Stovetop Stuffed Peppers Recipes

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

STOVE TOP STUFFED PEPPERS RECIPE - (4.5/5)

Steps:

• In a small saucepan over medium heat, saute garlic and crushed red pepper in olive oil for 1 to 2 minutes to begin sauce. Add remaining ingredients, bring to a bubble, reduce heat, and let simmer over low heat. Add rice to a small pot of 2 cups of boiling salted water. Cover, reduce heat and simmer 20 minutes. Cut tops off peppers and scoop out seeds. Cut an X in the bottom of each pepper. Place peppers in large pot of boiling salted water, cover, reduce heat and simmer 10 minutes. Remove peppers and drain upside down on paper towels. In a skillet over medium high heat, brown meat in olive oil. Add bell pepper and onion, cover, and cook 5 minutes, stirring occasionally. Reduce heat to low. When rice is done, add to meat and stir in 1 cup of sauce, peas, mozzarella, and salt and pepper to taste. Remove filling from heat. Place the pot you emptied after cooking the peppers back on the stove over low heat. Cover the bottom of the pot with a layer of sauce. Stuff peppers with filling and place upright in sauce in pot. Top each pepper with a little extra sauce and cover to keep warm until ready to serve. I serve with mashed potatoes with sauce spooned over the potatoes.

STUFFED PEPPERS

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.

STUFFING STUFFED PEPPERS

Steps:

• Heat oven to 400ºF.
• Place pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
• Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in turkey, stuffing and half the cheese; spoon into pepper halves. Cover.
• Bake 15 min. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until cheese is melted and filling is heated through.

MOM'S STUFFED BELL PEPPERS

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.

STUFFED PEPPERS

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.

SAUCY STUFFED PEPPERS

Steps:

• Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
• In a skillet over medium heat, melt the butter and saute onion until translucent.
• In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
• Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
• Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.

STOVE TOP STUFFED BELL PEPPERS

Steps:

• Cut off the stem ends of the peppers and remove the seeds.
• Mix the remaining ingredients, except for the parsley.
• Fill the peppers with the meat mixture.
• Place them in a deep kettle with about 1 inch of water.
• Cover and simmer, adding a little more water if necessary, for 45 minutes, or until the meat is done.
• Garnish with sprigs of parsley.

STUFFED PEPPERS ON STOVE TOP

Steps:

• First boil water in a large pot because we will be cooking our peppers for a few minutes before filling them. I'm using 2 red and 2 green bell peppers. I like to cut them in half lengthwise and fill them, they cook faster this way. Take all the seeds and pith out. Leaving the stem on is pretty for presentation. Put the peppers in boiling water and cook for 5 minutes. Drain and set aside
• Next, we'll make a quick tomato sauce. Heat up a pan and pour in 2 tablespoons olive oil. Add 1 tsp garlic powder, 1 tsp onion powder, ½ tsp Italian seasoning, crush it in your hands, ¼ tsp red chili flakes for a little heat, mix this just for a few seconds. Add 2 cups of tomato sauce. Add ¼ tsp salt and 1 tsp sugar. Bring this to a boil and let it simmer, just for 5 minutes. Taste and add more salt or sugar if necessary. Turn the heat off and set it aside.
• Now we'll cook the meat. Heat up a pan and add 3 tablespoons olive oil. I'm adding 1.5 cups of chopped onion and 5 large garlic cloves or 2 tablespoons. A little salt. Sautee this until golden brown. Add ½ tsp dried oregano, crush it in your palms, ½ tsp dried thyme leaves, 1 tsp paprika, Stir that for a few seconds. Add ¼ tsp of red chili flakes. Add the meat, I'm using 1 pound of ground turkey. You can use chicken or any other ground meat you'd like. ½ tsp salt. Mix this really well and let it cook. Make sure to break up the meat once in a while. While the meat is cooking, I'm grating 1 large potato peeled. 1.5 cups of grated potatoes. Once the meat is cooked, add the potatoes, ½ tsp salt and a pinch or two of chili flakes. Stir and cook for 5 minutes. Adjust the salt according to your taste. After 5 minutes, pour in 1 cup of the sauce and ¼ cup of grated parmesan cheese. Turn off the heat and mix well.
• Get a large pan that will fit all of the peppers. Pour in ½ cup of the remaining sauce and a few tablespoons of water. That should cover the bottom of the pan. Put the peppers in. Stuff each pepper with the meat mixture. Turn the heat on. Pour the remaining half cup of sauce over the peppers. You'll start to hear the peppers pop a little, the liquid on the bottom of the pan has started boiling, turn down the heat to medium low, put a cover on and cook for about 30 minutes. Check after 15 minutes and adjust the heat if you need to. After 30 minutes, check the filling, the potatoes should be cooked. The peppers will be tender but not completely falling apart. You can cook this longer or shorter depending on how firm you like the peppers. You can add more parmesan on top before serving. If you want to add shredded cheese like cheddar or mozzarella, you can do that and put the cover on just to melt the cheese.

STUFFED PEPPER RICE BAKE

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.

UNSTUFFED PEPPERS

Steps:

• Preheat oven to 350°. Cook rice according to package directions. , Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese. , Toss bread crumbs and oil; sprinkle over the top. Bake until heated through and topping is golden brown, 8-10 minutes.