Recipe Stuffed Peppers

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6 hours ago 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. Step 3. Remove and …

Rating: 5/5(2K)
Calories: 248 per serving

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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 and 1 cup of the …

Rating: 4.5/5(404)
Total Time: 55 mins
Category: Entree
Calories: 390 per serving

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4 hours ago Drain and immediately place in ice water; invert on paper towels. In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the …

Rating: 4/5(3)
Category: Dinner
Cuisine: North America, Mexican
Total Time: 40 mins
1. Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water.
2. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
3. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper.
4. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish.

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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 ground beef and cook

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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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 pepper. Cook until onion …

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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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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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 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 perfect use for …

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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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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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, onion & garlic …

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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7 hours ago Healthy stuffed peppers recipe with ground turkey. Sweet bell peppers stuffed with a savory blend of ground chicken or turkey, italian herbs and cheeses, and the whole grain of your choice, each stuffed pepper is its own tidy and complete healthy dinner package.

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3 hours ago For stuffed peppers without rice, try the recipe with farro, quinoa, cauliflower rice, or orzo instead. If using orzo, make sure it is very al dente (or even a little undercooked) before stuffing since …

Rating: 5/5(7)
Total Time: 50 mins
Category: Dinner
Calories: 201 per serving
1. Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom down through the stem. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
2. Heat a Dutch oven or similar deep, wide skillet over medium high. Add the beef and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until the meat is browned and fully cooked through and the onion is tender, about 7 minutes. Drain of any excess fat.
3. Stir in the Italian seasoning, cumin, garlic powder, salt, and pepper. Let cook 30 seconds.
4. Stir in the spinach a few handfuls at a time, cooking until it wilts down; this will take between 1 and 2 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,...

What are some good recipes for stuffed peppers?

Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright. Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper.

How long does it take to bake 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.

How do you cook stuffed peppers in a crock pot?

Instructions Hollow out the peppers by slicing the tops and removing seeds. Set aside. Combine ground beef/turkey, cooked rice, onion, diced tomatoes, worcestershire sauce, ketchup, 1 cup of cheddar cheese, salt and pepper. Fill each pepper with meat mixture. Nestle the peppers into your crock pot and put the little pepper tops back on.

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