Stuffed Bell Peppers Easy And Kid Friendly Recipes

ITALIAN STUFFED PEPPERS

Steps:

• Preheat the oven to 350˚F.
• Sautè the onion, mushroom, and cauliflower rice and garlic over medium heat until soft. Add the ground turkey and Italian seasoning and and continue to cook, stirring and breaking up the meat until the meat is cooked. Add the marinara sauce, reserving 1 cup for the topping, and stir to combine.
• Cut the tops off of the peppers and remove the seeds and membranes. Place the peppers in a casserole dish, cut side up. If the peppers won't stand trim the bottom slightly to create a flat surface.
• Fill each pepper with 1/4 of the meat mixture and top with 1/4 cup sauce and 1/4 cup cheese.
• Pour the chicken broth into the bottom of the dish and cover with aluminum foil. Bake for 40 minutes, then remove foil and continue to cook for 5 more minutes.
• To serve, remove from casserole dish, garnish with fresh parsley if desired, and enjoy!

SIMPLE AND EASY STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
• Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
• Bake in preheated oven 30 minutes.

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.

EASY STUFFED BELL PEPPERS

Steps:

• Wash the peppers and slice the tops off, horizontally. Discard the seeds and membranes. Level the bottoms if necessary to stand up in your baking dish. Alternatively, you can prepare the peppers as pictured, by slicing the peppers in half, vertically, and discarding the seeds and membranes.
• Place the peppers in a 13x9 baking dish (or casserole dish) with a lid (or use aluminum foil when the lid is needed). Set aside. Preheat the oven to 350F.
• Add oil to a large skillet over high-medium heat. When hot, saute the onion and garlic until softened and translucent (about 3-4 minutes).
• Add the ground beef to the skillet, sprinkle with a couple pinches of salt, and cook until brown. Meanwhile, make the tomato sauce for the pepper filling (next step).
• While the beef cooks, add the tomato sauce and all the seasonings to a medium bowl. Mix well to combine.
• When the beef is cooked through (about 5-7 minutes), stir in the sauce and cooked rice to coat all the ingredients. Note, if there's a lot of fat in the skillet, drain the extra fat from the skillet before adding the tomato mixture.
• Evenly stuff peppers with the beef and rice mixture, packing the filling in if necessary. (If you're freezing the peppers, stop here and freeze the peppers for a future meal.)
• Cover (with foil or the lid) and bake the peppers for 30-35 minutes, until the peppers are cooked to your desired texture, testing with a knife inserted in the side. Red and yellow peppers require about 30 minutes in the oven. Green peppers are firmer, so they will need about 35 minutes.
• Sprinkle cheese over the stuffed peppers and return to the oven, uncovered, for 5 minutes to melt the cheese.
• Serve warm.

STUFFED BELL PEPPERS (EASY AND KID FRIENDLY)

Steps:

• 1 cup uncooked rice- cook according to package directions.
• Meanwhile in skillet, brown 3/4 to 1 pd of ground beef. Add salt and pepper and about 1-2 tsp dried minced onions. cook till meat is done.
• When the rice is finished, combine rice, meat mixture, 1 can (15oz) of tomato sauce, and two tablespoons of worcheshire sauce. Simmer about 15-20 minutes, stirring occassionally.
• Blanche the bell peppers first so they are soft.
• If you like bell peppers, you can put the mixture in bell pepper, top with shredded cheddar and bake in the oven until hot, about 15 minutes.
• If you do not like bell peppers, sprinkle some cheese over the mixture in the skillet and serve once it is melted.
• It does not take that long and you can get other stuff ready while the rice is cooking and mix is simmering.
• Serve immediately. Leftovers taste good also if your bell peppers are filled and mixture is leftover.

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.