Rice Stuffed Bell Peppers Recipes

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BEEF AND RICE STUFFED BELL PEPPERS



Beef and Rice Stuffed Bell Peppers image

Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!

Provided by Chef John

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

Time 1h40m

Yield 6

Number Of Ingredients 14

6 bell peppers
2 ½ cups chunky tomato sauce
½ onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
½ cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided

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.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g

SPANISH RICE STUFFED BELL PEPPERS



Spanish Rice Stuffed Bell Peppers image

Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.

Provided by Knorr

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 1h5m

Yield 4

Number Of Ingredients 6

4 large bell peppers (any color or a combination of colors) - cored, seeded, tops reserved
4 ounces chorizo, finely chopped
1 cup fresh corn kernels or thawed frozen corn
8 ounces lean ground beef
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 cup shredded Mexican cheese blend or Monterey Jack cheese, divided

Steps:

  • Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
  • Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
  • Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
  • Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 21.6 g, Cholesterol 96.7 mg, Fat 30.2 g, Fiber 8 g, Protein 30.6 g, SaturatedFat 14.4 g, Sodium 650 mg, Sugar 6.6 g

STUFFED BELL PEPPERS WITH RICE



Stuffed Bell Peppers with Rice image

These stuffed bell peppers with rice and meat make up a good part of a balanced and healthy diet. Keep a nicely balanced diet to ensure you live a healthy lifestyle

Provided by Gav

Categories     Mains

Time 35m

Number Of Ingredients 10

150g minced beef
3 red, green or yellow peppers
120g wholemeal brown rice (or basmati if you prefer)
2 carrots
1 tsp mixed spice
1 shallot (or small onion)
2 cloves garlic
3 spring onions
40g cheddar cheese (grated)
Salt and pepper

Steps:

  • Start by chopping the top off the peppers (with the stalk) and de-seeding them. Placethe empty peppers in a pre-heated oven at 200C, facing down, for about 20minutes.
  • Meanwhile, boil the rice until it is cooked. Sieve to get rid of any water at the end.
  • Chop away the stalk from the tops that were removed and chop up the rest of thepepper you can salvage. Peel and slice the carrots finely, and the garlic,shallot, and spring onions.
  • Fry the minced beef until all browned, then discard any fat. Add the choppedvegetables (carrot, garlic, shallot, spring onion) and fry for a further 5minutes. Add the mixed spice and cook for 2 more minutes.
  • Then add the cooked rice to the pan and mix together. Finally season to taste.
  • Then fill the peppers with the meat/rice/vegetable mixture and top with the gratedcheddar. Put back in the oven for a further 10 minutes.

Nutrition Facts : Calories 280 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 255 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

RICE-STUFFED PEPPERS



Rice-Stuffed Peppers image

Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. -Lisa Easley, Longview, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 16

2 pounds ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3-3/4 cup water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (15 ounces) tomato sauce
1 tablespoon ground cumin
3 cups uncooked instant rice
4 medium green peppers
CHEESE SAUCE:
1-1/2 pounds American cheese, cubed
1 can (10 ounces) diced tomatoes and green chiles, undrained

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.

Nutrition Facts : Calories 662 calories, Fat 33g fat (17g saturated fat), Cholesterol 139mg cholesterol, Sodium 1964mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.

CLASSIC RICE & BEEF STUFFED BELL PEPPERS



Classic Rice & Beef Stuffed Bell Peppers image

This Cooks Illustrated recipe is delicious. You can also make it with ground chicken, basil and smoked mozzarella instead of the classic beef version.

Provided by Heather Lazar

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 medium yellow bell peppers (about 6 oz. each) or 4 medium orange bell peppers, 1/2 inch trimmed off tops, cores and seeds discarded (about 6 oz. each)
1/2 cup long grain white rice
1 1/2 tablespoons olive oil
1 medium onion, chopped fine (about 1/2 cup)
12 ounces ground beef, preferably ground chuck
3 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, drained, 1/4 cup juice reserved
1 1/4 cups monterey jack cheese (about 5 oz)
2 tablespoons chopped fresh parsley
black pepper
1/4 cup ketchup

Steps:

  • Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
  • Add 1 tablespoon salt and bell peppers.
  • Cook until peppers just begin to soften, about 3 minutes.
  • Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
  • Return water to boil; add rice and boil until tender, about 13 minutes.
  • Drain rice and transfer to large bowl; set aside.
  • Adjust oven rack to middle position and heat oven to 350°F.
  • Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
  • Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
  • Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
  • Stir in garlic and cook until fragrant about 30 seconds.
  • Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
  • Stir together ketchup and reserved tomato juice in small bowl.
  • Place peppers cut side up in 9 inch square baking dish.
  • Using soup spoon, divide filling evenly among peppers.
  • Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
  • Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
  • Serve immediately.

Nutrition Facts : Calories 528.7, Fat 29.3, SaturatedFat 12.6, Cholesterol 89.3, Sodium 426.2, Carbohydrate 37.1, Fiber 4.7, Sugar 12.5, Protein 28.9

SAUSAGE AND RICE STUFFED PEPPERS



Sausage and Rice Stuffed Peppers image

Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.

Provided by NANCIENANCIE

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

Time 1h30m

Yield 6

Number Of Ingredients 10

6 large green bell peppers
1 pound ground sausage
1 large onion, chopped
2 (10.75 ounce) cans tomato soup
2 ⅔ cups water
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper to taste
1 pound Cheddar cheese, shredded, divided
3 cups uncooked instant rice

Steps:

  • Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
  • Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
  • Spoon rice mixture into peppers.
  • Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

Nutrition Facts : Calories 1276.5 calories, Carbohydrate 154.6 g, Cholesterol 133.3 mg, Fat 53.1 g, Fiber 5.3 g, Protein 43.6 g, SaturatedFat 25.9 g, Sodium 1141.8 mg, Sugar 8.1 g

STUFFED PEPPERS WITH RICE



Stuffed Peppers with Rice image

Classic Stuffed Peppers with rice, ground beef, two different types of cheese, and Italian herbs are baked in tomato sauce until tender and flavorful!

Provided by Blair Lonergan

Categories     Dinner

Time 1h

Number Of Ingredients 15

4 sweet bell peppers, any color
2 tablespoons olive oil, divided
1 lb. ground beef
½ cup finely diced onion
1 cup cooked rice
1 (15 ounce) can tomato sauce
½ tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
½ teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon onion powder
Kosher salt and ground black pepper, to taste
1 cup shredded sharp cheddar cheese, divided
1 cup shredded Monterey Jack or mozzarella cheese, divided
Optional garnish: chopped fresh parsley or basil

Steps:

  • Preheat oven to 350°F.
  • Cut bell peppers in half lengthwise, discarding seeds and membranes. Place peppers, cut side up, in a microwave-safe 13x9-inch baking dish. Add 2 tablespoons of water to the dish. Lightly cover with parchment paper. Microwave until peppers begin to soften, about 3 minutes. Drain any excess liquid.*
  • Meanwhile, prepare the filling.
  • Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and onion; cook until the meat is no longer pink. Drain off fat. Stir in cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, salt, and pepper. Add ½ cup of cheddar and ½ cup of Monterey Jack or mozzarella. Taste and season with additional salt and pepper, if necessary.
  • Season the inside of each pepper with salt and pepper. Stuff peppers with beef mixture and drizzle with 1 tablespoon of olive oil. Cover with foil.
  • Bake until tender and heated through, about 35 minutes. Uncover, sprinkle with remaining ½ cup of cheddar and remaining ½ cup of Monterey Jack or mozzarella. Bake, uncovered, until cheese melts, about 10 more minutes. Serve warm. Garnish with fresh parsley or basil.

Nutrition Facts : ServingSize 1 /2 of a stuffed pepper, Calories 324 kcal, Carbohydrate 14 g, Protein 19 g, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 65 mg, Sodium 484 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 10 g

BROWN RICE STUFFED PEPPERS



Brown Rice Stuffed Peppers image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

4 medium red, yellow or orange bell peppers
1 1/4 teaspoons kosher salt, divided
2 tablespoons olive oil
Half a pound plant-based ground meat, such as Beyond Meat
2 shallots, chopped
1 fennel, cut into 1/3-inch pieces
1/4 teaspoon dried oregano
1 1/2 cups cooked brown rice
One 14-ounce can baby Roma or cherry tomatoes, such as Mutti, crushed by hand
1 cup baby spinach, chopped
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup fresh basil leaves, chopped
1/4 teaspoon freshly ground black pepper
3/4 cup grated Provolone piccante cheese or mozzarella cheese

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.

CHEESE AND RICE STUFFED BELL PEPPERS



Cheese and Rice Stuffed Bell Peppers image

This recipe is good for a quick dinner during the week or even for company. I found it in the New Family Cookbook for People with Diabetes. Each pepper would be one carb serving (approx. 15 grams).

Provided by Kristen in Chicago

Categories     Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium green bell peppers
2 cups cooked rice
1 cup shredded low-fat cheddar cheese (4 ounces)
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper

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.

Nutrition Facts : Calories 194.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.9, Sodium 468.2, Carbohydrate 32.8, Fiber 2.4, Sugar 3, Protein 10.2

BELL PEPPERS STUFFED WITH RICE DRESSING



Bell Peppers Stuffed With Rice Dressing image

A great recipe! The dressing can be used, also, to stuff fowl or alone, as a side dish. From the "Prudhomme Family Cookbook" by Chef Paul Prudhomme. Posted for ZWT5.

Provided by kellychris

Categories     White Rice

Time 2h

Yield 12 peppers, 10-12 serving(s)

Number Of Ingredients 28

1 1/4 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper (preferably cayenne)
3/4 lb chicken gizzard
1/2 lb chicken, hearts
1/4 lb chicken liver
1 whole bay leaf
2 teaspoons salt
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1 lb ground beef
3/4 lb ground pork
1 3/4 cups finely chopped onions
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 tablespoon minced garlic
1 1/2 teaspoons hot pepper vinegar, just the peppers
2 cups beef stock or 2 cups chicken stock
3 cups stock or 3 cups water, to set peppers in while baking
6 tablespoons unsalted butter
1 1/2 cups finely chopped green onions, tops only
1/2 cup finely chopped fresh parsley
5 cups cooked rice
2 tablespoons very fine dry breadcrumbs
12 medium well-shaped green bell peppers, about 6 oz. each (select ones that will sit up easily on end)

Steps:

  • TO PREPARE THE RICE DRESSING:.
  • Combine the first seasoning mix ingredients and set aside.
  • With a sharp paring knife, peel off the silver skin from each gizzard and trim the hard fibrous connection between the 2 halves.
  • Grind the gizzards, hearts, and livers in a food processor or blender, or chop finely.
  • Add the reserved (1st) seasoning mix to the meat (giblets).
  • Stir well. Set aside.
  • Thouroughly combine the 2nd seasoning mix ingredients in a small bowl and set aside.
  • In a very large cast iron or other heavy skillet, brown beef and pork, over high heat, breaking up chunks.
  • Sprinkle the reserved 2nd seasoning mix over meat and cook about 3 min., stirring constantly.
  • Discard bay leaf, then cook 2 minute more, stirring constantly.
  • Reduce heat to medium and cook about 5 minutes, stirring frequently and scraping pan bottom well.
  • Add giblets to skillet,stirring well.
  • Cook about 4 min.,stirring almost constantly.
  • Stir onions, bell peppers,celery,garlic,hot peppers(if using), and 1/4 cup of the stock.
  • Cook until mixture is dry and sticking OBSESSIVELY, about 10 minutes.Be sure to scrape the pan bottom frequently.
  • Add 4 tbs. butter, cook 3 minute Stir and scrape often.
  • Stir in green onions, parsley and 1/2 cup more stock, scraping pan bottom til sediment is dissolved.
  • Stir in 1/2 cup more stock. Cook 2 minute more.
  • There should be little to no liquid at this point. Cook longer if there is.
  • Add rice and stir very well. Remove from heat.
  • NOTE:.
  • This makes about 9 1/2 cups. The dressing must be very moist to stuff bell peppers, but not runny, even though it will dry some during baking. If need be, add more stock or water, about 1/4 cup at a time.
  • TO PREPARE PEPPERS.
  • Cut stems and tops from peppers. Cut down about 3/4 inch from the top. Core and seed the peppers. Discard tops.Stuff the HOT rice dressing into peppers. Pack tightly as you go and mound the top slightly.Place,upright,in a 13x9 pan, fitting snugly.
  • When cool to the touch, press with fingertips.Sprinkle with bread crumbs. Dot tops with butter and add 3/4 inches stock around peppers.
  • Bake at 375F for 30.Then cover with foil and bake til tender,about 30 minute.

Nutrition Facts : Calories 564.1, Fat 26.1, SaturatedFat 11.2, Cholesterol 158.5, Sodium 1027.2, Carbohydrate 55.8, Fiber 9.4, Sugar 5.5, Protein 30.8

BROWN RICE STUFFED PEPPERS



Brown Rice Stuffed Peppers image

For some extra flavor, I like to add bouillon to the dish while the peppers bake. It also steams them a little. If I make these with ground chicken or turkey, I use chicken bouillon; if I make them with ground beef, I use beef bouillon. -Hope Huggins, Santa Cruz, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

6 medium green peppers
3/4 cup uncooked brown rice
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 can (8 ounces) tomato sauce
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
Pepper to taste

Steps:

  • Remove tops and seeds from peppers. In a stockpot, bring 10 cups water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions. , Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add tomato sauce, herbs, salt and pepper; cook, uncovered, for 5 minutes. Stir in rice. Remove from the heat. Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole. Bake, uncovered, until peppers are tender, 15-20 minutes.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 424mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

BELL PEPPERS STUFFED WITH RICE, RAISINS, AND PINE NUTS



Bell Peppers Stuffed with Rice, Raisins, and Pine Nuts image

Categories     Nut     Pepper     Rice     Side     Bake     Fry     Raisin     Pine Nut     Bell Pepper     Fall

Yield serves 6

Number Of Ingredients 16

1 large onion, finely chopped
6 tablespoons extra virgin olive oil
1 1/4 cups short-grain or risotto rice
Salt and pepper
1 to 2 teaspoons sugar
3 tablespoons pine nuts
3 tablespoons currants or tiny black raisins
1 large tomato, peeled and chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 tablespoons chopped mint
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
Juice of 1 lemon
6 medium green or red bell peppers
To serve: 1 cup plain whole-milk yogurt mixed with 1 garlic clove, crushed (optional)

Steps:

  • For the filling, fry the onion in 3 tablespoons oil until soft. Add the rice and stir until thoroughly coated and translucent. Pour in 2 cups water and add salt, pepper, and sugar. Stir well and cook for 15 minutes, or until the water has been absorbed but the rice is still a little underdone. Stir in the pine nuts, currants or raisins, tomato, cinnamon, allspice, mint, dill, parsley, and lemon juice, as well as the rest of the oil.
  • Retaining the stalk, cut a circle around the stalk end of the peppers and set to one side to use as caps. Remove the cores and seeds with a spoon and discard. Fill the peppers with the rice mixture, and replace the caps.
  • Arrange the peppers side by side in a shallow baking dish, pour about water into the bottom, and bake in the oven preheated to 375°F for 45 to 55 minutes, or until the peppers are tender. Be careful that they do not fall apart.
  • Serve cold, accompanied, if you like, by a bowl of yogurt beaten with or without crushed garlic.

PEPPERS STUFFED WITH CHICKEN AND RICE



Peppers Stuffed with Chicken and Rice image

Green bell peppers stuffed with ground chicken, rice, veggies, and cheese. One of my best dishes yet!

Provided by D*Star

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

Time 1h20m

Yield 2

Number Of Ingredients 9

2 large green bell peppers
½ pound ground chicken
1 cup cooked rice
¼ cup chopped onion
1 clove garlic, minced
½ teaspoon ground black pepper
½ teaspoon salt
1 cup tomato sauce
¾ cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 409 calories, Carbohydrate 40.3 g, Cholesterol 93 mg, Fat 8.9 g, Fiber 5.3 g, Protein 42 g, SaturatedFat 4.9 g, Sodium 1566.3 mg, Sugar 10.2 g

RICE-STUFFED RED PEPPER



Rice-Stuffed Red Pepper image

Cooking for two is effortless when you have a recipe like this one from Mary Cloninger of Kennewick, Washington. "It's a favorite of mine and my husband's," Mary says. "You can use any color bell pepper you want, but red is so pretty."

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1 medium sweet red pepper
1/2 cup chopped fresh mushrooms
1/2 cup chopped onion
1 small garlic clove, minced
2 teaspoons butter
1 cup cooked rice
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup crumbled feta cheese
1/2 teaspoon dried basil

Steps:

  • Cut red pepper in half lengthwise and remove seeds. In a large saucepan, cook pepper halves in boiling water for 4-6 minutes or until crisp-tender. Drain and rinse in cold water; set aside., In a small skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the rice, salt and pepper. Spoon into pepper halves. Combine feta cheese and basil; sprinkle over filling., Place in two small baking dishes coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is lightly browned.

Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 473mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

STUFFED BELL PEPPERS WITH RICE AND VEGGIES



Stuffed Bell Peppers With Rice and Veggies image

An healthy meal with veggies. You can use brown rice if you prefer. You can add tomato sauce to combine rice and veggies. From the issue of September 2006, Coup de Pouce.

Provided by Boomette

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons vegetable oil
2 garlic cloves, finely chopped
6 green onions, chopped
1 cup long grain rice or 1 cup brown rice
3 cups water
2 teaspoons oregano, ground
1 1/4 cups tomatoes, seeded and chopped
1 cup corn kernel
1/2 cup parmesan cheese, grated
1/4 teaspoon salt
1/2 teaspoon fresh black pepper
4 large red bell peppers, cut in half on the lenght, white membrane removed
1/2 cup part-skim mozzarella cheese, grated

Steps:

  • In a saucepan, heat oil at medium heat. Add garlic and 2/3 of green onions. Cook for 1 minute. Add rice and cook, stirring, for 2 minutes. Add 2 cups water and oregano. Bring to boil. Reduce to low heat, cover and let simmer for 20 minutes or until rice is cooked.
  • In the saucepan, add tomatoes, corn kernels, parmesan, salt, pepper and stir. Spread the rice garnish in bell peppers. In a big skillet, pour remaining water and add stuffed peppers. Cover and cook at medium-low heat for 17 to 20 minutes or until peppers are tender (add water if necessary).
  • Sprinkle peppers with mozzarella cheese, cover and cook for 2 minutes or until cheese has melted. Sprinkle with remaining green onions.

Nutrition Facts : Calories 458.9, Fat 12, SaturatedFat 5.6, Cholesterol 29.2, Sodium 535.7, Carbohydrate 70, Fiber 7.5, Sugar 9.4, Protein 20.2

SIMPLE BEANS AND RICE STUFFED BELL PEPPERS



Simple Beans and Rice Stuffed Bell Peppers image

I wanted to make stuffed peppers at the cottage without taking a lot of ingredients and came up with this. Great for lunch or as a side dish and easily doubled. Meatless.

Provided by Cookin-jo

Categories     Lunch/Snacks

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 4

2 large red peppers or 3 medium red peppers
1 (198 g) package black bean and rice mix (such as Zatarain's)
2/3 cup old cheddar cheese, grated
1 (10 ounce) can condensed tomato soup

Steps:

  • Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
  • Preheat oven to 350 degrees.
  • Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
  • Stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. Press with the back of a spoon as you fill to compact. Replace the stem ends onto the peppers.
  • Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
  • Bake for 40 - 50 minutes, until peppers are tender.
  • Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem "lid" in place.
  • Prep time doesn't include time to make the beans and rice - 25 minutes.

Nutrition Facts : Calories 305.1, Fat 15.9, SaturatedFat 9.8, Cholesterol 46.2, Sodium 1058.1, Carbohydrate 29.5, Fiber 5, Sugar 18.6, Protein 14.9

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