STUFFED ROAST PEPPERS RECIPES

Name: Stuffed peppers
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: drizzle of oil; 1 large onion , chopped; 2 garlic cloves; 500g beef mince; 2 x 400g cans chopped tomatoes; a few oregano sprigs, leaves picked, or 1 tbsp dried; 1 beef stock cube; 2 tbsp tomato ketchup; 4 peppers (mixed colours are nice); 100g grated mozzarella or cheddar; small bunch basil , leaves picked

STUFFED PEPPERS RECIPE - BBC GOOD FOOD

Stuffed peppers recipe - BBC Good Food image

Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese

Provided by Cassie Best

Categories Dinner, Main course

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 11

Ingredients

drizzle of oil
1 large onion , chopped
2 garlic cloves
500g beef mince
2 x 400g cans chopped tomatoes
a few oregano sprigs, leaves picked, or 1 tbsp dried
1 beef stock cube
2 tbsp tomato ketchup
4 peppers (mixed colours are nice)
100g grated mozzarella or cheddar
small bunch basil , leaves picked

Steps:

Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned – break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.

Nutrition Facts : Calories 485 calories, FatContent 27 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 7 grams fiber, ProteinContent 35 grams protein, SodiumContent 1.7 milligram of sodium

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

Ingredients

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.

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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
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Carefully remove the peppers, garnish with additional chopped parsley and serve warm.

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EASY STUFFED PEPPERS RECIPE - BBC GOOD FOOD

A 15-minute supper that calls for just five ingredients and won't leave you feeling stuffed!
From bbcgoodfood.com
Total Time 15 minutes
Category Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Cuisine Mediterranean
Calories 387 calories per serving

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Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.

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Carefully remove the foil and serve right away.

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STUFFED PEPPERS RECIPE | ALEX GUARNASCHELLI | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 1 hours 20 minutes
Category main-dish

Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.

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Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese and continue to cook for 8-10 mins.

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CLASSIC BEEF-STUFFED PEPPERS

Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.

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THE BEST TURKEY STUFFED PEPPERS - SKINNYTASTE

Carefully remove the foil and serve right away.

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STUFFED PEPPERS RECIPE | ALEX GUARNASCHELLI | FOOD NETWORK

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Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.

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TURKEY-AND-RICE STUFFED PEPPERS RECIPE | FOOD NETWOR…

From foodnetwork.com
Reviews 4
Total Time 2 hours 40 minutes
Cuisine european
Calories 542 calorie per serving

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