HOW TO MAKE STUFFED PEPPERS | STUFFED PEPPERS RECIPE | REE ...
Food Network's Ree Drummond shares this easy recipe for healthy, classic stuffed bell peppers.
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 1 hours 35 minutes
Cook Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Nutrition Facts : Calories 323, FatContent 22 grams, SaturatedFatContent 8 grams, CholesterolContent 50 milligrams, SodiumContent 287 milligrams, CarbohydrateContent 18 grams, FiberContent 3 grams, ProteinContent 17 grams, SugarContent 6 grams
STUFFED PEPPERS RECIPE - BETTYCROCKER.COM
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It’s been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it’s no wonder why—even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Total Time 55 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Nutrition Facts : Calories 390 , CarbohydrateContent 29 g, CholesterolContent 80 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 29 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1470 mg, SugarContent 8 g, TransFatContent 1 g
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- Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat. Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes. Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more. Garnish with parsley before serving.
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