EASY SPANISH RICE STUFFED BELL PEPPERS
My Brother Dan made this the other night-Yummy!
Provided by Becky Graves
Categories Rice Sides
Time 1h40m
Number Of Ingredients 9
Steps:
- 1. Pre Heat oven to 350 F.
- 2. Salt and pepper ground beef, brown in a skillet. Add cilantro and minced garlic - cook grease off. Set aside. Cook Spanish Rice according to instructions, add mexican tomatoes, juice also.( If you want it spicy-use Rotel tomatoes) Add cooked hamburger to the rice mixture, mix well.
- 3. While the ground beef and rice are cooking, cut tops off of your bell peppers, scoop out the seeds, rinse. Add beef/spanish rice mixture to the bell peppers, stuff full. Put stuffed peppers in a 9 x 13 glass pan; add a little water to the bottom of the pan. Cover with foil, cook for about 45-60 mins.
- 4. *NOTE*: Use only 1 Tbsp of butter in the Spanish Rice to cut out fat; use only 4 Cups or less of water if you add the juice of the Mexican tomatoes.
EASY STUFFED BELL PEPPERS
Make and share this Easy Stuffed Bell Peppers recipe from Food.com.
Provided by heather3404
Categories One Dish Meal
Time 1h15m
Yield 6 1/2 peppers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut and clean 3 bell peppers length wise from stem to butt. Remove seeds and stem and set aside.
- Mix ground beef, onion, rice, and 1 can of tomato in large glass bowl. Season as desired with salt, pepper, garlic, etc --.
- Pour 1 can of tomato soup into a deep baking pan and add 1 can of water. Mix together.
- Fill each pepper 1/2 with ground beef until all the peppers are full and meat mixture is gone. Place each stuffed pepper into pan. Use 1 can of tomato soup to top each pepper.
- Cover with aluminum foil and bake at 450 degrees for approximately 1 hour or until peppers are soft.
- ****You can also add cheese or other toppings to the top of the peppers. In addition, if you don't have rice you can use Ritz crackers. Some people like to add an egg to the meat mixture to help the meat stick together. I like to serve these with a side or rice or mashed potatoes. They are even good with noodles. Quick, easy, and very yummy!
Nutrition Facts : Calories 223.4, Fat 1.1, SaturatedFat 0.3, Sodium 588.6, Carbohydrate 49.7, Fiber 3.4, Sugar 14.1, Protein 5.2
AUNT ROCKY'S ENCHILADA STUFFED BELL PEPPERS (LOW CARB, GRAIN-FREE) FOR THIS VERSION OF STUFFED BELL PEPPERS, I USED THE FILLINGS FOR GROUND BEEF ENCHILADAS. TASTY AND FILLING, AND VERY EASY! AND EVEN
For this version of stuffed bell peppers, I used the fillings for ground beef enchiladas. Tasty and filling, and very easy! and even better the next day. Perfect for meal prep, grab and go lunches, and make ahead meals. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, nut free, coconut free, CKD, Low Potassium, Low Sodium, Renal Diet.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF. Spray cooking spray in a baking pan big enough to hold all the halved peppers lying flat cut side up. Set aside.
- Cut bell peppers in half lengthwise (down through the stem, or just beside the stem). Remove seeds and membranes. Put peppers in a microwaveable dish and splash with a tablespoon of water. Cover tightly and microwave on high for 3 minutes. Drain well, and lay the peppers out in the baking pan or casserole big enough for them to lay flat with their cut sides up.
- Brown ground beef with onion in a large skillet. Give the meat a light sprinkle of salt and pepper while cooking. Cook until onions are translucent and water from meat has evaporated. Drain the grease.
- While meat is cooking, drain olives and set aside 6 halves or slices to use as garnish.
- Add garlic to cooked meat, and continue cooking for another minute. Add enchilada sauce, tomato sauce, drained olives, remaining spices, and 1 cup of the cheese to the hamburger. Stir until cheese is completely melted and mixture has thickened somewhat.
- Divide enchilada stuffing evenly among pepper cups. Sprinkle remaining cheese over the top. If you reserved any of the olive halves/slices, put them on top of the cheese. This is just for presentation, so if you forgot to set some aside, don't worry about it.
- Bake for 30 minutes, or until cheese on top begins to brown. Remove from oven, and sprinkle with chopped cilantro. Serve.
- Leftovers may be frozen.
- Notes:
- • I stuffed both red and green bell peppers, and I like the red much better for this dish. They give it a sweetness the green does not impart. The green bell peppers have 1 less carb per serving. To improve macros, I recommend serving with some avocado slices on the side.
- • Use any enchilada sauce that is gluten free, sugar free, and has no added tomato sauce.
- • You'll be using only 1/2 of a small can of tomato sauce. Be sure you use one with no added sugar. You can freeze the other half in a freezer bag and save to use next time, or make 2 batches at one time and freeze the extras to be warmed and served later.
- • Nutrition estimates are based on My Fitness Pal's online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
- • For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
- Per serving (using red bell peppers): Calories 320, Total Fat 21 g, Saturated Fat 8 g , Sodium 474 mg, Potassium 31 mg, Total Carbohydrate 12 g, Dietary Fiber 2 g, Net Carbs 10* g, Sugars 6 g, Protein 21 g. Macros: 60% fat, 27% protein, 13% carbs.
EASY VEGAN STUFFED BELL PEPPERS
This recipe is delicious, nutritious, easy, cheap (I mean, like $3 cheap), and way too good to pass up! High protein and vegan, perfect for the week or the weekend.
Provided by karkar
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
- Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
- Remove barley from heat and keep covered for 5 to 10 more minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
- Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.
Nutrition Facts : Calories 348.7 calories, Carbohydrate 60.2 g, Fat 6.1 g, Fiber 16.9 g, Protein 14.7 g, SaturatedFat 2.5 g, Sodium 790.6 mg, Sugar 6.3 g
EASY CROCK-POT STUFFED BELL PEPPERS
My family loves stuffed peppers, but they are a lot of work. I love this recipe because I can make it in the crockpot!
Provided by RecipeGrl
Categories Meat
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat shortening in skillet and brown beef. Combine meat and next 6 ingredients. Stuff bell peppers. Arrange bell peppers in large crock pot. Can be stacked. Pour tomato sauce over peppers. Cooker on low for 6-7 hours or on high for 3-4 hours.
MANWICH STUFFED BELL PEPPERS (EASY RECIPE)
I just looked in my pantry to see what I had and thought I would give this a try. My husband loves bell peppers and he loves Manwich so I threw this together and it turned out great.
Provided by piratechic06
Categories Peppers
Time 55m
Yield 1 per person, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat your oven to 400 degrees.
- Brown the ground beef in a skillet and drain.
- Add the can of Manwich and heat through.
- Take the bell peppers and wash them off. Cut them in half and get the seeds out and membranes.
- Place bell peppers in a baking dish ( I used a glass one and sprayed mine with Pam so they don't stick).
- Take ground beef/Manwich mixture and stuff the pepper halves.
- Cover with aluminum foil and bake for 35 minutes or until peppers are tender.
- As soon as you take them out of the oven, sprinkle the cheese on top so it will melt.
Nutrition Facts : Calories 448.2, Fat 31, SaturatedFat 15.4, Cholesterol 113.5, Sodium 626, Carbohydrate 8.5, Fiber 1.4, Sugar 2, Protein 33
STUFFED BELL PEPPERS (EASY)
This is an easy recipe to put together after a long day at work. All your meat and veggies in one pan.
Provided by Denise Kellum
Categories Beef
Number Of Ingredients 7
Steps:
- 1. Take 4-6 large bell peppers and cut off tops, Take out white part and seeds. Line Corning Ware dish with foil for easy clean-up.
- 2. Brown hamburger meat and onion. Drain grease. Salt and pepper to taste.
- 3. In a saucepan, cook Zatarain's Spanish Rice When done, add to hamburger and onion mixture. Add 1/2 can tomato sauce and can of diced tomatoes.
- 4. Fill peppers with mixture. Top with other 1/2 can tomato sauce. Add 1-2 inches of water around peppers (to keep from burning.)
- 5. Bake in 350 degree oven for about 1 hour.
EASY STUFFED BELL PEPPERS WITH KETCHUP
My MIL makes great stuffed peppers and mine always seemed bland. She told me her trick was to use all ketchup instead of tomato sauce. So I just modified my recipe to use ketchup and they are great. Sounds like a lot of ketchup but these are so good. I always get asked for the recipe and then scare them with the amount of ketchup in it. These are one of my husband's favorite meals. :) I usually just make a salad to accompany the peppers.
Provided by Grunig
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Start cooking your rice and preheat oven to 350 degrees.
- Bring a very large pot of salted water to a boil.
- While the water is starting to boil cut off tops of peppers, make the opening just big enough for stuffing them. Clean the inside of the peppers and add the peppers to boiling water, including tops. Boil for about 5 minutes, no more. If you like a little crispness left then reduce time to maybe 3 minutes. Remove from hot water and shock them with cold water.
- Brown your meat and onions, drain.
- Now combine rice, meat, and ketchup.
- Then stuff this mixture into the cooked peppers, any leftover meat/rice mixture I just put in the bottom of the casserole dish around the peppers.
- Place in oven for about 45 minutes, covered.
- Uncover and bake 15 minutes more.
Nutrition Facts : Calories 485.3, Fat 12.5, SaturatedFat 3.3, Cholesterol 104.4, Sodium 1685.1, Carbohydrate 63.4, Fiber 3.8, Sugar 37.5, Protein 35.4
STUFFED BELL PEPPERS (EASY AND KID FRIENDLY)
This recipe came from my friend's mom. It is great. We've made it numerous times. People of all ages love it. Serve it without the bell peppers if your family is against them and instead put on cheddar cheese and melt. It is delicious and hearty. Our friend's daughter calls it meat rice with tomatoes. Easy weeknight meal. The difference is the worcheshire sauce and cheddar cheese. Enjoy! ChefDLH
Provided by ChefDLH
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1 cup uncooked rice- cook according to package directions.
- Meanwhile in skillet, brown 3/4 to 1 pd of ground beef. Add salt and pepper and about 1-2 tsp dried minced onions. cook till meat is done.
- When the rice is finished, combine rice, meat mixture, 1 can (15oz) of tomato sauce, and two tablespoons of worcheshire sauce. Simmer about 15-20 minutes, stirring occassionally.
- Blanche the bell peppers first so they are soft.
- If you like bell peppers, you can put the mixture in bell pepper, top with shredded cheddar and bake in the oven until hot, about 15 minutes.
- If you do not like bell peppers, sprinkle some cheese over the mixture in the skillet and serve once it is melted.
- It does not take that long and you can get other stuff ready while the rice is cooking and mix is simmering.
- Serve immediately. Leftovers taste good also if your bell peppers are filled and mixture is leftover.
Nutrition Facts : Calories 630.8, Fat 31.6, SaturatedFat 15.7, Cholesterol 121.6, Sodium 983.3, Carbohydrate 48.9, Fiber 2.3, Sugar 5.7, Protein 36.3
EASY WEEKNIGHT STUFFED BELL PEPPERS
I compiled this recipe the other night after finding 3 recipes that I liked. None had exactly what I was looking for so I combined the 3 and this is what I got. I had to add the 3rd can of sauce because I like to spoon a little over the top of my peppers when they are done.
Provided by Misplaced Texan
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Cut tops off the peppers and scrape out the insides; making sure to get all of the seeds.
- Once cleaned out, place peppers in a casserole dish.
- If need be, cut a little off the bottoms to even out the peppers so they stand straight up.
- Brown beef with chopped onions.
- Drain off excess fat.
- Add tomatoes, 2 cans of the tomato sauce and Worcestershire sauce; salt and pepper to taste.
- Bring to a boil and stir in uncooked instant rice; cover, remove from heat and allow to stand 3-5 minutes.
- Stir meat mixture and spoon it into the peppers.
- *Optional-Pour remaining can of tomato sauce around the bottom of the baking dish.
- You can add a little bit of water to thin it out, if you desire.
- If not using remaining can of sauce, be sure to add 3-4 tbsp.
- of hot water to bottom of baking dish.
- Cover baking dish and bake in the preheated oven for approximately 30 minutes or until peppers are tender.
- Remove cover, sprinkle with cheese and bake for a few more minutes to allow the cheese to melt.
Nutrition Facts : Calories 449.9, Fat 23.7, SaturatedFat 10.6, Cholesterol 95, Sodium 769.7, Carbohydrate 30.5, Fiber 4.5, Sugar 9.4, Protein 29.4
SUPER-EASY STUFFED BELL PEPPERS
Steps:
- Preheat oven to 350 degrees F. Cook rice according to package directions; set aside seasoning packet.
- In a large skillet on medium-high heat, brown the beef with chopped onion and garlic until fully cooked.
- Meanwhile, cut tops off of bell peppers and remove seeds. In a medium sauce pan, place the peppers in about 2-3 inches of boiling water. Cover and cook for several minutes, or until peppers are semi-soft. Remove peppers from water and set aside to drain and cool.
- Drain any excess fat from ground beef and return to skillet on low heat. Add tomatoes, rice and rice seasoning. Stir mixture, adding the oregano and salt and pepper to taste.
- When mixture is thoroughly heated remove skillet from heat. Place peppers in a small baking dish and fill with meat mixture. Top with cheese, if preferred. Heat for 5-8 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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