Recipe Stuffed Bell Peppers

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2 hours ago Chef John's Stuffed Peppers. Rating: 4.8 stars. 2430. This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it. By Chef John.

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5 hours ago Wash and pat dry. Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely. Brown ground beef with onions and garlic. Add …

Rating: 5/5(3)
Total Time: 1 hr 15 mins
Category: Lunch/Snacks
Calories: 390 per serving
1. Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
2. Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
3. Brown ground beef with onions and garlic.
4. Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.

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9 hours ago 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 …

Rating: 4.5/5(404)
Total Time: 55 mins
Category: Entree
Calories: 390 per serving
1. Heat oven to 350°F.
2. 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.
3. 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.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.

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1 hours ago Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with …

Rating: 5/5(279)
Calories: 532 per serving
1. Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
2. Preheat oven to 400 degrees F (205 degrees C).
3. Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
4. Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.

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1 hours ago Stuffed Bell Peppers Grabandgo Recipes. Italian parsley, carrots, sweet paprika, rice, bell peppers, olive oil and 13 more.

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7 hours ago Cut top off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside. In a large skillet, saute …

Rating: 5/5(1)
Category: Dinner
Cuisine: North America, Mexican
Total Time: 45 mins
1. Cut top off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3 minutes.
2. Drain and rinse in cold water; set aside. , In a large skillet, saute onion and garlic in oil until tender.
3. Remove from the heat; add the meat loaf, rice, salsa, cilantro and cumin.
4. Sprinkle inside of peppers with salt and pepper.

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4 hours ago Heat 4 tablespoons of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. …

Rating: 4.9/5(69)
Calories: 371 per serving

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7 hours ago Preheat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart …

Cuisine: American
Category: Entrée
Servings: 4
Total Time: 45 mins
1. Coat a large baking dish with cooking spray; set aside. Preheat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.
2. Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.
3. Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.

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5 hours ago In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add …

Rating: 4.3/5(67)
Total Time: 1 hr 20 mins
1. Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions.
2. In a large skillet over medium heat, heat oil.
3. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more.
4. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes.

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3 hours ago Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers. Bake for 1 hour in …

Rating: 4.7/5(189)
Total Time: 1 hr 20 mins
Category: Dinner, Featured, Recipes
Calories: 200 per serving
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook for 20 minutes.
3. In a skillet, cook the beef over medium heat until browned.
4. Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)

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3 hours ago Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes.

Rating: 5/5(38)
Total Time: 10 mins
Servings: 10

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6 hours ago But the cornerstone of all peppers is this classic recipe for the best stuffed bell peppers with rice and ground beef. The Best Type of Peppers for …

Rating: 4.5/5(203)
Total Time: 1 hr
Category: Main Course
Calories: 308 per serving
1. Preheat the oven to 350 degrees F.
2. Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
3. Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
4. Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.

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1 hours ago Instructions. Preheat oven to 350 degrees F. Lightly grease a 9x13 pan. Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell

Ratings: 29
Calories: 227 per serving
Category: Main Dish
1. Preheat oven to 350 degrees F. Lightly grease a 9x13 pan.
2. Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan.
3. In a large skill over medium high heat, cook ground beef and onion until browned. Drain any excess fat or liquids. Add in garlic and cook 1 minute more.
4. Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup pepper jack cheese.

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6 hours ago Heat oven to 400°F. Cut tops off peppers; remove and discard membranes and seeds. Mix remaining tomato sauce and water in 9-inch square baking dish. Add peppers; fill with meat …

Rating: 4.3/5(182)
Category: Peppers
Servings: 8
Total Time: 1 hr 10 mins
1. Brown meat with onions in large skillet on medium heat. Stir in 1 cup tomato sauce, 1 cup water and dressing mix; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min.
2. Heat oven to 400°F. Cut tops off peppers; remove and discard membranes and seeds. Mix remaining tomato sauce and water in 9-inch square baking dish. Add peppers; fill with meat mixture. Cover.
3. Bake 35 to 40 min. or until peppers are tender. Spoon sauce from bottom of dish over peppers.
4. Cut peppers in half to serve.

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6 hours ago The Stuffed Bell Pepper; a classic Russian family dish. The peppers have the same basic stuffing/meat mixture as Golubtsi, except these are easier and quicker to make. …

Rating: 5/5(6)
Category: Medium
Cuisine: $14-$16
Total Time: 2 hrs 55 mins
1. Cut off the top of each pepper and clean out the junk inside.
2. Bring a large soup pot of water to a boil (at least 2/3 full). Add 2 tbsp vinegar and 1 tsp salt.
3. Place all of the peppers in the pot. They should be mostly covered with water. Add more water if needed.
4. Cover peppers and bring to a boil. After 3 minutes, leave the lid on, turn off the heat and let peppers sit in the hot water while you prepare the rest of the recipe (they should be in there around 45 minutes). They need to sit in order to soften.

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9 hours ago These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the …

Rating: 4/5
Servings: 6-8
Cuisine: American
Category: Dinner, Weekday, Casseroles, Main Course
1. Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
2. In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
3. Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
4. Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.

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3 hours ago Instructions. Preheat the oven to 350 °F. Rinse black beans and thaw corn. Combine it together with cooked rice, ground turkey, taco seasoning, 1 cup of cheese and …

Rating: 4.8/5
Total Time: 1 hr 5 mins
Category: Main Course
Calories: 286 per serving
1. Preheat the oven to 350 °F. Rinse black beans and thaw corn. Combine it together with cooked rice, ground turkey, taco seasoning, 1 cup of cheese and salsa.
2. Cut bell peppers in halves and remove seeds from the bell peppers.
3. Stuff each half of the bell pepper with the mixture. Bake for about 30 minutes, remove from the oven and sprinkle the remaining cheese. Bake for about 15 minutes.
4. Serve right away while the tops are still covered with melted cheese.

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9 hours ago Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired. Recipe From allrecipes.com. Provided by KDCG. Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian. Time 1h10m

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8 hours ago Wash and drain the bell peppers. Cut the top part of bell peppers and remove the seeds from the inside. Fill the peppers with the ground meat mixture. Place the stuffed bell peppers in the pan. Place a slice of tomato (round) on top of each bell pepper. Add two tablespoons of butter to the saucepan. Cook at medium heat for 35 to 40 minutes.

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9 hours ago Chop tops of the peppers to add to the filling. Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well. In a large skillet, brown beef, sausage, …

Rating: 5/5(247)
Calories: 385 per serving
Category: Beef, Dinner, Main Course
1. Preheat oven to 350°F.
2. Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
3. Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
4. In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat.

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3 hours ago Bring to a boil; stir once, then cover tightly. Reduce heat to medium-low and let cook for about 20 minutes undisturbed. Simultaneously, transfer baking dish with the peppers

Ratings: 3
Calories: 299 per serving
Category: Main Course
1. Preheat oven to 400 degrees F. Coat a square or round 3-quart baking dish with nonstick spray.
2. Slice off the tops of the peppers. Remove the seeds and membranes; discard. Dice up the tops of the peppers; set aside.
3. If necessary, slice a little bit off the bottom of each pepper to create a flattened base so they can sit upright without falling over (being careful not to slice into the pepper itself or the stuffing will leak out.) Transfer peppers to the prepared baking dish, making sure they're somewhat snug, but not completely crowded. Season the insides with a dash of salt and pepper.
4. In a large ovenproof saute pan (with a lid), warm olive oil over medium-high heat. Add in the beef, onion, and reserved diced up bell peppers. Cook, breaking up the beef with a wooden spoon, until browned and no pink remains, about 3-5 minutes. Drain off grease and season with salt and pepper, to taste.

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2 hours ago Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon

Ratings: 219
Calories: 442 per serving
Category: Chicken Recipes
1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
2. Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
3. Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.

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2 hours ago Instructions. Preheat the oven to 350 degrees F. Coat a large baking dish with cooking spray. Slice the tops off the peppers and remove the ribs and seeds inside. Place the …

Rating: 5/5(58)
Total Time: 1 hr 20 mins
Category: Main Course
Calories: 408 per serving
1. Preheat the oven to 350 degrees F. Coat a large baking dish with cooking spray.
2. Slice the tops off the peppers and remove the ribs and seeds inside.
3. Place the peppers cut side down in the baking dish. Add 1 1/2 cups of water to the dish.
4. Cover the dish with foil and bake for 25 minutes.

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9 hours ago Preheat oven to 350°. Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown, 10–15 minutes.

Rating: 3.8/5(20)
Estimated Reading Time: 7 mins
Servings: 4
1. Preheat oven to 350°. Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown, 10–15 minutes. Add walnuts, garlic, tomato paste, cayenne, cumin, turmeric, and paprika and cook, stirring constantly, until combined and garlic is softened, 2–3 minutes. Add wine and cook, stirring, until just slightly reduced, 1–2 minutes. Season with salt and pepper.
2. Mix beef, pork, and remaining 1 tsp. salt with your hands in a large bowl. Fold in rice, raisins, and ¼ cup cheese with a wooden spoon and mix well to combine. Add onion mixture and mix with wooden spoon until incorporated.
3. Carefully cut off bottom bumps of bell peppers to create a flat end so they can stand upright. Don’t shave off too much or the filling can leak out. Using a spoon, stuff peppers with meat mixture and fill to the top. Press down and pack pepper fully.
4. Arrange peppers in a small Dutch oven or baking dish. Pour tomato juice around them, leaving about 1" of pepper exposed.

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3 hours ago Baked Stuffed Peppers Recipe Allrecipes great www.allrecipes.com. Step 4. Preheat oven to 350 degrees F (175 degrees C). Step 5. Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish. Step 6.

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9 hours ago Preheat oven to 350 degrees F. Spray a baking dish that fits the stuffed peppers with nonstick cooking spray. Remove the tops and insides of the bell peppers. Wash and dry. In a bowl, combine raw hamburger, cooked rice, egg, diced onions and salt and pepper. Stuff bell peppers with hamburger mixture leaving room at the top for sauce.

Category: Entree, Main Course
Total Time: 1 hr 10 mins

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7 hours ago Wash the bell peppers with cool water, then cut lengthwise. Remove the membranes and the seeds. Place the peppers into a lightly oiled …

Reviews: 12
Total Time: 40 mins
Category: Main Course
1. Place the ground meat into a pan, and sprinkle in the seasonings. Brown the meat on medium heat, and add in the diced onions. Drain all the fat, if any, from the pan.
2. Add the salsa and the rice along with the meat, and stir. Reduce the heat to medium heat, and let cook for 5 minutes.
3. Wash the bell peppers with cool water, then cut lengthwise. Remove the membranes and the seeds.
4. Place the peppers into a lightly oiled baking dish, then stuff the peppers with the meat and rice mixture.

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8 hours ago Italian Stuffed Bell Peppers . This Stuffed Peppers Recipe Made Easy recipe can be put together quickly and baked in the oven while you unwind after a hard day of work. Serve with an Italian Salad with Homemade Italian Dressing and garlic bread and you're done. 1 lb. ground beef; 4 large green bell peppers, split in half and seed removed

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Just Now Salad-stuffed blackened peppers. A star rating of 4.2 out of 5. 6 ratings. A great vegetarian barbecue option, blackening the skins of these stuffed peppers gives them a delicious smoky flavour. Make the buckwheat salad the day before if you want to get ahead. 55 mins.

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9 hours ago Heat the oven to 350 F. Stuff the peppers loosely with the ground beef mixture and place them in a 13 x 9 x 2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers. The Spruce. Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. The Spruce.

Category: Entree
Calories: 406 per serving

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4 hours ago Reduce to LOW, cover, and cook for 20 minutes, stirring occasionally. Stir sausage and 1/2 cup of the cheese into the pan. Spoon mixture into the baked peppers and top with …

Rating: 4.8/5(25)
Total Time: 30 mins
Category: Main Course
Calories: 513 per serving
1. Preheat oven to 375 degrees. Grease a large baking dish and arrange bell peppers standing up. (If they want to tip over you can always cut off the very bottom 1/8 of an inch or so to flatten them out and help them stand!) Transfer to preheated oven and allow to cook for 10-15 minutes until tender. (Move ahead with Step 2 while peppers are baking!)
2. In a large pan over medium-high heat, cook sausage for 5-6 minutes, breaking apart with a spatula or spoon as it cooks, until well browned. Use a slotted spoon to transfer sausage to a platter, cover to keep warm, and set aside.
3. Add rice, water, and tomatoes to the pan, give it a good stir, and bring to a boil. Reduce to LOW, cover, and cook for 20 minutes, stirring occasionally.
4. Stir sausage and 1/2 cup of the cheese into the pan. Spoon mixture into the baked peppers and top with remaining cheese.

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4 hours ago To prepare this recipe, you will require the following ingredients: peppers of any colours you like, minced beef, white rice, onion, garlic, one big carrot, ground cumin, salt, black pepper, bay leaf and olive oil.. Note that cumin is la pièce de résistance.It is an earthy, aromatic spice that brings citrusy notes to my lovely recipe for stuffed bell peppers.

Rating: 4.8/5(5)
Category: Recipes
Cuisine: Everywhere
Total Time: 1 hr

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4 hours ago Clean the bell peppers by slicing off the tops and removing the stems, seeds, and membranes. Discard the stems. Stuff each bell pepper with a mound of rice and beef mixture. …

Rating: 5/5(2)
Estimated Reading Time: 3 mins
Servings: 6
Total Time: 2 hrs 25 mins
1. Bring 1 1/2 cups of water and rice to a boil. Reduce heat and cook over low heat for 15 minutes. Set aside to cool.
2. Saute the onions and carrots in 7 TBSP of oil until soft (about 7 minutes.) Add in the tomato sauce, sugar, salt, pepper, and Vegeta seasoning and heat thoroughly.
3. In a large bowl, combine the rice, ground pork, and half of the tomato sauce mixture. Pack mixture inside each pepper and place into a baking dish.
4. Delude 1/4 cup water into the remaining tomato sauce and pour over the tops of the stuffed peppers. Cover and bake in a 400° oven for 1 hour then reduce temperature to 325° and bake for an additional hour. Serve with a dollop of sour cream.

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6 hours ago Stuffed peppers are all about texture! In my own recipe, the dish in the oven is covered and filled with a little bit of water, so that the bell peppers steam to a perfect crisp-tender texture that’s sliceable with a fork but still holds its shape.

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Just Now Different grains: Make this recipe with cooked quinoa, bulgur wheat, or another whole grain in place of rice. Vegetarian stuffed peppers. Chipotle peppers add a smoky, …

Ratings: 6
Total Time: 1 hr 20 mins
Category: Main Course
Calories: 649 per serving
1. Adjust an oven rack to the middle position and preheat oven to 350 degrees. In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add the bell peppers and cook until they begin to soften, about 3 minutes.
2. Remove the peppers from the water, allowing any excess water to drain back into the pot. Place the peppers, cut-side down, on a paper-towel lined plate.
3. Return the water to a boil. Add the rice and cook uncovered until tender, about 13-15 minutes. Drain thoroughly and transfer to a large bowl.
4. Meanwhile, in a 12-inch skillet over medium-high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes.

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9 hours ago Stuff peppers with beef mixture. Place stuffed peppers upright in baking dish. Pour remaining can tomato sauce over stuffed peppers. Cover tightly with foil. …

Cuisine: Italian
Category: Entrees
Servings: 8

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7 hours ago 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. Cover with …

Rating: 5/5(1)
Category: Main Dish, Meat
Servings: 6
Total Time: 1 hr 15 mins
1. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside.
2. Scoop out the seeds and as much of the membrane as you can.
3. Place in a plastic bag or other fridge container.Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
4. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through.

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1 hours ago Every time I make stuffed peppers, I’m reminded of just how fantastic they are as their own mini recipe genre. Whether I choose to make these Stuffed Peppers, Mexican …

Rating: 4.9/5(34)
Total Time: 50 mins
Category: Main Course
Calories: 437 per serving
1. Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
2. Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
3. Remove the pan from the heat. Stir in the rice (or farro) and ½ cup of the Mozzarella and ¼ cup of the parmesan. Mound the filling inside of the peppers, then top with the remaining cheeses.
4. Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil. Serve hot.

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3 hours ago Cut bell peppers in half lengthwise; discard seeds and membranes. Place in a casserole dish - the bottom of the dish should be covered with a thin layer of …

Rating: 4.4/5(304)
Calories: 296 per serving
Servings: 4

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1 hours ago Stuffed Bell Peppers is a dish I remember so well growing up. Mom made them quite often, but the difference between my recipe and my moms is her homemade tomato gravy. When she made stuffed peppers she always made her gravy from scratch by preparing a roux with flour, butter and tomato sauce.

Servings: 4
Total Time: 55 mins

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6 hours ago Preheat oven to 400 degrees. Cook rice according to package instructions. Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and …

Rating: 5/5(64)
Calories: 395 per serving
Category: Main Course
1. Preheat oven to 400 degrees. Cook rice according to package instructions.
2. Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds. Fill a baking dish large enough to fit peppers with about 1/2-inch of water.
3. Place peppers upside down in water, cover with foil and bake 20 minutes.
4. Meanwhile heat olive oil in a large non-stick skillet over-medium high heat. Add onion and saute 3 - 4 minutes. Move onions to one far side of the skillet. Add beef in chunks, season with salt and pepper then let sear until browned on bottom, about 3 minutes.

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Frequently Asked Questions

How do you make homemade stuffed peppers?

Directions. 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,...

How do you make stuffed bell peppers with ground beef?

Poke about 4 tiny holes in the bottoms to let juices drain out. Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.

How do you cook stuffed bell peppers in the microwave?

Directions. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes,...

What is the best recipe for stuffed peppers?

Directions. Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9x13 inch baking dish. In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper.

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