Best Stuffed Green Bell Peppers Recipes

GROUND BEEF STUFFED GREEN BELL PEPPERS WITH CHEESE

Steps:

• Cut off the tops of green peppers; discard seeds and membranes.
• Chop enough of the tops to make 1/4 cup, set aside.
• Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
• Sprinkle insides of the peppers lightly with salt.
• In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
• Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.
• in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.
• add rice to beef mixture.
• Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
• Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.

GROUND BEEF STUFFED GREEN BELL PEPPERS

Steps:

• Heat the oven to 350 degrees F.
• Cut each bell pepper lengthwise in half.
• Wash the insides and outsides of the peppers after removing the seeds and membranes.
• Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
• Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
• Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
• Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
• Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.

MOM'S BEST STUFFED GREEN BELL PEPPERS

Steps:

• Slice tops horizontally off of 4 large or 5 medium-sized green peppers. Cut out the seeds and membrane from inside each pepper and rinse with water. Arrange in baking dish.
• Prepare 1 cup of rice per package instructions. When done, allow rice to cool slightly (the cooler the rice, the easier to handle).
• In mixing bowl, break up raw ground beef. Add garlic, onion, and seasoned salt. Crack 2 eggs into mixture. Add the cooled rice and mix all together using hands in a mixing bowl (as if you were making a meatloaf or burger patties).
• Once mixture is combined, fill each green pepper to the top (Note: If there is any mixture left over, you can shape into meatballs for a pasta dinner).
• In a small bowl, empty contents of tomato soup can. Add 3/4 cup of water. Add 1 teaspoon of sugar to cut the acidity of the tomato soup. Stir to combine, then pour over green peppers in baking dish.
• Place baking dish in oven, uncovered, for 70 to 90 minutes at 350 degrees. Check beef mixture in peppers near the end of cooking time to make sure beef is cooked thoroughly.
• Remove from oven. Spoon tomato mixture over top of green peppers and serve.

GREEN BELL PEPPERS STUFFED WITH TOMATO LENTIL COUSCOUS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
• Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
• Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.

CROCK POT STUFFED GREEN BELL PEPPERS

Steps:

• Cut the tops of the peppers, cut below the stem crown, don't toss the tops yet.
• Cut around the stem, and chop the pepper part into small peaces.
• Remove the seeds from the peppers.
• In large frying pan brown hamburger, onion, mushrooms, and small chopped pepper from the stem. When browned, drain grease, add rice, and one half of the sauce.
• Heat, and stir till it is hot again, and it is mixed well.
• Put filling in green peppers (I pack it, but that is up to you).
• Cover the peppers with around one table spoon, or more of sauce. Dump the rest into the crock pot. Cover, and cook on low for 8 hours.
• Side note, the crock pot I use is 10" across, and 4" deep. The small, deep crock pots wont work.
• You can also make it this way, and cook it in the oven.

CROCK POT SPANISH STUFFED GREEN BELL PEPPERS

Steps:

• Combine beef,rice mix (reserving seasoning packet), egg & onions.
• Divide and stuff meat mixture into pepper halves.
• Pour tomatoes into slow cooker, arrange pepper halves on top.
• Combine tomato soup, rice-mix seasoning packet & water, then pour over peppers.
• Cover, and cook on low 8-10 hours in crock pot.
• Twenty minutes before the end of cooking tim, top stuffed peppers with cheese.

INSIDE-OUT STUFFED GREEN BELL PEPPERS

Steps:

• In a skillet, brown beef. Drain.
• Transfer to a greased 2-quart casserole dish.
• Add the next 8 ingredients.
• Cover and bake at 350°F for 1 hour or until rice is tender.
• Uncover and sprinkle with the cheese.
• Return to the oven until cheese melts, about 5 minutes.

STUFFED GREEN BELL PEPPERS

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.

CHICKEN-STUFFED GREEN BELL PEPPERS

Steps:

• Cut tops off of peppers and remove seeds.
• Place peppers in a large pot of boiling water and boil for 3 minutes.
• Drain and rinse in cold water; set aside.
• In a saucepan, cook onion and garlic in melted butter until tender.
• Add chicken, broth, rice with seasoning packet contents, celery, carrot, basil, and thyme; bring to a boil.
• Lower heat; cover and simmer until the rice is tender.
• Remove from heat; stir in tomatoes, mushrooms, and zucchini.
• Spoon mixture into the peppers; put in a greased 2-quart casserole.
• Spoon remaining rice mixture around the peppers.
• Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and the filling is heated thoroughly.
• Uncover and sprinkle with parmesan cheese, bake 5 minutes more.

HAM-STUFFED GREEN BELL PEPPERS

Steps:

• Cut off tops of green peppers; remove seeds. Cook peppers 5 minutes in boiling salted water to cover; drain and set aside.
• Combine the next 7 ingredients; mix well.
• Fill peppers with the ham mixture. Place in an 8-inch square baking dish and bake at 375°F for 30 minutes. Place a slice of cheese on each pepper and bake 15 minutes more.

QUINOA-STUFFED GREEN BELL PEPPERS

Steps:

• Rinse quinoa under cold water; drain well.
• In a saucepan, bring 1 cup of water to boil and then stir in quinoa.
• Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is translucent.
• Cut 1/2-inch off top of green peppers and remove seeds.
• In a large saucepan filled with boiling water, cook peppers for 5 minutes or until tender-crisp.
• Remove from water and drain well, upside down.
• In a skillet, heat oil over medium heat and cook onion until tender; stir in mushrooms, quinoa, corn, half the coriander, soy sauce, sesame oil, garlic and pepper flakes.
• Stuff this mixture into peppers.
• Sprinkle with bread crumbs and remaining coriander.
• Bake in a greased 8-inch baking dish in a preheated 350F (180C) oven for 30 minutes or until heated through.

GROUND BEEF STUFFED GREEN BELL PEPPERS II - OVEN OR CROCK POT

Steps:

• Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix.
• Bring to boil.
• Stir in rice, cover.
• Remove from heat and let stand for 5 minutes.
• Meanwhile cut tops off peppers, remove seeds and cu in half.
• Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk.
• Place peppers in dish.
• Spoon meat mixture into peppers, cover with foil.
• Bake at 400 for 35-40 minutes.
• Spoon sauce over peppers before serving.
• Crockpot Stuffed Peppers Ready In: 7 - 9 hours Servings: 4 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 tsp Salt 1/2 tsp Garlic salt 1/4 tsp Pepper 1 cup Shredded cheese (I use -Cheddar or Swiss) 1/2 tsp Worcestershire sauce 1/4 cup Chopped onion 2 Tbsp Ketchup.
• Wash peppers and drain Combine all remaining ingredients except ketchup in mixing bowl.
• Stir well.
• Stuff peppers 2/3 full.
• Pour 3 Tbsp of water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers.
• Cover and cook on low 7-9 hours or high 3-4 hours.

SEAFOOD STUFFED GREEN BELL PEPPERS

Steps:

• Cut tops off each pepper; remove the seeds and membrane. Cook in boiling salted water for 5 minutes; drain well and set aside.
• Combine shrimp, crabmeat, rice, celery, onion, and pimiento.
• Combine mayonnaise, curry powder, salt, and pepper; stir in to crabmeat mixture and mix well.
• Stuff peppers with the seafood mixture; sprinkle each with the bread crumbs and top each with a pat of butter.
• Place in baking dish add hot water to the depth of 1/2 inch. Bake at 350°F for 30 minutes.

STUFFED GREEN BELL PEPPERS WITH CLAMATO

Steps:

• Preheat oven to 350 degrees.
• Remove the tops and seeds of the peppers; rinse & dry and place upright in a baking dish.
• In a bowl, combine ground beef, rice, onion, oregano, 1/2 cup Clamato Juice, salt and pepper.
• Fill each pepper with the meat mixture, dividing evenly.
• Combine the remaining 2 cups of Clamato juice with the ketchup and pour over the peppers.
• Cover with foil and bake for 1 1/2 hours.

CZECH STUFFED GREEN BELL PEPPERS

Steps:

• Preheat oven to 350 F (175 C). Cut tops off of peppers & remove seeds & membranes from inside. (See Note Below).
• In a skillet over med heat, sauté 1 chopped onion till tender.
• In a lrg bowl, combine ground beef, sauteed onion, cooked rice & eggs. Season w/parsley, salt & pepper. Mix well & stuff into peppers. Place in a lrg roasting pan.
• Heat oil in a lrg saucepan over med heat. Sauté 2 chopped onions till soft & translucent. Stir in tomatoes. Season w/peppercorns, allspice berries, ground allspice, oregano, marjoram, salt & pepper.
• Cook over med heat for 15-20 minutes. Pour over peppers in roasting pan. Cover & bake for 1 1/2 hours.
• Remove peppers & transfer sauce to a blender (or use hand blender). Pureé sauce till smooth. Pour sauce back into pan & reheat. Whisk in sour cream just before serving.
• Note on 8/27: I did not try this recipe b4 I entered it, but I have now. This makes a farily lrg amt of stuffing & it is best to halve the peppers & mound the stuffing equally as pictured. This does not chg the cooking time. The stuffed peppers are very good & the sauce is the "shining star" -- so use it generously. Enjoy!

CROCK POT LAMB STUFFED GREEN BELL PEPPERS

Steps:

• Cut the tops off the peppers, remove seeds and fiber.
• Brown the lamb and onion in the oil.
• Mix in rice and the seasonings.
• Fill the peppers with this mixture.
• Put pepper tops in the bottom of crock pot and place the peppers on top.
• Pour in the broth.
• Cover and cook on low for 6 hours.
• Remove peppers.
• Mix in cornstarch, tomato paste, lemon juice and sour cream with the broth remaining in the crockpot.
• Return peppers to cooker cover and cook on high for 30 minutes.
• Serve the sauce with the peppers.

BARLEY & MUSHROOM STUFFED GREEN BELL PEPPERS

Steps:

• Preheat oven to 350°F.
• Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned.
• Stir in the barley, parsley, thyme and pepper (ground). Stir in the cheese; set aside.
• Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith.
• If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper.
• Stand the peppers upright in a baking dish just large enough to accommodate them.
• Pour the sauce into the baking dish.
• Bake 30 minutes or until the peppers are tender.

TURKEY STUFFED GREEN BELL PEPPERS

Steps:

• Wash green peppers. Carefully, cut top off. Reserve and chop usable parts. Remove seeds and discard. Spray dutch oven or casserole dish with nonstick spray and place empty peppers inside. Season with Salt and Pepper. Heat large skillet with olive oil. Brown turkey with onion and chopped green pepper tops. Add tomatoes and tomato sauce. Heat through. Add rice and stock or water. Stir and cover. Simmer until rice is done and liquid is absorbed. Remove from heat and evenly distribute rice mixture into the empty peppers. Cover with foil and bake until peppers are soft. Leftovers are fantastic!

BELL PEPPERS.... STOVE TOP BEEF-STUFFED RED OR GREEN PEPPERS

Steps:

• Cut off the stems of the peppers and remove the seeds.Brown the beef.Saute the onion until it's limp. Mix the remaining ingredients in a bowl and fill the peppers with the beef mixture.
• Place them in a deep dutch oven type pot, a cast deep iron skillet will also work. Add about 1 quart tomato juice in the pot. Cover and simmer adding a tomato juice if needed. Cook for 45 to 60 minutes pepper are soft.

THAI STUFFED POBLANO OR GREEN BELL PEPPERS

Steps:

• In a large skillet heat Seasame Oil over medium high heat and coat bottom, add Turkey, Onion, and garlic and cook until turkey meat is browned, stirring to break up chunks of meat.
• Make sauce: In a bowl combine Soy Sauce, Water, Fish Sauce,Hoisin Sauce, Brown Sugar, and Corn Starch and quickly whisk until all ingredients are incorporated.
• Stir sauce into meat mixture, along with Red Pepper flakes and Thai Basil.
• Simmer 10-15 minutes, then stir in Cooked Rice- remove from heat and let cool, or leave overnight in refridgerator.
• Preheat oven to 350°F.
• Cut tops off the peppers de-seed and de-vein as much as possible.
• Stuff meat mixture into peppers until full- arrange in a greased 9X13 baking dish- add 2/3 cup water to baking dish and baked covered for 45 minutes to 1 hr- when fork easily inserts into pepper flesh- it is done.