Dutchovenstuffedbellpeppers Recipes

DUTCH OVEN STUFFED BELL PEPPERS

Dutch Oven Stuffed Bell Peppers image

Make and share this Dutch Oven Stuffed Bell Peppers recipe from Food.com.

Provided by seashells63

Categories Greens

Time 1h15m

Yield 8 peppers, 8 serving(s)

Number Of Ingredients 16

Ingredients

8 large green peppers
2 lbs ground beef
3 tablespoons olive oil
2 medium onions, chopped
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 cup celery, chopped fine
1 cup rice, uncooked
2 cups tomato soup
1 cup water

Steps:

Cut stem from green peppers, remove stem, seeds, and veins.
Wash and blanch in boiling water for 2 minutes.
Remove, drain and cool.
Heat olive oil in large skillet.
Add meat, onion and celery.
When meat is browned, drain and put back in skillet and add spices and Worcestershire sauce.
Stir until mixed well then remove from heat.
Prepare rice according to package directions.
When done, add to meat mixture, stir to mix well, then heap mixture into peppers.
Arrange in Dutch oven or a casserole and cover with soup and water mixture.
Bake at 350 F for one hour.

Nutrition Facts : Calories 464.2, Fat 22.9, SaturatedFat 7.6, Cholesterol 77.1, Sodium 955.5, Carbohydrate 39.3, Fiber 4.6, Sugar 10.8, Protein 25.6

TRADITIONAL STUFFED PEPPERS

Traditional Stuffed Peppers image

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

Ingredients

2 large green peppers
1/2 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) tomato sauce, divided
1 cup cooked rice
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

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.

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