Recipe Stuffed Peppers W Rice

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Listing Results Recipe Stuffed Peppers W Rice

7 hours ago Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. …

Rating: 5/5(26)
Category: Dinner
Cuisine: North America, Mexican
Total Time: 1 hr 40 mins
1. In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain.
2. Add the water, tomatoes, tomato sauce and cumin.
3. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes.
4. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise.

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6 hours ago Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing …

Rating: 5/5(223)
Calories: 376 per serving
1. Preheat oven to 375 degrees F (190 degrees C).
2. Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
3. 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.
4. Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.

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9 hours ago Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well. The Spruce. 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 …

Category: Entree
Calories: 406 per serving

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6 hours ago Step 2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the …

Rating: 5/5(2K)
Calories: 248 per serving
1. Preheat 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 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

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5 hours ago Skip the hassle at dinnertime, but not the flavor, with these deliciously simple Classic Stuffed Peppers loaded with Minute® Instant White Rice, seasoned ground beef and …

1. Skip the hassle at dinnertime, but not the flavor, with these deliciously-simple Classic Stuffed Peppers loaded with Minute® Instant White Rice, seasoned ground beef and tangy tomato sauce. Step 1
2. Heat oil in a large skillet over medium-high heat. Brown meat with onion until almost cooked through, about 5 minutes. Stir in 1 cup of tomato sauce, 1 cup of water and salad dressing mix. Bring to a boil. Step 2
3. Stir in rice; cover. Remove from heat. Let stand for 5 minutes. Step 3
4. Meanwhile, preheat oven to 400°F. Step 4

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7 hours ago Classic Stuffed Peppers with rice, ground beef, mozzarella cheese and Italian herbs are baked in tomato sauce until tender and flavorful.This easy dinner recipe appeals to both kids and …

Reviews: 4
Category: Dinner
Cuisine: American, Italian
Total Time: 1 hr 10 mins
1. Preheat oven to 350 degrees F.
2. Horizontally slice off the top of each pepper. Discard the tops, and remove the seeds and membranes from each pepper. If necessary, cut a thin slice from bottom of each pepper so they stand up straight.
3. Fill a baking dish large enough to fit peppers with about ½ -inch of water. Place peppers upside down in water, cover with foil and bake for about 20 minutes.
4. Meanwhile, brown beef and onion in a large skillet or Dutch oven over medium-high heat until the meat is no longer pink; drain off fat. Stir in cooked rice, one can of tomato sauce, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, salt and pepper.

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2 hours ago Stir in garlic and cook until fragrant about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste. …

Rating: 5/5(41)
Total Time: 45 mins
Category: Meat
Calories: 529 per serving
1. Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
2. Add 1 tablespoon salt and bell peppers.
3. Cook until peppers just begin to soften, about 3 minutes.
4. Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.

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7 hours ago Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, …

Reviews: 318
Difficulty: Easy
Category: Main-Dish
Steps: 5
1. Preheat the oven to 350 degrees F.
2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.

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4 hours ago Top stuffed peppers uncooked rice recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.

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9 hours ago Hide Images. 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 …

Rating: 4.5/5(422)
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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3 hours ago STEP 1. 1) Cut the top off the pepper and cut off the core saving only the top and discarding the seeds slice the nobbely bits off of the bottom, so it can rest flat. STEP 2. Cook the rice

Rating: 4/5(1)
Servings: 1
Cuisine: Greek
Total Time: 45 mins
1. 1) Cut the top off the pepper and cut off the core saving only the top and discarding the seeds slice the nobbely bits off of the bottom, so it can rest flat.
2. Cook the rice in boiling salted water meanwhile fry the onion, garlic, and mushrooms with mixed herbs in olive oil until all cooked and season
3. Add the drained rice into a large mixing bowl with the rest from the pan along with 3-5 1by 1 cm squares of feta crumbled by hand and a glug of balsamic vinegar (or more)
4. Mix it all vigorously

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3 hours ago Instructions. Preheat oven to 400°. In a small saucepan, prepare rice according to the package instructions. In a large skillet over medium heat, add ground beef, onion and diced peppers. …

Cuisine: American
Total Time: 1 hr
Category: Main Dishes
Calories: 209 per serving
1. Preheat oven to 400°. In a small saucepan, prepare rice according to the package instructions. In a large skillet over medium heat, add ground beef, onion and diced peppers. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Drain fat.
2. Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
3. Place peppers cut side-up in a 9"-x-13" baking dish. Spoon beef mixture into each pepper and top with shredded cheese, then cover baking dish with foil.
4. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, about 10 minutes more.

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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 in prepared …

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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Just Now How to make the best stuffed peppers: Cook beef, onions, garlic, and spices in a large saute pan until the beef is no longer pink. Stir in rice, tomatoes, worcestershire sauce, and broth. …

Rating: 5/5(4)
Calories: 215 per serving
Category: Main Dish
1. Preheat oven to 400 degrees F and line a rimmed baking sheet with a silicone baking mat.
2. Place halved peppers (hollow side up) onto prepared sheet.
3. Drizzle with a little olive oil and season with salt and pepper. Set aside.
4. Heat a large non stick skillet over medium heat.

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1 hours ago Preparing stuffed peppers is quite simple. Cut the top off the peppers, clean the inside of any seeds and membrane. Place the peppers in a baking dish. The stuffing is made with ground …

Rating: 4.4/5(5)
Total Time: 1 hr 25 mins
Category: Main Course
Calories: 293 per serving
1. Preheat oven to 350F.
2. Cut the top off the peppers and clean the inside by removing the seeds and membrane. Place in a baking dish.
3. Brown the ground beef on medium heat, using a wooden spoon to break the meat into small pieces. Drain the grease.
4. Stir in the onion, garlic and diced tomatoes. Continue to cook until the onions are transparent, about 7-8 minutes.

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6 hours ago In same skillet, prepare Rice-A-Roni Mix as package directs. Heat oven to 375°F. Place cooked peppers cut-side up in 13x9-inch glass baking dish. Combine rice and beef mixture; spoon into pepper halves. Combine tomato paste, water and brown sugar; spoon over rice mixture. Tent with foil; bake 25 to 30 minutes or until heated through.

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7 hours ago Step-by-step recipe instructions. 1 .Start by preheating the oven to 350 F/ 180 C/ gas mark 4. Meanwhile cook the rice according to packet instructions. Once cooked, remove the lid and …

Rating: 5/5(3)
Total Time: 1 hr
Category: Dinner
Calories: 210 per serving
1. Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large baking sheet with parchment paper. Set aside.
2. Cook the rice according to packet instructions. Remove the lid and set aside to cool, stirring occasionally.
3. Whilst the rice is cooking prepare the peppers. Cut each pepper in half from the top, remove the seeds and place on the baking sheet open end up. Season lightly and drizzle with a little oil. Bake for 20 minutes. Remove from the oven and pour the juices from the peppers into the rice. Leave the oven on.
4. To make the filling combine the rice (it will have cooled by now) with the meat, onion and garlic granules, seasoning, parsley and 3 quarters of the cheese. Stir thoroughly and fill the pepper halves with the mixture pressing in well. Sprinkle each pepper with the remaining cheese, drizzle over a little oil and bake for 40 minutes. Remove from the oven and serve immediately.

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8 hours ago Sweet Bell Pepper Rice Recipe Allrecipes tip www.allrecipes.com. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat oil in a large skillet over medium-high heat.

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7 hours ago DIRECTIONS. Preheat oven to 400. Cut the tops off of the peppers and scoop out seeds and insides so the pepper is hollow. Stand peppers in a deep baking dish. Set aside. Cook whole …

Rating: 5/5(1)
Total Time: 1 hr 5 mins
Category: Chicken Breast
Calories: 308 per serving
1. Preheat oven to 400.
2. Cut the tops off of the peppers and scoop out seeds and insides so the pepper is hollow. Stand peppers in a deep baking dish. Set aside.
3. Cook whole grain rice according to package directions (I used Success Boil-in-Bag; it turns out perfect every time in the microwave). Make sure to drain and fluff rice as soon as it's done cooking.
4. While rice is cooking, sprinkle seasoned salt and garlic powder over cubed chicken breast (season to taste). Cook in a large saucepan, adding diced onion halfway through cooking. Cook until chicken is no longer pink and onion is tender.

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7 hours ago This is a simple stuffed capsicum recipe using meat, rice and vegetables, that is easy to make and tasty. Stuffed peppers can be found in different …

Rating: 4.8/5(4)
Total Time: 35 mins
Category: Mains
Calories: 280 per serving
1. Start by chopping the top off the peppers (with the stalk) and de-seeding them. Placethe empty peppers in a pre-heated oven at 200C, facing down, for about 20minutes.
2. Meanwhile, boil the rice until it is cooked. Sieve to get rid of any water at the end.
3. Chop away the stalk from the tops that were removed and chop up the rest of thepepper you can salvage. Peel and slice the carrots finely, and the garlic,shallot, and spring onions.
4. Fry the minced beef until all browned, then discard any fat. Add the choppedvegetables (carrot, garlic, shallot, spring onion) and fry for a further 5minutes. Add the mixed spice and cook for 2 more minutes.

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Just Now Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper. Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on

Cuisine: European
Author: Wolfgang Puck
Servings: 6
Category: Side-Dish
1. Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
2. Preheat oven to 350 degrees F.
3. Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.
4. Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.

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7 hours ago Bring to a boil, reduce the heat and simmer until slightly thickened (about 15-20 minutes). Cut the tops off of the peppers. Remove any seeds. Place in boiling water for 3 minutes. Drain. Add …

Cuisine: Asian
Total Time: 1 hr 35 mins
Category: Stuffing
Calories: 988 per serving
1. Cook the wild rice. Cook the white rice. Set aside.
2. Brown the beef in a skillet. Drain off any excess fat. Add the onion and garlic. Cook until just soft. Add the tomatoes, tomato sauce and cumin. Bring to a boil, reduce the heat and simmer until slightly thickened (about 15-20 minutes).
3. Cut the tops off of the peppers. Remove any seeds. Place in boiling water for 3 minutes. Drain. Add the white and brown rice to the meat mixture. Fill the peppers with the mix. Place the peppers in a baking dish.
4. Bake at 350 for 45 minutes. Top with the cheese and bake for 15 minutes longer. Serve warm.

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8 hours ago For the stuffed peppers: 1. Soak the rice for at least one hour before cooking it. Once the rice has soaked long enough, rinse, and cook the rice

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9 hours ago Stuffed Green Peppers are filled with ground turkey, rice, and tomato sauce, then topped with cheese and cooked in the oven. This easy ground turkey stuffed peppers recipe makes a …

Rating: 5/5(1)
Total Time: 1 hr 10 mins
Category: Main
Calories: 528 per serving
1. Preheat the oven to 350°F (175°C)
2. Cut the peppers in half through the stem and remove the stem. Scoop out the seeds and membrane. Place the peppers cut-side up in a baking dish just large enough to hold them.
3. Heat 2 tsp olive oil in a large skillet on medium-high heat. Add in the turkey, season it with salt and pepper, and cook, breaking it apart as it cooks, until cooked through and lightly browned, about 8 minutes. Remove it from the skillet.
4. Wipe out the skillet, reduce the temperature to medium and add remaining olive oil. Add the chopped onions and cook until soft, about 3-4 minutes. Then add the garlic and cook for one more minute.

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4 hours ago Combine ground beef, pork or ham with rice, onion, salt and pepper. Mix thoroughly. Use the stuff the green peppers about 1/2 full. Place stuffed peppers upright in slow cooker. hours. Serves 6. Enjoy!!

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4 hours ago 1 cup of cooked wild rice. 2 cups of spinach leaves. 1/2 cup chopped walnuts. 1 oz cheddar cheese, grated. 1 oz mozzarella, sliced. Method. Preheat the oven to 350 Fahrenheit / 180 Celsius. Remove the tops from the bell peppers and place each of the peppers on a baking tray, cover them with aluminium foil and place in the oven to roast for 20

Rating: 4.4/5(12)

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6 hours ago Preheat the oven to 350 F. Lightly coat the bottom of a 9-inch-square pan with cooking spray and set aside. Chop the reserved pepper tops finely and place in a large bowl. Add the ground meat, onion, garlic, rice, egg, paprika, salt, and pepper, and mix well.

Calories: 627
Saturated Fat 8g: 38%
Cholesterol 327mg: 109%
Total Fat 21g: 27%

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1 hours ago Preheat oven to 375 degrees F (190 C) and set out a 9×13-inch baking dish or rimmed baking sheet. Also brush halved peppers with a neutral, high heat oil, such as grape seed, avocado …

Rating: 4.8/5(38)
Total Time: 1 hr
Category: Entree, Side
Calories: 207 per serving
1. Preheat oven to 375 degrees F (190 C) and set out a 9x13-inch baking dish or rimmed baking sheet. Also brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut. Set aside.
2. Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.
3. Once hot, add oil, garlic (optional), onion, salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and stir to coat. Place the lid on to steam the rice for about 1 minute. Then remove from heat and transfer the mixture to a large mixing bowl. You aren't looking to completely cook the 'rice,' as it will continue cooking in the oven.
4. Add remaining ingredients - black beans through salt and pepper - to the cauliflower rice and mix to thoroughly combine. Taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.

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5 hours ago Season with salt and pepper. Saute the ground beef (and/or Italian sausage or ground turkey) until browned, which takes approximately 5 minutes. Drain the grease and set the meat aside …

Reviews: 84
Calories: 413 per serving
Category: Dinner
1. Preheat oven to 350 degrees.
2. Wash bell peppers, cut them in half and remove the membrane and seeds
3. Place peppers in a baking dish, cut side up and sprinkle with a little salt and pepper
4. Cook ground meat in a pan for 6-7 minutes until cooked through. Drain the grease and set the meat aside in a bowl

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4 hours ago Instructions. Put everything but the peppers in a pan and let cook covered for about 10-15 minutes on medium heat. When you remove the rice mixture, the …

Estimated Reading Time: 2 mins

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6 hours ago Step 1: Wash and dry the bell peppers. Cut in half and remove the membrane and seeds with a spoon. Place the bell peppers in a casserole dish cut side up. Season with salt and pepper. …

Rating: 4.7/5(37)
Total Time: 45 mins
Category: Main Course
Calories: 335 per serving
1. Preheat oven to 350°F (180°C) degrees.
2. Wash and dry the bell peppers. Cut in half and remove the membrane and seeds with a spoon. Place the bell peppers in a casserole dish cut side up. Season with a pinch of salt and pepper.
3. Heat a pan over medium-high heat. Add oil and allow to heat. Sauté onions for 3 - 4 minutes until translucent. Add garlic and cook for another minute. Add ground beef and cook for 6 - 8 minutes until beef has browned and there is no pink visible. Set aside in a bowl.
4. Sauté riced cauliflower in the same pan for 5-7 minutes, until softened and some moisture has evaporated.

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3 hours ago Remove from heat, and stir in 1 1/2 cups spaghetti sauce and next 5 ingredients. Spoon mixture evenly into bell pepper cups. Top evenly with remaining 1/2 cup spaghetti sauce. Step 3. Bake, covered, at 400° for 45 minutes. Uncover and sprinkle evenly with cheese, if desired; bake 5 more minutes or until cheese melts.

Servings: 4

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4 hours ago Place in a 15x10x1-in. pan coated with cooking spray. In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high …

Rating: 4.5/5(20)
Total Time: 50 mins
Category: Dinner
Calories: 323 per serving
1. Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds.
2. Place in a 15x10x1-in. pan coated with cooking spray., In a large skillet, heat oil over medium-high heat.
3. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes.
4. Cool slightly. Stir in tomatoes, cheese and bread crumbs., Fill with turkey mixture.

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7 hours ago 1. Preheat oven to 375 degrees. Cut tops off bell peppers, remove stems and seed pods. Brown meat with onions, drain. 2. Stir all ingredients together in large bowl and spoon into bell peppers. Place …

1. Preheat oven to 375 degrees. Cut tops off bell peppers, remove stems and seed pods. Brown meat with onions, drain.
2. Stir all ingredients together in large bowl and spoon into bell peppers. Place tops back on peppers, place into 2 " deep baking pan. Add hot water to one inch deep, cover with foil.
3. Bake 45-55 minutes until peppers are soft. Drain water and serve hot.

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7 hours ago This recipe was by far the FH’s favorite Whole30 recipe. In fact, I just made a huge batch of the filling so that we could enjoy these stuffed peppers later this week, even though we aren’t even on the diet anymore! To make this “W-30 compliant”, I used cauliflower “rice” instead of real rice.

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9 hours ago Arrange peppers in a baking pan. In a lrg. mixing bowl, combine the ground beef, onion, and cooked rice. Set aside. For sauce, in a bowl, combine ketchup or pizza sauce, vinegar, mustard, salt, and pepper. Stir half of the sauce into meat mixture. Reserve the rest for over the top. Spoon meat mixture into peppers, dividing evenly. Spread sauce

Rating: 5/5(2)
Total Time: 1 hr 30 mins

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5 hours ago Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes.

Rating: 4.3/5(65)
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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6 hours ago Take the green peppers and fill them with the ground crumble (mixed w/ veggies), rice, and some sauce. Proportion your filling based on preference for taste. Place the stuffed peppers onto a large baking dish, baking them for about 15 minutes at 350 º. If you did not boil your peppers, bake for a little longer, or until the peppers are tender

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8 hours ago Traditionally, you fill stuffed peppers with a mixture of ground beef, rice, and seasonings. I make this recipe without rice, using cauliflower rice instead. It's a …

Rating: 5/5(181)
Calories: 547 per serving
Category: Main Course
1. Preheat your oven to 350 degrees F. Spray a square 8-inch baking dish with olive oil.
2. In a small bowl, mix together the tomato paste, garlic, salt, pepper, chili powder, cumin and paprika. Set aside.
3. Remove the tops of the peppers, core and seed them.
4. Place the cauliflower in your food processor. Process until it resembles rice. You should get about 2 - 2.5 cups of riced cauliflower.

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8 hours ago Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot. Heat oven to 350°F. Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking …

Rating: 4.3/5(631)
Total Time: 35 mins
Category: Entree,Dinner
Calories: 483 per serving
1. 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.
2. 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.
3. Heat oven to 350°F.
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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9 hours ago Sprinkle each bell pepper with shredded cheese. Bake uncovered for 25-30 minutes. Remove from oven. Spoon about 1 cup of marinara sauce on to a plate along with leftover turkey mixture from pan. Place peppers on top and serve. Garnish with parsley if desired.

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3 hours ago Cut the tops off the bell peppers, and clean seeds and ribs from the insides. 5. Spoon the rice mixture into the bell peppers. 6. Put aluminium foil on a cookie sheet (for easy clean up) and place the stuffed peppers on the tray. 7. Bake at 370F for 20 …

Rating: 4.6/5(6)

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2 hours ago Directions. (Makes 6 stuffed peppers) Preheat oven to 350 degrees. Cut a hole in the top of the peppers. Cut and rinse any remaining seeds out. Set aside. Start large pot …

Rating: 4/5(25)
Calories: 311 per serving
Servings: 6

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5 hours ago Place the hallowed peppers in a 9×13 inch baking dish with tops on and cook for 15 minutes; remove from oven and set aside. Meanwhile, heat olive oil over medium heat in a large pot. …

Rating: 5/5(34)
Total Time: 1 hr 15 mins
Category: Entree
Calories: 295 per serving
1. Preheat oven to 375°F. Spray baking dish with cooking spray
2. Slice 1/2 inch from the tops of peppers and remove stems. Cut the core from the inside and remove any seeds. Place the hallowed peppers in a 9x13 inch baking dish with tops on and cook for 15 minutes; remove from oven and set aside
3. Meanwhile, heat olive oil over medium heat in a large pot. Add ground beef, onions and 7 spice. Season with salt and pepper and cook until beef is browned, about 7-10 minutes. Add the rice on top of the beef mixture, season with cinnamon, salt and pepper. Mix well and add 2 cups of water. Bring to a simmer, reduce heat and cover. Cook for 15-20 minutes, until rice is tender.
4. Stuff peppers with beef and rice mixture to the top. Pour tomato sauce in baking dish. Add minced garlic and as much water to thin out the tomato sauce as you’d like.

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Frequently Asked Questions

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.

How do you make stuffed peppers without rice?

How to Make Stuffed Peppers Without Rice Preheat the oven to 350 degrees. Brown the ground beef (or turkey) in the minced garlic and diced onion and drain grease. In a large bowl combine the cooked meat, 3/4 cup of shredded cheese, diced pepper, Italian seasoning, tomato sauce, and diced tomatoes. Add salt and pepper to taste.

How long do you cook stuffed peppers?

Method. Place in 350°F oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.

What spices go with stuffed peppers?

Pair up Bolognese Stuffed Peppers with a side of zucchini, tomatoes, and sweet onion — not to up your veggie intake (though we support that) but because these dishes would mesh really well. Aromatic cilantro, lime, jalapeno, and charred corn kick red cabbage up more than a notch.

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