In the zone stuffed bell peppers are a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors from the peppers, filling, and sauce is sure to please everyone at the table. This dish is also a great way to use up leftover vegetables, making it a budget-friendly option.
Here are our top 3 tried and tested recipes!
STUFFED BELL PEPPERS
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
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
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
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 BELL PEPPERS
I remember eating these when I was young and I have been craving it for a while. So I decided to just try it out with what I think whould go in and it turned out pretty good.
Provided by aGGieNe
Categories Peppers
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Pre heat oven to 360 degrees.
- Cut tops of bell peppers and remove seeds and stem. I keep the top, but you that's optional.
- Mix all ingredients except for oyster sauce in a bowl.
- Coat the inside of the bell peppers with sesame oil or vegetable oil. It should look shiny but now drenched with oil.
- stuff the bell peppers with mixed ingredients to the top.
- Place them on a greased baking tray.
- Place in the oven for 25 - 30 minute.
- Remove the bell peppers and glaze the left over oyster sauce over them.
- then Enjoy!
Nutrition Facts : Calories 429.2, Fat 23.2, SaturatedFat 9, Cholesterol 102.8, Sodium 2140.8, Carbohydrate 22.5, Fiber 4.3, Sugar 6.1, Protein 32.8
Tips:
- Choose the right peppers: Look for bell peppers that are firm, heavy, and have smooth skin. Avoid peppers that are bruised or have blemishes.
- Prepare the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
- Cook the filling thoroughly: Make sure that the filling is cooked through before stuffing the peppers. This will help to prevent foodborne illness.
- Stuff the peppers tightly: Pack the filling tightly into the peppers so that there is no air pockets. This will help to ensure that the peppers cook evenly.
- Bake the peppers at a high temperature: Bake the peppers at a high temperature (400°F or higher) for a short amount of time. This will help to create a crispy crust on the peppers and prevent them from becoming soggy.
- Serve the peppers immediately: Stuffed bell peppers are best served hot out of the oven. You can garnish them with fresh herbs or grated cheese before serving.
Conclusion:
Stuffed bell peppers are a delicious and versatile dish that can be enjoyed for lunch or dinner. They are easy to make and can be tailored to your own taste preferences. With a little planning, you can create a healthy and satisfying meal that the whole family will enjoy.
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