Stuffed Pepper Recipes

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BEST STUFFED BELL PEPPERS WITH GROUND BEEF



BEST Stuffed Bell Peppers with Ground Beef image

I use red, orange and yellow bell peppers to cover all the colors of the rainbow, and stuff them with lean ground beef, mushrooms and top with a little cheese for a good healthy dose of Vitamin C, protein, and carbs at the same time.

Provided by Heidi

Categories     Main Course

Time 1h

Number Of Ingredients 16

1 pound lean ground beef (90% lean)
4 mushrooms (chopped)
3 ears of fresh corn kernals (or 1 1/2 cups frozen corn)
2 ribs of celery (chopped thinly)
1 medium onion (chopped)
2 cloves garlic (minced)
2 14.5 ounce cans petite diced tomatoes with juice
2 tablespoons concentrated tomato paste
2 tablespoons basil
1 tablespoon oregano
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste
1 1/2 cups cooked long grain rice
1/4 cup chopped Italian parsley
6 bell peppers
1 cup shredded fontina cheese or monterey jack cheese

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.

Nutrition Facts : Calories 308 kcal, Carbohydrate 29 g, Protein 25 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 64 mg, Sodium 308 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

TRADITIONAL STUFFED PEPPERS



Traditional Stuffed Peppers image

My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 8

2 large green peppers
1/2 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) tomato sauce, divided
1 cup cooked rice
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.

Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g protein.

STUFFED BELL PEPPERS



Stuffed Bell Peppers image

Food Network's Ree Drummond shares this easy recipe for healthy, satisfying stuffed bell peppers.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 11

6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1 1/2 cups grated pepper Jack cheese

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.

Nutrition Facts : Calories 323, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 287 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams

STUFFED PEPPERS WITH RICE RECIPE



Stuffed Peppers with Rice Recipe image

Easy, delicious low cost supper recipe with the sweet flavour of roast peppers

Provided by Penny

Categories     Main Course

Number Of Ingredients 11

2 whole peppers (any colour, halved lengthways with seeds and pith removed)
1 tablespoon olive oil
1 medium red onion (peeled and chopped)
2 cloves garlic (peeled and sliced)
100 g arborio rice
400 ml vegetable stock
30 g parmesan or pecorino cheese (grated)
A handful frozen peas
A handful flaked almonds
1 teaspoon cumin
Black pepper to taste

Steps:

  • Heat the oven to 190 degrees C
  • Place the peppers on a baking tray, skin side up
  • Brush with about one tablespoon of olive oil
  • Bake in oven for 20-25minutes until starting to char
  • Meanwhile make the filling
  • Heat 1 tablespoon olive oil in a saucepan
  • Fry the onion until soft
  • Add the garlic and cook for a further minute
  • Add the rice, stir and cook for a minute
  • Add half the stock
  • Add the cumin
  • Cook for 10 minutes or so until stock is absorbed
  • Add a little more stock
  • Add the almonds and frozen peas
  • Keep adding stock until rice is soft
  • Check peppers and remove from oven when ready - set to one side
  • Stir in the grated cheese
  • Spoon the rice into the peppers
  • Bake in the oven for about 10 minutes
  • Serve immediately

Nutrition Facts : Calories 390 kcal, ServingSize 1 serving

BEST EVER EASY STUFFED PEPPERS (5 INGREDIENTS)



BEST Ever Easy Stuffed Peppers (5 Ingredients) image

Easy, cheesy, sausage and rice stuffed bell peppers - just five ingredients and ready in 20 minutes for the perfect weeknight meal!

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 7

8 bell peppers (tops cut off and seeds and membranes removed)
1 pound mild or spicy ground Italian sausage (for alternative protein options, see notes)
3 cup uncooked Spanish style rice (or white rice, see note)
1 ½ cups water
1 15-ounce can fire roasted diced tomatoes
1 cup shredded Mexican blend cheese
cilantro or green onions for topping (optional)

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.

Nutrition Facts : Calories 513 kcal, Carbohydrate 63 g, Protein 18 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 469 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CLASSIC STUFFED PEPPERS



Classic Stuffed Peppers image

Warm up from the inside out with these Classic Stuffed Peppers.

Categories     American     dinner     low sugar     main dish     meat     nut-free     weeknight meals     winter     best stuffed peppers     classic stuffed peppers     beef and rice stuffed peppers     cheesy stuffed peppers     rice stuffed peppers     easy stuffed peppers     bell pepper recipes     baked stuffed peppers

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

1/2 c. uncooked rice
2 tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
2 tbsp. tomato paste
3 cloves garlic, minced
1 lb. ground beef
1 (14.5-oz.) can diced tomatoes
1 1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
6 bell peppers, tops and cores removed
1 c. shredded Monterey jack
Freshly chopped parsley, for garnish

Steps:

  • Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
  • Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
  • Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
  • Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
  • Garnish with parsley before serving.

Nutrition Facts : Calories 405 calories

EASY STUFFED PEPPERS



Easy Stuffed Peppers image

Tender bell peppers stuffed with a zesty beef and rice filling with tomato sauce are baked until bubbly.

Provided by Holly Nilsson

Categories     Beef     Dinner     Main Course

Time 1h15m

Number Of Ingredients 12

6 bell peppers
½ pound lean ground beef
½ pound Italian sausage
1 small onion (diced)
2 cloves garlic (minced)
1 can small diced tomatoes (14 ½ ounces)
½ cup white rice (uncooked)
1 ¼ cup water
1 tablespoon Worcestershire sauce
½ teaspoon Italian seasoning
2 ½ cups marinara sauce (divided)
½ cup cheddar cheese (shredded)

Steps:

  • Preheat oven to 350°F.
  • Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
  • Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
  • In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat.
  • Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.
  • Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in ½ cup marinara sauce.
  • Place 1 ½ cups of marinara sauce in the bottom of a 9x13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
  • Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

Nutrition Facts : Calories 385 kcal, Carbohydrate 29 g, Protein 18 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 922 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

STUFFED PEPPERS



Stuffed Peppers image

Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.

Provided by BDEGER

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

1 pound ground beef
½ cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

Steps:

  • Preheat 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 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  • Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  • In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  • Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g

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

STUFFED PEPPERS WITH GROUND BEEF AND RICE



Stuffed Peppers With Ground Beef and Rice image

These peppers are loaded with ground beef, rice, tomatoes, and seasonings. Top them off with some shredded cheese if you'd like.

Provided by Diana Rattray

Categories     Entree

Time 1h50m

Yield 6

Number Of Ingredients 17

6 green bell peppers (or a choose a combination of colors)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 clove garlic (crushed and minced)
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons salt (divided)
1/2 teaspoon ground black pepper (divided)
1 egg (lightly beaten)
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef (90/10)
1 1/2 cups long-grain rice (cooked)
Optional: Shredded mild cheddar cheese (about 1/2 to 3/4 cup)

Steps:

  • Heat the oven to 350 F.

Nutrition Facts : Calories 406 kcal, Carbohydrate 22 g, Cholesterol 137 mg, Fiber 4 g, Protein 36 g, SaturatedFat 7 g, Sodium 1130 mg, Sugar 5 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g

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