Best 2 Stuffed Peppers From Green Giant Recipes

**Indulge in a Culinary Symphony: Discover the Delights of Stuffed Peppers from Green Giant**

Embark on a tantalizing culinary journey with Green Giant's stuffed peppers, a symphony of flavors that will captivate your palate. These delectable dishes, crafted with the finest ingredients, promise an explosion of taste and textures that will leave you wanting more. From the classic Stuffed Bell Peppers, bursting with savory ground beef, aromatic rice, and a medley of vegetables, to the innovative Southwestern Stuffed Peppers, infused with zesty spices and a touch of heat, each recipe offers a unique culinary adventure. Vegetarian enthusiasts will delight in the savory Stuffed Bell Peppers with Quinoa and Black Beans, a protein-packed and flavorful alternative. And for a lighter option, the Mini Sweet Peppers with Goat Cheese and Spinach offer a delicate balance of tangy and creamy flavors. With Green Giant's stuffed pepper recipes, every bite promises a satisfying and memorable dining experience. Prepare to be amazed as you explore the world of stuffed peppers, where culinary artistry meets wholesome goodness.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 GREEN PEPPERS I

Stuffed Green Peppers I image

Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.

Provided by Suzanne M. Munson

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

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

6 green bell peppers
salt to taste
1 pound ground beef
⅓ cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
½ cup uncooked rice
½ cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

Steps:

Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g

Tips:

To make the perfect stuffed pepper, start with fresh, firm green peppers. Look for peppers that are deep green in color and have smooth skin.
Before stuffing the peppers, blanch them in boiling water for a few minutes. This will help to soften them and make them easier to fill.
When cooking the stuffed peppers, place them upright in a baking dish. This will help to prevent the filling from spilling out.
To prevent the peppers from drying out, add a little bit of liquid to the baking dish. This could be water, broth, or tomato sauce.
Bake the stuffed peppers until the peppers are tender and the filling is cooked through. This usually takes about 30 minutes.
Serve the stuffed peppers immediately, topped with your favorite sauce or cheese.

Conclusion:

Stuffed peppers are a delicious and versatile dish that can be made with a variety of fillings. They are perfect for a weeknight meal or a special occasion. With a little planning and preparation, you can make stuffed peppers that are sure to impress your family and friends.

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