Best 3 Flavorful Stuffed Peppers W Ground Beef Or Lamb Recipes

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**Flavorful Stuffed Peppers with Ground Beef or Lamb: A Savory and Versatile Dish**

Stuffed peppers are a classic comfort dish that combines the goodness of colorful bell peppers, savory fillings, and a flavorful sauce. This versatile dish can be customized to suit various dietary preferences, making it a perfect choice for home cooks and food enthusiasts alike. Our article features two delectable recipes for stuffed peppers: one using ground beef and the other using ground lamb. Both recipes offer step-by-step instructions, ensuring a perfect outcome every time. Whether you're a seasoned cook or a beginner looking for a hearty and flavorful meal, these stuffed pepper recipes are sure to satisfy your taste buds.

Here are our top 3 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.

STUFFED PEPPERS



Stuffed Peppers image

These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking.

Provided by Lidey Heuck

Categories     dinner, weekday, casseroles, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese

Steps:

  • Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
  • In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
  • Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
  • Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
  • Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
  • Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.

FLAVORFUL STUFFED PEPPERS W/ GROUND BEEF OR LAMB



Flavorful Stuffed Peppers w/ Ground Beef or Lamb image

Lots of flavor and spices going on in these stuffed peppers. **Cooking time does not reflect time for cooking rice

Provided by Daily Inspiration S

Categories     Beef

Time 50m

Number Of Ingredients 16

6 large green bell peppers (or color of your choice)
1 lb lean ground beef or ground lamb
1 Tbsp oil
1/2 c tomato puree
1/3 c onion, minced
1/4 c golden raisins (can use regular raisins)
1/4 c fresh roma tomatoes, peeled, seeded, and chopped
3 Tbsp dry sherry
2 Tbsp dark brown sugar (or more to taste)
1 1/2 Tbsp red wine vinegar
1 clove garlic, pressed
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 c cooked rice
6 monterrey jack cheese slices

Steps:

  • 1. In a large skillet, brown ground beef (or lamb) in oil. Drain if necessary.
  • 2. Add tomato puree through cloves to the meat and simmer for 15-20 minutes until most of the liquid is gone. Allow mixture to cool and then add rice.
  • 3. Meanwhile, remove tops from peppers and clean out ribs and seeds. Steam peppers, cut side down, on a rack with approximately 1-2 inches boiling water, covered, for approximately 10 minutes.
  • 4. Place peppers, cut side up, in a greased baking dish just large enough to hold the peppers. Sprinkle insides of peppers with a little salt and pepper. Fill each pepper with the meat/rice mixture. Place a slice of cheese on top of each pepper.
  • 5. Bake peppers, with foil loosely tenting them, for 20 minutes at 375 degrees F.

Tips:

  • Choose the right peppers: Bell peppers are the most common type of pepper used for stuffing, but you can also use other types, such as poblano or jalapeño peppers. If you are using a spicy pepper, be sure to remove the seeds and ribs before stuffing.
  • Cook the meat and vegetables thoroughly: This will help to prevent foodborne illness. You can cook the meat and vegetables in a skillet on the stovetop, or you can bake them in the oven.
  • Use a variety of fillings: The possibilities are endless! You can use ground beef, lamb, sausage, rice, beans, vegetables, cheese, and herbs. Get creative and experiment with different flavors.
  • Pack the peppers tightly: This will help to prevent them from falling apart while they are cooking.
  • Bake the peppers until they are tender: The cooking time will vary depending on the type of pepper and the filling. Bell peppers typically take about 30 minutes to bake, while poblano peppers may take up to 45 minutes.
  • Serve the peppers immediately: Stuffed peppers are best served hot out of the oven. You can garnish them with fresh herbs, such as parsley or cilantro.

Conclusion:

Stuffed peppers are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With so many different variations to choose from, there is sure to be a stuffed pepper recipe that everyone will love. So next time you are looking for a new and exciting dish to try, give stuffed peppers a try. You won't be disappointed!

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