Best Firehouse Stuffed Peppers Recipes

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BEST STUFFED BELL PEPPERS WITH GROUND BEEF



BEST Stuffed Bell Peppers with Ground Beef image

I use red, orange and yellow bell peppers to cover all the colors of the rainbow, and stuff them with lean ground beef, mushrooms and top with a little cheese for a good healthy dose of Vitamin C, protein, and carbs at the same time.

Provided by Heidi

Categories     Main Course

Time 1h

Number Of Ingredients 16

1 pound lean ground beef (90% lean)
4 mushrooms (chopped)
3 ears of fresh corn kernals (or 1 1/2 cups frozen corn)
2 ribs of celery (chopped thinly)
1 medium onion (chopped)
2 cloves garlic (minced)
2 14.5 ounce cans petite diced tomatoes with juice
2 tablespoons concentrated tomato paste
2 tablespoons basil
1 tablespoon oregano
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste
1 1/2 cups cooked long grain rice
1/4 cup chopped Italian parsley
6 bell peppers
1 cup shredded fontina cheese or monterey jack cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
  • Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
  • Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.

Nutrition Facts : Calories 308 kcal, Carbohydrate 29 g, Protein 25 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 64 mg, Sodium 308 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

STUFFED PEPPERS



Stuffed Peppers image

Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.

Provided by BDEGER

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

1 pound ground beef
½ cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  • Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  • In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  • Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g

CHEF JOHN'S STUFFED PEPPERS



Chef John's Stuffed Peppers image

This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.

Provided by Chef John

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h50m

Yield 8

Number Of Ingredients 18

1 cup uncooked long grain white rice
2 cups water
1 onion, diced
1 tablespoon olive oil
2 cups marinara sauce
1 cup beef broth
1 tablespoon balsamic vinegar
¼ teaspoon crushed red pepper flakes
1 pound lean ground beef
¼ pound hot Italian pork sausage, casing removed
1 (10 ounce) can diced tomatoes
¼ cup chopped fresh Italian parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch ground cayenne pepper
4 large green bell peppers, halved lengthwise and seeded
1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
  • Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
  • Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
  • Pour sauce mixture into a 9x13-inch baking dish and set aside.
  • Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
  • Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
  • Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g

STUFFED PEPPERS



Stuffed Peppers image

Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 8

4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)

Steps:

  • Heat oven to 350°F.
  • Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
  • In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
  • Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
  • Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g

STUFFED GREEN PEPPERS



Stuffed Green Peppers image

These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 14

6 medium green bell peppers, tops and seeds removed
2 tablespoons vegetable oil
1 large onion, finely chopped
Kosher salt
1 pound ground beef
2 large cloves garlic, finely chopped
Freshly ground black pepper
One 28-ounce can diced fire-roasted tomatoes
2 cups cooked rice
1 cup loosely packed fresh parsley leaves, roughly chopped
1 1/2 cups shredded mozzarella
1/2 cup plain dry breadcrumbs
2 large eggs, lightly beaten
4 teaspoons Worcestershire sauce

Steps:

  • Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
  • Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
  • Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
  • Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

FIREHOUSE STUFFED PEPPERS



Firehouse Stuffed Peppers image

A sausage stuffed pepper recipe shared by the firemen that my husband works with. We like this recipe with anaheim peppers, but have also used bell peppers. This is excellent with a pan of skillet corn bread.

Provided by Kippy2

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb breakfast sausage, I use Jimmy Dean Hot
1 (8 ounce) package cream cheese
6 -8 anaheim chilies, sliced horizontally and seeded
1/8 teaspoon ground black pepper
3 -4 dashes hot pepper sauce (I use tobasco)

Steps:

  • Cook and drain sausage, return to hot frying pan.
  • Add cream cheese and stir into sausage until melted.
  • Add black pepper to sausage mixture.
  • Fill peppers with the sausage mixture and bake at 350 degrees for 15 to 20 minutes. ( you want the peppers to be crisp-tender).
  • Add tobasco sauce to each pepper to taste.
  • This is excellent served with cornbread and butter.

Nutrition Facts : Calories 606.2, Fat 51.8, SaturatedFat 21.4, Cholesterol 157.8, Sodium 1043, Carbohydrate 8.8, Fiber 1, Sugar 5.3, Protein 26.8

THE BEST STUFFED PEPPERS



The Best Stuffed Peppers image

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

Steps:

  • If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
  • Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
  • Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
  • Arrange a rack in the center of the oven and preheat to 450 degrees F.
  • Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

STUFFED PEPPERS



Stuffed Peppers image

My Husband tends to have these wonderful ideas of the things that his Mother used to cook for him. He describes as best he can , and I create as best I can, and more in favor of my own taste of course. These turned out beautifully, and although never the same as Mom, my husband enjoyed them. Oh, and don't ask him who cooks better, because you'd never get a straight answer. As in most stuffed pepper recipes it's important to pick your peppers for this specifically, ones with flat bottoms so that they'll stand up while cooking in the oven. I used Basmati Rice, since it was what I had on hand at the time, of course I'm sure that almost any rice would work. I made way too much stuffing the first time I made this, any leftovers, make a decent stuffing for tomatos as well, even a side salad for another meal, it gets better with a little time. I prefer my Peppers cooked and slightly soft but still crisp, length of time in the oven is according to preference. Always an option to sprinkle with cheese about 10 minutes before done as well.

Provided by metallichick

Categories     Rice

Time 40m

Yield 4 Stuffed Peppers, 4 serving(s)

Number Of Ingredients 10

1 cup cooked rice
3 bell peppers
1 lb ground beef
1 (28 ounce) jar tomato sauce
1/4 cup cooked spinach
1/2 tablespoon basil
1/2 tablespoon oregano
1 teaspoon fresh ground pepper
1 medium cooking onion
1 garlic clove

Steps:

  • Pre-heat oven to 350.
  • Place the Ground Beef in frying pan to brown.
  • Dice the Onion and Garlic and place in frying pan with Beef.
  • Add Spices.
  • Cut of the tops of the Peppers remove cores.
  • Dice whatever you can salvage from the tops and add to the pan.
  • Chop spinach roughly and add to pan.
  • Once Beef is browned completely add rice to pan.
  • Pour Jar of Tomato Sauce into pan, reserving about 1/4 for on top of the peppers.
  • Stuff the peppers and place in Baking dish.
  • Pour remainder of Tomato Sauce on top and place in oven.
  • Bake for 30 minutes.

Nutrition Facts : Calories 384.5, Fat 17.7, SaturatedFat 6.8, Cholesterol 77.1, Sodium 1128.4, Carbohydrate 31.5, Fiber 5.4, Sugar 11.8, Protein 26.1

AMANDA'S STUFFED PEPPERS



Amanda's Stuffed Peppers image

A delicious option on stuffed peppers. If you don't like the rice in regular stuffed peppers you will love this one!

Provided by Amanda

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 4

Number Of Ingredients 11

1 pound ground beef
½ cup bread crumbs
½ teaspoon Italian seasoning
3 cloves garlic, chopped
¾ cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
1 egg, lightly beaten
6 white mushrooms, chopped
½ small onion, finely chopped
4 bell peppers, tops cut off and seeded
1 (26 ounce) can spaghetti sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
  • In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
  • Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
  • Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
  • In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.

Nutrition Facts : Calories 608.3 calories, Carbohydrate 46.1 g, Cholesterol 143.6 mg, Fat 29.1 g, Fiber 8.2 g, Protein 40.1 g, SaturatedFat 12.5 g, Sodium 1350.2 mg, Sugar 22 g

SAUCY STUFFED PEPPERS



Saucy Stuffed Peppers image

My Slovakian grandmother always made huge pots of this during the winter time. I'm a vegetarian now, and can safely say that this is the one dish that I really miss eating.

Provided by MOELIZ

Categories     World Cuisine Recipes     European     Eastern European     Czech

Time 3h

Yield 8

Number Of Ingredients 8

8 large green bell peppers
6 tablespoons butter
1 large yellow onion, diced
1 ½ pounds ground round
salt to taste
ground black pepper to taste
1 cup uncooked white rice
1 gallon tomato juice

Steps:

  • Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
  • In a skillet over medium heat, melt the butter and saute onion until translucent.
  • In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
  • Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
  • Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.

Nutrition Facts : Calories 467.3 calories, Carbohydrate 52.9 g, Cholesterol 82.2 mg, Fat 19.8 g, Fiber 4.4 g, Protein 24 g, SaturatedFat 9.7 g, Sodium 1417.6 mg, Sugar 23.4 g

FIREHOUSE JALAPENOS



Firehouse Jalapenos image

This was passed from a friend who is a firefighter and he would make these when it was his turn to cook for the crew. These are requested at every get together now. When finished baking, you can grill to get a softer pepper skin. Enjoy!

Provided by MANDY1975

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 50m

Yield 30

Number Of Ingredients 6

30 jalapeno peppers, halved and seeded
1 (8 ounce) package cream cheese, softened
30 small smoked sausages (such as Lit'l Smokies®)
1 (1 pound) package thin-sliced bacon, cut in half
60 toothpicks
½ cup barbeque sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Fill the jalapeno pepper halves with softened cream cheese, then place a smoked sausage into each pepper on top of the cheese. Wrap each piece with a half strip of bacon and secure with a toothpick. Place the peppers onto a baking sheet and brush with the barbeque sauce.
  • Bake in the preheated oven until the bacon is crispy, about 30 minutes.

Nutrition Facts : Calories 137.8 calories, Carbohydrate 2.8 g, Cholesterol 25.1 mg, Fat 12.5 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 292.9 mg, Sugar 1.6 g

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