STUFFED PEPPERS WITH RICE
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
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
STUFFED PEPPERS WITH RICE RECIPE
Easy, delicious low cost supper recipe with the sweet flavour of roast peppers
Provided by Penny
Categories Main Course
Number Of Ingredients 11
Steps:
- Heat the oven to 190 degrees C
- Place the peppers on a baking tray, skin side up
- Brush with about one tablespoon of olive oil
- Bake in oven for 20-25minutes until starting to char
- Meanwhile make the filling
- Heat 1 tablespoon olive oil in a saucepan
- Fry the onion until soft
- Add the garlic and cook for a further minute
- Add the rice, stir and cook for a minute
- Add half the stock
- Add the cumin
- Cook for 10 minutes or so until stock is absorbed
- Add a little more stock
- Add the almonds and frozen peas
- Keep adding stock until rice is soft
- Check peppers and remove from oven when ready - set to one side
- Stir in the grated cheese
- Spoon the rice into the peppers
- Bake in the oven for about 10 minutes
- Serve immediately
Nutrition Facts : Calories 390 kcal, ServingSize 1 serving
RICE-STUFFED PEPPERS
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
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.
TURKEY-AND-RICE STUFFED PEPPERS
Provided by Food Network Kitchen
Time 2h40m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make the peppers: Combine 2 1/2 cups water, the rice, currants and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, about 45 minutes. Let stand, covered, 10 minutes. Fluff with a fork, then transfer to a large bowl to cool, about 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until lightly golden, 6 to 8 minutes; let cool, then finely chop. Pile the dill, parsley and scallions on a cutting board and finely chop.
- Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, all but 2 tablespoons of the chopped herbs, the garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops.
- Make the sauce: Whisk 3 cups water, the tomato puree, brown sugar, olive oil and cinnamon stick in a wide, deep saucepan. Arrange the stuffed peppers upright in the sauce. Bring the sauce to a simmer over medium-high heat. Cover and reduce the heat to medium low; simmer until the peppers are soft and the filling is cooked through, 50 to 60 minutes.
- Preheat the broiler. Carefully remove the peppers from the sauce and transfer to a flameproof baking dish; remove the tops and set them aside in the baking dish. Toss the reserved 2 tablespoons chopped herbs with the remaining 1 cup mozzarella and 1/4 cup feta in a small bowl and sprinkle over the filling. Broil until melted, about 2 minutes. Replace the pepper tops. Season the sauce with salt and pepper. Serve the peppers in shallow bowls with the sauce.
Nutrition Facts : Calories 542 calorie, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 53 milligrams, Sodium 1266 milligrams, Carbohydrate 62 grams, Fiber 7 grams, Protein 27 grams, Sugar 15 grams
CLASSIC RICE & BEEF STUFFED BELL PEPPERS
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
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
BEEF AND RICE STUFFED BELL PEPPERS
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
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
SAUSAGE AND RICE STUFFED PEPPERS
For a lighter version of this classic dish, use crumbled turkey or chicken sausage in place of Italian sausage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a large skillet,heat 1 teaspoon oil over medium-high.Add sausage and cook, breaking up meatwith a wooden spoon, until browned,5 minutes. With a slotted spoon, transfersausage to a medium bowl. Add 1 teaspoonoil to skillet along with zucchini,onion, and garlic. Season with saltand pepper and cook until vegetablesare tender, about 8 minutes.
- Add zucchini mixture to bowl withsausage, along with Parmesan, rice,and 1 teaspoon oil; stir to combine andseason with salt and pepper. In asmall bowl, combine breadcrumbs and1/2 teaspoon oil and season with saltand pepper. Brush a rimmed bakingsheet with oil and arrange bell peppers,cut side up, on sheet. Divide ricemixture among peppers and top withbreadcrumbs. Bake until breadcrumbsare browned and peppers are tender,about 30 minutes. Serve warm.
Nutrition Facts : Calories 462 g, Fat 7 g, Fiber 3 g, Protein 14 g, SaturatedFat 2 g
BROWN RICE STUFFED PEPPERS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
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.
PEPPERS STUFFED WITH CHICKEN AND RICE
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
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
BROWN RICE STUFFED PEPPERS
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
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.
STUFFED PEPPER RICE BAKE
A simple recipe with the flavors of stuffed peppers but made on the stovetop. Essentially deconstructed stuffed bell peppers. You can use red, green, yellow, or orange bell peppers.
Provided by Yoly
Categories Rice Casserole
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Combine ground beef and onion in a large skillet and cook over medium heat until onion is soft and translucent, 7 to 8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Drain extra grease.
- Add tomato soup, diced tomatoes, water, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 10 minutes.
- Stir in diced peppers and cook until rice is tender, 15 to 20 minutes. Top with mozzarella cheese, cover, and let sit until cheese has melted, 5 to 7 minutes.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 28.3 g, Cholesterol 105.7 mg, Fat 32.8 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.8 g, Sodium 250.9 mg
CHEESE AND RICE STUFFED BELL PEPPERS
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
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
PEPPERS STUFFED WITH RICE
Peppers stuffed with rice ,onion balsamic vinegar and feta
Provided by Patrickbolt
Time 45m
Yield Serves 1
Number Of Ingredients 10
Steps:
- 1) Cut the top off the pepper and cut off the core saving only the top and discarding the seeds slice the nobbely bits off of the bottom, so it can rest flat.
- Cook the rice in boiling salted water meanwhile fry the onion, garlic, and mushrooms with mixed herbs in olive oil until all cooked and season
- Add the drained rice into a large mixing bowl with the rest from the pan along with 3-5 1by 1 cm squares of feta crumbled by hand and a glug of balsamic vinegar (or more)
- Mix it all vigorously
- Stuff into the pepper tightly then add another layer of crumbled feta.
- Add the top of the pepper and drizzle with olive oil
- Place in the oven for 20-25min at 180'c or gasmark5
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