Stuffed Peppers With Broken Meatballs And Rice Recipes

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FAJITA MEATBALLS AND RICE



Fajita Meatballs and Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 ounces baby bell peppers, quartered and seeded
1 onion, thickly sliced
2 tablespoons extra-virgin olive oil, plus more for the pan
Kosher salt and freshly ground pepper
1 8-inch flour tortilla
1 cup converted white rice
1/2 cup salsa (mild, medium or hot)
1 1/4 pounds ground beef
1 large egg
2 teaspoons chili powder
1 teaspoon ground cumin
Sour cream, pickled jalapeños and crumbled cotija cheese or queso fresco, for topping

Steps:

  • Arrange racks in the middle and upper third of the oven; preheat the broiler. Line 2 baking sheets with foil. Toss the bell peppers and onion with the olive oil and a big pinch of salt and pepper on one of the baking sheets. Broil on the middle oven rack, stirring occasionally, until the vegetables are crisp-tender and lightly charred, 15 to 20 minutes.
  • Meanwhile, tear the tortilla into small pieces and combine in a large bowl with 1/4 cup hot water. Stir well and set aside to soften, about 5 minutes.
  • Combine the rice, salsa, 2 cups water and a pinch of salt in a medium saucepan. Bring to a simmer, stir well and cover. Reduce the heat to low and cook until the rice is tender but still saucy, about 15 minutes. Uncover and stir well.
  • Brush the second baking sheet with olive oil. Using your fingers, squish and crumble the soaked tortilla pieces in the bowl. Add the beef, egg, chili powder, cumin, 3/4 teaspoon salt and a few grinds of pepper; mix well. Form into 16 meatballs, about 2 tablespoons each. Place on the oiled pan. Broil on the upper oven rack until browned and cooked through, 8 to 10 minutes.
  • Divide the rice among plates. Top with the meatballs, peppers and onion. Serve with sour cream, jalapeños and cheese.

Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 136 milligrams, Sodium 945 milligrams, Carbohydrate 53 grams, Fiber 3 grams, Protein 35 grams, Sugar 5 grams

STUFFED PEPPERS STYLE MEATBALLS



Stuffed Peppers Style Meatballs image

Kind of an "inside-out" style of stuffed peppers. I came up with this recipe to use up the tomato juice I had left over after making stuffed peppers. If you want more flavor in your tomato juice, try dicing up some extra bell pepper and add to the tomato juice while the meatballs cook up.

Provided by Meekocu2

Categories     Meat

Time 40m

Yield 3 meatballs per person, 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
3 garlic cloves, minced (or to taste)
1/4 cup minced onion
1/4 cup minced green pepper
1 egg
1/2 cup Italian seasoned breadcrumbs
4 cups tomato juice
salt and pepper
cooked white rice

Steps:

  • Mix together ground beef, garlic, onion, green pepper, egg and bread crumbs.
  • Form into one inch size balls.
  • Add tomato juice to a large pot or skillet.
  • Add meatballs to tomato juice.
  • Cook over medium-low heat until meatballs are thoroughly cooked, about 30 minutes.
  • Serve over cooked white rice.

BEEF AND RICE STUFFED BELL PEPPERS



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

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

RICE-STUFFED PEPPERS



Rice-Stuffed Peppers image

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

2 pounds ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3-3/4 cup water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (15 ounces) tomato sauce
1 tablespoon ground cumin
3 cups uncooked instant rice
4 medium green peppers
CHEESE SAUCE:
1-1/2 pounds American cheese, cubed
1 can (10 ounces) diced tomatoes and green chiles, undrained

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.

PEPPERS STUFFED WITH CHICKEN AND RICE



Peppers Stuffed with Chicken and Rice image

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

2 large green bell peppers
½ pound ground chicken
1 cup cooked rice
¼ cup chopped onion
1 clove garlic, minced
½ teaspoon ground black pepper
½ teaspoon salt
1 cup tomato sauce
¾ cup shredded mozzarella cheese

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

STUFFED PEPPERS/PORCUPINE MEATBALLS RECIPE - (4.2/5)



Stuffed Peppers/Porcupine Meatballs Recipe - (4.2/5) image

Provided by á-802

Number Of Ingredients 10

1 pound ground beef
1/2 cup rice
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 small onion, finely chopped
3 or 4 green or red sweet peppers
2 cans tomato soup
1 can water
1 egg

Steps:

  • Preheat oven to 350°F. Mix meat, rice, seasoning, onion and egg in bowl. Cut top of peppers off and clean out the ribs with a spoon. Stuff peppers with meat mixture and put into small roaster standing up. Mix water and soup, pour over peppers. Cover and bake 50 minutes. For porcupine meatballs, use the same meat mixture but roll each meatball in extra rice. Arrange meatballs in roaster and pour soup mixture over meatballs and bake for the same amount of time as peppers.

PEPPERS STUFFED WITH GRILLED CHICKEN AND RICE



Peppers Stuffed with Grilled Chicken and Rice image

Randomly threw a few things together one night with some chicken and the stuffed bell peppers turned out to be one of my husband's favorite meals! I'm quite proud of it!

Provided by Aundrea Lynn

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

Time 1h30m

Yield 4

Number Of Ingredients 12

4 medium green bell peppers, tops removed, seeded
1 ¼ cups water, divided
3 tablespoons taco seasoning, divided
2 (5 ounce) skinless, boneless chicken breast halves
½ cup brown rice, rinsed well
1 medium red bell pepper, cut into thick slices
1 tablespoon olive oil
¼ cup chopped onion
2 teaspoons minced garlic
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 cup shredded Mexican-blend cheese, divided
½ teaspoon garlic salt, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
  • Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
  • While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
  • Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
  • Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
  • Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
  • Spoon rice mixture into the green peppers. Top with remaining cheese.
  • Return to the oven until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 366.8 calories, Carbohydrate 35 g, Cholesterol 65.2 mg, Fat 14.1 g, Fiber 4.3 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 1212.8 mg, Sugar 5.8 g

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