Best 9 Stuffed Green Pepper Recipes

STUFFED GREEN PEPPER SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes. Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat.
• Stir water, tomato sauce, diced tomatoes, ketchup, beef base, brown sugar, salt, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes.
• While the soup simmers, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes; stir into the soup.

STUFFED GREEN PEPPER

Steps:

• In a large saucepan, combine the tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside. , In a large bowl, combine the ground beef, rice, basil and remaining salt and pepper. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.

STUFFED GREEN BELL PEPPER SOUP

Steps:

• In 6-quart saucepan or Dutch oven, brown beef; drain.
• Add remaining ingredients; bring to boil.
• Reduce heat; cover and simmer for 30 to 40 minutes or until tender.
• Makes about 16 servings.

STUFFED GREEN PEPPER CUPS

Steps:

• Crumble beef into a 1-1/2-qt. microwave-safe bowl; add the onion. Cover and microwave on high for 2-3 minutes or until meat is no longer pink; drain. Stir in 1-1/2 cups tomato sauce, water, 1 tablespoon of Parmesan cheese, salt and pepper. Cover and microwave on high for 1-1/2 to 2-1/2 minutes. Stir in rice; cover and let stand for 5 minutes. Remove tops and seeds from peppers; cut in half lengthwise. Stuff with meat mixture; place in an ungreased microwave-safe shallow 3-qt. or 13-in. x 9-in. baking dish. Spoon remaining tomato sauce over peppers; sprinkle with remaining cheese. Cover and microwave on high for 6-8 minutes or until peppers are tender. Let stand for 5 minutes before serving.

STUFFED GREEN PEPPER SOUP

Steps:

• Crumble sausage into a saucepan; cook over medium heat until no longer pink. Drain. Add green pepper, onion and water. Cover and cook for 5 minutes. , Stir in broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Stir in the tomato soup, garlic powder and pepper; cover and simmer for 30 minutes. Add rice; heat through.

KIMMIE'S AMAZING STUFFED GREEN PEPPER SOUP

Steps:

• Combine beef, onion, and garlic in a large pot over medium heat. Cook until browned, 5 to 10 minutes. Drain and discard excess grease.
• Pour beef broth into the pot. Add tomatoes with their juice, brown rice, salt, pepper, and paprika. Bring to a boil, cover, and simmer for 1 hour. Add green bell peppers; cook, uncovered, until soft, about 30 minutes.

STUFFED GREEN PEPPER CASSEROLE

Steps:

• Preheat oven to 350. Line a rimmed baking sheet with foil. (I skipped this step and found I didn't need to worry about anything spilling anywhere by using a larger pan).
• In a large skillet over medium heat, cook sausage, stirring to break up chunks, until browned, 4 or 5 minutes. Put in bowl and wipe out skillet.
• Warm oil in skillet over medium heat. Add bell peppers and onion and cook, stirring, until peppers are just tender.
• Stir in sausage, tomatoes, tomato sauce, corn, garlic powder, salt, and pepper.
• Turn heat to high and bring to a boil, stirring occasionally.
• Reduce heat to medium-low and simmer 10 minutes, stirring once. Add rice.
• Pour mixture into a 9x13inch baking dish and place on baking sheet. (I found by putting the entire mixture into an 11x14" pan there was enough room, and I didn't need to dirty another dish or waste foil).
• Bake until bubbly, about 30 minutes.
• Remove from oven and sprinkle with cheddar.
• Return to oven and bake until cheese melts, about 3 to 5 minutes longer.
• Let stand 5 minutes before serving.

LANCASTER COUNTY STUFFED GREEN PEPPER BOATS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a shallow pot of water to a boil. Immerse the bell peppers in boiling water for 3 minutes. Remove from the water, and drain. Place the peppers, cut side up, in a lightly greased 9x13 inch baking dish.
• In a medium bowl, combine the ground beef, onion and rice. Season with salt, pepper and garlic powder; mix with your hands until blended. Divide into 8 portions and mold into elongated patties. Stuff one patty into each pepper half. Pour the tomato soup over the stuffed peppers, dividing evenly. Top each one with a slice of tomato, pressing down to adhere. Cover with aluminum foil.
• Bake for 1 hour in the preheated oven, then remove the aluminum foil. Top with Cheddar cheese and return to the oven. Bake until cheese is melted, about 5 more minutes.

STUFFED GREEN PEPPER CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees and line a 9 x 13" glass or metal baking dish with aluminum foil. Set aside.
• 2. In a large skillet or stockpot, brown ground beef. drain if needed depending on the type of meat you are using.
• 3. Add garlic pepper seasoning, onions and green peppers to meat and saute until veggies are just tender.
• 4. While meat, peppers and onions are cooking, prepare the 2 1/2 cups rice. I used Microwave and it took about 5 minutes to cook and set for 4 minutes.
• 5. When rice is done, add canned ingredients to meat mixture and slowly mix in rice to thoroughly combine ingredients.
• 6. Pour mixture into the baking dish and flatten to even. Put in oven on next to bottom rack position and bake for 30 minutes.
• 7. After 30 minutes, remove from oven and top with cheese. Return to oven and cook for an additional 5 to 10 minutes until cheese is fully melted, a little longer if you wish to have crustier cheese.
• 8. Remove from oven. Let sit for about 5 minutes and serve. My family loved it!