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
SPICY STUFFED PEPPERS
This is one of my family's favorite recipes. It can be fixed any time of the year, but it's especially good with fresh peppers from the garden.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasonings; spoon into peppers. Place in a greased baking dish; top with picante sauce. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.
Nutrition Facts :
ZESTY STUFFED PEPPERS
"People are pleasantly surprised to find corn in the stuffing of these hearty peppers," confides Margery Bryan of Royal City, Washington.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large kettle, cook peppers in boiling salted water over medium-high heat for 3-5 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Loosely stuff into peppers. , Place in a 9-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until no pink remains and a thermometer reads 160°.
Nutrition Facts : Calories 244 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 653mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.
ZESTY STUFFED GREEN BELL PEPPERS
A little twist on stuffed peppers. I like a little heat to tingle my mouth and this worked pretty well for me. Serve with steamed veggies, or a soup. This is a knockoff of Dana's recipe.
Provided by Annie H
Categories Peppers
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees.
- Bring a large pot of water to a boil.
- Add the hot pepper sauce and peppers, bring to a boil again and cook for 5 minutes.
- When cooked, drain and place in an 8x8inch casserole with high sides.
- Brown ground meat in skillet, adding rice, salsa, cumin, onion powder, salt and pepper half way through browning. Simmer for about 10 mins, adding water as needed to keep things moist.
- Cut tomatoes in quarters, lengthwise.
- Stuff peppers first with tomatoes, arranging them so they nestle in the ribs inside of the peppers.
- Stuff each pepper with meat mix, pour 1/4 cup of water into each pepper.
- Bake peppers covered for 25-30 minutes.
- Top with grated cheese and bake 5 minutes more.
- You can substitute tomato juice for the water.
Nutrition Facts : Calories 485, Fat 22.2, SaturatedFat 9.2, Cholesterol 86.2, Sodium 1760.8, Carbohydrate 42.8, Fiber 5.8, Sugar 8, Protein 29.7
SPICY STUFFED BELL PEPPERS
Stuffed bell peppers with a little kick.
Provided by Logdog2
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
- Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
- Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
- Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 44.5 g, Cholesterol 130.1 mg, Fat 11.4 g, Fiber 6 g, Protein 30.1 g, SaturatedFat 2.9 g, Sodium 1344.1 mg, Sugar 11 g
ZESTY STUFFED BELL PEPPERS
The original recipe was given to me by a friend, however, my version is totally altered, and so IT is an original. My family tells me it's the best stuffed pepper they've tasted. The ground fresh chili paste adds the zest so proceed with caution, as it can turn this dish very spicey hot.
Provided by yoicks8295
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Cut tops off peppers. Remove stems. Seed and core peppers. Dice pepper tops in a small dice.
- Combine in a large bowl: diced pepper tops, meatloaf mix, corn, olives, shredded cheese, rice, 1/4 cup of the petite diced tomatoes, and the ground fresh chili paste. Stuff peppers with equal amounts of meat mixture and place in dutch oven or deep skillet with cover.
- In a medium size bowl, stir together condensed tomato soup and petite diced tomatoes. Pour evenly over stuffed peppers in skillet. Cover and cook in 350 preheated oven for 1-1/2 hours. Remove cover and cook another 20-30 minutes. (I like to serve this with Yucca Croquettes which can be cooked in the same oven the last half hour).
Nutrition Facts : Calories 229.9, Fat 5, SaturatedFat 0.7, Sodium 525.8, Carbohydrate 43.5, Fiber 7.7, Sugar 17.6, Protein 6.2
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