Stuffed Green Peppers Ii Recipes

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STUFFED GREEN BELL PEPPERS II



Stuffed Green Bell Peppers II image

You can blanch the peppers ahead of time for 3 min in boiling water and then freeze them for later use.

Provided by Cindy Hartlin

Categories     Vegetable

Time 32m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium green peppers, washed
1 lb lean beef, ground
1/2 cup quick-cooking white rice, uncooked
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano leaves
1/8 teaspoon garlic powder
1/3 cup milk or 1/3 cup tomato juice
1 egg, slightly beaten
8 ounces tomato sauce with onion

Steps:

  • Cut green pepper in half lengthwise; remove core and seeds.
  • Place peppers, hollow-side-up, in a shallow, heat-resistant, non-metallic baking dish.
  • In a medium-sized bowl, crumble beef.
  • Add rice, salt, pepper, oregano, garlic powder, water, egg and 1/2 cup of tomato sauce. Mix until thoroughly combined.
  • Spoon mixture into pepper halves.
  • Spoon remaining tomato sauce over peppers.
  • Heat, covered loosely with wax paper, 14 minutes in Micro- wave Oven or until meat is cooked and peppers are as tender as desired.
  • Allow to stand 4 minutes, covered, before serving.

Nutrition Facts : Calories 316, Fat 14.6, SaturatedFat 6.2, Cholesterol 125.9, Sodium 1008.9, Carbohydrate 21.3, Fiber 3.4, Sugar 2.9, Protein 26.2

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 II



Stuffed Green Peppers II image

An easy and delicious way to prepare green peppers as a main dish.

Provided by jcbrown1971

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

Time 45m

Yield 6

Number Of Ingredients 9

1 ½ pounds lean ground beef
1 onion, chopped
¾ cup uncooked instant rice
¾ cup water
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (14.5 ounce) can stewed tomatoes, chopped
salt and pepper to taste
6 large green bell peppers
1 (16 ounce) jar spaghetti sauce

Steps:

  • In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
  • Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture.
  • Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like. Served topped with spaghetti sauce.

Nutrition Facts : Calories 414.4 calories, Carbohydrate 39.6 g, Cholesterol 75.9 mg, Fat 16.5 g, Fiber 6.6 g, Protein 26.7 g, SaturatedFat 6 g, Sodium 635.6 mg, Sugar 15.6 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.

STUFFED GREEN PEPPER



Stuffed Green Pepper image

My family especially enjoys this dish in the summer when fresh tomatoes and green peppers are readily available. This recipe was given to me by my mother-in-law, they always ask me to make it for them!

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

6 medium fresh tomatoes, peeled, seeded and chopped
1 medium onion, chopped
3 celery ribs, diced
1 can (8 ounces) tomato sauce
1 cup water
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
4 medium green peppers
1 pound lean ground beef (90% lean)
1 cup instant rice, cooked
1 teaspoon dried basil

Steps:

  • In a large saucepan, combine the tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside. , In a large bowl, combine the ground beef, rice, basil and remaining salt and pepper. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.

Nutrition Facts : Calories 324 calories, Fat 9g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1565mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 7g fiber), Protein 27g protein.

STUFFED GREEN PEPPERS



Stuffed Green Peppers image

My family always asks me to make this dish for them, especially in the summer when fresh tomatoes and green peppers are readily available. I got the recipe from my mother-in-law. -Helen Englehart, Maplewood, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 11

6 medium fresh tomatoes, peeled, seeded and chopped
1 medium onion, chopped
3 celery ribs, diced
1 can (8 ounces) tomato sauce
1 cup water
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
4 medium green peppers
1 pound lean ground beef (90% lean)
1 cup instant rice, cooked
1 teaspoon dried basil

Steps:

  • In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer, 10-15 minutes. , Meanwhile, cut tops off the green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer until beef is cooked and peppers are tender, 40-45 minutes.

Nutrition Facts : Calories 324 calories, Fat 9g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1565mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 7g fiber), Protein 27g protein.

GROUND BEEF STUFFED GREEN BELL PEPPERS II - OVEN OR CROCK POT



Ground Beef Stuffed Green Bell Peppers II - Oven or Crock Pot image

Make and share this Ground Beef Stuffed Green Bell Peppers II - Oven or Crock Pot recipe from Food.com.

Provided by Quick n Easy Recipes

Categories     White Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb beef, Ground
1 large onion, chopped
1 (28 ounce) can tomato sauce, divided
1 1/4 cups water, divided
1 (1 ounce) envelope garlic & herb salad dressing mix
1 cup white minute rice, uncooked
4 large green peppers, halved
1/4 teaspoon garlic powder
salt & pepper

Steps:

  • Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix.
  • Bring to boil.
  • Stir in rice, cover.
  • Remove from heat and let stand for 5 minutes.
  • Meanwhile cut tops off peppers, remove seeds and cu in half.
  • Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk.
  • Place peppers in dish.
  • Spoon meat mixture into peppers, cover with foil.
  • Bake at 400 for 35-40 minutes.
  • Spoon sauce over peppers before serving.
  • Crockpot Stuffed Peppers Ready In: 7 - 9 hours Servings: 4 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 tsp Salt 1/2 tsp Garlic salt 1/4 tsp Pepper 1 cup Shredded cheese (I use -Cheddar or Swiss) 1/2 tsp Worcestershire sauce 1/4 cup Chopped onion 2 Tbsp Ketchup.
  • Wash peppers and drain Combine all remaining ingredients except ketchup in mixing bowl.
  • Stir well.
  • Stuff peppers 2/3 full.
  • Pour 3 Tbsp of water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers.
  • Cover and cook on low 7-9 hours or high 3-4 hours.

Nutrition Facts : Calories 951.7, Fat 81.4, SaturatedFat 33.6, Cholesterol 112.4, Sodium 1088.6, Carbohydrate 41.6, Fiber 6.9, Sugar 14, Protein 15.7

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