STUFFED RED PEPPERS RECIPES

Name: Vegetable & Beef Stuffed Red Peppers
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 6 servings.
Ingredients: 6 medium sweet red peppers; 1 pound lean ground beef (90% lean); 1 tablespoon olive oil; 1 medium zucchini, chopped; 1 medium yellow summer squash, chopped; 1 medium onion, finely chopped; 1/3 cup finely chopped green pepper; 2 cups coarsely chopped fresh spinach; 4 garlic cloves, minced; 1 cup ready-to-serve long grain and wild rice; 1 can (8 ounces) tomato sauce; 1/2 cup shredded part-skim mozzarella cheese; 1/4 teaspoon salt; 3 slices reduced-fat provolone cheese, halved

VEGETABLE & BEEF STUFFED RED PEPPERS RECIPE: HOW TO MAKE IT

Vegetable & Beef Stuffed Red Peppers Recipe: How to Make It image

I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 15 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 14

Ingredients

6 medium sweet red peppers
1 pound lean ground beef (90% lean)
1 tablespoon olive oil
1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 medium onion, finely chopped
1/3 cup finely chopped green pepper
2 cups coarsely chopped fresh spinach
4 garlic cloves, minced
1 cup ready-to-serve long grain and wild rice
1 can (8 ounces) tomato sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon salt
3 slices reduced-fat provolone cheese, halved

Steps:

Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings., In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt., Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 287 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 555mg sodium, CarbohydrateContent 21g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat

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

Ingredients

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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VEGETABLE & BEEF STUFFED RED PEPPERS RECIPE: HOW TO MAKE IT

I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 15 minutes
Category Dinner
Calories 287 calories per serving

Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings., In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt., Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.

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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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