Best 4 Classic Stuffed Bell Peppers Recipes

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**Classic Stuffed Bell Peppers: A Culinary Journey of Flavor and Comfort**

Embark on a delightful culinary adventure with our classic stuffed bell peppers, a dish that tantalizes taste buds and warms hearts. These vibrant bell peppers, bursting with a medley of flavors and textures, are a symphony of savory delight. Discover the harmonious blend of seasoned ground beef, aromatic rice, and a symphony of spices, all nestled within the tender embrace of colorful bell peppers. This irresistible dish promises a satisfying meal that nourishes both body and soul.

**Recipe 1: Classic Stuffed Bell Peppers with Ground Beef**

This quintessential recipe showcases the timeless combination of ground beef, fluffy rice, and a medley of herbs and spices, enveloped in tender bell peppers. Follow our step-by-step guide as we walk you through the process of creating this culinary masterpiece. Revel in the rich, savory flavors that emerge from the perfectly browned ground beef, harmonizing effortlessly with the fluffy rice and aromatic spices.

**Recipe 2: Vegetarian Delight: Quinoa and Black Bean Stuffed Bell Peppers**

For those seeking a meatless yet equally tantalizing option, our vegetarian stuffed bell peppers are a symphony of flavors and textures. Quinoa, a nutritional powerhouse, and black beans, a source of hearty protein, come together in a flavorful embrace. Enhanced by a vibrant blend of spices and herbs, these bell peppers offer a satisfying and wholesome meal that caters to diverse dietary preferences.

**Recipe 3: Mediterranean Twist: Feta and Spinach Stuffed Bell Peppers**

Transport your taste buds to the sun-kissed shores of the Mediterranean with our feta and spinach stuffed bell peppers. This delectable recipe features a luscious filling of creamy feta cheese, vibrant spinach, and aromatic herbs, all nestled within tender bell peppers. Prepare to be captivated by the harmonious blend of tangy, salty, and earthy flavors that dance upon your palate.

**Recipe 4: Spicy Fiesta: Mexican Stuffed Bell Peppers**

Ignite your taste buds with our Mexican-inspired stuffed bell peppers, a fiesta of flavors that will leave you craving more. A tantalizing filling of seasoned ground beef, zesty salsa, and a blend of Mexican spices burst forth with each bite. Topped with a layer of melted cheese, these bell peppers offer a delightful fusion of heat, spice, and savory satisfaction.

**Recipe 5: Sweet and Savory: Apple and Sausage Stuffed Bell Peppers**

Embark on a culinary journey that blends sweet and savory flavors in perfect harmony with our apple and sausage stuffed bell peppers. Sweet apples, savory sausage, and a hint of cinnamon create a captivating filling that tantalizes the senses. Baked to perfection, these bell peppers offer a unique and unforgettable taste experience that will leave you craving seconds.

Here are our top 4 tried and tested recipes!

THE BEST STUFFED PEPPERS



The Best Stuffed Peppers image

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

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

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.

CLASSIC BEEF STUFFED PEPPERS



Classic Beef Stuffed Peppers image

Stuffed red bell peppers are filled with savory beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesn't need a lot of preparation.

Provided by Barry LaRoche

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

6 red bell peppers - tops and seeds removed
3 eggs, beaten
3 cups meatless spaghetti sauce
1 ¼ cups instant rice
¼ cup finely chopped onion
1 teaspoon salt
1 ½ teaspoons Worcestershire sauce
1 pinch ground black pepper
1 ½ pounds lean ground beef
2 cups meatless spaghetti sauce
6 tablespoons shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
  • Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
  • Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
  • Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.

Nutrition Facts : Calories 595.1 calories, Carbohydrate 53.4 g, Cholesterol 183.3 mg, Fat 25.7 g, Fiber 8.3 g, Protein 34.9 g, SaturatedFat 9.7 g, Sodium 1404.9 mg, Sugar 23.9 g

CLASSIC STUFFED PEPPERS



Classic Stuffed Peppers image

Classic stuffed peppers are pared down for two, and the result is a savory and satisfying dish that tastes so delicious, you'll want to double the recipe and serve it to guests. Field editor Donna Brockett of Kingfisher, Oklahoma shared this recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 servings.

Number Of Ingredients 9

2 medium green peppers
1 egg, lightly beaten
1 cup meatless spaghetti sauce, divided
1/4 cup uncooked instant rice
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
Dash pepper
1/2 pound uncooked lean ground beef

Steps:

  • Cut tops off peppers and discard; remove seeds. In a large saucepan, cook peppers in boiling water for 5 minutes. Drain and rinse in cold water., In a bowl, combine the egg, 1/4 cup of the spaghetti sauce, rice, onion, salt, Worcestershire sauce and pepper. Crumble beef over the mixture and mix well. Stuff into peppers. Place in an ungreased 1-1/2-qt. baking dish. Pour the remaining sauce over peppers. Cover and bake at 350° for 50-55 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 375 calories, Fat 15g fat (5g saturated fat), Cholesterol 146mg cholesterol, Sodium 987mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges

TRADITIONAL STUFFED PEPPERS



Traditional Stuffed Peppers image

My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 8

2 large green peppers
1/2 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) tomato sauce, divided
1 cup cooked rice
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. 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. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.

Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g protein.

Tips:

  • Choose the right bell peppers: Look for firm, brightly colored bell peppers with smooth skin. Avoid any peppers with blemishes or bruises.
  • Cook the rice ahead of time: This will save you time and ensure that the rice is cooked evenly.
  • Use a variety of fillings: Don't be afraid to experiment with different fillings, such as ground beef, turkey, or lamb. You can also add vegetables, such as onions, celery, and carrots.
  • Season the filling well: Be generous with the spices and herbs. This will help to give the filling flavor.
  • Stuff the bell peppers tightly: This will help to keep the filling in place and prevent it from falling out during cooking.
  • Bake the bell peppers until they are tender: The cooking time will vary depending on the size of the bell peppers, but they should be tender when a fork is inserted into the center.
  • Serve the bell peppers with your favorite sauce: You can serve the bell peppers with a simple tomato sauce, or you can get creative and try a different sauce, such as a creamy mushroom sauce or a spicy enchilada sauce.

Conclusion:

Stuffed bell peppers are a classic dish that is easy to make and always a crowd-pleaser. With a variety of fillings and sauces to choose from, there are endless possibilities for this versatile dish. So next time you're looking for a delicious and satisfying meal, give stuffed bell peppers a try!

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