STUFFED PEPPER DIP
Steps:
- In a large skillet, over medium heat, cook the ground beef with the onions and olive oil until the ground beef is no longer pink - about 15 minutes.
- Add the garlic, and the green and red bell peppers. Stir into the beef and onions and cook for 5 minutes.
- Add the fire roasted tomatoes, diced green chilies, chili powder, cumin, salt, and ground black pepper. Stir to combine.
- Turn off the heat and allow the mixture to cool for 20 minutes. While you are waiting, preheat your oven to 350 degrees.
- Once the mixture has cooled, ,stir in three cups of the shredded cheese.
- Transfer the mixture to a casserole dish and top with the remaining one cup of cheese.
- Bake for 30 minutes. Serve with corn chips.
Nutrition Facts : Calories 231 kcal, Carbohydrate 4 g, Protein 18 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 62 mg, Sodium 414 mg, Sugar 1 g, ServingSize 1 serving
HOLLY CLEGG
Who has time to stuff peppers? No need! All of the delicious components and essence of a stuffed pepper combined into a simple, colorful, delectable dish. Bonus, move over citrus fruits because 1 cup bell pepper provides 200% of your daily Vitamin C recommendations! Want to see how it's done? We have the video right here! This recipe is courtesy of Holly Clegg's Eating Well To Fight Arthritis cookbook, from the Anti-Inflammatory chapter.
Provided by By Holly Clegg | May 20, 2017 12:00 pm (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- 1 Preheat oven 375°F. Coat 13x9x2-inch baking dish with nonstick cooking spray. 2 In large nonstick skillet, cook meat, onion, peppers, and garlic 7-10 minutes or until meat is browned. Drain excess fat; season to taste. Stir in tomatoes, uncooked rice, Worcestershire sauce, basil, and oregano. 3 Remove from heat, add 2/3 cup cheese, stirring to combine. Transfer to prepared dish. 4 Spread with tomato sauce. Bake 20-25 minutes, uncovered, or until rice is cooked. Sprinkle with remaining cheese and return to oven 5 minutes or until cheese is melted.
DECONSTRUCTED STUFFED PEPPER CASSEROLE
Made without rice, this deconstructed stuffed pepper casserole is a tasty dinner.
Provided by txtinbuddies
Categories Main Dish Recipes Casserole Recipes Beef Ground Beef
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
- Bake in the preheated oven until golden brown, 45 minutes to 1 hour.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 12.9 g, Cholesterol 97.8 mg, Fat 25.4 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 10.3 g, Sodium 549.2 mg, Sugar 7.2 g
DECONSTRUCTED SWEET SAUSAGE STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a drizzle of EVOO in a deep skillet over medium-high heat, brown and crumble the sausage, but do not crumble to fine. Drain the browned sausage on paper towels. Add a couple of turns of EVOO to the pan. Then add the garlic, peppers and onions and cook to tender-crisp, 7 to 8 minutes. Add the tomato paste and stir a minute. Next, stir in the wine and then the tomato sauce. Add the sausage and drippings back. Add a few leaves of torn basil. Season with salt and pepper. Simmer a few minutes to combine the flavors, and then cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, bring the stock to a boil. Add the rice, reduce the heat to a simmer, cover and cook, about 17 minutes. Then stir in the butter and cheese and remove from the heat.
- Serve the butter-and-cheese rice in shallow bowls topped with the sausage and peppers. Garnish with parsley and serve.
UNSTUFFED BELL PEPPERS
A classic family favorite deconstructed. My kids love stuffed green peppers, but don't like to eat the whole peppers, so I came up with this to make it more appealing to my picky eaters.
Provided by Paul E Hamilton
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
- Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
- Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.
Nutrition Facts : Calories 496.5 calories, Carbohydrate 48.5 g, Cholesterol 87 mg, Fat 22.1 g, Fiber 2.4 g, Protein 25.9 g, SaturatedFat 11.7 g, Sodium 713.9 mg, Sugar 23 g
DECONSTRUCTED STUFFED PEPPER DIP
My stuffed peppers are a hit, and requested often. But the prep is pretty fiddly, so I came up with this alternative that is pretty much chop, mix, and serve. Easy peasy. It's a variation on Charleston Cheese Dip that my friend makes.
Provided by Jane Manookin @Jammeez
Categories Cheese Appetizers
Number Of Ingredients 11
Steps:
- Mix cheeses, mayo, and seasonings.
- Saute peppers, onion, bacon.
- Add spinach and sauted veggies to cheese and mix until combined.
- Fold in cracker crumbs, chill, and serve.
- Alternatively: After folding in cracker crumbs, spread evenly in a 9x13 baking dish, sprinkle top with additional cracker crumbs, and bake at 350 until bubbly and browning.
- Serve with crackers and/or fresh veggies.
CHEF JOHN'S STUFFED PEPPERS
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.
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
- Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
- Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
- Pour sauce mixture into a 9x13-inch baking dish and set aside.
- Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
- Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
- Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g
DI'S STUFFED GREEN PEPPERS
This is an easy recipe to make and will also freeze well. For lunch I just cut up the stuffed pepper and mix in some corn before I reheat.
Provided by Dianne Miko
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Chop reserved green bell pepper tops and measure out 1/4 cup.
- Bring a pot of water to a boil; cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
- Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil.
- Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 25.1 g, Cholesterol 58.5 mg, Fat 15.3 g, Fiber 3.8 g, Protein 20.4 g, SaturatedFat 6.7 g, Sodium 869.7 mg, Sugar 7 g
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