STUFFED RED PEPPERS
Stuffed Red Peppers are a complete meal with rice and beef stuffed into a roasted pepper.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 °F.
- Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
- Using a hot skillet, sauté the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules and House Seasoning together. Sauté well until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.
STUFFED BELL PEPPERS
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
Steps:
- 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 RED PEPPERS
Stuffed peppers with beef and mushrooms.
Provided by Jane
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
- Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
- Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
- Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.
Nutrition Facts : Calories 504.4 calories, Carbohydrate 74.3 g, Cholesterol 50.2 mg, Fat 12.6 g, Fiber 8.9 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 1095 mg, Sugar 17.1 g
THE BEST STUFFED PEPPERS
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
Steps:
- 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 PEPPERS
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
Steps:
- 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
HERB-STUFFED RED PEPPERS
"We love to cook and experiment with new dishes," writes Brenda Joyner of Pateros, Washington. "We found this recipe online but were missing a few of the ingredients, so we improvised. We like the results."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; set aside., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice. , In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish., Cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce.
Nutrition Facts : Calories 482 calories, Fat 15g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1798mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 8g fiber), Protein 32g protein.
STUFFED PEPPERS
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
Steps:
- 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.
STUFFED RED PEPPERS
An easy vegetarian main bursting with colour and flavour. Crumbly feta, grilled peppers, wholewheat couscous and pine nuts - perfect for a filling midweek supper for two
Provided by Charlie Clapp
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.
- Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.
- Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.
Nutrition Facts : Calories 660 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.4 milligram of sodium
POTATO-STUFFED RED BELL PEPPERS
Found this recipe in a magazine, not sure which one. I did add a few things to the orginal recipe though.
Provided by Marsha D.
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450'.
- Bake the potatoes as you would regular for a hour or til done. Take out of oven and cool 15 minutes.
- While potatoes are baking, Cut red peppers in half and clean insides out.
- Blanch red peppers in hot water for 5 minutes, drain and cool.
- Slice potatoes in half and scoop out inside of potatoes in a large bowl. Discard the shell.
- In the large bowl with potatoes add sour cream,butter, Gouda cheese, green onions, parsley flakes, salt and black pepper and Greek seasoning salt. Blend well.
- Place red pepper halves in a baking dish or a foil pan and spoon potato mixture inside the pepper shell. Sprinkle paprika over top of potatoes.
- Heat grill or oven.
- Place red peppers in the foil pan on the rack of the grill and close lid and grill for 15 minutes. (if using oven bake 15 minutes with foil over top of dish).
- Remove from grill or oven and enjoy.
Nutrition Facts : Calories 396.8, Fat 28.5, SaturatedFat 17.4, Cholesterol 88, Sodium 591.9, Carbohydrate 24.4, Fiber 3.9, Sugar 7.4, Protein 12.4
STUFFED RED PEPPERS (PAULA DEEN)
Make and share this Stuffed Red Peppers (Paula Deen) recipe from Food.com.
Provided by xtine411
Categories Peppers
Time 1h
Yield 8 pepper halves, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cut peppers in half lengthwise, halving the stems as well. Remove seeds and ribs.
- Saute beef (and/or pork), onion, garlic, 1 teaspoons of bouillon, and House Seasoning until meat is cooked and onions are translucent. Drain the fat.
- Add rice, cheese, sour cream, tomatoes, green onion and soy sauce. Mix well.
- Stuff mixture into peppers.
- In a small bowl, mix hot water with remaining teaspoon of bouillon until dissolved. Pour into casserole dish large enough to hold all of the peppers.
- Place the stuffed peppers in the casserole, cover with foil and bake 25-35 minutes.
- Removed foil and spoon juice over top of peppers.
- Bake uncovered an additional 10-15 minutes.
Nutrition Facts : Calories 499.7, Fat 27.7, SaturatedFat 11.7, Cholesterol 111.3, Sodium 388.1, Carbohydrate 30, Fiber 5, Sugar 10.6, Protein 31.2
STUFFED PEPPERS
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
Steps:
- 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
STUFFED RED PEPPERS
Tired of tuna-filled tomatoes and rice-stuffed green peppers? Try this vibrant alternative sent in by Kitty Jones of Chicago, Illinois. Lemon peel and mint enhance the out-of-the-ordinary filling.
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a saucepan, bring millet and broth to a boil. Reduce heat; simmer, covered, until millet is tender and broth is absorbed, about 30-35 minutes. Transfer to a large bowl and cool., Meanwhile, cut tops off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., With a fork, fluff cooled millet. Add the corn, onion, celery, nuts, green onion and seasonings; blend well. Spoon into sweet peppers. Drizzle with oil. Place in a baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until tender.
Nutrition Facts : Calories 278 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 666mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 7g fiber), Protein 7g protein.
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STUFFED RED BELL PEPPERS RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (56)Servings 6
- Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then beef and egg.
- Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes.
STUFFED RED PEPPERS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Feta Cheese RecipesCalories 271 per servingTotal Time 1 hr 30 mins
- Preheat oven to 350 degrees F. In a medium bowl, combine beef, orzo, bread crumbs, the 2 ounces feta cheese, the Parmesan cheese, and thyme.
- Cut the top off each sweet pepper; remove stems and seeds. Trim the bottom of each sweet pepper so it can stand upright, but do not cut into the inside of the pepper. Divide beef mixture among peppers. Stand peppers in a 2-quart baking dish; pour broth around them. Cover dish with foil.
- Bake for 1 to 1-1/4 hours or until peppers are tender and an instant-read thermometer inserted into the center of the beef mixture registers 160 degrees F. If desired, sprinkle with the 1 tablespoon feta cheese.
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