CHEESE PAPERS RECIPES

Name: Cheesy Stuffed Peppers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 6 medium green peppers; 1-1/2 pounds ground beef; 1 medium onion, chopped; 1/2 teaspoon salt; 2 cups shredded cheddar cheese; 2-1/2 cups chopped tomatoes (3 medium); 1-1/2 cups cooked rice

CHEESY STUFFED PEPPERS RECIPE: HOW TO MAKE IT

Cheesy Stuffed Peppers Recipe: How to Make It image

This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.—Betty DeRoad, Sioux Falls, South Dakota

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 medium green peppers
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 teaspoon salt
2 cups shredded cheddar cheese
2-1/2 cups chopped tomatoes (3 medium)
1-1/2 cups cooked rice

Steps:

Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.

Nutrition Facts : Calories 419 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 509mg sodium, CarbohydrateContent 26g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 31g protein.

BLISTERED CHEESY PEPPERS RECIPE | BON APPÉTIT

Blistered Cheesy Peppers Recipe | Bon Appétit image

It’s almost silly how easy these impossibly delicious, ooey-gooey cheesy chiles are to execute.

Provided by Molly Baz

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 large shallot, halved, thinly sliced lengthwise
2 Tbsp. red wine vinegar
1 tsp. sugar
¾ tsp. kosher salt, plus more
3 Tbsp. extra-virgin olive oil, divided
2 large poblano chiles or 3 large Cubanelle peppers or Anaheim chiles (about 8 oz. total), cut in half lengthwise, seeds and ribs removed
Freshly ground black pepper
8 oz. pepper Jack, cut into ½" cubes
2 garlic cloves

Steps:

Using your fingers, toss shallot, vinegar, sugar, ¾ tsp. salt, and 2 Tbsp. oil in a small bowl to combine. Let sit while you prepare the chiles.
Heat broiler. Arrange chiles on a small rimmed baking sheet. Drizzle all over with remaining 1 Tbsp. oil; season with salt and black pepper. Turn chiles cut side down and broil until slightly softened and skins are blistered all over, about 5 minutes.
Remove from oven and, using tongs, turn chiles cut side up. Divide cheese evenly among chile cavities. Finely grate garlic over, frequently tapping grater against baking sheet to help release garlic somewhat evenly over everything.
Return chiles to broiler and broil until cheese is melted and browned in spots, about 3 minutes.
Transfer chiles to a platter. Spoon shallot dressing over and season with more black pepper.

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