Stuffed Bell Peppers Recipes

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Classic Stuffed Peppers image

Warm up from the inside out with these Classic Stuffed Peppers.

Categories     American     dinner     low sugar     main dish     meat     nut-free     weeknight meals     winter     best stuffed peppers     classic stuffed peppers     beef and rice stuffed peppers     cheesy stuffed peppers     rice stuffed peppers     easy stuffed peppers     bell pepper recipes     baked stuffed peppers

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

1/2 c. uncooked rice
2 tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
2 tbsp. tomato paste
3 cloves garlic, minced
1 lb. ground beef
1 (14.5-oz.) can diced tomatoes
1 1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
6 bell peppers, tops and cores removed
1 c. shredded Monterey jack
Freshly chopped parsley, for garnish


  • Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
  • Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
  • Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
  • Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
  • Garnish with parsley before serving.

Nutrition Facts : Calories 405 calories


Stuffed Bell Peppers Recipe image

Stuffed bell peppers are a classic comfort food dish made with rice, ground beef, a few savory seasonings, and topped with tomato sauce. Whip up this easy recipe tonight!

Provided by insanelygood

Categories     Dinner     Featured     Recipes

Time 1h20m

Number Of Ingredients 10

1 pound ground beef
1/2 cup long grain white rice (uncooked)
1 cup water
6 green bell peppers
2 (8 oz) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning


  • Preheat the 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 for 20 minutes.
  • In a skillet, cook the beef over medium heat until browned.
  • Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)
  • In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
  • Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.
  • Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.

Nutrition Facts : Calories 200 cal


Traditional Stuffed Bell Peppers image

Try using red, yellow, as well as green peppers for a nice presentation. What makes this recipe interesting are the spices--chili pepper and a hint of ground cloves. Sounds strange, but it's delicious.

Provided by mammamia 2

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 bell peppers, 4-6 serving(s)

Number Of Ingredients 10

4 -6 bell peppers, depending on size of pepper
1 1/2 cups cooked rice
1 lb ground beef
1/2 cup chopped onion
1 -2 minced garlic clove
1/8 teaspoon ground cloves, scant
2 teaspoons chili powder
3/4 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes


  • Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
  • Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
  • Brown ground beef with onions and garlic.
  • Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
  • Stuff peppers.
  • Bake 350 for 45 minutes.

Nutrition Facts : Calories 389.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 542.8, Carbohydrate 32.3, Fiber 4.3, Sugar 6.5, Protein 25.1


The Best Stuffed Peppers image

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese


  • 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.


Stuffed Bell Peppers image

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

6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1 1/2 cups grated pepper Jack cheese


  • 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 image

These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking.

Provided by Lidey Heuck

Categories     dinner, weekday, casseroles, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese


  • Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
  • In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
  • Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
  • Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
  • Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
  • Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.


Princess Diana's Stuffed Bell Peppers image

This is my favorite recipe for stuffed peppers! Delish! This takes a little more effort then other stuffed pepper recipes, but it is well worth it, IMO. Eating Royally: Recipes and Remembrances from a Palace Kitchen

Provided by JTsMom

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

4 medium bell peppers
1/4 cup olive oil
1/2 cup chopped onion
1 cup thinly sliced mushroom
1 zucchini, diced
1/2 teaspoon dried oregano
salt & freshly ground black pepper
2 tomatoes, seeded and chopped
1 cup rice, cooked al dente and cooled
1/2 cup water
1/2 chicken or 1/2 vegetable bouillon cube
4 slices bacon, cooked until crisp and chopped
1 tablespoon fresh basil, shredded
4 ounces mozzarella cheese, diced
2 tablespoons grated parmesan cheese


  • Pre heat oven to 350°F.
  • Cut the tops off the peppers and clean out the seeds and membranes. If the peppers won't stand up, cut a little piece off the bottom to level them. Place the peppers on a baking sheet and drizzle with the oil.
  • Bake for 25 minutes, or until they start to soften. Remove from the oven and allow to cool.
  • Pour the oil from the peppers into a frying pan and add the onions, mushrooms, zucchini and oregano. Season the vegetables with salt and pepper to taste, and saute over high heat until they start to soften.
  • Add the tomatoes, rice, water and bouillon cube to the vegetables in the frying pan, and simmer for about 5 minutes. Adjust the seasoning. Fold in the bacon, basil and mozzarella cheese.
  • Divide the filling among the peppers. Sprinkle the Parmesan on top of the peppers.
  • Bake in the middle of the oven for 15 minutes, or until the cheese has melted and the filling is hot.

Nutrition Facts : Calories 797.2, Fat 48.9, SaturatedFat 14.6, Cholesterol 126.3, Sodium 499.7, Carbohydrate 51.8, Fiber 4.5, Sugar 6.8, Protein 37.4


Perfect Stuffed Bell Peppers image

I know there are tons of stuffed bell peppers recipes already posted -- but I didn't see this one. Some of the members of my family don't actually eat the bell pepper (for others, that's the best part) -- but EVERYONE loves the stuffing! Sometimes I'll double the stuffing part and if I don't have enough peppers, I just put it in a little casserole dish and watch everyone fight for it. If you are looking for a stuffed bell recipe, I hope you'll try this one.

Provided by Bobbie

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

6 medium bell peppers
1 lb lean ground beef
1/3 cup chopped onion
1 tablespoon cooking oil
2 cups stewed tomatoes (1 1/2 cans)
3/4 cup pre- cooked rice (like Minute Rice)
2 tablespoons Worcestershire sauce
salt & pepper
1 cup shredded sharp cheddar cheese (plus extra for topping, about 3/4 cup)


  • Core and clean peppers and cook in hot water for approximately 5 minutes. Remove from water, stand upside down and drain.
  • Sprinkle inside with salt.
  • Brown beef and onions in hot oil. Add tomatoes, rice, Worcestershire sauce, salt and pepper. Simmer 5 minutes.
  • Stir in 1 cup cheese and stir until almost melted.
  • Stuff peppers and top with additional cheese.
  • Bake approximately 25 minutes in 350 oven.
  • Note: I usually add about 1/4 cup water to the baking dish just prior to put it in the oven. Also, if you think the whole pepper is to large, you can cut it in half and stuff them that way.
  • Note #2: My grandson doesn't like to find a "chunk" of tomato in his pepper -- so if he's going to be around for the meal (his favorite one), I'll put the stewed tomatoes in my food processor and give them a couple whirls just to break up any large pieces of tomato.

Nutrition Facts : Calories 313.1, Fat 16.5, SaturatedFat 7.4, Cholesterol 68.9, Sodium 414.2, Carbohydrate 19.6, Fiber 3.1, Sugar 6.9, Protein 22.3


Classic Stuffed Bell Peppers image

A wonderful recipe for classic stuffed bell peppers, that I've been making for my family for over 30 years now! These are always gobbled right up!! Makes great leftovers, too. Do try the easy microwave method for blanching the peppers--it is truly the way to go--soo easy and no big pot to clean up! Note: I use the oven method to bake the stuffed peppers-- but the entire dish can be made, start to finish, in the microwave (which is especially nice in the summertime, when you don't want to heat up your kitchen). I've included both methods. Tip: I sometimes stir in about 1/2 cup of the shredded mozzarella to the stuffing mixture, and sprinkle the stuffed the peppers with the remaining mozzarella before covering and baking. And a good shortcut is to brown the ground beef in a medium saucepan along with the onion, and add the corn and seasonings; transfer to a covered bowl while cooking the rice in the same pan. When the rice is done, simply pour the ground beef mixture in with the rice in the pot, stir in the tomato sauce and you are ready to stuff your peppers. Easy! I hope you enjoy! :D

Provided by BecR2400

Categories     One Dish Meal

Time 1h15m

Yield 6 stuffed bell peppers, 6 serving(s)

Number Of Ingredients 11

6 large green bell peppers
1 lb lean ground beef
2 tablespoons finely chopped onions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 cup rice (measured dry, before cooking) or 1 cup brown rice, cooked (measured dry, before cooking)
1 cup frozen corn kernel (optional)
1 (15 ounce) can tomato sauce
3/4 cup shredded mozzarella cheese
grated parmesan cheese, for serving


  • Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Place peppers, with tops, upright in ungreased 9x12 inch glass baking dish. Cover with plastic wrap; microwave until hot, 3 to 4 minutes--(note: do NOT cook peppers until done, you are just blanching them, 3 to 4 minutes should be plenty, depending on the size of your peppers). Proceed to finish cooking in microwave OR in oven (see following instructions).
  • OVEN METHOD: Cook and stir hamburger and onion until hamburger is light brown; drain if necessary. Stir in salt, pepper, garlic powder, cooked rice, corn (if using), and 1 cup of the tomato sauce; heat through.
  • Stuff each pepper with hamburger mixture; stand upright in ungreased baking dish, 9x12 inches. Pour remaining sauce over peppers. Replace tops (stem ends) on peppers. Cover with foil; cook in 350 degree F oven 45 minutes. Uncover; cook 15 minutes longer. Remove from oven and sprinkle with shredded mozzarella cheese.
  • -OR-.
  • MICROWAVE METHOD: (This is a good technique in warm weather, when you don't want to heat up your kitchen!): Mix cooked rice, uncooked hamburger, onion, salt, pepper, garlic powder, corn, and 1 cup of the tomato sauce. Stuff each pepper with about 1/2 cup of the hamburger mixture. Pour remaining sauce over peppers. Replace tops on peppers. Cover with plastic wrap; microwave 7 minutes on HIGH. Turn plate; microwave until mixture is done, 7 to 8 minutes longer. Sprinkle with shredded mozzarella cheese.
  • Serve with grated Parmesan cheese at the table. Makes 6 servings.


Stuffed Peppers image

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

4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)


  • 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


Simple and Easy Stuffed Peppers image

These beefy and cheesy peppers are easy and delicious!

Provided by CHEFDADDYO

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 55m

Yield 6

Number Of Ingredients 7

1 ¼ pounds ground beef
3 cloves garlic, minced
1 onion, diced
1 (15.5 ounce) can diced tomatoes
1 cup shredded Cheddar cheese
1 ½ cups chicken broth
6 red bell peppers


  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
  • Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
  • Bake in preheated oven 30 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 13.8 g, Cholesterol 77.1 mg, Fat 17.7 g, Fiber 3.7 g, Protein 22.8 g, SaturatedFat 8.4 g, Sodium 291.5 mg, Sugar 8.3 g


Stuffed Bell Peppers image

Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.

Provided by KDCG

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 1h10m

Yield 4

Number Of Ingredients 11

½ cup uncooked white rice
¾ cup water
4 green bell peppers
1 onion, chopped
4 tablespoons olive oil
8 ounces textured vegetable protein
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded mozzarella cheese
salt to taste
ground black pepper to taste


  • Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
  • Preheat oven to 400 degrees F (205 degrees C).
  • Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
  • Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
  • Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 38.2 g, Cholesterol 18.1 mg, Fat 20.6 g, Fiber 7.7 g, Protein 57.3 g, SaturatedFat 5.1 g, Sodium 1395.7 mg, Sugar 9.3 g


Beef and Rice Stuffed Bell Peppers image

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

6 bell peppers
2 ½ cups chunky tomato sauce
½ onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
½ cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided


  • 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


Mom's Stuffed Bell Peppers image

What I love most about these stuffed peppers is that the meat goes in uncooked, so it forms kind of a solid "meatball" in the pepper. I think these are much better than the stuffed peppers where the meat is cooked first and stays "loose". If someone in your family does not like peppers, make some meatballs from the mixture and drop them in the pot along with the stuffed peppers. Enjoy!

Provided by Karen..

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 -6 green peppers
1 lb ground beef
1 cup cooked white rice
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
2 small onions, chopped
1 tablespoon butter
1 (32 ounce) can crushed tomatoes
1 (10 1/2 ounce) can condensed tomato soup


  • 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.

Nutrition Facts : Calories 503, Fat 22.5, SaturatedFat 9.2, Cholesterol 131.2, Sodium 1291.7, Carbohydrate 48.8, Fiber 8, Sugar 10.4, Protein 30.1


Stuffed Peppers image

This staple recipe for stuffed peppers is packed with lean turkey sausage, couscous, and Monterey Jack cheese for a hearty and healthy meal that everyone will love.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
Coarse salt and freshly ground pepper
12 ounces fresh chicken or turkey sausage, removed from casing
1 can (14 1/2 ounces) diced tomatoes
3/4 cup couscous
4 red bell peppers (about 2 pounds), halved lengthwise, seeds and ribs removed
1/2 cup shredded Monterey Jack cheese (about 2 ounces)


  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
  • Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
  • Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.

Nutrition Facts : Calories 442 g, Fat 16 g, Protein 25 g

More about "stuffed bell peppers recipes"

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2021-02-10 Stuffed Red Peppers with Quinoa, Mushrooms, and Turkey. Red peppers are stuffed with ground turkey, quinoa, mushrooms, and tomato …
Author Carl Hanson

Apache/2.4.25 (Debian) Server at Port 80

2022-05-11 Step 5: Air fry the halved peppers. TMB Studio. Place the halved peppers in a greased air fryer. Cook until almost tender, 4-5 minutes. Test Kitchen Tip: The best way to grease the air fryer for this recipe is to use cooking spray. Give the bottom of your air fryer a generous spritz, and quickly mist the peppers so they’ll be perfectly charred.

2020-11-02 Meanwhile, place peppers cut side down on baking sheet and roast until tender, 25–30 minutes. Prepare rice per package directions. Stir meat and onion mixture, scallions, basil, Italian seasoning and salt into cooked rice. Add tomato and stir to combine. Fill pepper halves with rice and meat mixture.

Stuffed Bell Peppers Recipe with Couscous & Shrimp great Stuffed Bell Peppers with Couscous & Shrimp Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Author Albert Bevia @ Spain on a Fork Ingredients -3 small bell peppers-2 tbsp olive oil -2 cloves of garlic -1/2 onion -12 shrimp -1/2 tsp dried thyme -1/2 tsp smoked paprika -1/2 cup …

2022-06-09 ground cumin, chicken broth, mini bell peppers, sour cream, mini bell peppers and 27 more Stuffed Mini Bell Peppers with Serrano Ham & Cheese Clean Eating leaf parsley, sheep’s milk cheese, serrano ham, smoked paprika and 2 more

2022-06-06 2. Stuffed Pepper Casserole. If you want all the spice and flavor of stuffed bell peppers but need an even shorter prep time, try this stuffed pepper casserole instead. It’s cheesy, herby, spicy, and delicious, and you can pull it together in just 5 minutes. It’s a fix-quick meal that the whole family will love.

2021-08-17 Baked Stuffed Peppers With Ground Beef and Corn. David Bishop Inc. Photolibrary/Getty Images. Whole kernel corn sweetens the filling in these stuffed peppers. Ground beef, tomato sauce, and rice are the main ingredients. Add some chili powder and a dash of cayenne pepper to give the dish Southwestern flavor. 16 of 20.

2022-06-13 Instructions. Preheat oven to 400 degrees F and grease a 9x13 baking dish with cooking spray. Place halved peppers (hollow side up) into prepared dish, then drizzle the peppers with olive oil and season with salt and pepper, to taste. Set aside. Place butter into a large skillet and melt over medium heat.

2019-02-20 Preparation. Heat a dutch oven large enough to hold the peppers upright in one layer over medium heat. Add the olive oil. When the oil is hot, add the onion, and cook until softened, about 10 ...

2022-04-01 Cheesy Quinoa and Turkey Sloppy Joe Stuffed Bell Peppers. Courtesy Ambitious Kitchen. Make Sloppy Joes healthier by making them with ground turkey with heart-healthy quinoa. Then skip the buns and stuff the mixture into pepper cups instead for a hit of vitamin C and fewer carbs. Get the recipe from Ambitious Kitchen. 6.

2009-09-11 Heat olive oil in a large frying pan over med heat then brown ground beef; add garlic, onion, carrot, and reserved chopped peppers; saute until vegetables are tender, about 5 to 10 minutes. Add tomatoes, brown sugar, basil and salt and pepper to taste. Simmer until much of the liquid is absorbed, about 20 minutes. In the meantime, an a small pot, cook the rice …

2022-02-24 Heat the olive oil in a large pan over medium heat. Add the ground beef and season with salt and pepper. Cook for 5-6 minutes, breaking up the meat with a spatula, until meat is cooked through. Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.

Now, Place the peppers in a large microwave-safe bowl with a cup of water. Cover with plastic wrap and heat the microwave on high power for about 10 minutes. Carefully uncover and let them sit until ready to stuff. Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat.

Drain the sausage and keep the fat in the pan. Add the onion and sauté them until golden brown. Add the mushrooms, salt, and sauté until they release all their water. Add the spinach and when wilted add the garlic and when fragrant add the tomatoes. Adjust seasoning with salt and pepper as needed an cook for 20 minutes. Add the basil and mix ...

2021-09-01 Preheat oven to 350 degrees F. Spray a baking dish that fits the stuffed peppers with nonstick cooking spray. Remove the tops and insides of the bell peppers. Wash and dry. In a bowl, combine raw hamburger, cooked rice, egg, diced onions and salt and pepper. Stuff bell peppers with hamburger mixture leaving room at the top for sauce.

2022-03-25 Place any leftover stuffed peppers in an airtight container in the refrigerator for up to about 5 days. To reheat. Pop individual servings in the microwave and cook for about 2 minutes and until hot. To reheat in the oven, bake the peppers in a covered dish at 350ºF for 15-20 minutes or until heated through. Freezing.

2017-01-17 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.

2021-03-22 Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well. In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat. Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.

Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, …

2022-02-17 Preheat the oven to 425°F and set an oven rack in the middle position.; Tenderize the beef: In a medium bowl, using your hands, mash the beef with 1 teaspoon of the salt and the baking soda. Let sit for 20 minutes while you continue with the recipe.

Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom down through the stem. Remove the seeds and membranes then arrange cut side up in the prepared baking dish. Heat a Dutch oven or similar deep, wide skillet over medium-high.

2008-10-16 Fill the bell peppers: Remove the bell peppers from the steamer pan. Place cut side up in a Pyrex or other oven-proof casserole dish. Gently, stuff the peppers with the ground beef and rice mixture. Elise Bauer. Elise Bauer. Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan.

2022-06-16 Caulimash Stuffed Bell Peppers. We provide you only the best Caulimash Stuffed Bell Peppers recipe here. We also have wide variety of recipes to try. Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. The bell pepper is an excellent vessel for stuffing meat, rice, and, of course,

Preheat oven to 350 degrees F. Lightly grease a 9x13 pan. Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan. In a large skill over medium high heat, cook ground beef …

2022-01-05 Cut the tops off of the bell peppers about 1/2 inch to 1 inch from the stem end and remove the seeds. (Save the extra bits of bell pepper for another dish such as Ground Turkey and Peppers.). Place a steaming rack in a large pot and add enough water to cover the bottom of the pan by an inch.

2010-10-20 1. Heat 2 Tbsp canola oil. Saute 2 grated carrots with 1 tsp vegeta. Stir occassionally until carrots are soft. 2. Add 1 tbsp sour cream and 3/4 cup mushroom marinara. Saute another minute and remove from heat. 3. Pour Podliva over the top of each pepper and add 3 cups of reserved water from peppers.

Stuffed pepper recipes. 22 Recipes. Serve flavour-packed stuffed peppers for a light Mediterranean-style supper. Choose from a range of fillings, including meat and vegetarian options. Try these stuffed pepper dishes, then check out our main collection of quick vegetarian recipes and vegetarian comfort food recipes.

2021-11-29 Place a large pot of salted water over high heat and bring to a boil; add the peppers and cook for 2 minutes. Preheat the oven to 350 F. Remove the blanched peppers and drain well; arrange them in a baking dish, cut-side up. Set aside. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

2020-07-31 In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add the bell peppers and cook until they begin to soften, about 3 minutes. Remove the peppers from the water, allowing any excess water to drain back into the pot. Place the peppers, cut-side down, on a paper-towel lined plate.

veggie stuffed bell peppers recipes 13.3M views Discover short videos related to veggie stuffed bell peppers recipes on TikTok. Watch popular content from the following creators: Sam(@aheadofthyme), EasyCooking52(@easycooking52), carolinagelen(@carolinagelen), Rain Clements(@rainclements), Teaspoon of Yum(@teaspoonofyum), Chef …

2022-05-26 cod, red bell peppers, yellow bell pepper, orange bell pepper and 10 more Basil Chicken Quinoa With Bell Peppers The Food Sphere basil, garlic, red onion, aubergine, olive oil, fresh parsley and 6 more

Vegetarian Mexican Inspired Stuffed Peppers. 562. I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper.

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