10 Best Stuffed Peppers Recipes

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THE BEST STUFFED PEPPERS



The Best Stuffed Peppers image

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

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

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



Stuffed Peppers image

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

4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)

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

10 BEST STUFFED PEPPERS RECIPES



10 Best Stuffed Peppers Recipes image

Over 10 best stuffed peppers recipes including beef, chicken, or turkey stuffed peppers, vegetarian stuffed peppers, stuffed peppers without rice, and more! One of my favorite stuffed peppers recipe are these classic ground beef stuffed peppers.

Provided by Sam Hu | Ahead of Thyme

Categories     Beef

Time 1h5m

Number Of Ingredients 15

6 large bell peppers
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 lb. ground beef
1/2 cup yellow onion, diced
1 tablespoon garlic, minced
1 medium zucchini, diced
1/4 cup fresh parsley, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon soy sauce
1/2 cup tomato sauce
2 cups cooked white rice
1 + 1/2 cups cheddar cheese, divided

Steps:

  • Preheat oven to 375 F.
  • Prepare the bell peppers by cutting the tops off. Remove and discard the seeds. Place the peppers on a lightly greased baking pan and lightly season with salt and pepper. Set aside.
  • Heat oil in a large skillet or shallow saucepan for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook for 6-8 minutes until browned on all sides. Make sure to break up beef into small pieces to help even browning.
  • Stir in onion, garlic, zucchini and parsley and sauté for 1-2 minutes until tender.
  • Season the beef mixture with salt and pepper and stir in soy sauce and tomato sauce. Stir occasionally and bring the mixture to a simmer to help soak up the flavors, about 3 minutes.
  • Add in rice and 1/2 cup cheese and stir well to mix all evenly. Turn off heat and set the beef rice mixture aside.
  • Fill up each pepper with beef mixture and sprinkle remaining cheddar cheese on top.
  • Bake the stuffed peppers for 40-45 minutes until the pepper softens and the melted cheese turns golden brown. Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh parsley on top and serve.

Nutrition Facts : ServingSize 1 serving, Calories 393 calories, Sugar 8.5 g, Sodium 1123.7 mg, Fat 16.3 g, SaturatedFat 7.8 g, TransFat 0.4 g, Carbohydrate 32.3 g, Fiber 4.2 g, Protein 28.1 g, Cholesterol 77.9 mg

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From thespruceeats.com
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Estimated Reading Time 6 mins
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  • 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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