED GREEN PEPPERS - CAN'T STAY OUT OF THE KITCHEN
2014-05-16 Cut tops off peppers and remove pulp and seeds. Place in roaster pan with about 1-2 inches water. Cover with lid and parboil cut-side down for about 5 minutes; remove peppers and drain water from pan. Mix uncooked ground beef, rice, onion and ketchup to a mixture that sticks together. Stuff peppers with this mixture.
From cantstayoutofthekitchen.com


CREAM CHEESE STUFFED PEPPERS - ERREN'S KITCHEN
2016-10-28 Instructions. In a bowl, combine cream cheese garlic and chopped parsley, stirring until evenly incorporated. Season to taste with salt and pepper. Add the mixture to a piping bag and pipe the filling into the peppers. Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes prior to serving.
From errenskitchen.com


BAREFOOT CONTESSA STUFFED GREEN PEPPERS : TOP PICKED FROM OUR …
Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes. Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes.
From recipeschoice.com


STUFFED GREEN PEPPERS - THE SOUTHERN LADY COOKS
2022-05-12 Remove from water and drain on paper towels. Brown the hamburger, onion, chopped pepper tops and drain if needed. Add the oregano, Worcestershire sauce, pepper, salt, garlic, basil, green chilis, drained diced tomatoes and minute rice. Simmer until rice is tender or about 5 minutes. Fill your peppers with the hamburger mixture.
From thesouthernladycooks.com


HERBED CREAM CHEESE GRILLED BELL PEPPER BOATS
2012-08-23 Prepare grill to medium-high heat*. In a medium bowl, beat the cream cheese until smooth. Beat in the garlic, basil, and chives. Set aside. Brush the skin side of each pepper boat with olive oil. Spoon some cream cheese into the middle of each boat (don't overstuff). Place on the grill and cover.
From chocolatemoosey.com


HERBED STUFFED GREEN PEPPERS | KEEPRECIPES: YOUR UNIVERSAL …
6 green bell peppers, top and seeds removed 1 pound ground turkey 1 (28 ounce) can diced tomatoes, with liquid 1 medium onion, chopped 2 celery stalks, chopped 2 garlic cloves, minced 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/2 teaspoon dried basil 1/2 teaspoon rubbed sage 1/8 teaspoon pepper 1 1/2 cups ...
From keeprecipes.com


EASY STUFFED PEPPERS - SPEND WITH PENNIES
2021-03-22 Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well. In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat. Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.
From spendwithpennies.com


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