STUFFED BELL PEPPERS WITH RICE
These stuffed bell peppers with rice and meat make up a good part of a balanced and healthy diet. Keep a nicely balanced diet to ensure you live a healthy lifestyle
Provided by Gav
Categories Mains
Time 35m
Number Of Ingredients 10
Steps:
- Start by chopping the top off the peppers (with the stalk) and de-seeding them. Placethe empty peppers in a pre-heated oven at 200C, facing down, for about 20minutes.
- Meanwhile, boil the rice until it is cooked. Sieve to get rid of any water at the end.
- Chop away the stalk from the tops that were removed and chop up the rest of thepepper you can salvage. Peel and slice the carrots finely, and the garlic,shallot, and spring onions.
- Fry the minced beef until all browned, then discard any fat. Add the choppedvegetables (carrot, garlic, shallot, spring onion) and fry for a further 5minutes. Add the mixed spice and cook for 2 more minutes.
- Then add the cooked rice to the pan and mix together. Finally season to taste.
- Then fill the peppers with the meat/rice/vegetable mixture and top with the gratedcheddar. Put back in the oven for a further 10 minutes.
Nutrition Facts : Calories 280 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 255 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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.
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
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
SPANISH RICE STUFFED BELL PEPPERS
Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
- Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
- Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
- Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 21.6 g, Cholesterol 96.7 mg, Fat 30.2 g, Fiber 8 g, Protein 30.6 g, SaturatedFat 14.4 g, Sodium 650 mg, Sugar 6.6 g
STUFFED PEPPERS WITHOUT RICE
Easy and delicious stuffed peppers without rice make a comforting and low cost low carb, gluten free, sugar free and keto meal.
Provided by Jen @ Whole Lotta Yum
Categories Dinner
Time 38m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Wash bell peppers, cut them in half and remove the membrane and seeds
- Place peppers in a baking dish, cut side up and sprinkle with a little salt and pepper
- Cook ground meat in a pan for 6-7 minutes until cooked through. Drain the grease and set the meat aside in a bowl
- Saute chopped onion, garlic, and riced cauliflower for 4-5 minutes, until softened
- Add marinara sauce, dried basil, 1/2 tsp sea salt and 1/4 tsp ground black pepper to the same pan, mix together and simmer on medium low for 2 minutes until heated through
- Stir in ground meat and cook until heated through
- Stir in 1/2 cup of shredded cheese
- Spoon the meat and sauce mixture into the peppers, add a small spoonful of marinara on the top and a sprinkle of cheese to each pepper half.
- Cover with foil and bake for 30 minutes
- Garnish with chives if desired, optional
- Enjoy!
Nutrition Facts : Calories 413 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 43 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1/2 pepper, Sodium 786 milligrams sodium, Sugar 0 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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
SAMMY'S STUFFED BELL PEPPERS
I watched my mom make these when I was a kid. I loved them then and I love them now, and you will too. Goes great with mashed potatoes, corn on the cob, and a salad. I like to cook them on a medium-high heat, about 350 degrees, so that the peppers cook soft. You can adjust your temperature to lower the cook time. Enjoy.
Provided by SAM
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the ground beef, mixed vegetables, 1 can of tomato sauce, rice, onion, green onions, garlic, egg, salt, and black pepper in a large bowl until thoroughly combined. Spoon the beef mixture into the bell peppers. Arrange peppers in a baking dish, and spoon the remaining 1 can of tomato sauce on top. Cover with aluminum foil.
- Bake in the preheated oven until the beef is no longer pink, about 1 1/2 hours.
Nutrition Facts : Calories 586.6 calories, Carbohydrate 35.2 g, Cholesterol 182.8 mg, Fat 29.5 g, Fiber 10.4 g, Protein 46.3 g, SaturatedFat 11.3 g, Sodium 1489.7 mg, Sugar 13.4 g
BELL PEPPERS STUFFED WITH RICE DRESSING
A great recipe! The dressing can be used, also, to stuff fowl or alone, as a side dish. From the "Prudhomme Family Cookbook" by Chef Paul Prudhomme. Posted for ZWT5.
Provided by kellychris
Categories White Rice
Time 2h
Yield 12 peppers, 10-12 serving(s)
Number Of Ingredients 28
Steps:
- TO PREPARE THE RICE DRESSING:.
- Combine the first seasoning mix ingredients and set aside.
- With a sharp paring knife, peel off the silver skin from each gizzard and trim the hard fibrous connection between the 2 halves.
- Grind the gizzards, hearts, and livers in a food processor or blender, or chop finely.
- Add the reserved (1st) seasoning mix to the meat (giblets).
- Stir well. Set aside.
- Thouroughly combine the 2nd seasoning mix ingredients in a small bowl and set aside.
- In a very large cast iron or other heavy skillet, brown beef and pork, over high heat, breaking up chunks.
- Sprinkle the reserved 2nd seasoning mix over meat and cook about 3 min., stirring constantly.
- Discard bay leaf, then cook 2 minute more, stirring constantly.
- Reduce heat to medium and cook about 5 minutes, stirring frequently and scraping pan bottom well.
- Add giblets to skillet,stirring well.
- Cook about 4 min.,stirring almost constantly.
- Stir onions, bell peppers,celery,garlic,hot peppers(if using), and 1/4 cup of the stock.
- Cook until mixture is dry and sticking OBSESSIVELY, about 10 minutes.Be sure to scrape the pan bottom frequently.
- Add 4 tbs. butter, cook 3 minute Stir and scrape often.
- Stir in green onions, parsley and 1/2 cup more stock, scraping pan bottom til sediment is dissolved.
- Stir in 1/2 cup more stock. Cook 2 minute more.
- There should be little to no liquid at this point. Cook longer if there is.
- Add rice and stir very well. Remove from heat.
- NOTE:.
- This makes about 9 1/2 cups. The dressing must be very moist to stuff bell peppers, but not runny, even though it will dry some during baking. If need be, add more stock or water, about 1/4 cup at a time.
- TO PREPARE PEPPERS.
- Cut stems and tops from peppers. Cut down about 3/4 inch from the top. Core and seed the peppers. Discard tops.Stuff the HOT rice dressing into peppers. Pack tightly as you go and mound the top slightly.Place,upright,in a 13x9 pan, fitting snugly.
- When cool to the touch, press with fingertips.Sprinkle with bread crumbs. Dot tops with butter and add 3/4 inches stock around peppers.
- Bake at 375F for 30.Then cover with foil and bake til tender,about 30 minute.
Nutrition Facts : Calories 564.1, Fat 26.1, SaturatedFat 11.2, Cholesterol 158.5, Sodium 1027.2, Carbohydrate 55.8, Fiber 9.4, Sugar 5.5, Protein 30.8
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
MOM'S STUFFED BELL PEPPERS (NO MEAT)
Make and share this Mom's Stuffed Bell Peppers (No Meat) recipe from Food.com.
Provided by laurenpie
Categories Cheese
Time 45m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove tops from bell peppers (retain), remove seeds. Boil bell peppers and tops in large pan of salted water for 5 minutes. Remove, drain, cool. Arrange in baking dish.
- Mix rice with cubed cheese, set aside.
- Saute onion in butter, stir in flour. Add milk, boil and stir until thick and smooth. Remove from heat and combine with rice mixture. Stuff bell peppers, and cover each with it's stem top.
- Pour 1/4" water in bottom of pan, then bake at 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 319.7, Fat 13.5, SaturatedFat 8.4, Cholesterol 41.3, Sodium 388.4, Carbohydrate 39, Fiber 2.5, Sugar 3.4, Protein 11
STUFFED BELL PEPPERS W/O RICE!
Here's a great variation of the Family Favorite without rice. WW points = 8 points per pepper. Grab a spaghetti squash, nuke it and eat the pepper on top of half of the squash. Delicious! (point value would be less if you used ground turkey)
Provided by Bella Donna
Categories Microwave
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash peppers and cut off tops. Rinse seeds out of the insides.
- Put peppers into microwavable dish, with lid, where they can stand up.
- In a bowl, break up the crackers. I usually crush them up in the bag they came in, then dump them into the bowl.
- Salt & pepper the cracker crumbs to taste.
- Add ground beef and mix well.
- Dump one can of tomato soup into mixture. Mix well.
- Spoon meat mixture into pepper shells.
- Mix one can of tomato soup with 1/2 can water and pour over peppers. (I stick my finger into the middle of each one so the soup goes into each one.).
- Place lid on dish and microwave for 25 minutes.
Nutrition Facts : Calories 434, Fat 20.1, SaturatedFat 7.4, Cholesterol 77.1, Sodium 1092.1, Carbohydrate 38.3, Fiber 4.3, Sugar 15, Protein 26.2
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