Best Ground Beef Stuffed Bell Peppers Recipes

GROUND BEEF STUFFED GREEN BELL PEPPERS WITH CHEESE

Steps:

• Cut off the tops of green peppers; discard seeds and membranes.
• Chop enough of the tops to make 1/4 cup, set aside.
• Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
• Sprinkle insides of the peppers lightly with salt.
• In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
• Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.
• in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.
• add rice to beef mixture.
• Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
• Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.

GROUND BEEF STUFFED GREEN BELL PEPPERS

Steps:

• Heat the oven to 350 degrees F.
• Cut each bell pepper lengthwise in half.
• Wash the insides and outsides of the peppers after removing the seeds and membranes.
• Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
• Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
• Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
• Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
• Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.

GROUND BEEF STUFFED GREEN BELL PEPPERS II - OVEN OR CROCK POT

Steps:

• Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix.
• Bring to boil.
• Stir in rice, cover.
• Remove from heat and let stand for 5 minutes.
• Meanwhile cut tops off peppers, remove seeds and cu in half.
• Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk.
• Place peppers in dish.
• Spoon meat mixture into peppers, cover with foil.
• Bake at 400 for 35-40 minutes.
• Spoon sauce over peppers before serving.
• Crockpot Stuffed Peppers Ready In: 7 - 9 hours Servings: 4 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 tsp Salt 1/2 tsp Garlic salt 1/4 tsp Pepper 1 cup Shredded cheese (I use -Cheddar or Swiss) 1/2 tsp Worcestershire sauce 1/4 cup Chopped onion 2 Tbsp Ketchup.
• Wash peppers and drain Combine all remaining ingredients except ketchup in mixing bowl.
• Stir well.
• Stuff peppers 2/3 full.
• Pour 3 Tbsp of water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers.
• Cover and cook on low 7-9 hours or high 3-4 hours.

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

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.

GROUND BEEF STUFFED BELL PEPPERS

Steps:

• Remove the stems and seeds from the bell peppers; set them aside. Melt the butter in a large skillet over medium low heat. Add the onions, celery, parsley, and garlic. Add the ground beef and saute together until the beef is completely cooked and the vegetables are lightly browned. Add the bread crumbs and season with salt and pepper. Remove from heat and let cool slightly.
• Work the eggs into the stuffing. If more moisture is needed, add a little milk or broth to the stuffing mixture. Spoon the stuffing into the prepared bell peppers and place them in a shallow baking dish. Bake in a preheated 350° oven for 30 minutes or until the bell peppers are tender. Spoon tomato sauce or tomatoes over each stuffed pepper and sprinkle with shredded cheese; bake 8 to 10 minutes longer.

GROUND BEEF & BACON STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Place a 14x20 oven bag inside a 9x13 cake pan.
• Brown the ground beef and onions and drain off the fat.
• Add tomato soup, rice, cheese, salt and pepper.
• COOL.
• Remove the pepper tops and seeds from the green peppers.
• Stuff the peppers with the meat mixture.
• Combined the tomato sauce, flour and water together.
• Pour one half of the tomato sauce mixture into oven bag.
• Place the peppers in oven bag, stuffed side up.
• Spoon the remaining sauce over the top.
• Place one or two slices of bacon over the top of each pepper.
• Bake 30-40 minutes until the peppers are tender.

GROUND BEEF STUFFED RED BELL PEPPERS

Steps:

• Salt, pepper, chopped fresh parsley, minced garlic for taste. Wash the peppers and dry them very well.
• Cut each one into two pieces (longitudinally). Get out all the seeds and any white part. Preheat oven.
• FILLING: Put the bread in a cup with the milk.
• Wait until the bread absorb all the liquid it can.
• Then squeeze it; only the humid bread without liquid will be used.
• Aside, put in a bowl the ground beef, the very finely chopped onion, the minced garlic and the parsley.
• Mix all very well.
• Add the humid bread cut in small pieces; put enough salt and pepper.
• Fill the peppers halves.
• Sprinkle each one with grated dried bread.
• Put them on a shell with a thin oil layer.
• Cook in the oven for about 30-40 minutes until the peppers are tender and the cover (the grated bread) gold brown.
• Bon appetit! The same filling can be used to stuff zucchini and aubergines, for instance. These ones must be cooked previously in salted boiling water (already cut in halves). Then you have to empty each half with a tablespoon, taking care of not damaging the skin.
• Part of the fruit retired (and chopped) can be mixed in the filling.
• I hope you like these ideas.

GROUND BEEF STUFFED GREEN BELL PEPPERS WITH CHEESE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F. Cut tops from green peppers; discard seeds and membranes. Chop enough of the green pepper tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper. Bring to a boil, reduce heat, cover and simmer about 20 minutes or until rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish. Bake, covered in a 350° oven for 30 minutes.