Stuffed Peppers With Ground Meat And Tomato Sauce Recipes

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STUFFED BELL PEPPERS RECIPE



Stuffed Bell Peppers Recipe image

Stuffed bell peppers are a classic comfort food dish made with rice, ground beef, a few savory seasonings, and topped with tomato sauce. Whip up this easy recipe tonight!

Provided by insanelygood

Categories     Dinner     Featured     Recipes

Time 1h20m

Number Of Ingredients 10

1 pound ground beef
1/2 cup long grain white rice (uncooked)
1 cup water
6 green bell peppers
2 (8 oz) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

Steps:

  • Preheat the 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 for 20 minutes.
  • In a skillet, cook the beef over medium heat until browned.
  • Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)
  • In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
  • Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.
  • Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.

Nutrition Facts : Calories 200 cal

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.

HOMESTYLE STUFFED PEPPERS



Homestyle Stuffed Peppers image

An old family recipe for classic comfort food passed down to me by my mom. Green peppers are stuffed with a mixture of ground beef and rice then smothered in a tangy tomato sauce. I always serve these with creamy mashed potatoes just like my Mom always did. Enjoy!

Provided by Jillian

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

Time 1h55m

Yield 4

Number Of Ingredients 13

4 green bell peppers, tops and seeds removed
1 ½ pounds lean ground beef
1 cup cooked white rice
1 egg, lightly beaten
¼ cup finely chopped onion
½ cup Italian-style bread crumbs
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
1 (28 ounce) can tomato sauce
¼ cup white vinegar
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil.
  • Cook the peppers in boiling water until softened, 4 to 5 minutes.
  • Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
  • Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.
  • Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan.
  • Combine tomato sauce and white vinegar in a bowl.
  • Pour tomato mixture over stuffed peppers.
  • Top with 2 tablespoons grated Parmesan cheese.
  • Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.

Nutrition Facts : Calories 556.5 calories, Carbohydrate 38.6 g, Cholesterol 164.5 mg, Fat 25.5 g, Fiber 5.8 g, Protein 43.4 g, SaturatedFat 10.1 g, Sodium 1509.9 mg, Sugar 12.2 g

SAUCY STUFFED PEPPERS



Saucy Stuffed Peppers image

My Slovakian grandmother always made huge pots of this during the winter time. I'm a vegetarian now, and can safely say that this is the one dish that I really miss eating.

Provided by MOELIZ

Categories     World Cuisine Recipes     European     Eastern European     Czech

Time 3h

Yield 8

Number Of Ingredients 8

8 large green bell peppers
6 tablespoons butter
1 large yellow onion, diced
1 ½ pounds ground round
salt to taste
ground black pepper to taste
1 cup uncooked white rice
1 gallon tomato juice

Steps:

  • Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
  • In a skillet over medium heat, melt the butter and saute onion until translucent.
  • In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
  • Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
  • Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.

Nutrition Facts : Calories 467.3 calories, Carbohydrate 52.9 g, Cholesterol 82.2 mg, Fat 19.8 g, Fiber 4.4 g, Protein 24 g, SaturatedFat 9.7 g, Sodium 1417.6 mg, Sugar 23.4 g

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