Reeses Stuffed Green Peppers Food

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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 GREEN PEPPERS I



Stuffed Green Peppers I image

Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.

Provided by Suzanne M. Munson

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

Time 1h

Yield 6

Number Of Ingredients 12

6 green bell peppers
salt to taste
1 pound ground beef
⅓ cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
½ cup uncooked rice
½ cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

Steps:

  • Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
  • In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
  • Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
  • Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g

KELSEY'S FAVORITE STUFFED GREEN PEPPERS



Kelsey's Favorite Stuffed Green Peppers image

These are my daughter's favorite thing to eat. Best served with corn and homemade mashed potatoes.

Provided by CHERYLH70

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

Time 1h30m

Yield 6

Number Of Ingredients 10

2 cups water
1 cup uncooked white rice
3 large green bell peppers, halved and seeded
1 ½ pounds lean ground beef
1 onion, diced
garlic powder to taste
salt to taste
ground black pepper to taste
1 (15 ounce) can tomato sauce
2 cups finely shredded mozzarella cheese

Steps:

  • In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9x13 inch baking dish.
  • In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
  • Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
  • Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.

Nutrition Facts : Calories 465.3 calories, Carbohydrate 35 g, Cholesterol 98.4 mg, Fat 20.3 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 9.4 g, Sodium 675.1 mg, Sugar 6 g

STUFFED GREEN PEPPERS



Stuffed Green Peppers image

These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 14

6 medium green bell peppers, tops and seeds removed
2 tablespoons vegetable oil
1 large onion, finely chopped
Kosher salt
1 pound ground beef
2 large cloves garlic, finely chopped
Freshly ground black pepper
One 28-ounce can diced fire-roasted tomatoes
2 cups cooked rice
1 cup loosely packed fresh parsley leaves, roughly chopped
1 1/2 cups shredded mozzarella
1/2 cup plain dry breadcrumbs
2 large eggs, lightly beaten
4 teaspoons Worcestershire sauce

Steps:

  • Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
  • Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
  • Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
  • Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

STUFFED GREEN PEPPERS



Stuffed Green Peppers image

These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded Fontina or Gruyere cheese.

Provided by Food Network Canada

Categories     beef,cheese,pepper,rice and grain,tomatoes

Time 2h

Yield 6 servings

Number Of Ingredients 14

6 medium green bell peppers, tops and seeds removed
2 tbsp vegetable oil
1 large onion, finely chopped
Kosher salt
1 lb(s) ground beef
2 large cloves garlic, finely chopped
Freshly ground black pepper
1 28-oz can diced fire-roasted tomatoes
2 cups cooked rice
1 cup loosely packed fresh parsley leaves, roughly chopped
1 ½ cups shredded mozzarella
½ cup plain dry breadcrumbs
2 large eggs, lightly beaten
4 tsp Worcestershire sauce

Steps:

  • Preheat the oven to 350ºF. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
  • Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
  • Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
  • Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

STUFFED GREEN BELL PEPPERS



Stuffed Green Bell Peppers image

Make and share this Stuffed Green Bell Peppers recipe from Food.com.

Provided by Rose 2

Categories     Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

6 green peppers
1 1/2 cups rice
1 (16 ounce) package hamburger
1 (28 ounce) can tomato sauce
toothpick

Steps:

  • Cook rice and hamburger in seperate dishes.
  • In the meantime, cut a hole in the tops of the peppers, around the stems (like you would carving a pumpkin).
  • Hollow out the seeds and dont throw out the tops, you will need them later.
  • Drain the hamburger grease and combine with the rice and stuff the peppers.
  • Put the lids of the peppers back on and secure them with toothpicks.
  • Pour tomatoe sauce in a large 10 cm deep pot.
  • Place peppers in there and any extra rice and haburger on the bottom.
  • Put in oven at 200 C until the inside of the peppers is hot.

Nutrition Facts : Calories 426.4, Fat 12.4, SaturatedFat 4.6, Cholesterol 68.6, Sodium 770.5, Carbohydrate 51.4, Fiber 4.7, Sugar 8.5, Protein 27.1

STUFFED GREEN PEPPERS



Stuffed Green Peppers image

Stuffed peppers make a wonderful warm supper. This low fat recipe is a great way to use up leftover cooked meat. It can easily be vegetarian, too. Simply substitute carrots or other vegetables for the meat.

Provided by Chef CarrieAnn

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

2 large well formed green bell peppers (or other color)
6 ounces cooked chicken sausage (or chicken, ground beef, etc.)
1 tablespoon olive oil (or oil left from cooking the meat)
1 medium baking potato
1/4 cup chopped onion
1/2 cup finely chopped cabbage
1 large garlic clove, minced
1/2 cup chopped mushroom
2 tablespoons ketchup
salt and pepper
1/2 cup low-fat cheese (2 oz.)
1 cup water

Steps:

  • Preheat oven to 350 degrees.
  • Cut the peppers in half from stem to bottom. Remove seeds and ribs. Keep as much of the flesh at the stem end as possible. Place peppers, cup side up, in a baking dish. Set aside.
  • Heat a oil in a nonstick sautee pan. Add potatoe, onion and cabbage. Saute until onion starts to become translucent and potatoes are partly cooked. Add garlic and mushrooms. Cook about 5 minutes more.
  • Add ketchup and salt and pepper. Stir well. Remove from heat and stir in the meat and cheese.
  • Fill pepper halves evenly with the meat & veggie mixture. Mound it up as needed.
  • Pour 1cup water into the pan under the pepper halves. Bake in preheated oven for about 45 minutes or until peppers are well cooked and potatoes are done.

Nutrition Facts : Calories 184.5, Fat 9.7, SaturatedFat 2.6, Cholesterol 51, Sodium 530.8, Carbohydrate 18.1, Fiber 2.5, Sugar 5.7, Protein 7.8

SIMPLE STUFFED GREEN PEPPERS



Simple Stuffed Green Peppers image

We always have a lot of extra peppers in the garden. So I prepare a bunch of these stuffed peppers, then freeze them for baking later. That way, we can enjoy them year-round. They're always a treat, no matter how often I serve them!

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

8 medium green peppers, tops and seeds removed
1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 cans (10-3/4 ounces each) tomato soup, undiluted
2 cups shredded cheddar cheese
1-1/2 cups cooked rice

Steps:

  • In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.

Nutrition Facts :

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