STUFFED GREEN PEPPERS II
An easy and delicious way to prepare green peppers as a main dish.
Provided by jcbrown1971
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
- Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture.
- Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like. Served topped with spaghetti sauce.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 39.6 g, Cholesterol 75.9 mg, Fat 16.5 g, Fiber 6.6 g, Protein 26.7 g, SaturatedFat 6 g, Sodium 635.6 mg, Sugar 15.6 g
STUFFED PEPPERS FOR TWO
My husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us. It helps to use a small casserole dish so the peppers won't tip over while they bake. For color, I serve steamed carrots to round out the meal perfectly. -Elaine Carpenter, Horseshoe Bay, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. , In a bowl, combine beef, 1/4 cup tomato sauce, rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender. , Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 405 calories, Fat 20g fat (9g saturated fat), Cholesterol 193mg cholesterol, Sodium 1277mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
ROUND 2 RECIPE STUFFED CABBAGE ROLLS
Provided by Sandra Lee
Time 1h55m
Yield 8 cabbage rolls
Number Of Ingredients 28
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Cut the core out of the cabbage and insert a long fork into the hole. Lower the cabbage into the boiling water. Remove 8 of the outer leaves as they fall off. Return the 8 leaves to the pot and cook for an additional 2 minutes to make them tender. Place them onto a sheet pan lined with a towel to cool and dry.
- In a bowl, mix together the Asian Sloppy Joes filling, Hearty Skillet Rice and scallions. Cut the tough bottom portion of the center rib out of each cabbage leaf. Place the leaf onto your work surface and put 2 tablespoons of the rice mixture into the center of the leaf. Roll up the bottom to cover the filling, then fold over the sides and continue rolling. When you have 8 rolls made, spread a thin layer of the Tomato Sauce onto the bottom of a shallow baking dish large enough to hold the rolls in a single layer. Place the rolls, seam-side down, in the dish and cover with the remaining Tomato Sauce. Cover the dish with foil and cook to heat the rolls through, 15 to 20 minutes.
- For the sauce: In a bowl, whisk together the tomato sauce, soy sauce, brown sugar, tomato paste, vinegar, garlic, ginger and hot sauce until blended. Reserve 1/2 cup for another use. Set the rest of the sauce aside.
- For the sloppy joes: In a large skillet over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they are soft, about 5 minutes. Push the vegetables to one side of the pan and add the ground pork. Break up any lumps and sprinkle with salt and pepper. Cook until the pork is lightly browned, about 5 minutes. If there is a lot of fat in the pan, spoon some of it out and discard.
- Add the sauce to the pan, bring to a simmer and cook until the pork mixture has thickened but is still a bit loose, about 15 minutes. Reserve 1 cup of the mixture for another use.
- To serve, remove 2 leaves from the cabbage, roll them up like a cigar and slice into very thin strips. Reserve the remaining cabbage for another use. Divide the sloppy joe mixture onto the hamburger buns. Garnish with the sliced cabbage. Top with the bun tops and serve immediately.
- Cook the rice according to package instructions.
- In a large skillet over medium heat, add the oil. Add the onions, zucchini and red pepper flakes. Cook until the vegetables just begin to soften, 3 to 4 minutes. Add the ham and let cook another 3 to 4 minutes. Season with salt and pepper.
- Crack the eggs into a bowl and beat them, adding a pinch of salt and pepper. Push the vegetables to the side of the skillet, add the eggs and cook until just set. Mix the eggs and vegetables together.
- Add the rice to the skillet with the vegetables and egg and cook, stirring frequently, until the rice is hot. Reserve 1 cup of the cooked rice for another use. Transfer to a serving dish and serve immediately.
STUFFED PEPPERS
Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.
Provided by BDEGER
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g
STUFFED PEPPERS
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
SLOW COOKER STUFFED BELL PEPPERS (FOR 2)
Growing up My aunt used to serve stuffed peppers in the frozen box. They were good, but I have been looking for a good homemade recipe, that would knock my socks off. I found several that seem ok and none that totally had what I was seeking. I decided to play around with it. Remember that stuffed peppers is basically leftover meatloaf, stuffed into a pepper. Since it's just me and my boyfriend, I have this as a recipe for two, but it can easily be updated for more. Enjoy.
Provided by Miss Angee82
Categories Peppers
Time 4h20m
Yield 2 Stuffed Peppers, 2 serving(s)
Number Of Ingredients 13
Steps:
- Place meat in a large mixing bowl. Pour 1 beaten egg into bowl add seasoning or salt and pepper, allspice, tomato paste, steak sauce, spicy brown mustard, the 1/2 tablespoon of ketchup and onion to the bowl and combine into the meat. (Make sure egg is well combined, you don't want any scramble egg in the meat when you cook it!).
- Brown and crumble meat for 4 or 5 minutes,drain. Remove from heat. Stir in rice and a cup of ketchup; Let stand 5 minutes.
- Meanwhile, cut tops off peppers; remove seeds, and rinse peppers. Mix water and remaining cup of ketchup into 3 1/2- to 4-quart slow cooker. Place peppers upright in cooker. Spoon meat mixture into peppers.
- Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Spoon sauce from bottom of dish over peppers just before serving.
MEXICAN STUFFED PEPPERS FOR TWO
Watch now to see how to cook Mexican Stuffed Peppers for Two! Add a zip of flavor to these Mexican peppers for two with chunky salsa and taco seasoning!
Provided by My Food and Family
Categories Peppers
Time 1h10m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Brown meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Remove half the meat mixture; cool, then refrigerate or freeze for another use.
- Stir 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish.
- Add 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.
- Bake 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.
Nutrition Facts : Calories 520, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1020 mg, Carbohydrate 45 g, Fiber 8 g, Sugar 12 g, Protein 30 g
CLASSIC STUFFED PEPPERS
Classic stuffed peppers are pared down for two, and the result is a savory and satisfying dish that tastes so delicious, you'll want to double the recipe and serve it to guests. Field editor Donna Brockett of Kingfisher, Oklahoma shared this recipe.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut tops off peppers and discard; remove seeds. In a large saucepan, cook peppers in boiling water for 5 minutes. Drain and rinse in cold water., In a bowl, combine the egg, 1/4 cup of the spaghetti sauce, rice, onion, salt, Worcestershire sauce and pepper. Crumble beef over the mixture and mix well. Stuff into peppers. Place in an ungreased 1-1/2-qt. baking dish. Pour the remaining sauce over peppers. Cover and bake at 350° for 50-55 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 375 calories, Fat 15g fat (5g saturated fat), Cholesterol 146mg cholesterol, Sodium 987mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
TERIYAKI BEEF STUFFED PEPPERS (COOKING FOR 2)
Classic stuffed peppers get a flavorful teriyaki twist and pretty presentation in this new dinner for two that's a little bit sweet, savory and spicy, too.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 2
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix rice and broth. Cut each bell pepper in half vertically. Remove seeds and membranes; place cut side up in baking dish.
- In 10-inch nonstick skillet, cook beef, green onion whites and shredded carrots over medium heat 8 to 9 minutes, stirring occasionally, until beef is deep brown and vegetables soften. Stir in brown sugar, soy sauce, chile garlic sauce and ginger; cook 1 to 2 minutes longer or until sauce is absorbed. Stir beef mixture into rice mixture. Stir in cheese.
- Divide beef mixture evenly among bell peppers in baking dish. Cover tightly with foil. Bake 45 to 50 minutes or until bell peppers and rice are tender; top with green onion greens.
Nutrition Facts : Calories 620, Carbohydrate 78 g, Cholesterol 85 mg, Fat 3, Fiber 5 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 30 g, TransFat 1 g
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