Best Moms Stuffed Peppers Recipes

STUFFED BELL PEPPERS (CLASSIC UKRAINIAN RECIPE)

Stuffed Bell Peppers (Classic Ukrainian Recipe) image

Stuffed bell peppers are a great way to enjoy one of the most flavorful veggies. Stuffed with a savory mixture of beef and buckwheat, these peppers are sure to satisfy.

Provided by Natalya Drozhzhin

Time 1h10m

Number Of Ingredients 9

Ingredients

1 lb thinly sliced beef
3 large bell peppers
1 lb mushrooms (sliced)
1 large onion
2 cup diced carrots
2 cups cooked buckwheat
2 tbsp olive oil
1 tsp pepper (adjust to taste)
1 tbsp salt (adjust to taste)

Steps:

Slice the bell pepper into two pieces. Remove the seeds from the pepper. Dice carrots and onions into small squares.
Cut beef into small, thin pieces. Preheat oiled skillet on high heat. Cook beef until it gets a golden color. Remove from the skillet and set aside.
In the same skillet, sautee carrots and onions until they soften. Add sliced mushrooms and continue cooking until all the ingredients are golden.
Add buckwheat and beef to the skillet, season with salt and pepper. Stir to combine everything together.
Fill each one of the peppers with the cooked buckwheat filling.
Bake for 35 minutes at 370F. Place slice of cheese on each pepper, cook for another 5 minutes or until cheese is melted.

Nutrition Facts : Calories 329 kcal, Carbohydrate 21 g, Protein 16 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 1248 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

MOM'S STUFFED PEPPERS

Mom's Stuffed Peppers image

Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.

Provided by Adriana Trigiani

Categories HarperCollins Bell Pepper Ground Beef Dinner Parmesan Garlic Parsley

Yield Serves 4

Number Of Ingredients 14

Ingredients

The filling:
1 pound ground beef, browned
1 tablespoon minced garlic
1 cup fine bread crumbs
1/4 cup grated Parmigiano-Reggiano
4 tablespoons chopped Italian parsley
3 fresh basil leaves, finely chopped
1 cup fresh tomatoes, precooked (or canned tomatoes)
2 eggs
4 tablespoons olive oil
To assemble:
8 medium peppers, stemmed, cored, and seeded
1 tablespoon olive oil for drizzling over peppers before baking
1 cup tomato sauce

Steps:

Preheat the oven to 400°F.
Combine the beef with all the other filling ingredients, then stuff the peppers all the way to the top. It's fine if the peppers bulge a bit.
Stand the peppers on end in a casserole dish and drizzle the olive oil over them. Bake at 400°F for 15 minutes, then reduce the temperature to 375°F and pour the tomato sauce around them. Continue baking until the peppers brown, about 30 minutes. Bring to the table in the casserole dish and serve.

HOMESTYLE STUFFED PEPPERS

Homestyle Stuffed Peppers image

An old family recipe for classic comfort food passed down to me by my mom. Green peppers are stuffed with a mixture of ground beef and rice then smothered in a tangy tomato sauce. I always serve these with creamy mashed potatoes just like my Mom always did. Enjoy!

Provided by Jillian

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

Time 1h55m

Yield 4

Number Of Ingredients 13

Ingredients

4 green bell peppers, tops and seeds removed
1 ½ pounds lean ground beef
1 cup cooked white rice
1 egg, lightly beaten
¼ cup finely chopped onion
½ cup Italian-style bread crumbs
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
1 (28 ounce) can tomato sauce
¼ cup white vinegar
2 tablespoons grated Parmesan cheese

Steps:

Bring a large pot of water to a boil.
Cook the peppers in boiling water until softened, 4 to 5 minutes.
Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
Preheat oven to 350 degrees F (175 degrees C).
Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.
Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan.
Combine tomato sauce and white vinegar in a bowl.
Pour tomato mixture over stuffed peppers.
Top with 2 tablespoons grated Parmesan cheese.
Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.

Nutrition Facts : Calories 556.5 calories, Carbohydrate 38.6 g, Cholesterol 164.5 mg, Fat 25.5 g, Fiber 5.8 g, Protein 43.4 g, SaturatedFat 10.1 g, Sodium 1509.9 mg, Sugar 12.2 g

MOM'S STUFFED BELL PEPPERS

Mom's Stuffed Bell Peppers image

What I love most about these stuffed peppers is that the meat goes in uncooked, so it forms kind of a solid "meatball" in the pepper. I think these are much better than the stuffed peppers where the meat is cooked first and stays "loose". If someone in your family does not like peppers, make some meatballs from the mixture and drop them in the pot along with the stuffed peppers. Enjoy!

Provided by Karen..

Categories One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 -6 green peppers
1 lb ground beef
1 cup cooked white rice
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
2 small onions, chopped
1 tablespoon butter
1 (32 ounce) can crushed tomatoes
1 (10 1/2 ounce) can condensed tomato soup

Steps:

Cut the top section of the peppers off and discard.
Remove seeds and rinse the inside of peppers.
Parboil peppers until slightly tender.
Saute onions in butter until tender.
Combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions.
Stuff each pepper with the ground beef mixture.
Place stuffed peppers in a stock pot or dutch oven.
Combine crushed tomatoes and tomato soup and pour on top of the peppers.
Sprinkle the remaining sauteed onions on top of peppers.
Bring to a boil and then reduce heat.
Stir GENTLY occasionally.
Simmer for about 45 minutes or until meat is no longer pink.