Best Potato Stuffed Green Bell Peppers Recipes

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MASHED POTATO-STUFFED BELL PEPPERS



Mashed Potato-Stuffed Bell Peppers image

I can't remember where this recipe originated from, but I do remember that it said it was good with corn on the cob, which is a good way to eat it. Think: cottage evenings, barbecues, a little Jerk chicken...

Provided by Moody

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 large bell peppers
1/2 cup red onion, finely chopped
1/2 cup red pepper, finely chopped
2 tablespoons olive oil
salt & freshly ground black pepper
1/4 cup fresh chives, chopped finely
2 cups mashed potatoes
2 cups tomato sauce

Steps:

  • Pre-heat oven to 350 degrees.
  • Slice the tops off the peppers, just below the stem, to make a cup.
  • Seed them,& remove the spines.
  • Gently parboil peppers for about 5 minutes, remove& drain upside down.
  • Saute onion& red pepper in oil until onions are soft.
  • Add salt& pepper, chives,& mix into the mashed potatoes.
  • Stuff the peppers.
  • Stand peppers in a deep-sided casserole dish& pour the tomato sauce into the bottom.
  • Bake at 350 degrees, covered, about 20 minutes.
  • Uncover,& bake 5 minutes longer.
  • Serve hot.

POTATO-STUFFED GREEN BELL PEPPERS



Potato-Stuffed Green Bell Peppers image

Make and share this Potato-Stuffed Green Bell Peppers recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

4 large green bell peppers
1/2 cup onion, finely chopped
1/2 cup red pepper, finely chopped
salt and pepper
1 tablespoon dried chives, crumbled
2 cups potatoes, mashed
2 cups tomato sauce

Steps:

  • Preheat oven to 350 degrees.
  • Slice away pepper tops below stems.
  • Remove seeds and interior spines.
  • Gently parboil peppers about 5 minutes.
  • Drain upside down.
  • Set peppers aside. Saute onions and red pepper until soft. Add seasonings and mix well into mashed potatoes.
  • Carefully stuff peppers, set them in a deep- sided baking dish.
  • Pour tomato sauce around base of peppers.
  • Bake at 350 degrees for about 20 minutes covered.
  • Uncover, and bake 5 minutes longer.
  • Serve warm.

Nutrition Facts : Calories 143.2, Fat 0.7, SaturatedFat 0.2, Sodium 652.3, Carbohydrate 32.9, Fiber 6.9, Sugar 11.4, Protein 4.9

SPUD-STUFFED PEPPERS



Spud-Stuffed Peppers image

"We don't like rice, so I created this yummy stuffed pepper recipe using fresh potatoes from my garden," relates Joyce Jandera of Hanover, Kansas.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 servings.

Number Of Ingredients 7

2 medium green peppers
1/2 pound lean ground beef (90% lean)
1 medium potato, peeled and grated
1-1/2 teaspoons chili powder
1/4 teaspoon salt
Dash coarsely ground pepper
1/4 cup shredded reduced-fat cheddar cheese

Steps:

  • Cut tops off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 4-5 minutes. Drain and rinse in cold water; invert on paper towels. , In a nonstick skillet, cook beef and potato over medium heat until meat is no longer pink; drain. Stir in the chili powder, salt and pepper. Spoon into peppers. , Place in a small baking pan coated with cooking spray. Cover and bake at 350° for 35 minutes. Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 332 calories, Fat 12g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 487mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

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

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.

TRADITIONAL STUFFED PEPPERS



Traditional Stuffed Peppers image

My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 8

2 large green peppers
1/2 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) tomato sauce, divided
1 cup cooked rice
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.

Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g protein.

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

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

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