South West Stuffed Bell Peppers Recipes

BEST STUFFED BELL PEPPERS WITH GROUND BEEF

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
• Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
• Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.

SOUTHWESTERN STUFFED BELL PEPPERS

Steps:

• Combine beef, onion, seasoning mix and egg in a large bowl.
• Add rice and mix well.
• Cut peppers in half lengthwise; remove seeds and membrane.
• Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
• Place peppers, cut side up, on top of the tomatoes.
• Spoon beef mixture into peppers, mounding as necessary.
• Top each pepper with salsa.
• Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
• Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
• Serve with sour cream and additional salsa.

SOUTH AMERICAN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 180 degrees C., gas mark 4.
• Heat oil in a pan and fry onion 4-5 minutes, stirring until soft.
• Add chilli, garlic, tomatoes and pumpkin and cook 8-10 minutes. Stir in apricots, cinnamon and almonds. Season.
• Stuff the peppers with mixture and place in a roasting.
• Bake 20-25 minutes, until pumpkin is tender.

" SOUTH BEACH" STUFFED BELL PEPPERS

Steps:

• Wash the peppers, cut the tops off, and place in oiled glass dish.
• Cover and microwave the peppers for 5 minutes.
• Saute the veggies and ground turkey with a dollop of olive oil. (I chop up the usable remainders of the pepper tops as well).
• Add the tomatoes and seasonings. Cook for 3-4 minutes to evaporate some of the liquid.
• Stuff the peppers and top with cheese.
• Bake at 350 for 10 minutes or until the peppers are soft and the cheese is toasted.
• Add Ins: you could add cooked rice or stir in extra cheese to the mixture before baking.

SOUTHWESTERN STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350°F.
• Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the chopped onion, celery, and garlic and cook until vegetables are softened, about 5 minutes. Stir in the diced tomato, tomato paste, cumin, chile powder and kosher salt and cook for another 4-5 minutes. Stir in the black beans, green chiles, corn, cooked rice and chopped cilantro.
• Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
• Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Garnish with additional chopped cilantro. Serve hot.

SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
• Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
• Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
• Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
• Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
• Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.

STUFFED PEPPERS WITHOUT RICE

Steps:

• Preheat oven to 350 degrees.
• Wash bell peppers, cut them in half and remove the membrane and seeds
• Place peppers in a baking dish, cut side up and sprinkle with a little salt and pepper
• Cook ground meat in a pan for 6-7 minutes until cooked through. Drain the grease and set the meat aside in a bowl
• Saute chopped onion, garlic, and riced cauliflower for 4-5 minutes, until softened
• Add marinara sauce, dried basil, 1/2 tsp sea salt and 1/4 tsp ground black pepper to the same pan, mix together and simmer on medium low for 2 minutes until heated through
• Stir in ground meat and cook until heated through
• Stir in 1/2 cup of shredded cheese
• Spoon the meat and sauce mixture into the peppers, add a small spoonful of marinara on the top and a sprinkle of cheese to each pepper half.
• Cover with foil and bake for 30 minutes
• Garnish with chives if desired, optional
• Enjoy!

STUFFED BELL PEPPERS

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.

SOUTHWESTERN STUFFED PEPPERS | TRAEGER GRILLS

Steps:

• Cut each bell pepper in half lengthwise through the stem and remove the seeds and ribs with a paring knife.
• Make the stuffing: In a large pan on the stovetop over medium-high heat, cook the ground beef, breaking up into small pieces with a wooden spoon, until browned, 8-10 minutes. Add the onion and garlic and sauté until starting to soften, 2-3 minutes. Add the Cajun seasoning, salsa, rice, black beans, and corn and cook until the flavors have melded, about 5 minutes.
• Meanwhile, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
• Divide the beef mixture between the pepper halves.
• Arrange the peppers directly on the grill grates, stuffing-side up, balancing them between the rungs. Close the lid and bake until the peppers are tender, 40 minutes. Sprinkle the cheese evenly over the peppers, then close the lid and bake until the cheese melts, 4 minutes more.
• Serve warm. Enjoy!