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 GYPSY PEPPERS
Make and share this Stuffed Gypsy Peppers recipe from Food.com.
Provided by Trnquilit
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Rub the peppers with olive oil, 1/2 t salt & 1/4 t pepper; place the peppers on a baking sheet & roast for 15-20 min until the skin is blistered. Remove from the oven & let cool; peel the peppers, being careful to remove the skin around the stems, leaving the stems in place. Make a lengthwise slit into each pepper & remove the seeds; sprinkle with more salt & pepper.
- Decrease the oven to 375 degrees F.
- Oil a baking sheet.
- For the filling: combine all the ingredients in a medium bowl & mix well; gently spoon 1/4 c of the filling into each pepper. Place the peppers, seam side down, on the prepared pan; bake for 25-30 min until the peppers are puffed & the filling is set.
- Serve warm.
GYPSY PEPPERS STUFFED WITH FROMAGE BLANC
This wonderful cheese-stuffed pepper recipe is easy to make. We love Gypsy peppers (also called bull's horn peppers) but any frying pepper will work.
Provided by Brett Moore
Categories Appetizer
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 F.
- Rub the peppers with olive oil, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper.
- Place the peppers on a baking sheet and roast for 15 to 20 minutes, until the skin is blistered and the flesh is soft. Remove from the oven and let cool to the touch.
- Peel the peppers, being careful to remove the skin around the stems, leaving the stems in place.
- Make a lengthwise slit into each pepper and remove the seeds.
- Sprinkle the peppers with more salt and pepper.
- Decrease the oven temperature to 375 F. Oil a baking sheet.
- For the filling: Combine all the ingredients in a medium bowl and mix well.
- Gently spoon 1/4 cup of the filling into each pepper. Place the peppers, seam side down, on the prepared pan.
- Bake for 25 to 30 minutes, until the peppers are puffed and the filling is set.
- Serve warm. Reprinted with permission from Organic Marin: Recipes from Land to Table (Andrews McMeel 2008). (Buy from Amazon )
Nutrition Facts : Calories 297 kcal, Carbohydrate 5 g, Cholesterol 264 mg, Fiber 0 g, Protein 19 g, SaturatedFat 9 g, Sodium 755 mg, Fat 22 g, ServingSize 4 Peppers (4 Servings), UnsaturatedFat 12 g
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 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 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
CLASSIC STUFFED PEPPERS
Classic stuffed peppers are pared down for two, and the result is a savory and satisfying dish that tastes so delicious, you'll want to double the recipe and serve it to guests. Field editor Donna Brockett of Kingfisher, Oklahoma shared this recipe.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut tops off peppers and discard; remove seeds. In a large saucepan, cook peppers in boiling water for 5 minutes. Drain and rinse in cold water., In a bowl, combine the egg, 1/4 cup of the spaghetti sauce, rice, onion, salt, Worcestershire sauce and pepper. Crumble beef over the mixture and mix well. Stuff into peppers. Place in an ungreased 1-1/2-qt. baking dish. Pour the remaining sauce over peppers. Cover and bake at 350° for 50-55 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 375 calories, Fat 15g fat (5g saturated fat), Cholesterol 146mg cholesterol, Sodium 987mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
STUFFED PEPPERS
Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.
Provided by BDEGER
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat 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 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g
SIMPLE AND EASY STUFFED PEPPERS
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
Steps:
- 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 PEPPERS
In this classic home cooking recipe from Jacques Pépin, green bell peppers are stuffed with a hearty combination of mushrooms, ground sausage, onion, zucchini and fresh bread crumbs, then baked for a little over an hour until the peppers are tender and the filling cooked through. They're not only easy to make, they are also endlessly adaptable. Don't have bread crumbs? Use orzo, rice, quinoa or practically any other cooked grain. Not a fan of zucchini? Add some diced tomato, eggplant or summer squash. Vegetarian? Leave out the sausage and toss in some cooked beans or grated cheese. Make it your own. Just remember to season and taste the filling as you go. If it tastes good outside of the pepper, it'll taste good inside, too.
Provided by Jacques Pepin
Categories dinner, weekday, sausages, vegetables, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Cut around the stem ends of the green peppers and remove a "hat" from each pepper with the stem in the center. Trim these hats at the base so they are about 1/2-inch thick and set them aside. Remove and discard seeds and trim the ribs of the peppers. Stand the peppers upright side by side in a gratin dish.
- In a bowl combine the sausage, mushrooms, bread crumbs, onions, zucchini, salt and pepper and mix well. Stuff the peppers with this mixture and place the hats back on top.
- Sprinkle the olive oil on top of the peppers and pour 1 cup of water around them. Place the peppers in the oven for 1 hour 15 minutes. Serve with the surrounding juice, salt and pepper.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 16 grams, Carbohydrate 66 grams, Fat 26 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 1096 milligrams, Sugar 12 grams, TransFat 0 grams
TRADITIONAL STUFFED PEPPERS
My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.
Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g 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.
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THE 20 BEST STUFFED PEPPER RECIPES
From thespruceeats.com
Occupation Cookbook Author And PhotographerPublished 2018-12-04Estimated Reading Time 6 mins
- Stuffed Peppers With Ground Beef and Rice. This baked dish is the classic recipe that you probably remember from childhood. Ground beef, tomatoes, cooked rice, and a variety of seasonings make up the delicious filling.
- Chile Relleno Stuffed Peppers. The filling in these peppers uses south-of-the-border ingredients like Mexican chorizo, potatoes, zucchini, Monterey Jack cheese, and creamy queso fresco.
- Slow Cooker Stuffed Peppers. A jar of marinara sauce adds flavor and makes preparation a breeze in this slow cooker version. The filling contains ground beef—or turkey if you want a leaner option—along with some rice and seasonings.
- Steak and Cheese Stuffed Peppers. Looking to lose weight, but not flavor? Reduce the number of onions in the recipe if you are following a low-carb or ketogenic diet.
- Chicken and Rice Stuffed Peppers. These tasty stuffed peppers, paired with a hot chicken and rice salad mixture, is a great option for those looking to steer clear of the traditional beef.
- Philly Cheesesteak Stuffed Peppers. For Philly cheesesteak fans, this recipe offers a healthy way to replicate the same flavors without having to reset your belt.
- Unstuffed Peppers Casserole. When in doubt, turn it into a casserole. We've all cut something the wrong way, diced when we were supposed to do strips, ultimately ruling out the bowl shape we were going to load up.
- Stuffed Mini Peppers. Large peppers are not the only option for stuffing. This stuffed mini pepper recipe creates a colorful, easy, and irresistible appetizer you'll want to make all the time.
- Instant Pot Stuffed Peppers. If you are looking for a familiar stuffed pepper recipe but don't have the hour and a half to cook it, this Instant Pot version is your savior.
- Vegetarian Rice and Cheddar Stuffed Peppers. Cheddar cheese provides the protein in these tasty vegetarian stuffed peppers. Add some black beans, corn, and diced tomatoes for extra heft and Tex-Mex flavor.
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