BAKED STUFFED BELL PEPPERS RECIPE - FOOD.COM
There are so many recipes for Baked Stuffed Peppers - each a little different, each bringing something a little different to the dinner table. This is the recipe I learned from my mother. A meal in itself I generally serve 1 stuffed pepper "half" per person along with freshly baked French bread and a tossed salad, for those with healthier appetites you can of course serve 2 "halves" per person. I like to use red and or yellow peppers over the green - I find the red/yellow peppers to be a bit sweeter. These can also be made ahead and frozen for OAMC - when ready to use simply thaw overnight in the fridge and bake as directed.
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 350°F.
- In a large bowl combine ground beef, cooked rice, minced pepper, minced onion, minced garlic, Italian seasonings, beaten egg, breadcrumbs and salt and freshly ground black pepper, to taste.
- Use your hands to mix ingredients well.
- Using a 1/2 cup measuring cup - measure out a 1/2 cup meat mixture for each halved pepper and fill.
- *At this point, if you are using this recipe for OAMC you can wrap your peppers in saranwrap, then place them in a zip-lock bag and store them in the freezer for later use.*.
- Place peppers in a baking dish and cover with your favorite jarred or homemade spaghetti sauce (about 1 cup per pepper half).
- Cover and allow to cook 90 minutes (Please note that I have only ever made 4 halves at one time - so the cooking time could be longer if making 6 or more at the same time.).
- After 90 minutes, check to see how far along the peppers are cooked; if they are nearly done uncover and baste with some of the spaghetti sauce from the baking dish (as mentioned above, if baking many peppers all at one time there is the possibility that they will not be as far along at this point - please continue to bake covered an additional 30 to 45 minutes and then proceed with the following instructions.).
- Bake an additional 20 minutes then top each pepper half with shredded cheese and continue baking another 10 to 15 minutes.
- Serve along side freshly baked bread and a salad, enjoy!
Nutrition Facts : Calories 386.7, FatContent 18.9, SaturatedFatContent 7.2, CholesterolContent 123.7, SodiumContent 164.7, CarbohydrateContent 26.2, FiberContent 3.3, SugarContent 6.4, ProteinContent 25.9
STUFFED PEPPERS | SAINSBURY'S RECIPES
A classic and satisfying dish of stuffed peppers with tomato rice, kale, and topped with mozzarella. This recipe is for 1, so easy to scale up if needed.
Provided by Sainsbury's
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 1
Number Of Ingredients 8
Steps:
To create the stuffing for the pepper, over a medium heat, along with the oil, toss 75g cooked rice with a tablespoon of tomato puree
Add in the kale and garlic and cook together for around 5 minutes or until the kale has nicely wilted
Cut the top off the pepper, and carefully fill it with the stuffing mixture, finish off by adding a sprinkle of cheese and place under the grill until the cheese has melted.
Nutrition Facts : Calories 2409 calories, FatContent 23.0 grams, SaturatedFatContent 5.7 grams, SugarContent 11.0 grams, SodiumContent 370.0 milligrams salt, CarbohydrateContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams
More about "baked stuffed peppers recipes"
STUFFED PEPPERS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 2409 calories per serving
To create the stuffing for the pepper, over a medium heat, along with the oil, toss 75g cooked rice with a tablespoon of tomato puree
Add in the kale and garlic and cook together for around 5 minutes or until the kale has nicely wilted
Cut the top off the pepper, and carefully fill it with the stuffing mixture, finish off by adding a sprinkle of cheese and place under the grill until the cheese has melted.
STUFFED PEPPERS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 2409 calories per serving
To create the stuffing for the pepper, over a medium heat, along with the oil, toss 75g cooked rice with a tablespoon of tomato puree
Add in the kale and garlic and cook together for around 5 minutes or until the kale has nicely wilted
Cut the top off the pepper, and carefully fill it with the stuffing mixture, finish off by adding a sprinkle of cheese and place under the grill until the cheese has melted.
BAKED STUFFED PEPPERS RECIPE | ALLRECIPES
From allrecipes.com
STUFFED PEPPERS | AMERICAN HEART ASSOCIATION RECIPES
From recipes.heart.org
VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS | ALLRECIPES
From allrecipes.com
10 BEST BAKED STUFFED BONELESS CHICKEN BREAST RECIPES - YUM…
From yummly.com
10 BEST STUFFED GREEN PEPPERS RECIPES - YUMMLY
From yummly.com
BEST STUFFED PEPPERS (+ MEAL PREP TIPS) - DOWNSHIFTOLOGY
From downshiftology.com
STUFFED PEPPERS {MEXICAN-STYLE!} - SPEND WITH PENNIES
From spendwithpennies.com
THE 20 BEST STUFFED PEPPER RECIPES
From thespruceeats.com
STUFFED PEPPERS | AMERICAN HEART ASSOCIATION RECIPES
From recipes.heart.org
VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS | ALLRECIPES
From allrecipes.com
10 BEST BAKED STUFFED BONELESS CHICKEN BREAST RECIPES - YUM…
From yummly.com
10 BEST STUFFED GREEN PEPPERS RECIPES - YUMMLY
From yummly.com
BEST STUFFED PEPPERS (+ MEAL PREP TIPS) - DOWNSHIFTOLOGY
From downshiftology.com
VEGETARIAN STUFFED PEPPERS | THE MODERN PROPER
From themodernproper.com
BEST STUFFED PEPPERS (+ MEAL PREP TIPS) - DOWNSHIFTOLOGY
From downshiftology.com
STUFFED PEPPERS {MEXICAN-STYLE!} - SPEND WITH PENNIES
From spendwithpennies.com
THE 20 BEST STUFFED PEPPER RECIPES
From thespruceeats.com
VEGETARIAN STUFFED PEPPERS | THE MODERN PROPER
From themodernproper.com