Best 3 Teriyaki Beef Stuffed Peppers Cooking For Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC BEEF STUFFED PEPPERS



Classic Beef Stuffed Peppers image

Stuffed red bell peppers are filled with savory beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesn't need a lot of preparation.

Provided by Barry LaRoche

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

6 red bell peppers - tops and seeds removed
3 eggs, beaten
3 cups meatless spaghetti sauce
1 ¼ cups instant rice
¼ cup finely chopped onion
1 teaspoon salt
1 ½ teaspoons Worcestershire sauce
1 pinch ground black pepper
1 ½ pounds lean ground beef
2 cups meatless spaghetti sauce
6 tablespoons shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
  • Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
  • Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
  • Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.

Nutrition Facts : Calories 595.1 calories, Carbohydrate 53.4 g, Cholesterol 183.3 mg, Fat 25.7 g, Fiber 8.3 g, Protein 34.9 g, SaturatedFat 9.7 g, Sodium 1404.9 mg, Sugar 23.9 g

TERIYAKI BEEF STUFFED PEPPERS (COOKING FOR 2)



Teriyaki Beef Stuffed Peppers (Cooking for 2) image

Classic stuffed peppers get a flavorful teriyaki twist and pretty presentation in this new dinner for two that's a little bit sweet, savory and spicy, too.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 2

Number Of Ingredients 11

1/2 cup uncooked Minute™ white rice
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
2 large red bell peppers
1/2 lb lean (at least 80%) ground beef
2 green onions, thinly sliced on the bias, white and green parts separated
1/2 cup shredded carrots
3 tablespoons packed brown sugar
2 tablespoons soy sauce
1 tablespoon chile garlic sauce
1/2 teaspoon ground ginger
1/2 cup shredded mozzarella cheese (2 oz)

Steps:

  • Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix rice and broth. Cut each bell pepper in half vertically. Remove seeds and membranes; place cut side up in baking dish.
  • In 10-inch nonstick skillet, cook beef, green onion whites and shredded carrots over medium heat 8 to 9 minutes, stirring occasionally, until beef is deep brown and vegetables soften. Stir in brown sugar, soy sauce, chile garlic sauce and ginger; cook 1 to 2 minutes longer or until sauce is absorbed. Stir beef mixture into rice mixture. Stir in cheese.
  • Divide beef mixture evenly among bell peppers in baking dish. Cover tightly with foil. Bake 45 to 50 minutes or until bell peppers and rice are tender; top with green onion greens.

Nutrition Facts : Calories 620, Carbohydrate 78 g, Cholesterol 85 mg, Fat 3, Fiber 5 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 30 g, TransFat 1 g

TERIYAKI BEEF WITH PEPPER AND SWEET ONION



Teriyaki Beef With Pepper and Sweet Onion image

Make and share this Teriyaki Beef With Pepper and Sweet Onion recipe from Food.com.

Provided by foodart

Categories     Roast Beef

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 16

2 tri-tip roast, 2 1/2 lbs pieces
1 cup Kikkoman Teriyaki Baste and Glaze with Honey and Pineapple
salt
pepper
onion and garlic powder
oil
1 tablespoon garlic, minced
2 tablespoons fresh ginger, strips
2 cups bell peppers, triangle
1 sweet onion, triangle
1 cup Kikkoman Teriyaki Baste and Glaze with Honey and Pineapple
1/2 cup shaoxing wine
1/4 cup peanut oil
salt
pepper
cornstarch paste

Steps:

  • In a baking pan season the tri tip with salt, pepper onion and garlic powder. Set marinade for 30 minutes. In a medium bowl add teriyaki glaze and oil and mix. Pour over the roast and into heavy duty zip loc bag and into the refrigerator overnight.
  • Place into a hot grill. After 10 minutes turn the tri tip and brush with glaze and repeat the step. When the tri tip is medium remove and let rest for 15 minutes before slicing.
  • In a wok over a high heat add in about peanut oil add garlic and ginger and after stir-fry add bell peppers and onion and sauté the mixture. After 2 minutes pour in the teriyaki glaze and Shao Hsing wine and when it comes to a boil thicken with cornstarch to form a light sauce. Season with salt and pepper.
  • Pour into a alum pan and top with the sliced tri tip and glaze with teriyaki sauce.

Nutrition Facts : Calories 75.4, Fat 6.8, SaturatedFat 1.2, Sodium 2, Carbohydrate 3.6, Fiber 0.9, Sugar 1.5, Protein 0.6

Related Topics