STUFFED BELL PEPPERS FROM COOKING LIGHT
This is our favorite recipe for stuffed peppers. I like to use red or yellow peppers. The kids don't eat the peppers, but they do love the filling. This recipe doesn't make quite enough, so I always double it. The leftovers reheat wonderfully. You can also make the filling and freeze it for a later date. When you pull it out of the freezer and thaw, you'll only have to prepare the peppers, stuff them and bake.
Provided by Sherri35
Categories One Dish Meal
Time 45m
Yield 1 pepper, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450.
- Cook rice according to package directions. Set aside.
- While rice cooks, cut tops off peppers, discard seeds. Place peppers, cut sides down, in an 8 inch square baking dish and microwave on high for 2 minutes, or until peppers are crisp-tender. Do not overcook.
- In a large skillet, cook beef, onion, parsley, paprika, salt and allspice. Remove from heat.
- Ad rice, 1/2 cup pasta sauce, and cheese to beef mixture, stir to combine.
- While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
- Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2 quart baking dish coated with cooking spray, add wine mixture to pan (save some sauce to drizzle over the tops of the peppers). Cover with foil.
- Bake at 450 for 20 minutes. Uncover; bake an additional 5 minutes or until ightly browned.
Nutrition Facts : Calories 402.7, Fat 17, SaturatedFat 7.4, Cholesterol 68, Sodium 539.7, Carbohydrate 32.1, Fiber 3.5, Sugar 5, Protein 24.8
STUFFED BELL PEPPER RINGS
I use pepper rings instead of the usual whole peppers; since it takes less time to bake, there is more meat taste instead of mostly peppers, and they look so pretty on the plate, in my opinion. I love using colored peppers for a fun visual effect! Serve with sour cream, Greek-style sour cream, or nonfat yogurt.
Provided by Anonymous
Categories Appetizers and Snacks Meat and Poultry Beef
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine ground beef, rice, onion, eggs, corn, carrot, 1 tablespoon olive oil, bread crumbs, pesto, parsley, 1 tablespoon dill, garlic, salt, and black pepper in a large bowl.
- Chop any remaining yellow bell pepper pieces and place them in the bottom of a baking dish. Add the remaining olive oil, tomatoes, pasta sauce, chicken broth, green onions, and remaining dill.
- Arrange yellow bell pepper rings in the baking dish and fill with the beef-rice mixture. Spoon the pasta sauce mixture on top to cover. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until beef is browned and peppers are still crunchy-soft, about 20 minutes more.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 27.9 g, Cholesterol 128.3 mg, Fat 18.8 g, Fiber 3.5 g, Protein 32.4 g, SaturatedFat 5.1 g, Sodium 361.1 mg, Sugar 8.3 g
TRADITIONAL STUFFED BELL PEPPERS
Try using red, yellow, as well as green peppers for a nice presentation. What makes this recipe interesting are the spices--chili pepper and a hint of ground cloves. Sounds strange, but it's delicious.
Provided by mammamia 2
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 bell peppers, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
- Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
- Brown ground beef with onions and garlic.
- Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
- Stuff peppers.
- Bake 350 for 45 minutes.
Nutrition Facts : Calories 389.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 542.8, Carbohydrate 32.3, Fiber 4.3, Sugar 6.5, Protein 25.1
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