BAKING STUFFED GREEN PEPPERS RECIPES

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STUFFED GREEN PEPPERS RECIPE - FOOD NETWORK



Stuffed Green Peppers Recipe - Food Network image

These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.

Provided by Food Network Kitchen

Categories     appetizer

Total Time 2 hours 0 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 14

6 medium green bell peppers, tops and seeds removed
2 tablespoons vegetable oil
1 large onion, finely chopped
Kosher salt
1 pound ground beef
2 large cloves garlic, finely chopped
Freshly ground black pepper
One 28-ounce can diced fire-roasted tomatoes
2 cups cooked rice
1 cup loosely packed fresh parsley leaves, roughly chopped
1 1/2 cups shredded mozzarella
1/2 cup plain dry breadcrumbs
2 large eggs, lightly beaten
4 teaspoons Worcestershire sauce

Steps:

  • Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
  • Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
  • Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
  • Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

GROUND BEEF STUFFED GREEN BELL PEPPERS RECIPE - FOOD.COM



Ground Beef Stuffed Green Bell Peppers Recipe - Food.com image

Green peppers stuffed with Lean ground beef, onions and Celery. Tip: You can blanch the peppers in boiling water for 3 min and freeze them for later use.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 11

3 large green bell peppers
5 cups water, Boiling, Salted
1 lb lean beef, Ground
1/4 cup onion, Chopped, 1 small
1/2 cup celery, Chopped
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1/2 cup instant rice, Uncooked
1/2 cup water

Steps:

  • Heat the oven to 350 degrees F.
  • Cut each bell pepper lengthwise in half.
  • Wash the insides and outsides of the peppers after removing the seeds and membranes.
  • Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
  • Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
  • Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
  • Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
  • Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.

Nutrition Facts : Calories 295.3, FatContent 13.5, SaturatedFatContent 5.8, CholesterolContent 79.4, SodiumContent 1011.8, CarbohydrateContent 20.3, FiberContent 3.6, SugarContent 6.2, ProteinContent 24.7

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