Stuffed Bell Peppers My Way Recipes
STUFFED BELL PEPPERS
Food Network's Ree Drummond shares this easy recipe for healthy, satisfying stuffed bell peppers.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Nutrition Facts : Calories 323, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 287 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams
STUFFED PEPPERS MY WAY
Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.
Provided by Sandy
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
- Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
- While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
- Return to the oven for 5 minutes. Serve immediately.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 52.6 g, Cholesterol 33.4 mg, Fat 15.2 g, Fiber 4.5 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 1594.5 mg, Sugar 6.4 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
STUFFED BELL PEPPERS MY WAY
I learned to make stuffed vegetables from my Turkish landlady in Ankara and over the years have made modifications such as in this recipe.
Provided by Ruby Janzen
Categories White Rice
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Mix all filling ingredients well and stuff the peppers.
- Place in large baking dish (can also be done in electric skillet or on stove top).
- Mix sauce ingredients and pour small amount over each pepper and rest in bottom of dish or pan.
- Bake at 350 degrees, covered, for about 1-1/2 hours.
- Pass the sauce at the table.
- I usually slice the peppers in half lenghtwise on a platter to serve and garnish with parsley or whatever.
- NOTE: I usually double the sauce to go with any leftovers.
- Also, if there is leftover meat mixture after stuffing peppers, I make into large meatballs and place in dish with peppers- this is great for people that don't care for the peppers.
Nutrition Facts : Calories 373.9, Fat 16.1, SaturatedFat 6.4, Cholesterol 107.4, Sodium 258.6, Carbohydrate 35, Fiber 4.2, Sugar 11.8, Protein 22.7
STUFFED BELL PEPPERS
Versatile juicy stuffed peppers, my X mother in law is half Greek and half Polish, she used to make this recipe quite often with green peppers. I have changed it a little to make it a little less acidy and bitter, and so that kids (or at least mine) like it. It is also a great dish to make for days you won't have much time to make dinner; you can prepare this the night before or early in the morning put it in a crock pot; plug it in set it for when you want it done and go.
Provided by Maggies Cooking
Categories < 4 Hours
Time 2h30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix ingredients well then add egg and mix egg in very well. (substitute other vegetables of choice if you like).
- Cut tops off peppers, take seeds out, stuff pepper with stuffing replace peppers cap, put in crock pot of appropriate size for the amount you are cooking. After all peppers have been stuffed pour a jar of store bought or home made spaghetti sauce of your liking over/around peppers and cook until peppers and meat are thoroughly cooked. In a crock pot approximately 2-4 hours on high, or if on low 4-6 hours. Serve with pasta of your choice or rice.
- Makes 3 large peppers or four small, for larger recipes increase ingredients as needed.
- For a smoother slightly sweet taste use red or orange peppers as they aren't as bitter as the green.
Nutrition Facts : Calories 367.5, Fat 14.9, SaturatedFat 5.5, Cholesterol 143.2, Sodium 161.3, Carbohydrate 35.6, Fiber 4.7, Sugar 6.5, Protein 23
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