Best Easy Stuffed Peppers Recipes

EASY STUFFED PEPPERS

Steps:

• Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
• While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat's cheese.
• Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat's cheese and continue to cook for 8-10 mins.

EASY CHICKEN PESTO STUFFED PEPPERS

Steps:

• Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.

EASY SPANISH RICE STUFFED BELL PEPPERS

Steps:

• 1. Pre Heat oven to 350 F.
• 2. Salt and pepper ground beef, brown in a skillet. Add cilantro and minced garlic - cook grease off. Set aside. Cook Spanish Rice according to instructions, add mexican tomatoes, juice also.( If you want it spicy-use Rotel tomatoes) Add cooked hamburger to the rice mixture, mix well.
• 3. While the ground beef and rice are cooking, cut tops off of your bell peppers, scoop out the seeds, rinse. Add beef/spanish rice mixture to the bell peppers, stuff full. Put stuffed peppers in a 9 x 13 glass pan; add a little water to the bottom of the pan. Cover with foil, cook for about 45-60 mins.
• 4. *NOTE*: Use only 1 Tbsp of butter in the Spanish Rice to cut out fat; use only 4 Cups or less of water if you add the juice of the Mexican tomatoes.

EASY STUFFED BELL PEPPERS

Steps:

• Cut and clean 3 bell peppers length wise from stem to butt. Remove seeds and stem and set aside.
• Mix ground beef, onion, rice, and 1 can of tomato in large glass bowl. Season as desired with salt, pepper, garlic, etc --.
• Pour 1 can of tomato soup into a deep baking pan and add 1 can of water. Mix together.
• Fill each pepper 1/2 with ground beef until all the peppers are full and meat mixture is gone. Place each stuffed pepper into pan. Use 1 can of tomato soup to top each pepper.
• Cover with aluminum foil and bake at 450 degrees for approximately 1 hour or until peppers are soft.
• ****You can also add cheese or other toppings to the top of the peppers. In addition, if you don't have rice you can use Ritz crackers. Some people like to add an egg to the meat mixture to help the meat stick together. I like to serve these with a side or rice or mashed potatoes. They are even good with noodles. Quick, easy, and very yummy!

QUICK AND EASY STUFFED PEPPERS

Steps:

• Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
• 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, or until heated through.
• Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.

EASY STUFFED GREEN PEPPERS

Steps:

• Cut off tops of peppers and cut in half, lengthwise.
• Put peppers in saucepan and cover with water.
• Bring to a boil and cook for 10 minutes.
• Meanwhile, cook ground beef, onions and garlic until browned.
• Drain.
• Add rice (2 cups prepared), tomato sauce and seasonings and cook on low until heated through.
• Place green peppers in a casserole dish and spoon filling into peppers.
• Bake at 350 degrees for 25 minutes loosely covered by tinfoil.
• Sprinkle cheese over the top and bake another 5-10 minutes until melted.

EASY VEGAN STUFFED BELL PEPPERS

Steps:

• Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
• Remove barley from heat and keep covered for 5 to 10 more minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
• Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

EASY SANTA FE STYLE STUFFED PEPPERS

Steps:

• Prepare rice according to package directions.
• Preheat oven to 425 degrees F.
• Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.
• Pierce peppers with a fork or sharp knife; place in baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.

AUNT ROCKY'S ENCHILADA STUFFED BELL PEPPERS (LOW CARB, GRAIN-FREE) FOR THIS VERSION OF STUFFED BELL PEPPERS, I USED THE FILLINGS FOR GROUND BEEF ENCHILADAS. TASTY AND FILLING, AND VERY EASY! AND EVEN

Steps:

• Preheat oven to 350ºF. Spray cooking spray in a baking pan big enough to hold all the halved peppers lying flat cut side up. Set aside.
• Cut bell peppers in half lengthwise (down through the stem, or just beside the stem). Remove seeds and membranes. Put peppers in a microwaveable dish and splash with a tablespoon of water. Cover tightly and microwave on high for 3 minutes. Drain well, and lay the peppers out in the baking pan or casserole big enough for them to lay flat with their cut sides up.
• Brown ground beef with onion in a large skillet. Give the meat a light sprinkle of salt and pepper while cooking. Cook until onions are translucent and water from meat has evaporated. Drain the grease.
• While meat is cooking, drain olives and set aside 6 halves or slices to use as garnish.
• Add garlic to cooked meat, and continue cooking for another minute. Add enchilada sauce, tomato sauce, drained olives, remaining spices, and 1 cup of the cheese to the hamburger. Stir until cheese is completely melted and mixture has thickened somewhat.
• Divide enchilada stuffing evenly among pepper cups. Sprinkle remaining cheese over the top. If you reserved any of the olive halves/slices, put them on top of the cheese. This is just for presentation, so if you forgot to set some aside, don't worry about it.
• Bake for 30 minutes, or until cheese on top begins to brown. Remove from oven, and sprinkle with chopped cilantro. Serve.
• Leftovers may be frozen.
• Notes:
• • I stuffed both red and green bell peppers, and I like the red much better for this dish. They give it a sweetness the green does not impart. The green bell peppers have 1 less carb per serving. To improve macros, I recommend serving with some avocado slices on the side.
• • Use any enchilada sauce that is gluten free, sugar free, and has no added tomato sauce.
• • You'll be using only 1/2 of a small can of tomato sauce. Be sure you use one with no added sugar. You can freeze the other half in a freezer bag and save to use next time, or make 2 batches at one time and freeze the extras to be warmed and served later.
• • Nutrition estimates are based on My Fitness Pal's online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• • For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
• Per serving (using red bell peppers): Calories 320, Total Fat 21 g, Saturated Fat 8 g , Sodium 474 mg, Potassium 31 mg, Total Carbohydrate 12 g, Dietary Fiber 2 g, Net Carbs 10* g, Sugars 6 g, Protein 21 g. Macros: 60% fat, 27% protein, 13% carbs.

EASY STUFFED PEPPERS

Steps:

• Heat oven to 400°F.
• Combine rice, mushrooms, pasta sauce and 3/4 cup cheese.
• Stand peppers in 2-qt. baking dish. Fill with rice mixture; cover.
• Bake 30 to 35 min. or until peppers are crisp-tender and filling is heated through. Top with remaining cheese; bake 5 min. or until melted.

EASY MEXICAN STUFFED PEPPERS

Steps:

• Place oven rack in middle of oven and set oven to broil. Prepare rice in the microwave or skillet according to package instructions, about 90 seconds.
• Heat a large skillet to medium-high and add ground beef. Cook until brown, about 5 minutes, stirring to crumble. Sprinkle with taco seasoning; cook 1 minute. Stir in rice. Remove from heat.
• Meanwhile, place bell peppers cut-side down on a baking sheet and place in oven set to broil. Cook until slightly tender and browned on bottoms, about 8 to 10 minutes. Remove from oven, let cool slightly, and stuff each pepper evenly with rice and beef mixture.
• Top each pepper with cheese and return to oven. Broil 2 to 3 minutes or until the cheese bubbles slightly and starts to brown. Remove from oven and top with avocado.

SIMPLE AND EASY STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
• Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
• Bake in preheated oven 30 minutes.

EASY CROCK-POT STUFFED BELL PEPPERS

Steps:

• Heat shortening in skillet and brown beef. Combine meat and next 6 ingredients. Stuff bell peppers. Arrange bell peppers in large crock pot. Can be stacked. Pour tomato sauce over peppers. Cooker on low for 6-7 hours or on high for 3-4 hours.

MANWICH STUFFED BELL PEPPERS (EASY RECIPE)

Steps:

• Preheat your oven to 400 degrees.
• Brown the ground beef in a skillet and drain.
• Add the can of Manwich and heat through.
• Take the bell peppers and wash them off. Cut them in half and get the seeds out and membranes.
• Place bell peppers in a baking dish ( I used a glass one and sprayed mine with Pam so they don't stick).
• Take ground beef/Manwich mixture and stuff the pepper halves.
• Cover with aluminum foil and bake for 35 minutes or until peppers are tender.
• As soon as you take them out of the oven, sprinkle the cheese on top so it will melt.

EASY CHICKEN SALAD-STUFFED PEPPERS

Steps:

• Cut red peppers lengthwise in half; remove and discard membranes and seeds.
• Mix reduced-fat cream cheese, chicken, tomatoes, jalapeño peppers and onions until blended; spoon into pepper halves. Place, filled sides up, on microwaveable plate.
• Microwave on HIGH 1-1/2 min. Top with cheese; microwave 30 to 45 sec. or until melted.

EASY STUFFED BELL PEPPERS WITH KETCHUP

Steps:

• Start cooking your rice and preheat oven to 350 degrees.
• Bring a very large pot of salted water to a boil.
• While the water is starting to boil cut off tops of peppers, make the opening just big enough for stuffing them. Clean the inside of the peppers and add the peppers to boiling water, including tops. Boil for about 5 minutes, no more. If you like a little crispness left then reduce time to maybe 3 minutes. Remove from hot water and shock them with cold water.
• Brown your meat and onions, drain.
• Now combine rice, meat, and ketchup.
• Then stuff this mixture into the cooked peppers, any leftover meat/rice mixture I just put in the bottom of the casserole dish around the peppers.
• Place in oven for about 45 minutes, covered.
• Uncover and bake 15 minutes more.

STUFFED BELL PEPPERS (EASY)

Steps:

• 1. Take 4-6 large bell peppers and cut off tops, Take out white part and seeds. Line Corning Ware dish with foil for easy clean-up.
• 2. Brown hamburger meat and onion. Drain grease. Salt and pepper to taste.
• 3. In a saucepan, cook Zatarain's Spanish Rice When done, add to hamburger and onion mixture. Add 1/2 can tomato sauce and can of diced tomatoes.
• 4. Fill peppers with mixture. Top with other 1/2 can tomato sauce. Add 1-2 inches of water around peppers (to keep from burning.)
• 5. Bake in 350 degree oven for about 1 hour.

STUFFED GREEN PEPPERS (EASY)

Steps:

• 1. Cut the tops off the peppers, and remove the seeds and set aside.
• 2. In a large skillet, saute beef and onions for 10 minutes, or until beef is browned & onions are soft. Drain off excess fat, and season with salt, pepper & garlic powder (to your liking). Stir in the chopped tomatoes & juice, uncooked rice, 2 cups water and Worcestershire sauce. Cover, and simmer for 20 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
• 3. Preheat the oven to 350 degrees F. 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.
• 4. Bake covered for 45 minutes to an hour, until green peppers are cooked to your liking.

EASY PEASY STUFFED GREEN PEPPERS

Steps:

• 1. Preheat oven to 350 degrees. Take tops off green peppers; remove membrains and seeds; microwave 40 seconds to 45 seconds (do not overcook-they will cook more in the oven). Remove from microwave; set aside.
• 2. Cook rice according to instructions on box. Prepare your beef while the rice cooks, prepare the sauce as well
• 3. Brown beef in skillet until no longer pink; remove from pan, set aside. Place onion in same pan, saute until almost tender; add garlic and saute another 1-2 minutes. Return beef to skillet; stir until thoroughly combined.
• 4. TO ASSEMBLE: For 4 peppers, Spray an 8x8 or 7x12 baking dish with cooking spray and pour small amount of sauce in bottom of dish. Fill peppers with beef mixture making sure you fill fully and to the top. Place peppers into the dish. Pour remaining sauce over the green peppers and into the baking dish.
• 5. Bake at 350 degrees for aproximately 30-35 minutes.

STUFFED BELL PEPPERS (EASY AND KID FRIENDLY)

Steps:

• 1 cup uncooked rice- cook according to package directions.
• Meanwhile in skillet, brown 3/4 to 1 pd of ground beef. Add salt and pepper and about 1-2 tsp dried minced onions. cook till meat is done.
• When the rice is finished, combine rice, meat mixture, 1 can (15oz) of tomato sauce, and two tablespoons of worcheshire sauce. Simmer about 15-20 minutes, stirring occassionally.
• Blanche the bell peppers first so they are soft.
• If you like bell peppers, you can put the mixture in bell pepper, top with shredded cheddar and bake in the oven until hot, about 15 minutes.
• If you do not like bell peppers, sprinkle some cheese over the mixture in the skillet and serve once it is melted.
• It does not take that long and you can get other stuff ready while the rice is cooking and mix is simmering.
• Serve immediately. Leftovers taste good also if your bell peppers are filled and mixture is leftover.