STUFFED BELL PEPPERS WITH SAUSAGE RECIPES

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HOW TO MAKE STUFFED PEPPERS | STUFFED PEPPERS RECIPE | REE ...



How to Make Stuffed Peppers | Stuffed Peppers Recipe | Ree ... image

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

6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling 
8 ounces lean ground beef 
Kosher salt and freshly ground black pepper
1 onion, finely diced 
2 cloves garlic, chopped
1 medium zucchini, finely diced 
4 Roma tomatoes, seeded and finely diced 
Red pepper flakes, as needed 
1 cup cooked long-grain and wild rice 
1 1/2 cups grated pepper Jack cheese 

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

SAUSAGE AND RICE STUFFED PEPPERS - RECIPES, COUNTRY LIFE ...



Sausage and Rice Stuffed Peppers - Recipes, Country Life ... image

These stuffed peppers are packed with all the good stuff: rice, sausage, and lots of cheese!

Provided by Ree Drummond

Categories     weeknight meals    dinner    main dish    meat

Total Time 1 hours

Prep Time 30 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 10

6

large red, orange and/or yellow bell peppers

3 tbsp.

olive oil

1 lb.

loose sweet Italian sausage

4

plum tomatoes, diced

2

red onions, diced

3

garlic cloves, minced

1 tsp.

dried Italian seasoning

Kosher salt and black pepper, to taste

2 c.

cooked brown rice (thawed if frozen)

2 c.

shredded mozzarella cheese

Steps:

  • 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 membranes as you can. Place the peppers in a microwave safe bowl, add ½ cup water and cover with plastic wrap. Microwave until just beginning to soften, about 12 minutes, then uncover and set aside. Preheat the oven to 450˚. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 6 minutes. Remove to a plate. Add the remaining 1 tablespoon olive oil to the pan. Add the tomatoes, red onions, garlic, Italian seasoning and the chopped pepper tops and cook, stirring, until tender and lightly browned, 10 to 12 minutes. Season the mixture with salt and pepper and stir in the sausage and rice. Taste and adjust the seasoning. Place the peppers upright in a baking dish just large enough to hold them. Fill with the rice mixture and bake for 10 minutes. Sprinkle with the cheese and continue baking until the cheese is browned in spots, 10 to 12 more minutes.

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