Best 9 Cheesy Stuffed Pepper Rings Recipes

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When it comes to combining cheesy goodness with the vibrant flavors of bell peppers, look no further than cheesy stuffed pepper rings! These delightful treats are a culinary symphony that offers a delectable blend of textures and flavors. Whether you're a fan of mild bell peppers or crave the spicy kick of hotter varieties, this dish allows you to customize the heat level to your liking. With the vibrant colors of the bell peppers, the gooey, melted cheese, and the aromatic herbs and spices, cheesy stuffed pepper rings are a feast for the eyes and the taste buds. They're perfect for a satisfying lunch, a light dinner, or as an appetizer that will wow your guests. So, let's dive into the delicious world of cheesy stuffed pepper rings and uncover the best recipes that will tantalize your palate!

Here are our top 9 tried and tested recipes!

CHEESY STUFFED PEPPERS



Cheesy Stuffed Peppers image

This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.-Betty DeRoad, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

6 medium green peppers
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 teaspoon salt
2 cups shredded cheddar cheese
2-1/2 cups chopped tomatoes (3 medium)
1-1/2 cups cooked rice

Steps:

  • Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.

Nutrition Facts : Calories 419 calories, Fat 21g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 509mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 31g protein.

CHEESY STUFFED PEPPERS



Cheesy Stuffed Peppers image

These Tex-Mex stuffed peppers with ground chicken are a family-friendly recipe that everyone will love.

Yield 4

Number Of Ingredients 9

4 each bell pepper, halved lengthwise
3 tbsp 45 mL olive oil, divided
1 lb 454 g ground chicken
1/4 tsp 1 mL salt
1/4 tsp 1 mL black pepper
2 cups 500 mL cooked rice
1 1/2 cups 375 mL Pace® Chunky Medium Salsa, divided
2 cups 500 mL Tex-Mex cheese blend
4 each green onion, chopped and divided

Steps:

  • Preheat broiler to high and position rack in centre of oven. Brush peppers with 4 tsp (20 mL) oil. Arrange on foil-lined baking sheet; broil, turning once, for 3 to 5 minutes or until tender.
  • Meanwhile, heat remaining oil in large skillet set over medium-high heat; cook chicken, salt and pepper for about 8 minutes or until cooked through. Stir in rice and 1 cup (250 mL) salsa. Remove from heat. Stir in half of the cheese and green onions. Spoon into halved peppers; sprinkle with remaining cheese.
  • Broil for 2 to 3 minutes or until cheese is melted. Top with remaining salsa and green onions before serving.

Nutrition Facts :

BELL PEPPER RINGS RECIPE BY TASTY



Bell Pepper Rings Recipe by Tasty image

Here's what you need: nonstick cooking spray, bell peppers, whole wheat breadcrumbs, grated parmesan cheese, garlic powder, paprika, dried oregano, dried basil, salt, pepper, eggs, all-purpose flour, dipping sauce

Provided by Mercedes Sandoval

Categories     Snacks

Yield 2 servings

Number Of Ingredients 13

nonstick cooking spray, optional
3 bell peppers
1 cup whole wheat breadcrumbs, or panko bread crumbs (50 g)
½ cup grated parmesan cheese
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon pepper
3 eggs, beaten
1 cup all-purpose flour
dipping sauce, of your choice, optional

Steps:

  • Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
  • Cut the bell peppers carefully around the stem and remove the stem and seeds. Cut the peppers crosswise into ½-inch (1 cm) slices.
  • In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
  • Dredge the bell pepper rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
  • Arrange the bell pepper rings on the baking sheet.
  • Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
  • Serve with your favorite dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 949 calories, Carbohydrate 144 grams, Fat 21 grams, Fiber 10 grams, Protein 43 grams, Sugar 18 grams

CHEESY STUFFED BELL PEPPERS



Cheesy Stuffed Bell Peppers image

There are so many casseroles with bell peppers in it, this has the ingredients IN the bell pepper. A great light dinner, or an appetizer.

Provided by weekend cooker

Categories     One Dish Meal

Time 55m

Yield 6 stuffed peppers, 6 serving(s)

Number Of Ingredients 11

6 green bell peppers
1 1/2 lbs lean ground beef
1/2 cup chopped onion
3/4 cup cooked rice
1 egg
2 (15 ounce) cans Italian stewed tomatoes, divided
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 (8 ounce) package shredded cheddar cheese, divided

Steps:

  • Cut off portion of tops of bell pepper, and remove seeds, and membranes.
  • Place in roaster with salted water and boil.
  • Cook 10 minutes so they will be only partially done.
  • Drain and set aside to cool.
  • In a large skillet,, brown ground beef and onion and drain. Add rice,egg, 1 can tomatoes, worcestershire and seasonings, and simmer for 5 minutes.
  • Remove from the heat and add 1 cup cheese and mix well.
  • Stuff peppers with mixture and set upright in buttered, round baking dish(you may have to trim little slivers off bottoms of peppers so they will sit upright.).
  • Pour remaining can of tomatoes over top and around peppers.
  • Bake uncovered at 350 degrees for 25 minutes.
  • Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.

Nutrition Facts : Calories 462.4, Fat 25.2, SaturatedFat 13, Cholesterol 144.5, Sodium 648.7, Carbohydrate 23.2, Fiber 3.8, Sugar 8.7, Protein 36.2

CHEESY STUFFED PEPPER RINGS



Cheesy Stuffed Pepper Rings image

These are quick and easy and make a really "UNIQUE"side dish. Spicy hash browns and cheese stuffed in small pepper rings baked until gooey and lightly brown make this a nice dish to serve along side, chicken, fish steak, or just about anything. These are also a great side for a BBQ as they they can be made ahead and just heated up.

Provided by SarasotaCook

Categories     Potato

Time P1DT16h10m

Yield 8-10 pepper rings, 8-9 serving(s)

Number Of Ingredients 13

3 cups frozen hash browns (OreIda works great for this)
3 red peppers (cut into 1-inch rings, seeds and ribs removed)
3 scallions, diced fine (white and green parts)
1 small onion, diced fine
1/2 teaspoon minced garlic
1 cup monterey jack pepper cheese, shredded
1 egg, beaten
1 teaspoon butter
1 teaspoon olive oil
1/4 teaspoon cayenne (more or less to taste)
1 teaspoon fresh parsley, minced
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Potato Filling -- In a large saute pan, add the oil and butter and bring to medium heat. Add in the garlic, onion and cook for 2 minutes. Then add the potatoes, salt, pepper, parsley, and cayenne and cook until slightly brown on medium high heat but not over done. You still want them undercooked a bit, but soft and tender Approximately 7-10 minutes. When done, remove from the heat into a large bowl, let cool slightly and add the egg, cheese and scallions and mix well.
  • Peppers -- As the potatoes are cooking prepare the peppers. Cut the very top and bottom off of the pepper and then cut in 3 - 1" (approximate size) rings. Remove the ribs and seeds. This should make 3-4 - 1" rings per pepper.
  • Bake -- On a cookie sheet lined with foil or parchment paper sprayed with non-stick spray or Pam, set the rings down and then fill with the potato mixture and be sure to press down and fill completely. Cook 30 minutes in a 350 degree oven until golden brown and the peppers are soft and tender.
  • Serve -- Pretty and easy. ENJOY!

STUFFED PEPPERS WITH EGGPLANT AND CHEESY RICE



Stuffed Peppers with Eggplant and Cheesy Rice image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

2 red bell peppers
2 yellow bell peppers
3 to 4 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 cloves garlic, sliced
1 jalapeno, thinly sliced into rings
1 small yellow onion, diced
1 small eggplant, peeled and diced
1 cup arborio rice
1 cup dry white wine
One 15-ounce can crushed tomatoes
1/3 cup mascarpone cheese
1 small bunch basil, leaves picked and torn, plus more for serving
8 ounces fresh mozzarella, grated on the large holes of a box grater

Steps:

  • Preheat the oven to 450 degrees F.
  • Cut off the tops of each pepper. Pull out the ribs and seeds and discard. Discard the stems and dice the pepper tops. Set aside. Lightly trim the bottoms of each pepper so they can stand up.
  • Stand the peppers up on a baking sheet or large skillet and drizzle with oil. Season with salt and pepper then roast until they begin to soften, 5 to 8 minutes.
  • Heat the oil in a medium saucepot over medium-high heat. Add the garlic, jalapenos and onions and cook until the onions are translucent, 3 to 5 minutes. Add the diced pepper tops and eggplant and season with salt and pepper. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 3 minutes. Stir in the rice and mix to combine. Add the wine and cook until it is reduced by half, 2 to 3 minutes. Add 2 cups water and the crushed tomatoes and cook, covered, stirring occasionally, until the rice is creamy and al dente, 10 to 12 minutes.
  • Remove the saucepot from the heat and stir in the mascarpone and basil. Taste for seasoning, adding additional salt and pepper if needed.
  • Reduce the oven temperature to 400 degrees F. Fill each pepper with the rice mixture, then stand them up on the same baking sheet or large skillet and top with the mozzarella. Bake until the cheese is melted and the peppers are cooked through, about 5 minutes. Serve topped with more torn basil and a drizzle of oil.

CHEESE-STUFFED PEPPERS



Cheese-Stuffed Peppers image

This great appetizer has been served in our house over and over again and keeps getting compliments and requests for the recipe. It is a great meze with ouzo or wine. Can be served hot or cold. Enjoy!

Provided by RIOULA

Categories     Appetizers and Snacks     Cheese

Time 40m

Yield 8

Number Of Ingredients 11

8 long, green, mild peppers - tops, seeds, and stems carefully removed
¼ cup olive oil
2 tablespoons grated onion
2 tablespoons chopped tomatoes
1 tablespoon ketchup
1 tablespoon chopped fresh parsley
ground black pepper, or more to taste
dried oregano, or more to taste
1 pinch cayenne pepper, or more to taste
½ pound crumbled feta cheese
1 tablespoon olive oil, or as needed

Steps:

  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peppers and cook uncovered for 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and allow to cool.
  • Meanwhile, heat 1/4 cup oil in a saucepan over medium heat. Add onion and cook until slightly softened 3 to 5 minutes. Add tomatoes, ketchup, parsley, black pepper, oregano, and cayenne pepper. Allow to cool slightly. Mix in feta cheese and parsley.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Fill blanched peppers with feta mixture and place on a baking sheet. Brush stuffed peppers with olive oil.
  • Broil peppers under the preheated broiler, turning frequently, about 15 minutes.

Nutrition Facts : Calories 171 calories, Carbohydrate 6.1 g, Cholesterol 25 mg, Fat 14.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 339.5 mg, Sugar 4.1 g

HOW TO MAKE HOT PEPPER RINGS



How to Make Hot Pepper Rings image

Hot pepper rings are a popular addition to foods from sandwiches to pizza. These pepper rings are sliced up and canned in a pickling solution, giving them a distinct vinegar flavor that many people enjoy. If you want to store hot peppers from your garden or just want to avoid the chemical ingredients in manufactured hot pepper rings, you can make your own hot pepper rings at home. You will need 8 pint canning jars.

Provided by Timothy H.

Categories     Peppers

Time 30m

Yield 8 pints

Number Of Ingredients 4

2 1/2-3 lbs jalapenos, banana pepper or 2 1/2-3 lbs other preferred pepper
7 cups white vinegar
7 cups cold water
4 teaspoons salt

Steps:

  • Wash jars, lid tops and rings with dishwashing soap and hot water. Rinse and let them air dry while you prepare the peppers.
  • Step 2.
  • Put on rubber gloves and rinse peppers with warm water. Cut off the top stems and discard.
  • Step 3.
  • Slice horizontally across the peppers to make rings of your preferred thickness. Scrape out the seeds with your knife if you don't want peppers that are very hot.
  • Step 4.
  • Place the large pot on the stove. Pour in 7 cups white vinegar and 7 cups cold water, and stir to combine. Turn heat on "High" and cook until the mixture begins to boil, then turn off the heat.
  • Step 5.
  • Put another large pot on the stove as the vinegar and water are boiling. Lay your pint jars, lid tops and rings in the pot, cover them with cold water and heat on "High" until boiling to disinfect them.
  • Step 6.
  • Reduce heat to "Low" after the jars have been boiled. Put on oven mitts and remove the jars from the pot.
  • Step 7.
  • Divide the peppers evenly among the 8 1-pint jars, along with 1/2 teaspoon of salt per jar. Cover the peppers with the hot vinegar and water, distributing evenly.
  • Step 8.
  • Place lid tops and rings on the openings of the jars, then press rings down to firmly secure. Heat the pot of water in which the jars were boiled, refilling with additional water if needed to cover the jars.
  • Step 9.
  • Wait until the water begins to boil, then gently place the jars in the pot, letting them boil for 10 minutes so the lid tops and rings on the jar tightly seal. Turn off the heat, remove the jars of peppers with oven mitts, and store them in a cool, dry place.

Nutrition Facts : Calories 86.5, Fat 0.9, SaturatedFat 0.1, Sodium 1178.8, Carbohydrate 10.3, Fiber 4, Sugar 5.8, Protein 1.9

CHEESY SAUSAGE-STUFFED MINI PEPPERS



Cheesy Sausage-Stuffed Mini Peppers image

These quick-bite peppers stuffed with a mixture of mushrooms and Jimmy Dean fresh sausage and topped with mozzarella cheese make ideal appetizers or a satisfying meal on their own. Using a pre-cooked rice of your choice makes these bites not only quick to eat but quick to prepare as well.

Provided by JimmyDean

Categories     Stuffed Bell Peppers

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons canola or vegetable oil, divided
1/4 (1-pound) package Jimmy Dean Premium Pork Sausage
¼ cup diced mushrooms
1 cup pre-cooked white rice
2 tablespoons chopped fresh parsley
1 cup shredded mozzarella cheese, divided
salt and ground black pepper to taste
1 pound mini bell peppers, halved lengthwise and seeded

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
  • To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
  • In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
  • Top each pepper with additional cheese, and bake for 10 to 15 minutes.
  • Carefully remove the peppers from the oven and let cool for 5 minutes before serving.

Tips:

  • Choose bell peppers that are firm and brightly colored, with no soft spots or bruises.
  • Cut the bell peppers into rings about 1/2-inch thick.
  • Remove the seeds and ribs from the bell pepper rings.
  • Use a variety of cheeses for the filling, such as mozzarella, cheddar, Parmesan, or goat cheese.
  • Add other ingredients to the filling, such as cooked ground beef, sausage, or vegetables.
  • Be careful not to overcook the bell pepper rings, or they will become soft and mushy.
  • Serve the stuffed pepper rings immediately with your favorite dipping sauce.

Conclusion:

Cheesy stuffed pepper rings are a delicious and easy appetizer or snack that can be enjoyed by people of all ages. They are perfect for parties or potlucks, and they can also be made ahead of time and reheated when you are ready to serve them. With a variety of fillings and toppings to choose from, there is sure to be a cheesy stuffed pepper ring recipe that everyone will love. So next time you are looking for a tasty and easy appetizer, give cheesy stuffed pepper rings a try!

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