RICE-STUFFED PEPPERS RECIPE: HOW TO MAKE IT
Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 10 minutes
Prep Time 40 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 30 minutes. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.
Nutrition Facts : Calories 662 calories, FatContent 33g fat (17g saturated fat), CholesterolContent 139mg cholesterol, SodiumContent 1964mg sodium, CarbohydrateContent 51g carbohydrate (12g sugars, FiberContent 5g fiber), ProteinContent 40g protein.
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
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