Welcome to the culinary world of stuffed green pepper cups, where flavors dance together in a symphony of taste! Stuffed green peppers are a versatile and delectable dish that can tantalize your taste buds and leave you craving more. Whether you're a seasoned chef or a home cook seeking a new adventure, this article will guide you through the exciting journey of creating the perfect stuffed green pepper cups, filled with an array of delectable ingredients that will satisfy your taste buds and leave you feeling fulfilled. Get ready to embark on a culinary adventure that promises to delight your senses and create a memorable dining experience!
Let's cook with our recipes!
STUFFED GREEN PEPPERS I
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
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
STUFFED PEPPER CUPS
Steps:
- Here's one I use all the time from my Better Homes and Gardens cookbook: Cut off the tops of 6 medium green peppers; remove seeds and membrane. Precook green pepper cups in boiling salted water about 5 minutes; drain. (For crisp peppers, omit precooking). Sprinkle inside of cups generously with salt. Cook 1 pound ground beef and 1/3 cup chopped onion til meat is lightly browned. Season with 1/2 teaspoon salt and dash pepper. Add one 1-pound can tomatoes, 1/2 cup water, 1/2 cup uncooked long-grain rice, and 1 teaspoon Worcestershire sauce. Cover and simmer til rice is tender, about 15 minutes. Stir in 4 ounces sharp process American cheese, shredded (1 cup). Stuff peppers; stand upright in 10x6x1-1/2 inch baking dish. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Serves 6. Posted to EAT-L Digest 08 Dec 96 From: "Damita D. Green" Date: Mon, 9 Dec 1996 08:54:43 -0500
Nutrition Facts : Calories 375 calories, Fat 21.9777479706879 g, Carbohydrate 26.589596031239 g, Cholesterol 63.502931794 mg, Fiber 3.17254275546895 g, Protein 18.1027543761634 g, SaturatedFat 8.94880476721343 g, ServingSize 1 1 Serving (336g), Sodium 327.037950553757 mg, Sugar 23.41705327577 g, TransFat 5.04740768956377 g
STUFFED GREEN PEPPERS
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
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.
MY FAVORITE STUFFED GREEN PEPPERS
Green peppers stuffed with a mixture of ground beef, rice, and onion, seasoned with fresh garlic, cumin, coriander, and cayenne pepper, and held together with tomato sauce are topped with shredded mozzarella cheese and baked.
Provided by MY3BOYS3711
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Bring 2 1/2 cups water to a boil in a saucepan; add rice and stir. Reduce heat, cover, and simmer until the rice is tender, 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Drizzle olive oil in a 9x13-inch casserole dish.
- Fill a separate saucepan with water and bring to a boil; add green bell peppers and simmer for 3 minutes. Transfer peppers to a bowl of ice water until peppers are cooled. Arrange peppers in the prepared casserole dish.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to heat; mix onion and cooked rice into ground beef. Pour tomato sauce into ground beef mixture and stir to combine.
- Mix garlic, coriander, cumin, cayenne pepper, salt, and black pepper into ground beef mixture. Simmer until flavors have combined, 10 minutes. Remove from heat and spoon 2 to 3 tablespoons ground beef mixture into each bell pepper half. Sprinkle mozzarella cheese over each filled pepper. Cover casserole dish with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove aluminum foil and continue to bake until cheese is bubbling and melted, about 15 more minutes.
Nutrition Facts : Calories 504.1 calories, Carbohydrate 39.1 g, Cholesterol 92.7 mg, Fat 23.8 g, Fiber 5.5 g, Protein 34 g, SaturatedFat 10.3 g, Sodium 673.7 mg, Sugar 8.2 g
STUFFED GREEN PEPPER CUPS
"You can make this delicious main dish from start to finish in about half an hour," notes Merrill Powers of Spearville, Kansas. "I like the way the garden-fresh peppers keep their bright green color and crunchy texture."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 303 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 1226mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
SIMPLE STUFFED GREEN PEPPERS
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
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 :
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
EASY STUFFED GREEN PEPPERS
Very easy and exceptionally good. My hubby is a chef and he absolutely loves these. UPDATED: After review about cooking time, adjusted the cooking time below and made them again. Perfect.
Provided by KadesMom
Categories < 4 Hours
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut off tops of peppers and cut in half, lengthwise.
- Put peppers in saucepan and cover with water.
- Bring to a boil and cook for 10 minutes.
- Meanwhile, cook ground beef, onions and garlic until browned.
- Drain.
- Add rice (2 cups prepared), tomato sauce and seasonings and cook on low until heated through.
- Place green peppers in a casserole dish and spoon filling into peppers.
- Bake at 350 degrees for 25 minutes loosely covered by tinfoil.
- Sprinkle cheese over the top and bake another 5-10 minutes until melted.
Nutrition Facts : Calories 491, Fat 16.9, SaturatedFat 7.2, Cholesterol 66.2, Sodium 742.2, Carbohydrate 59.7, Fiber 4.5, Sugar 5.8, Protein 24.5
STUFFED GREEN PEPPERS
Savory and delightfully easy-to-make stuffed green peppers are a great healthy option for lunch or dinner! Simply stuff tender green bell peppers with cheesy ground beef and rice filling, cover them with tomato sauce, and bake until golden!
Provided by Angela
Categories Dinner Recipes
Time 1h5m
Number Of Ingredients 11
Steps:
- Over high heat, bring a large pot of salted water to a boil. Cut the tops off the bell peppers and remove the seeds. Drop the peppers in the boiling water and allow them to cook for 5 minutes. Use tongs to remove the peppers. Salt the inside of each bell pepper with a ¼ teaspoon of salt, or to taste, then set them aside for later.
- In a skillet over medium-high heat brown the ground beef with the chopped onions for 5-6 minutes. Drain off the excess fat and season with garlic powder, salt, and pepper.
- Next, add the canned tomatoes, rice, water, and Worcestershire sauce. Stir to combine then cover and allow to simmer for 15 minutes, or until rice is fully cooked. Remove from heat, then stir in the cheese.
- Preheat the oven to 350°F (175°C). Use a spoon to scoop an equal amount of the ground beef and rice mixture into each bell pepper. Place the bell peppers on a baking dish with the open side up.
- In a medium mixing bowl, combine the tomato soup with a small amount of water - Just enough to make it a gravy consistency. Pour the sauce over each of the peppers.
- Cover with foil and bake for 25-35 minutes. The peppers should be heated through and the cheese should be melted and bubbly. Remove from the oven and allow to cool for 2-3 minutes before serving.
Nutrition Facts : Calories 432 kcal, Carbohydrate 38 g, Protein 22 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 73 mg, Sodium 670 mg, Fiber 4 g, Sugar 14 g, UnsaturatedFat 10 g, ServingSize 1 serving
STUFFED BELL PEPPER CUPS
This recipe is from my ancient 1970's version of Better Homes and Gardens cookbook. :) It was always my boys favorite growing up. I used to make double the filling and bake what didn't fit in the peppers around them.
Provided by mandagirl
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut of the tops of the peppers and remove the seeds and membrane.
- Precook the peppers in boiling salted water for about 5 minutes and drain on paper towel.
- Sprinkle inside of peppers with a little salt or parmesan cheese.
- Cook the ground beef with the onion until meat is browned.
- Drain grease.
- Season with salt and pepper (if desired).
- Add canned tomatoes, water, uncooked rice and Worcestershire sauce.
- Cover pan and simmer until rice is tender; about 15 minutes.
- Stir in the American cheese.
- Stuff peppers and stand upright in baking dish.
- Bake, uncovered, at 350 degrees for 30 minutes.
- Note: When I make them ahead and refrigerate them, I cook them for 40-45 minutes.
Nutrition Facts : Calories 294.2, Fat 12.7, SaturatedFat 6.1, Cholesterol 61.3, Sodium 277.8, Carbohydrate 23.5, Fiber 3.3, Sugar 5.3, Protein 21.7
Tips:
- For a vegetarian version of the stuffed green pepper cups, omit the ground beef and add one cup of cooked lentils or black beans.
- To make the stuffed green pepper cups ahead of time, prepare the recipe as directed and then store the stuffed peppers in an airtight container in the refrigerator for up to 2 days. When ready to serve, bake the peppers at 350 degrees Fahrenheit for 30 minutes, or until heated through.
- If you don't have any rice on hand, you can use quinoa or couscous instead.
- Feel free to add other vegetables to the stuffing, such as chopped carrots, celery, or zucchini.
- For a spicier dish, add a pinch of cayenne pepper or chili powder to the stuffing.
- Serve the stuffed green pepper cups with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
Conclusion:
Stuffed green pepper cups are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a weeknight dinner or a casual gathering with friends. With so many different variations to choose from, you're sure to find a recipe that you'll love. So next time you're looking for a new and exciting way to enjoy green peppers, give stuffed green pepper cups a try!
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