STUFFED PEPPERS IDEAS RECIPES

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BEST TACO STUFFED PEPPERS - HOW TO MAKE TACO ... - DELISH



Best Taco Stuffed Peppers - How to Make Taco ... - Delish image

Check out this super easy for the best taco stuffed peppers from Delish.com.

Provided by Lauren Miyashiro

Categories     low-carb    30-minute meals    Cinco de Mayo    dinner    lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 17

extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving

Steps:

  • Preheat oven to 375° and spray a large baking dish with cooking spray.
  • In a large skillet over medium heat, heat about 1 tablespoon olive oil.
  • Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
  • Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
  • Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
  • Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

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

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ITALIAN STUFFED PEPPERS | MCCORMICK
Stuff bell peppers with a flavorful mixture of ground beef, rice, onions and Italian seasonings. It's easy enough to make for a weeknight meal because we've omitted the added step of precooking the bell peppers.
From mccormick.com
Cuisine Italian,
Calories 245 per serving
  • Bake 35 to 45 minutes or until peppers are tender. Remove foil. Sprinkle stuffed peppers with cheese. Bake 5 minutes longer or until cheese is melted. Cut stuffed peppers in half. Spoon sauce in dish over each half to serve.
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Apr 30, 2020 · Store the peppers in the fridge separately once cooled. The next day, you can assemble the stuffed bell peppers and bake (steps #5 and #6). It may help to bring the stuffed peppers to room temperature before baking. Can you freeze cooked stuffed peppers? First, be sure to cool the stuffed peppers …
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Apr 30, 2020 · Store the peppers in the fridge separately once cooled. The next day, you can assemble the stuffed bell peppers and bake (steps #5 and #6). It may help to bring the stuffed peppers to room temperature before baking. Can you freeze cooked stuffed peppers? First, be sure to cool the stuffed peppers …
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