STUFFED BELL PEPPERS WITH CHICKEN AND RICE RECIPES

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TURKEY-STUFFED BELL PEPPERS RECIPE: HOW TO MAKE IT



Turkey-Stuffed Bell Peppers Recipe: How to Make It image

These well-seasoned ground-turkey-stuffed peppers are so tasty, you won’t even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. —Judy Hand-Truitt, Birmingham, Alabama

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 5 servings.

Number Of Ingredients 13

5 medium green, red or yellow peppers
2 teaspoons olive oil
1-1/4 pounds extra-lean ground turkey (99% lean)
1 large onion, chopped
1 garlic clove, minced
2 teaspoons ground cumin
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes, finely chopped
1-3/4 cups shredded cheddar-flavored lactose-free or other cheese
1-1/2 cups soft bread crumbs
1/4 teaspoon paprika

Steps:

  • Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray., In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs., Fill pepper halves with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.

Nutrition Facts : Calories 323 calories, FatContent 10g fat (0 saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 771mg sodium, CarbohydrateContent 20g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 40g protein. Diabetic Exchanges 5 lean meat

CLASSIC RICE & BEEF STUFFED BELL PEPPERS RECIPE - FOOD.COM



Classic Rice & Beef Stuffed Bell Peppers Recipe - Food.com image

This Cooks Illustrated recipe is delicious. You can also make it with ground chicken, basil and smoked mozzarella instead of the classic beef version.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 11

4 medium yellow bell peppers (about 6 oz. each) or 4 medium orange bell peppers, 1/2 inch trimmed off tops, cores and seeds discarded (about 6 oz. each)
1/2 cup long grain white rice
1 1/2 tablespoons olive oil
1 medium onion, chopped fine (about 1/2 cup)
12 ounces ground beef, preferably ground chuck
3 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, drained, 1/4 cup juice reserved
1 1/4 cups monterey jack cheese (about 5 oz)
2 tablespoons chopped fresh parsley
black pepper
1/4 cup ketchup

Steps:

  • Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
  • Add 1 tablespoon salt and bell peppers.
  • Cook until peppers just begin to soften, about 3 minutes.
  • Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
  • Return water to boil; add rice and boil until tender, about 13 minutes.
  • Drain rice and transfer to large bowl; set aside.
  • Adjust oven rack to middle position and heat oven to 350°F.
  • Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
  • Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
  • Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
  • Stir in garlic and cook until fragrant about 30 seconds.
  • Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
  • Stir together ketchup and reserved tomato juice in small bowl.
  • Place peppers cut side up in 9 inch square baking dish.
  • Using soup spoon, divide filling evenly among peppers.
  • Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
  • Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
  • Serve immediately.

Nutrition Facts : Calories 528.7, FatContent 29.3, SaturatedFatContent 12.6, CholesterolContent 89.3, SodiumContent 426.2, CarbohydrateContent 37.1, FiberContent 4.7, SugarContent 12.5, ProteinContent 28.9

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TURKEY-STUFFED BELL PEPPERS RECIPE: HOW TO MAKE IT
These well-seasoned ground-turkey-stuffed peppers are so tasty, you won’t even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. —Judy Hand-Truitt, Birmingham, Alabama
From tasteofhome.com
Reviews 4.2
Total Time 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 323 calories per serving
  • Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray., In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs., Fill pepper halves with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.
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