Best 2 Stuffed Red Peppers Beef Recipes

Stuffed red peppers are a classic dish that can be enjoyed by people of all ages. They are a versatile dish that can be tailored to your own taste preferences, and they are also a great way to use up leftover beef. Stuffed red peppers are a great source of vitamins, minerals, and protein. They are also a low-calorie dish that is perfect for those watching their weight. If you are looking for a delicious and healthy meal that is easy to make, then stuffed red peppers are the perfect choice for you.

Here are our top 2 tried and tested recipes!

VEGETABLE & BEEF STUFFED RED PEPPERS

Vegetable & Beef Stuffed Red Peppers image

I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. -Jennifer Zimmerman, Avondale, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

6 medium sweet red peppers
1 pound lean ground beef (90% lean)
1 tablespoon olive oil
1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 medium onion, finely chopped
1/3 cup finely chopped green pepper
2 cups coarsely chopped fresh spinach
4 garlic cloves, minced
1 cup ready-to-serve long grain and wild rice
1 can (8 ounces) tomato sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon salt
3 slices reduced-fat provolone cheese, halved

Steps:

Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings., In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt., Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 287 calories, Fat 13g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 555mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges

STUFFED BEEF & PORK RED BELL PEPPERS

Stuffed Beef & Pork Red Bell Peppers image

Make and share this Stuffed Beef & Pork Red Bell Peppers recipe from Food.com.

Provided by morelhunter

Categories One Dish Meal

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

4 large red bell peppers, preferably with stems
3/4 lb ground beef
1/2 lb ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
1 teaspoon salt
1/4 teaspoon pepper
1 cup cooked rice
1/2 cup jarred old el paso cheese and salsa dip
1/2 cup sour cream
1 cup diced tomato
1/2 cup chopped green onion
1 tablespoon soy sauce
1 cup hot water

Steps:

Cut the peppers in half lengthwise, leaving the stems and halving them also.
Remove the seeds and ribs.
Saute the beef and pork, the onion, garlic, 1 teaspoon of the bouillon granules, and the salt together, crumbling well, until the onion is transparent.
Drain off the fat.
Add the rice, cheese, sour cream, tomatoes, green onions and soy sauce.
Mix well.
Stuff this mixture into peppers.
Mix the hot water and the remaining 1 tsp bouillon granules.
Pour this into a shallow casserole large enough to hold all the peppers.
Place the stuffed peppers in the dish.
(The water in the dish allows the peppers to steam while retaining some of their crispness).
Cover the casserole with foil and bake at 350 degrees for 25-35 minutes.
Remove the foil and spoon a little juice over the peppers; bake for an additional 10-15 minutes.

Tips:

Select firm, ripe bell peppers: Look for peppers with smooth, glossy skin and no blemishes. Avoid peppers that are soft or have bruises.
Core and seed the peppers carefully: Use a sharp knife to cut around the stem and remove the core. Be careful not to cut into the flesh of the pepper.
Cook the rice until it is al dente: This will help prevent the rice from becoming mushy when it is baked in the peppers.
Brown the beef and vegetables thoroughly: This will help develop flavor and prevent the filling from being bland.
Season the filling generously: Use a variety of herbs and spices to add flavor to the filling. Salt and pepper are essential, but you can also add garlic powder, onion powder, paprika, cumin, or chili powder.
Stuff the peppers tightly: This will help prevent the filling from falling out during baking.
Bake the peppers until they are tender: The peppers should be slightly soft when pierced with a fork. Overbaking will make the peppers mushy.
Serve the peppers hot or at room temperature: Stuffed peppers can be served immediately after baking, or they can be cooled and served at room temperature.

Conclusion:

Stuffed bell peppers are a delicious, versatile dish that can be enjoyed for lunch or dinner. With so many different variations, there's sure to be a stuffed bell pepper recipe that everyone will love. So next time you're looking for a hearty and satisfying meal, give stuffed bell peppers a try!