Best 3 Stove Top Stuffed Bell Peppers Recipes
Savory and satisfying, stuffed bell peppers are a classic dish that never fails to delight. This versatile dish can be customized with a variety of fillings, making it a great option for picky eaters or those with dietary restrictions. From classic beef and rice to vegetarian options featuring quinoa or black beans, there's a stuffed bell pepper recipe for everyone. With their vibrant colors and delicious flavors, these stuffed bell peppers are sure to be a hit at your next gathering. With our easy-to-follow recipes, even beginners can create this classic dish in no time. So gather your ingredients and let's get cooking!
Let's cook with our recipes!
STOVE TOP STUFFED BELL PEPPERS
Make and share this Stove Top Stuffed Bell Peppers recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Cut off the stem ends of the peppers and remove the seeds.
- Mix the remaining ingredients, except for the parsley.
- Fill the peppers with the meat mixture.
- Place them in a deep kettle with about 1 inch of water.
- Cover and simmer, adding a little more water if necessary, for 45 minutes, or until the meat is done.
- Garnish with sprigs of parsley.
Nutrition Facts : Calories 347, Fat 19.7, SaturatedFat 7.5, Cholesterol 132.1, Sodium 846.4, Carbohydrate 16.9, Fiber 3, Sugar 7.8, Protein 25.5
STUFFED BELL PEPPERS HUNGARIAN STYLE, STOVE TOP AND SIMPLE
This is a favorite of ours, originally printed from Cooks.com, which we've adjusted to our liking. We prefer to use more, smaller peppers, so you get more pepper to filling ratio. Serve with a good crusty bread. The original suggests a dollop of sour cream.
Provided by OliveLover
Categories Pork
Time 2h30m
Yield 8 peppers, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Parboil rice and mix with pork, beef, spices, salt and pepper. Choose well formed peppers. Cut off tops of peppers, wash and seed. Tops taken off in rings can be used as "bases" for any peppers that do not sit well in the pot. Stuff peppers tightly with meat mixture. Set peppers aside. Roll any left over meat into meat balls.
- In a large heavy pot, a 4 quart or greater dutch oven works well, make a light roux by melting the butter and stirring in the flour. Stir and cook flour until lightly browned. Sir in tomato juice. Add peppers to pot making certain they are submerged or at least well doused with the sauce. (Add any meat balls to pot.).
- Bring to a bubbling simmer and cook 2-3 hours, stirring occasionally, to be sure peppers don't burn on the bottom. Serve with crusty bread and if you want, a dollop of sour cream. These are very good made a day ahead and they freeze very well. (We often find we have a great deal of sauce left over and if anyone can come up with a use for it, please let me know.).
MOM'S TOP-OF-THE-STOVE STUFFED BELL PEPPERS
Make and share this Mom's Top-Of-The-Stove Stuffed Bell Peppers recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Divide peppers lengthwise and remove seeds. Cook in boiling water for 2-3 minutes. Remove from water and let cool.
- Combine hamburger, bread crumbs, egg and a little less than a 1/2 can of tomato soup. (Don't use too much or the filling will be too loose) Add some chopped onion or onion powder to taste. (I use about 1/2 teaspoons onion powder).
- Fill each pepper half with meat mixture.
- Brown the peppers, meat side down, over medium high heat for approximately 6 minutes. Turn them over and cook about 5 more minutes. Then spoon the rest of the condensed tomato soup over the peppers.
- Reduce heat and simmer about 20 minutes, turning them over occasionally and spooning the sauce over the top a couple times.
- Serve over cooked white rice.
- Note: If someone doesn't want the peppers, you can make a few patties of the meat mixture and cook them a long with the stuffed peppers.
Nutrition Facts : Calories 443.2, Fat 16.3, SaturatedFat 6.2, Cholesterol 129, Sodium 1454.3, Carbohydrate 44.6, Fiber 4.9, Sugar 21.6, Protein 31.3
Tips:
- Choose the right bell peppers: Look for bell peppers that are firm, brightly colored, and have smooth skin. Avoid peppers that are bruised or have soft spots.
- Prepare the bell peppers: Cut the bell peppers in half lengthwise and remove the seeds and ribs. You can also remove the tops of the peppers if desired.
- Cook the filling: The filling for stuffed bell peppers can be made with a variety of ingredients, such as ground beef, turkey, chicken, rice, beans, and vegetables. Be sure to cook the filling thoroughly before stuffing the peppers.
- Stuff the bell peppers: Once the filling is cooked, spoon it into the bell pepper halves. You can also add a layer of cheese on top of the filling.
- Bake the bell peppers: Place the stuffed bell peppers in a baking dish and bake them in a preheated oven until the peppers are tender and the filling is heated through.
Conclusion:
Stove top stuffed bell peppers are a delicious and versatile dish that can be made with a variety of ingredients. By following these tips, you can make perfect stuffed bell peppers every time. These colorful and flavorful peppers are a great addition to any meal and are sure to please everyone at the table. So next time you're looking for a healthy and satisfying meal, give stove top stuffed bell peppers a try!
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