Moms Stuffed Bell Peppers Recipes

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MOM'S STUFFED BELL PEPPERS



Mom's Stuffed Bell Peppers image

What I love most about these stuffed peppers is that the meat goes in uncooked, so it forms kind of a solid "meatball" in the pepper. I think these are much better than the stuffed peppers where the meat is cooked first and stays "loose". If someone in your family does not like peppers, make some meatballs from the mixture and drop them in the pot along with the stuffed peppers. Enjoy!

Provided by Karen..

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 -6 green peppers
1 lb ground beef
1 cup cooked white rice
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
2 small onions, chopped
1 tablespoon butter
1 (32 ounce) can crushed tomatoes
1 (10 1/2 ounce) can condensed tomato soup

Steps:

  • Cut the top section of the peppers off and discard.
  • Remove seeds and rinse the inside of peppers.
  • Parboil peppers until slightly tender.
  • Saute onions in butter until tender.
  • Combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions.
  • Stuff each pepper with the ground beef mixture.
  • Place stuffed peppers in a stock pot or dutch oven.
  • Combine crushed tomatoes and tomato soup and pour on top of the peppers.
  • Sprinkle the remaining sauteed onions on top of peppers.
  • Bring to a boil and then reduce heat.
  • Stir GENTLY occasionally.
  • Simmer for about 45 minutes or until meat is no longer pink.

Nutrition Facts : Calories 503, Fat 22.5, SaturatedFat 9.2, Cholesterol 131.2, Sodium 1291.7, Carbohydrate 48.8, Fiber 8, Sugar 10.4, Protein 30.1

MOM'S STUFFED PEPPERS



Mom's Stuffed Peppers image

Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.

Provided by Adriana Trigiani

Categories     HarperCollins     Bell Pepper     Ground Beef     Dinner     Parmesan     Garlic     Parsley

Yield Serves 4

Number Of Ingredients 14

The filling:
1 pound ground beef, browned
1 tablespoon minced garlic
1 cup fine bread crumbs
1/4 cup grated Parmigiano-Reggiano
4 tablespoons chopped Italian parsley
3 fresh basil leaves, finely chopped
1 cup fresh tomatoes, precooked (or canned tomatoes)
2 eggs
4 tablespoons olive oil
To assemble:
8 medium peppers, stemmed, cored, and seeded
1 tablespoon olive oil for drizzling over peppers before baking
1 cup tomato sauce

Steps:

  • Preheat the oven to 400°F.
  • Combine the beef with all the other filling ingredients, then stuff the peppers all the way to the top. It's fine if the peppers bulge a bit.
  • Stand the peppers on end in a casserole dish and drizzle the olive oil over them. Bake at 400°F for 15 minutes, then reduce the temperature to 375°F and pour the tomato sauce around them. Continue baking until the peppers brown, about 30 minutes. Bring to the table in the casserole dish and serve.

MOM'S STUFFED BELL PEPPERS



Mom's Stuffed Bell Peppers image

Make and share this Mom's Stuffed Bell Peppers recipe from Food.com.

Provided by Noni Suzanne

Categories     Meat

Time 50m

Yield 6 peppers, 4-6 serving(s)

Number Of Ingredients 10

6 large bell peppers
1 1/2 lbs extra lean ground beef
1 tablespoon sugar
1 tablespoon sweet basil
16 ounces tomato sauce
1 yellow onion, chopped
1/2 cup white rice
1 cup water
1 teaspoon butter
2 cups cheddar cheese, shredded

Steps:

  • Cut tops off bell peppers, making a bell pepper "bowl".
  • Remove seeds and membrane, rinsing well under cold water.
  • Par-boil peppers for approximately 5 minutes.
  • Remove peppers from boiling water and place in a 9 x 13 baking dish.
  • Brown ground beef and drain any excess fat.
  • Add chopped onion to ground beef, stirring every few minutes.
  • Meanwhile, make rice by boiling the cup of water and butter, adding rice and simmering until rice is cooked, as you would normally make steamed rice.
  • While rice is cooking, mix tomato sauce, sugar and basil together in a seperate bowl.
  • When rice is done, add to meat and onion mixture.
  • Add half of the sauce and half of the cheddar cheese to meat mixture, stirring all together.
  • Spoon meat mixture into each bell pepper; if you have any left over you can spoon some around the peppers as well.
  • Spoon remaining sauce mixture over each bell pepper and top with remaining cheese.
  • Bake at 350 for approx 20 minutes.
  • NOTE: Although this sounds like a lot of steps to go through, this is one of those recipes where you can be doing more than one thing at a time.
  • I usually start my water to boil for the par-boiling of the peppers at the same time I'm browing the ground beef and chopping my onion, and cleaning the bell peppers.
  • I am also guilty of making more sauce than needed, and adding more cheese than necessary. I really don't think you can screw this up -- it's just a matter of personal taste, so feel free to play with the amounts.

Nutrition Facts : Calories 421.6, Fat 20.5, SaturatedFat 12.7, Cholesterol 61.8, Sodium 970, Carbohydrate 42.9, Fiber 7, Sugar 15.4, Protein 19.6

MY MOM'S STUFFED BELL PEPPERS



My Mom's Stuffed Bell Peppers image

This is my Mom's recipe. It's an easy dish to make. You can also cook this in the oven using a casserole dish at 400° covered for around 35-40 minutes, or you could cook in a Nesco style oven roster. You could also spice it up by using cayenne or crush red pepper flakes

Provided by plove53

Categories     One Dish Meal

Time 1h15m

Yield 3 serving(s)

Number Of Ingredients 6

6 large red bell peppers or 6 large green bell peppers
2 lbs chopped meat (lean)
2 cups cooked rice
1 egg
4 (10 3/4 ounce) cans condensed tomato soup
salt and pepper

Steps:

  • Cut tops off of peppers and remove seeds; set aside.
  • In a large bowl mix chopped meat, egg, salt and pepper, then add the cooked rice.
  • Add 1 can tomato soup to chopped meat mixture.
  • Stuff all peppers with chopped meat mixture.
  • Place stuffed peppers up side up into the Dutch oven.
  • Place the rest of the tomato soup in the Dutch oven (you do not want to cover peppers - just enough to go a little above half way up the peppers).
  • Cook at high until boiling.
  • Simmer for around 1 hour or until meat is cooked through (basting occasionally).
  • Serve over rice.
  • Enjoy.

Nutrition Facts : Calories 514.9, Fat 5.2, SaturatedFat 1.9, Cholesterol 70.5, Sodium 2270.1, Carbohydrate 109.9, Fiber 11.8, Sugar 46.9, Protein 14.8

MOM'S STUFFED BELL PEPPERS (NO MEAT)



Mom's Stuffed Bell Peppers (No Meat) image

Make and share this Mom's Stuffed Bell Peppers (No Meat) recipe from Food.com.

Provided by laurenpie

Categories     Cheese

Time 45m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

6 bell peppers
3 cups cooked rice
1 cup cheddar cheese, cubed
2 tablespoons butter
1/2 onion, diced
2 tablespoons flour
2 cups milk
1/2 teaspoon salt

Steps:

  • Remove tops from bell peppers (retain), remove seeds. Boil bell peppers and tops in large pan of salted water for 5 minutes. Remove, drain, cool. Arrange in baking dish.
  • Mix rice with cubed cheese, set aside.
  • Saute onion in butter, stir in flour. Add milk, boil and stir until thick and smooth. Remove from heat and combine with rice mixture. Stuff bell peppers, and cover each with it's stem top.
  • Pour 1/4" water in bottom of pan, then bake at 350 degrees for 25-30 minutes.

Nutrition Facts : Calories 319.7, Fat 13.5, SaturatedFat 8.4, Cholesterol 41.3, Sodium 388.4, Carbohydrate 39, Fiber 2.5, Sugar 3.4, Protein 11

MOM'S STUFFED BELL PEPPERS



Mom's Stuffed Bell Peppers image

Green bell peppers stuffed with a delicious ground beef mixture, served over rice! This recipe also works great with ground turkey.

Provided by fsukay

Categories     Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 -6 green bell peppers, depending on their size and how much meat you want per pepper
1 lb ground beef or 1 lb ground turkey
1 yellow onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
3/4 cup tomato sauce
1/2 cup beef broth
2 tablespoons parsley
1 -1 1/2 cup mozzarella cheese (optional)
4 -6 cups white rice or 4 -6 cups brown rice

Steps:

  • Preheat oven to 350.
  • Blanch peppers in boiling water for 5 minutes. Remove and place in glass baking pan. Set pan aside.
  • Cook meat and onion in skillet on medium heat until meat it browned, then drain excess liquid.
  • Add salt, pepper, oregano, tomato sauce, and beef broth. Simmer for 15 minutes, stirring occasionally.
  • Mix in parsley.
  • Stuff green peppers with meat mixture.
  • Cover pan with tin foil and bake for 15 minutes.
  • *Uncover, top each pepper with 1/4 cup of cheese (optional), and bake for another 5 minutes. (*uncover and cook even if you do not add the cheese).
  • Serve each pepper over 1 cup of rice.

Nutrition Facts : Calories 977.3, Fat 18.4, SaturatedFat 7, Cholesterol 77.1, Sodium 736.6, Carbohydrate 161.9, Fiber 8.5, Sugar 6, Protein 36

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