Ryans 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.

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