STUFFED GREEN PEPPERS CASSEROLE RECIPES

Name: Stuffed Peppers
Total time: 1 h 15 min
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 4 large red, orange or yellow bell peppers; 2 tablespoons olive oil; 1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery; 1 cup finely chopped yellow onion (about 1 small); 3 garlic cloves, minced; 1 teaspoon dried oregano; 1/2 teaspoon red-pepper flakes; 1 pound ground beef (at least 15 percent fat), turkey, chicken or pork; 3/4 cup dry white wine, chicken broth or vegetable broth; 1 (14-ounce) can diced fire-roasted tomatoes; 1 1/2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon black pepper, plus more to taste; 1 cup cooked white or brown rice; 1/4 cup grated Parmesan; 2 tablespoons minced fresh parsley, plus more for serving (optional); 1 cup shredded mozzarella, provolone or other semifirm cheese

STUFFED PEPPERS RECIPE - NYT COOKING

Stuffed Peppers Recipe - NYT Cooking image

These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking.

Provided by Lidey Heuck

Total Time 1 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese

Steps:

Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.

STUFFED PEPPERS CASSEROLE - MRFOOD.COM

Stuffed Peppers Casserole - MrFood.com image

If you're looking for an even easier way to enjoy stuffed peppers, look no further than this Stuffed Peppers Casserole. It's got everything you love about stuffed peppers, but in the form of a hearty casserole! That means no hassle whatsoever - just

Provided by MRFOOD.COM

Categories Casseroles

Cook Time 45 minutes

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 green bell pepper, cut into 1/2-inch chunks
1/2 cup chopped onion
1 pound ground beef
1 (15-ounce) can tomato sauce
2 cup cooked rice
3/4 cup mozzarella cheese, divided
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray.
In a large skillet over medium-high heat, heat oil until hot; saute green pepper and onion 4 to 5 minutes, or just until veggies start to soften. Add ground beef and cook 6 to 8 minutes more, or until no pink remains in the beef. Drain liquid from skillet.
Add tomato sauce, rice, 1/4 cup mozzarella cheese, the Italian seasoning, garlic, salt, and pepper; mix well. Spoon into baking dish and cover with aluminum foil.
Bake 25 minutes, remove foil, and sprinkle with remaining cheese. Bake 5 additional minutes, or until cheese is melted.

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STUFFED PEPPERS RECIPE - NYT COOKING

These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine american

Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.

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Bake 25 minutes, remove foil, and sprinkle with remaining cheese. Bake 5 additional minutes, or until cheese is melted.

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MEXICAN-STYLE STUFFED PEPPERS RECIPE: HOW TO MAKE IT

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Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and celery over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings, green chiles, 1 cup salsa and rice., Cut off and discard tops from peppers; remove seeds. Fill peppers with beef mixture. Place in a 13x9-in. baking dish coated with cooking spray. Add water to dish., Bake, covered, until peppers are tender and filling is heated through, 45-50 minutes. Top peppers with remaining salsa and cheese. Bake, uncovered, until cheese is melted, 2-3 minutes.

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STUFFED PEPPERS RECIPE - NYT COOKING

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STUFFED PEPPERS CASSEROLE - MRFOOD.COM

Bake 25 minutes, remove foil, and sprinkle with remaining cheese. Bake 5 additional minutes, or until cheese is melted.

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RICE-STUFFED PEPPERS RECIPE: HOW TO MAKE IT

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.

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