MICROWAVE STUFFED BELL PEPPERS
Microwave stuffed bell peppers are a fun dinner. I bet you didn't know that you can put them in the microwave and in twenty minutes dinner is ready!
Provided by Amy
Categories Main Dishes
Time 40m
Number Of Ingredients 8
Steps:
- Cut the top off of the peppers, (the part with the stem). Remove the seeds and the membranes, and rinse them.
- Place the peppers, cut sides up in a ungreased glass pie plate.
- Cover the pepper with plastic wrap and microwave on high for 3-3 1/2 minutes.
- Mix together the cooked rice, uncooked ground beef, onion, salt, garlic salt, and tomato sauce.
- Divide the mixture equally into the peppers.
- Cover with the plastic wrap and microwave 12-13 minutes.
- Sprinkle each one with cheese and serve.
Nutrition Facts : Calories 263 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 577 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
MICROWAVE STUFFED BELL PEPPERS
A microwave version of stuffed bell peppers made with ground beef, rice, egg, and tomato sauce.
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Slice the bell peppers in half lengthwise. Remove the core and seeds. Place them cut sides up in a microwave-safe baking dish. Combine the ground beef, rice, black pepper, oregano, garlic powder, tomato sauce, egg, and half of can of tomato sauce. Mix well. Divide the meat mixture among the bell pepper halves. Spoon the remaining tomato sauce over the tops. Cover the baking dish with waxed paper and microwave on 50% power for 20 minutes or until the meat is cooked. Let stand, covered, for a few minutes before serving.
Nutrition Facts :
BEEF-STUFFED PEPPERS
Use a container of Amie's beef mix and your microwave oven to make this main dish in minutes. Green peppers are stuffed with the ground beef blend, tomato sauce, rice and seasonings.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the beef starter, rice, tomato sauce, basil and pepper. Cut tops off green peppers and remove seeds. Spoon 1 cup of beef mixture into each pepper. , Place in a 10-in. round microwave-safe dish. Cover loosely; cook on high for 7-9 minutes or until peppers are tender, rotating a half turn once. Let stand, covered, for 3 minutes. Sprinkle with cheese.
Nutrition Facts :
STUFFED PEPPERS
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- 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.
- 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.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
MICROWAVE STUFFED GREEN BELL PEPPERS
This recipe came from a Convection oven/Microwave cookbook I picked up at a local store. It's full of really great recipes. My mom was looking through it and said she wanted to try this one.
Provided by Redneck Epicurean
Categories Rice
Time 29m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash the peppers. Remove tops, seeds, and any membranes. Set upside down to drain.
- Fry the hamburger, onion, garlic, and celery. Drain well. Stir in remaining ingredients reserving 1/4 cup of the tomato sauce.
- Fill the peppers mounding the filling on top. Place peppers in a casserole dish. Cover and microwave 12 minutes. Spread 1 tablespoons tomato sauce on each pepper and heat uncovered until tomato sauce is hot, about a minute.
Nutrition Facts : Calories 361.4, Fat 18.8, SaturatedFat 7.2, Cholesterol 130, Sodium 754.8, Carbohydrate 22.9, Fiber 4.3, Sugar 8.3, Protein 25.8
QUICK AND EASY STUFFED PEPPERS
This microwave recipe is quick and very simple, and is a good meal for a busy work week. You can use any color peppers you like. Try using garbanzos instead of the kidney beans for a variation on this recipe.
Provided by Anonymous
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 27.6 g, Cholesterol 12.2 mg, Fat 4.4 g, Fiber 6.6 g, Protein 9.2 g, SaturatedFat 2.1 g, Sodium 351.9 mg, Sugar 6.4 g
STUFFED GREEN BELL PEPPERS
When our garden is brimming with fresh green peppers this is a favorite way to fix them. These are very good.
Provided by MizzNezz
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut tops off peppers, remove seeds.
- Drop in boiling water for 3 minutes.
- Drain, rinse in cold water.
- In a bowl, combine the next 8 ingredients.
- Spoon into peppers.
- Put in a greased 13x9-inch pan.
- Mix soup and basil.
- Spoon over peppers.
- Cover and bake at 350°F for 1 hour.
Nutrition Facts : Calories 355.5, Fat 17.6, SaturatedFat 6.9, Cholesterol 77.1, Sodium 828.2, Carbohydrate 25.3, Fiber 3.7, Sugar 9, Protein 24.2
STUFFED GREEN PEPPER CUPS
"You can make this delicious main dish from start to finish in about half an hour," notes Merrill Powers of Spearville, Kansas. "I like the way the garden-fresh peppers keep their bright green color and crunchy texture."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Crumble beef into a 1-1/2-qt. microwave-safe bowl; add the onion. Cover and microwave on high for 2-3 minutes or until meat is no longer pink; drain. Stir in 1-1/2 cups tomato sauce, water, 1 tablespoon of Parmesan cheese, salt and pepper. Cover and microwave on high for 1-1/2 to 2-1/2 minutes. Stir in rice; cover and let stand for 5 minutes. Remove tops and seeds from peppers; cut in half lengthwise. Stuff with meat mixture; place in an ungreased microwave-safe shallow 3-qt. or 13-in. x 9-in. baking dish. Spoon remaining tomato sauce over peppers; sprinkle with remaining cheese. Cover and microwave on high for 6-8 minutes or until peppers are tender. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 303 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 1226mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
STUFFED GREEN PEPPERS I
Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.
Provided by Suzanne M. Munson
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- 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, until heated through and cheese is melted and bubbly.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g
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