STUFFED PEPPERS WITH SHRIMP AND RICE RECIPES

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CLASSIC STUFFED PEPPERS – INSTANT POT RECIPES



Classic Stuffed Peppers – Instant Pot Recipes image

Bell peppers (red, yellow and orange) stuffed with a traditional ground beef and rice mixture, topped with a dollop of marinara, ready in less than 30 minutes.

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

4 large bell peppers (tops removed, seeded and membranes removed)
1 cup Cooked rice
1/2 lb ground beef (preferably 93% lean, uncooked)
1 egg (beaten)
1/4 cup bread crumbs
2 tbsp tomato paste
4 tsp Worcestershire sauce
1 tbsp chopped parsley (additional for garnish)
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 cup marinara sauce

Steps:

  • Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
  • In a large bowl, combine all remaining ingredients except marinara sauce.
  • Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
  • Pour one cup of water in the Instant Pot and insert the steam rack.
  • Place peppers onto rack and divide marinara sauce in the top center of each pepper.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
  • When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
  • (Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
  • Carefully remove the peppers, garnish with additional chopped parsley and serve warm.

VEGETARIAN STUFFED PEPPERS RECIPE: HOW TO MAKE IT



Vegetarian Stuffed Peppers Recipe: How to Make It image

These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. —Melissa McCabe, Long Beach, California

Provided by Taste of Home

Categories     Dinner

Total Time 04 hours 00 minutes

Prep Time 30 minutes

Cook Time 03 hours 30 minutes

Yield 6 servings.

Number Of Ingredients 16

2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
3/4 cup cubed Monterey Jack cheese
1/3 cup chopped ripe olives
1/3 cup canned black beans, rinsed and drained
1/3 cup canned red beans, rinsed and drained
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
6 large sweet peppers
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

Steps:

  • Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining 2 tablespoons Parmesan cheese.

Nutrition Facts : Calories 261 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 815mg sodium, CarbohydrateContent 39g carbohydrate (9g sugars, FiberContent 7g fiber), ProteinContent 11g protein. Diabetic Exchanges 2 starch

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VEGETARIAN STUFFED PEPPERS RECIPE: HOW TO MAKE IT
These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. —Melissa McCabe, Long Beach, California
From tasteofhome.com
Reviews 4.6
Total Time 04 hours 00 minutes
Category Dinner
Cuisine Europe, Italian
Calories 261 calories per serving
  • Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining 2 tablespoons Parmesan cheese.
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This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.—Betty DeRoad, Sioux Falls, South Dakota
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  • Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.
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CLASSIC STUFFED PEPPERS – INSTANT POT RECIPES
Bell peppers (red, yellow and orange) stuffed with a traditional ground beef and rice mixture, topped with a dollop of marinara, ready in less than 30 minutes.
From recipes.instantpot.com
Reviews 4
Cuisine Modern
  • Carefully remove the peppers, garnish with additional chopped parsley and serve warm.
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VEGETARIAN STUFFED PEPPERS RECIPE: HOW TO MAKE IT
These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. —Melissa McCabe, Long Beach, California
From tasteofhome.com
Reviews 4.6
Total Time 04 hours 00 minutes
Category Dinner
Cuisine Europe, Italian
Calories 261 calories per serving
  • Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining 2 tablespoons Parmesan cheese.
See details


CHEESY STUFFED PEPPERS RECIPE: HOW TO MAKE IT
This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.—Betty DeRoad, Sioux Falls, South Dakota
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Dinner
Calories 419 calories per serving
  • Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.
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Mix well. Stuff peppers with meat mixture and place in a 3 quart bakng dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350 degrees for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar Cheese just before peppers …
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The flavors blended so well and it had so much flavor, and the cheese mixed in with the beef and veggie makes it creamy and the rice makes it hearty. My husband and 2-1/2 year old loved it. The only thing I recommend is to remove the stems of the peppers …
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Jul 11, 2020 · How to Meal Prep. If you need to jazz up your meal prep routine, add these stuffed peppers to your menu. After you’ve made the recipe above, store them in airtight containers for up to 5 days in the fridge.You can also freeze them for up to 2 months.. To re-heat, you can place the frozen peppers …
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Jul 24, 2019 · These stuffed bell peppers are filled with a mixture of ground beef, tomato sauce and rice, then topped with cheese and baked to perfection. A classic dish that’s comfort food at its finest! I love to prepare stuffed veggies such as stuffed zucchini , stuffed cabbage and these fabulously delicious stuffed peppers.
From dinneratthezoo.com
See details


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Jan 05, 2022 · Cut the tops off of the bell peppers about 1/2 inch to 1 inch from the stem end and remove the seeds. (Save the extra bits of bell pepper for another dish such as Ground Turkey and Peppers…
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See details


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Apr 06, 2021 · These healthy stuffed peppers are an easy choice for dinner. Full of protein and other nutritious vegetables, these stuffed peppers come together with just 35 minutes or less of active cooking time. Recipes like Spanakopita Stuffed Peppers and Air-Fryer Turkey Stuffed Peppers …
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