Easy Stuffed Bell Peppers With Ketchup Recipes

STUFFED PEPPERS

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.

CLASSIC RICE & BEEF STUFFED BELL PEPPERS

Steps:

• Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
• Add 1 tablespoon salt and bell peppers.
• Cook until peppers just begin to soften, about 3 minutes.
• Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
• Return water to boil; add rice and boil until tender, about 13 minutes.
• Drain rice and transfer to large bowl; set aside.
• Adjust oven rack to middle position and heat oven to 350°F.
• Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
• Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
• Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
• Stir in garlic and cook until fragrant about 30 seconds.
• Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
• Stir together ketchup and reserved tomato juice in small bowl.
• Place peppers cut side up in 9 inch square baking dish.
• Using soup spoon, divide filling evenly among peppers.
• Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
• Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
• Serve immediately.

YUMMY STUFFED PEPPERS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place pepper halves, skin-side up, on a baking sheet. Rub pepper halves all over with 1 tablespoon olive oil.
• Broil in the preheated oven until browned and tender, about 10 minutes. Remove from oven and reduce oven temperature to 350 degrees F (175 degrees C). Place peppers, skin-side down, in a baking dish.
• Bring 1 cup water, rice, and beef bouillon cube to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 15 to 25 minutes.
• Heat remaining olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is soft and translucent, about 10 minutes. Add ground beef, onion powder, garlic powder, and oregano to onion mixture; cook and stir until beef is browned and crumbly, 7 to 10 minutes.
• Stir tomatoes, 1/2 of the Cheddar cheese, cooked rice, and Parmesan cheese into beef mixture until cheese is melted; remove from heat.
• Whisk ketchup, Worcestershire sauce, and remaining water together in a bowl. Place a spoonful of ketchup mixture into the bottom of each pepper, top with a layer of rice mixture, spoon another spoonful of ketchup mixture over rice, top with another layer of rice mixture, and sprinkle remaining Cheddar cheese over the tops.
• Bake in the preheated oven until peppers are tender and stuffing is heated through, about 45 minutes.

EASY STUFFED BELL PEPPERS WITH KETCHUP

Steps:

• Start cooking your rice and preheat oven to 350 degrees.
• Bring a very large pot of salted water to a boil.
• While the water is starting to boil cut off tops of peppers, make the opening just big enough for stuffing them. Clean the inside of the peppers and add the peppers to boiling water, including tops. Boil for about 5 minutes, no more. If you like a little crispness left then reduce time to maybe 3 minutes. Remove from hot water and shock them with cold water.
• Brown your meat and onions, drain.
• Now combine rice, meat, and ketchup.
• Then stuff this mixture into the cooked peppers, any leftover meat/rice mixture I just put in the bottom of the casserole dish around the peppers.
• Place in oven for about 45 minutes, covered.
• Uncover and bake 15 minutes more.

BEST EVER EASY STUFFED PEPPERS (5 INGREDIENTS)

Steps:

• Preheat oven to 375 degrees. Grease a large baking dish and arrange bell peppers standing up. (If they want to tip over you can always cut off the very bottom 1/8 of an inch or so to flatten them out and help them stand!) Transfer to preheated oven and allow to cook for 10-15 minutes until tender. (Move ahead with Step 2 while peppers are baking!)
• In a large pan over medium-high heat, cook sausage for 5-6 minutes, breaking apart with a spatula or spoon as it cooks, until well browned. Use a slotted spoon to transfer sausage to a platter, cover to keep warm, and set aside.
• Add rice, water, and tomatoes to the pan, give it a good stir, and bring to a boil. Reduce to LOW, cover, and cook for 20 minutes, stirring occasionally.
• Stir sausage and 1/2 cup of the cheese into the pan. Spoon mixture into the baked peppers and top with remaining cheese.
• Bake for 5 minutes or until cheese is melted. Top with green onions or cilantro if desired and serve.

STUFFED BELL PEPPERS RECIPE

Steps:

• Preheat the 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 for 20 minutes.
• In a skillet, cook the beef over medium heat until browned.
• Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)
• In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
• Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.
• Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.