Best 3 Mr Johns Meat Stuffed Bell Peppers Recipes

Indulge in a culinary journey with Mr. John's Meat Stuffed Bell Peppers, a tantalizing dish that blends savory flavors and vibrant colors. This classic recipe combines tender bell peppers, seasoned ground beef, aromatic rice, and a rich tomato sauce, resulting in a hearty and satisfying meal. Explore variations of this beloved dish, including a vegetarian option with quinoa and black beans, a spicy rendition featuring chorizo and jalapenos, and a low-carb alternative using zucchini boats. Each recipe offers a unique twist on the traditional stuffed bell pepper, catering to diverse preferences and dietary needs. Prepare to embark on a flavorful adventure as you discover the secrets behind Mr. John's Meat Stuffed Bell Peppers and its delightful variations.

Let's cook with our recipes!

CHEF JOHN'S STUFFED PEPPERS

Chef John's Stuffed Peppers image

This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.

Provided by Chef John

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

Time 1h50m

Yield 8

Number Of Ingredients 18

Ingredients

1 cup uncooked long grain white rice
2 cups water
1 onion, diced
1 tablespoon olive oil
2 cups marinara sauce
1 cup beef broth
1 tablespoon balsamic vinegar
¼ teaspoon crushed red pepper flakes
1 pound lean ground beef
¼ pound hot Italian pork sausage, casing removed
1 (10 ounce) can diced tomatoes
¼ cup chopped fresh Italian parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch ground cayenne pepper
4 large green bell peppers, halved lengthwise and seeded
1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
Pour sauce mixture into a 9x13-inch baking dish and set aside.
Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g

STUFFED BELL PEPPERS

Stuffed Bell Peppers image

Food Network's Ree Drummond shares this easy recipe for healthy, satisfying stuffed bell peppers.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1 1/2 cups grated pepper Jack cheese

Steps:

Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Nutrition Facts : Calories 323, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 287 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams

DEER MEAT STUFF BELL PEPPERS

Deer Meat stuff Bell Peppers image

Howdy Ya'll I hope enjoy my new Venison stuff Bell Peppers.!

Provided by Mallory Williams

Categories Wild Game

Time 1h20m

Number Of Ingredients 11

Ingredients

1 cup cooked white or brown rice
4 green bell peppers, halved and seeded
1 pound ground venison
1 tablespoon olive oil
1 bunch green onions, thinly sliced, divided
1 teaspoon dried basil
1 teaspoon italian seasoning
1 teaspoon salt
1 pinch ground black pepper
4 medium tomatoes, diced
1 1/4 cup crumbled feta cheese

Steps:

1. 1,Preheat oven to 400°F. Lightly grease a baking sheet.
2. 2,Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes or until tender and skin starts to brown.
3. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook half the green onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in ground venison and cook until browned
4. Spoon in the cooked rice, tomatoes, and the remainder of the green onions and stir until heated through. Remove from heat,mix in the feta cheese, and spoon the mixture into the pepper halves
5. Return to the oven for 5 minutes. Serve immediately.

Tips:

Choose bell peppers that are firm, brightly colored, and have smooth skin. Avoid peppers that are bruised or have soft spots.
To easily remove the seeds and ribs from the bell peppers, cut them in half lengthwise and use a spoon to scoop out the seeds and ribs.
If you want to make the dish ahead of time, you can cook the bell peppers and filling separately and then assemble and bake them just before serving.
Feel free to get creative with the filling. You can add different vegetables, meats, or cheeses to suit your taste.
To make the dish more vegetarian-friendly, you can substitute the ground beef for lentils or another plant-based protein.

Conclusion:

Mr. John's Meat Stuffed Bell Peppers is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of tender bell peppers, flavorful ground beef filling, and melted cheese is sure to please everyone at the table. With a few simple tips and tricks, you can easily make this dish your own and enjoy it for years to come.