Hotstuffedbellpeppers Food

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STUFFED BELL PEPPERS



Stuffed Bell Peppers image

Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.

Provided by KDCG

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

Time 1h10m

Yield 4

Number Of Ingredients 11

½ cup uncooked white rice
¾ cup water
4 green bell peppers
1 onion, chopped
4 tablespoons olive oil
8 ounces textured vegetable protein
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded mozzarella cheese
salt to taste
ground black pepper to taste

Steps:

  • Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
  • Preheat oven to 400 degrees F (205 degrees C).
  • Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
  • Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
  • Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 38.2 g, Cholesterol 18.1 mg, Fat 20.6 g, Fiber 7.7 g, Protein 57.3 g, SaturatedFat 5.1 g, Sodium 1395.7 mg, Sugar 9.3 g

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 BELL PEPPERS



Stuffed Bell Peppers image

Find nothing but the good stuff in these yummy Stuffed Bell Peppers. With ground beef, onions and seasoning, these Stuffed Bell Peppers are a classic!

Provided by My Food and Family

Categories     Peppers

Time 1h10m

Yield 8 servings

Number Of Ingredients 7

1 lb. lean ground beef
1 large onion, chopped
1 can (15 oz.) tomato sauce, divided
1-1/4 cups water, divided
1 Tbsp. (about 1/2 of 0.8-oz. env.) GOOD SEASONS Garlic & Herb Dressing Mix
1 cup instant white rice, uncooked
4 large green peppers

Steps:

  • Brown meat with onions in large skillet on medium heat. Stir in 1 cup tomato sauce, 1 cup water and dressing mix; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min.
  • Heat oven to 400°F. Cut tops off peppers; remove and discard membranes and seeds. Mix remaining tomato sauce and water in 9-inch square baking dish. Add peppers; fill with meat mixture. Cover.
  • Bake 35 to 40 min. or until peppers are tender. Spoon sauce from bottom of dish over peppers.
  • Cut peppers in half to serve.

Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

HOT STUFFED BELL PEPPERS



Hot Stuffed Bell Peppers image

This recipe is a nice change from the typical stuffed peppers with rice. I found it years ago in my mothers' wonderful recipe collection. Great fall fare when the peppers are so fresh.

Provided by Jan in Lanark

Categories     One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 16

4 large green peppers or 4 large red peppers
2 medium onions, chopped
1 lb ground beef
1 teaspoon salt
1/2 teaspoon Tabasco sauce
1 cup beef stock
1/4 cup vegetable oil
1 -2 garlic clove, crushed
1 teaspoon dried oregano
2 bay leaves
2 tablespoons flour
3 tablespoons ketchup
1 cup cream cheese
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup half-and-half cream

Steps:

  • Remove tops and seeds from peppers and blanch for 5-7 minutes.
  • Heat vegetable oil in skillet.
  • Add onions, garlic, some chopped pepper from tops and fry until soft.
  • Add the meat, oregano, salt, bay leaves and Tabasco sauce and fry until meat is cooked.
  • Stir in flour, stock, ketchup and bring to boil.
  • Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
  • Preheat oven to 350.
  • Discard bay leaves from mixture, spoon into peppers and place in a greased baking dish.
  • Bake for 40 minutes.
  • While peppers are baking make the sauce.
  • Put cream cheese, cream, salt and cayenne into a pan and simmer until mixture is smooth, stirring constantly.
  • Do not boil.
  • Pour the hot sauce over the peppers and cook until sauce is bubbling and starting to brown, about 15 minutes.
  • Serve immediately.

Nutrition Facts : Calories 693.4, Fat 54.9, SaturatedFat 23.5, Cholesterol 152.1, Sodium 1460, Carbohydrate 22.3, Fiber 3.9, Sugar 9, Protein 29.6

TRADITIONAL STUFFED BELL PEPPERS



Traditional Stuffed Bell Peppers image

Try using red, yellow, as well as green peppers for a nice presentation. What makes this recipe interesting are the spices--chili pepper and a hint of ground cloves. Sounds strange, but it's delicious.

Provided by mammamia 2

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 bell peppers, 4-6 serving(s)

Number Of Ingredients 10

4 -6 bell peppers, depending on size of pepper
1 1/2 cups cooked rice
1 lb ground beef
1/2 cup chopped onion
1 -2 minced garlic clove
1/8 teaspoon ground cloves, scant
2 teaspoons chili powder
3/4 teaspoon salt
pepper
1 (14 1/2 ounce) can diced tomatoes

Steps:

  • Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
  • Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
  • Brown ground beef with onions and garlic.
  • Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
  • Stuff peppers.
  • Bake 350 for 45 minutes.

Nutrition Facts : Calories 389.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 542.8, Carbohydrate 32.3, Fiber 4.3, Sugar 6.5, Protein 25.1

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