STUFFED GREEN PEPPERS
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
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 PEPPERS
The best stuffed green peppers ever.
Provided by Ali Milligan
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
- Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
- Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
- Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
- Bake in preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 46.6 g, Cholesterol 47.3 mg, Fat 9.8 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 3.8 g, Sodium 809.2 mg, Sugar 5.9 g
KICKIN STUFFED PEPPERS
Tired of boring stuffed green peppers? Try these baked jalapenos with a delicious cream cheese filling full of flavor! They are great as an appetizer or side.
Provided by Mrs. Toast
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat.
- Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers.
- Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.
Nutrition Facts : Calories 318 calories, Carbohydrate 3.9 g, Cholesterol 75.3 mg, Fat 26.4 g, Fiber 0.9 g, Protein 16 g, SaturatedFat 11.9 g, Sodium 888.1 mg, Sugar 1.6 g
MY FAVORITE STUFFED GREEN PEPPERS
Green peppers stuffed with a mixture of ground beef, rice, and onion, seasoned with fresh garlic, cumin, coriander, and cayenne pepper, and held together with tomato sauce are topped with shredded mozzarella cheese and baked.
Provided by MY3BOYS3711
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Bring 2 1/2 cups water to a boil in a saucepan; add rice and stir. Reduce heat, cover, and simmer until the rice is tender, 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Drizzle olive oil in a 9x13-inch casserole dish.
- Fill a separate saucepan with water and bring to a boil; add green bell peppers and simmer for 3 minutes. Transfer peppers to a bowl of ice water until peppers are cooled. Arrange peppers in the prepared casserole dish.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to heat; mix onion and cooked rice into ground beef. Pour tomato sauce into ground beef mixture and stir to combine.
- Mix garlic, coriander, cumin, cayenne pepper, salt, and black pepper into ground beef mixture. Simmer until flavors have combined, 10 minutes. Remove from heat and spoon 2 to 3 tablespoons ground beef mixture into each bell pepper half. Sprinkle mozzarella cheese over each filled pepper. Cover casserole dish with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove aluminum foil and continue to bake until cheese is bubbling and melted, about 15 more minutes.
Nutrition Facts : Calories 504.1 calories, Carbohydrate 39.1 g, Cholesterol 92.7 mg, Fat 23.8 g, Fiber 5.5 g, Protein 34 g, SaturatedFat 10.3 g, Sodium 673.7 mg, Sugar 8.2 g
CHEF JOHN'S STUFFED PEPPERS
This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
- Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
- Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
- Pour sauce mixture into a 9x13-inch baking dish and set aside.
- Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
- Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
- Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g
QUICK & EASY STUFFED GREEN BELL PEPPERS
My mother used to make this for me when I was young and I still like it. She doesn't have a recipe so I had to create it from her notes.
Provided by Pudgie Dog
Categories One Dish Meal
Time 1h5m
Yield 6 Stuffed Peppers, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the green peppers in half, top to bottom, and clean out the seeds and core.
- Pre-cook the peppers about 1/2 way done. I used the microwave about 4-5 minutes. Set them aside.
- Dice the onions and saute until translucent.
- Add the ground beef, salt and pepper to taste, and cook until done.
- Add the diced tomatoes with the juice to the ground beef mixture and cook for about 5 minutes.
- In a large mixing bowl, mix the ground beef mixture, and the rice together.
- Add about 3/4 of the the can of V8 juice, and the Catsup with the mixture.
- Taste test the mixture and adjust salt and pepper if needed.
- Stuff each of the Green Pepper halves with the ground beef/Rice mixture.
- Add the remaining mixture to the bottom of the casserole dish and push each of the stuffed Green Peppers in the casserole.
- Pour the remaining V8 juice over the Stuffed Green Peppers and rice mixture.
- Cover with aluminum foil and bake at 350 F for 30 to 35 Minutes.
Nutrition Facts : Calories 512.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 705.8, Carbohydrate 61.1, Fiber 4.5, Sugar 13.5, Protein 27.1
STUFFED GREEN PEPPERS
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
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.
STUFFED GREEN PEPPER
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
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.
EASY STUFFED GREEN PEPPERS
Very easy and exceptionally good. My hubby is a chef and he absolutely loves these. UPDATED: After review about cooking time, adjusted the cooking time below and made them again. Perfect.
Provided by KadesMom
Categories < 4 Hours
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut off tops of peppers and cut in half, lengthwise.
- Put peppers in saucepan and cover with water.
- Bring to a boil and cook for 10 minutes.
- Meanwhile, cook ground beef, onions and garlic until browned.
- Drain.
- Add rice (2 cups prepared), tomato sauce and seasonings and cook on low until heated through.
- Place green peppers in a casserole dish and spoon filling into peppers.
- Bake at 350 degrees for 25 minutes loosely covered by tinfoil.
- Sprinkle cheese over the top and bake another 5-10 minutes until melted.
Nutrition Facts : Calories 491, Fat 16.9, SaturatedFat 7.2, Cholesterol 66.2, Sodium 742.2, Carbohydrate 59.7, Fiber 4.5, Sugar 5.8, Protein 24.5
STUFFED GREEN PEPPERS I
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
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 WITH A KICK
This is my own version of the stuffed peppers my mom made for us when we were kids. When peppers are in season I make this and ry to freeze some. The filling is great in eggplant and zucchini, too. Just add a little chopped eggplant or zucchini if you want when you are browning the meat. This is optional though. Since I discovered a cheese called Butterkase cheese I don't use American cheese anymore. It's an all natural cheese that has awesome melting properties so if you can find it, I highly recommend it. Enjoy!
Provided by NVirginian
Categories < 4 Hours
Time 1h15m
Yield 6 peppers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the tops off the green peppers. Discard the seeds and membranes. Chop enough of the tops to equal 1/2 to 3/4 cup and set aside.
- Cook the cleaned peppers in boiling salted water for 5 minutes. Drain and rinse with cold water to stop the cooking process. Invert to drain and dry with paper towels if necessary. Sprinkle the insides with a little salt.
- In a skillet coated with cooking spray or 2 tbls. olive oil cook the ground turkey, chopped onion, and the chopped green pepper until the turkey is cooked through and the vegetables are a little soft. Ground turkey can overcook quickly so be careful not to brown it like you would for ground beef. Drain off any excess liquid that has accumulated.
- Add the tomatoes and green chilis, uncooked rice, water, salt, and Worcestershire sauce. Bring to a boil and reduce heat. cover and simmer for about 18 minutes or until rice is tender. Stir in the shredded cheese. Adjust the seasonings if necessary.
- Place the peppers in a 13x9 baking dish. Stuff them with the meat mixture. cover with foil and bake in a 350 degree oven for 30 minutes.
- *optional: once the peppers are stuffed top them with whatever spaghetti sauce you have on hand, cover with foil and then bake. This is my favorite way!
Nutrition Facts : Calories 239.1, Fat 6.3, SaturatedFat 1.7, Cholesterol 52.2, Sodium 647.3, Carbohydrate 28.6, Fiber 3.5, Sugar 5.3, Protein 18.4
CLASSIC STUFFED GREEN PEPPERS
My family grows 200 acres of green peppers. We think one of the best way to enjoy this fresh vegetable is in the classic recipe.-Karnemaat Farms, Marlene Karnemaat, Fremont, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels. , In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers. , Cover and bake at 350° for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 312 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 836mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.
STUFFED GREEN BELL PEPPERS
When our garden is brimming with fresh green peppers this is a favorite way to fix them. These are very good.
Provided by MizzNezz
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut tops off peppers, remove seeds.
- Drop in boiling water for 3 minutes.
- Drain, rinse in cold water.
- In a bowl, combine the next 8 ingredients.
- Spoon into peppers.
- Put in a greased 13x9-inch pan.
- Mix soup and basil.
- Spoon over peppers.
- Cover and bake at 350°F for 1 hour.
Nutrition Facts : Calories 355.5, Fat 17.6, SaturatedFat 6.9, Cholesterol 77.1, Sodium 828.2, Carbohydrate 25.3, Fiber 3.7, Sugar 9, Protein 24.2
ITALIAN STYLE STUFFED GREEN BELL PEPPERS
This is a great recipe with a little bit of kick! I got it off of another site and my husband loved it! We had a yellow and red pepper left from another meal and used these too. Equally as delicious!
Provided by Susan P
Categories Peppers
Time 2h5m
Yield 6 peppers
Number Of Ingredients 14
Steps:
- Remove the seeds and membranes from Green Peppers and set aside.
- Mix all remaining ingredients.
- Fill each Pepper being careful to not split sides.
- Make meat balls from remaining mixture.
- In a large dish or roaster place the peppers open side up.
- Surround each with meatballs and cover entire thing with sauce.
- Cook 2-4 hours at 325 degrees.
- Check after 1 1/2 hours to test doneness of meat and peppers.
Nutrition Facts : Calories 435.6, Fat 29.4, SaturatedFat 10.1, Cholesterol 173.3, Sodium 160.6, Carbohydrate 10, Fiber 2.5, Sugar 3.8, Protein 31.8
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