Stuffed Hot Peppers Recipes

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STUFFED PEPPERS



Stuffed Peppers image

Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 8

4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)

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.

Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g

THE BEST STUFFED PEPPERS



The Best Stuffed Peppers image

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

Steps:

  • If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
  • Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
  • Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
  • Arrange a rack in the center of the oven and preheat to 450 degrees F.
  • Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

STUFFED HOT PEPPERS



Stuffed Hot Peppers image

Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.

Provided by Russ

Categories     Appetizers and Snacks     Spicy

Time 35m

Yield 6

Number Of Ingredients 9

⅓ cup ground Italian sausage
1 (8 ounce) package cream cheese, softened
¾ tablespoon garlic salt
3 tablespoons grated Romano cheese
1 teaspoon dried oregano
1 teaspoon dried basil
⅓ cup Italian-style dry bread crumbs
1 tablespoon olive oil
6 Hungarian hot peppers, cored and seeded

Steps:

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
  • Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 8.1 g, Cholesterol 54.4 mg, Fat 20.6 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 10.6 g, Sodium 1041.3 mg, Sugar 0.5 g

JEN'S STUFFED CHEEZY HOT PEPPERS



Jen's Stuffed Cheezy Hot Peppers image

My daughter always makes these for our gatherings.Everybody loves these and wants the recipe. Most stuffed pepper recipes have meat it them. These are meatless, in fact sometimes she just makes as a dip and serves with small slices of french bread or mini bagels.

Provided by Lisa G. Sweet Pantry Gal

Categories     Other Snacks

Time 1h5m

Number Of Ingredients 8

20 hot peppers
2 pkg creamcheese
1/2 c italian breadcrumbs
1/2 c parm
1/2 c shredded mozz cheese
sliced mozz or provolone cheese
s&p
red pepper flakes

Steps:

  • 1. cut and clean peppers. mix all ingredients except sliced cheese.
  • 2. Bake covered in tinfoil in 375 degree oven for 35min till softened. Uncover sprinkle w/more parm & pepper flakes, top with slices of mozz. return to oven bake till cheese is melted and bubbly 5-10 more min.
  • 3. Can also be made as dip. Put 2-3 chopped peppers in cheese mix and bake in casserole dish same way. Serve with good hearty bread or crackers.

STUFFED BANANA PEPPERS WITH HOT SAUSAGE



Stuffed Banana Peppers with Hot Sausage image

Stuffed Banana Peppers with Hot Sausage are juicy and tender with the perfect kick of spice. I always make huge batch and freeze to enjoy all winter long!

Provided by Dom Geracia

Categories     Appetizer     Main Course

Time 1h10m

Number Of Ingredients 6

8 banana peppers
1 lb spicy Italian sausage (ground)
½ cup mozzarella cheese
½ cup tomato sauce
2 tbsp water
salt and pepper (to taste)

Steps:

  • Preheat your oven to 350 degrees F.
  • Start by preparing your peppers. While wearing disposable gloves, cut tops of the peppers and remove any large pieces of the Inside rib. There will be small bunches of seeds inside. If you like a lot of heat, leave them. If you prefer a more mild pepper, remove the seeds.
  • Divide the ground sausage into 8 separate, equal portions and stuff one portion into each pepper. It's okay if the sausage is exposed and doesn't completely fill the contents of the pepper.
  • In a baking dish, take half of the tomato sauce and spread it along the bottom of the baking dish. Add the water and mix it together with a spoon or whisk.
  • In a single layer, lay each pepper in the sauce in the dish.
  • Pour the remaining tomato sauce over the peppers.
  • Cover the baking dish with foil and pop it into the pre-heated oven for roughly 40 minutes.
  • At 40 minutes, remove the baking dish from the oven and carefully remove the foil. There will be hot steam released. If a knife easily pierces the pepper, they're ready for the next step.
  • Top each pepper with mozzarella cheese.
  • Turn the oven to broil and put the peppers back in the oven, uncovered.
  • Broil until the cheese is golden brown and remove from the oven.
  • Let cool for at least 10 minutes before serving. Enjoy!

Nutrition Facts : Carbohydrate 9 g, Protein 26 g, Fat 29 g, Fiber 4 g, Calories 420 kcal, ServingSize 1 serving

HOT SAUSAGE STUFFED BANANA PEPPERS



Hot Sausage Stuffed Banana Peppers image

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Provided by The Kitchen Whisperer

Number Of Ingredients 14

6-8 Banana or Hot Peppers
1 1/2 pounds hot sausage
1 pound mild sausage
1/2 cup diced onion
Tops (minus the stems) of the peppers, chopped small
1/4 cup green peppers, chopped small
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups shredded mozzarella
1 egg
1/2-3/4 cup seasoned bread crumbs
3-3 1/2 cups Marinara Sauce

Steps:

  • Preheat oven to 350F.
  • Cut the tops off of the peppers and set them aside (throwing away the stem itself).
  • Wearing rubber/plastic gloves, take a knife and chop off the top of the peppers and run the knife on the top about 1/4" from the tip to the top of the pepper. You don't want to split them in half. You want the pepper whole but have the slit so you can stuff it.
  • Remove the rib and seeds; discard.
  • In a separate bowl, add the sausages, onion, green and hot pepper tops, spices, ¾ cup of the mozzarella, egg, bread crumbs (start with a 1/2 cup) and 1/2 cup marinara sauce.
  • Gently mix to incorporate. If the mixture it too wet add the rest of the bread crumbs. You want the mixture more on the moist side. It should be semi-loose in structure.
  • Gently open up the pepper and stuff with the meat mixture slightly mounding.
  • Place each filled pepper in a 9×13" baking dish.
  • Add the marinara sauce over top of the peppers - at a bare minimum you want to use at least 1 1/2 cups. You can add more if you want more sauce.
  • Cover with foil and bake for 35 minutes or when an inserted meat thermometer into the sausage reads 160-165F.
  • Remove foil and top with remaining cheese.
  • Bake uncovered for 5-10 minutes or until the cheese is melted.

THREE-MEAT STUFFED BANANA PEPPERS



Three-Meat Stuffed Banana Peppers image

The combination of meats gives these stuffed peppers their distinctively different flavor. Because they freeze so well, we can enjoy my home-grown peppers long after summer is over. -Thomas Kendzlic, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 2 dishes (6 servings each).

Number Of Ingredients 13

6 cups tomato sauce, divided
24 banana peppers
4 large eggs, lightly beaten
1 cup seasoned bread crumbs
1-1/3 cups grated Parmesan cheese, divided
1/4 cup minced fresh basil or 4 teaspoons dried basil
6 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound ground beef
1/2 pound bulk hot Italian sausage
1/2 pound ground veal
1/4 cup olive oil

Steps:

  • Grease two 13-in. x 9-in. baking dishes. Spread 1/2 cup tomato sauce in each dish; set aside., Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, bread crumbs, 2/3 cup cheese, basil, garlic, salt and pepper. Crumble the beef, sausage and veal over mixture; mix well. Spoon into peppers., In a large skillet, cook peppers in oil in batches over medium heat for 1-2 minutes on each side or until lightly browned. Arrange 12 peppers in each prepared dish. Top with remaining sauce; sprinkle with remaining cheese., Cover and freeze one dish for up to 3 months. Cover and bake the remaining dish at 350° for 35-40 minutes or until meat is no longer pink and peppers are tender., To use frozen stuffed peppers: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45-50 minutes or until meat is no longer pink and peppers are tender.

Nutrition Facts : Calories 302 calories, Fat 16g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 1092mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 7g fiber), Protein 20g protein.

STUFFED HOT PEPPERS



Stuffed Hot Peppers image

I use Anaheim Chillis or Hot Banana Peppers for this recipe, but you can use any pepper of your choice. Be very careful when seeding the peppers. It is important to wear gloves and not touch your face. If you do get pepper burn on your skin, rub olive oil on the affected area. I make these to freeze.

Provided by Keeferop

Categories     Cheese

Time 1h45m

Yield 24 stufffed peppers, 24 serving(s)

Number Of Ingredients 11

24 hot peppers
1 1/4 cups Italian breadcrumbs
1 1/4 cups grated fontenella cheese
1 small onion, grated
1 small zucchini, grated
1 egg
garlic powder
parsley
basil
salt
pepper

Steps:

  • Core hot peppers. Take out as many seeds as possible. Be very careful!
  • Mix the rest of the ingredients and stuff peppers.
  • Place on a baking sheet and a few tablespoons of olive oil over the peppers.
  • Bake at 250 F for 45 minutes. Ready to eat or freeze.

STUFFED BANANA PEPPERS



Stuffed Banana Peppers image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 9

1 pound hot ground Italian Sausage, roasted and chopped fine
1/2 cup Locatelli Romano cheese
1/2 cup bread crumbs
Salt and pepper to taste
1 large egg
Olive oil to saute
4 banana peppers (Hungarian hots or mild as preferred)
1 cup marinara sauce, heated for service
Wedge dry ricotta cheese

Steps:

  • Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.

HOT STUFFED CHERRY PEPPERS



Hot Stuffed Cherry Peppers image

This is a way of preserving the harvest of cherry peppers. They are first soaked in a brine of 1 part white vinegar to 3 parts cold water in a large glass or ceramic vessel for 3 weeks refrigerated. They are then cored and stuffed with a mixture of ground prosciutto and provolone, placed in clean canning jars, covered with vegetable oil. They do not need to be refrigerated. Perfect for antipasto.

Provided by Nani Lin2

Yield 1 Batch(es)

Number Of Ingredients 9

box of cherry peppers (about 5 pounds) green ones preferably
white vinegar
water
prosciutto ground into small pieces in food processor
hard aged provolone cheese grated
Italian seasoning
garlic powder
can of anchovies ground in food processor
vegetable oil

Steps:

  • Wash and stem the cherry peppers. Prepare the solution of vinegar and water. Pour over the pepper. Place peppers in a ceramic or glass bowl with a cover. Refrigerate for 3 weeks, make sure the peppers are completely covered. You may have extra vinegar and water solution - discard it after the peppers are covered. Chop the prosciutto into small pieces and grind in food processor into small pieces. Grate the provolone cheese. Chop the anchovies in food processor until pulverized. Mix these ingredients in large bowl with the Italian Seasoning and Garlic Powder. Moisten with the vegetable oil - set aside. Discard the vinegar solution and core and hull the peppers. Stuff the peppers with ground mixture, pressing down into the pepper. Do not overstuff. Place the peppers in clean canning jars and cover with vegetable oil. Seal the jars and store in cool place. Can be used immediately or within 6 months.

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