Best Stuffed Green Peppers Recipes

STUFFED GREEN PEPPERS

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.

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.

STUFFED GREEN PEPPERS

Steps:

• In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer, 10-15 minutes. , Meanwhile, cut tops off the green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer until beef is cooked and peppers are tender, 40-45 minutes.

CHICKEN-STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 350°. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside. , In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender. , Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers. , Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.

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.

STUFFED GREEN PEPPERS WITH TOMATO SAUCE

Steps:

• Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
• Preheat oven to 350 degrees F.
• Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.
• Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
• Coarsely grind the chicken and transfer to a large bowl. Reserve.
• In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.
• Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning.
• Reserve as stuffing for Green Peppers with Tomato Sauce.
• Yield: about 4 cups
• Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991
• In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
• Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
• Yield: Makes 2 1/2 cups
• Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
• Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
• Yield: Makes about 2 quarts
• Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000

DI'S STUFFED GREEN PEPPERS

Steps:

• Chop reserved green bell pepper tops and measure out 1/4 cup.
• Bring a pot of water to a boil; cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
• Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil.
• Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.

MOM'S BEST STUFFED GREEN BELL PEPPERS

Steps:

• Slice tops horizontally off of 4 large or 5 medium-sized green peppers. Cut out the seeds and membrane from inside each pepper and rinse with water. Arrange in baking dish.
• Prepare 1 cup of rice per package instructions. When done, allow rice to cool slightly (the cooler the rice, the easier to handle).
• In mixing bowl, break up raw ground beef. Add garlic, onion, and seasoned salt. Crack 2 eggs into mixture. Add the cooled rice and mix all together using hands in a mixing bowl (as if you were making a meatloaf or burger patties).
• Once mixture is combined, fill each green pepper to the top (Note: If there is any mixture left over, you can shape into meatballs for a pasta dinner).
• In a small bowl, empty contents of tomato soup can. Add 3/4 cup of water. Add 1 teaspoon of sugar to cut the acidity of the tomato soup. Stir to combine, then pour over green peppers in baking dish.
• Place baking dish in oven, uncovered, for 70 to 90 minutes at 350 degrees. Check beef mixture in peppers near the end of cooking time to make sure beef is cooked thoroughly.
• Remove from oven. Spoon tomato mixture over top of green peppers and serve.

SIMPLE STUFFED GREEN PEPPERS

Steps:

• In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.

GREEN BELL PEPPERS STUFFED WITH TOMATO LENTIL COUSCOUS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
• Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
• Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.

STUFFED GREEN PEPPERS II

Steps:

• In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
• Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture.
• Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like. Served topped with spaghetti sauce.

FETA AND TURKEY STUFFED GREEN PEPPERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Arrange the bell peppers in a casserole dish with the cavities facing upwards.
• Heat the olive oil in a skillet over medium heat; cook the turkey in the hot oil until completely browned, about 5 minutes. Stir the onion into the turkey; season with salt and pepper. Cook and stir the mixture for 3 minutes. Add the corn, tomatoes, thyme, rosemary, and fennel to the turkey; stir. Pour the water over the mixture and add the rice; mix. Bring the mixture to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 15 minutes. Stir the barbeque sauce through the mixture; remove the skillet from the heat.
• Spoon enough of the turkey mixture to fill each of the bell peppers about 1/3 of the way full. Divide about half of the feta cheese among the peppers, creating a layer of cheese atop the turkey mixture. Fill the peppers with the remaining turkey mixture and top with the remaining feta cheese.
• Bake in the preheated oven until the peppers are tender, about 45 minutes.

CHICKEN AND GREEN CHILI ENCHILADAS AND STUFFED POBLANO PEPPERS

Steps:

• Core the stem and seeds, keeping the poblano peppers whole. Place poblano peppers on top rack of grill away from direct flame. Roast, turning frequently, while the skin blisters, but be careful it does not burn. When the skin evenly blisters and turns a light brownish color, remove and place in a tightly closed paper bag until ready to use (at least 10 min). They should be soft, but retain their shape. Next, take the boneless chicken thighs and coat with garlic powder, and grill on the cooler part of the flame, careful to turn them so that they are grilled but not charred. Cook until tender but slightly underdone. Remove from the grill and allow to cool. Place enough olive oil in a skillet to thinly coat the bottom. Cook the chopped onions, tomatoes, jalapeños, green chilis, & garlic powder (to taste) over low heat until caramelized. After the ingredients have begun to caramelize, reduce heat and add El Phoenix hot sauce. This should reduce to a mush. After the poblanos have cooled, remove the blistered skin (should be easy). What should remain is an easy to handle, but somewhat rigid pepper. Cut the chicken into bite-sized cubes, and divide it into two piles, one slightly larger. Place a small amount of cheese, then 1/3 of the chicken from the smaller pile, some onion-tomato mix, and some cheese into each of the poblano peppers. Place chicken from the larger pile into a line in the center of the tortillas, with some of the onion-tomato mix, and some cheese. Roll them, leaving both ends open. Place in pan with peppers, leaving some space between the enchiladas. Set the enchiladas on their seams, so they do not unroll while baking. Pour the entire contents of the enchilada sauce over the enchiladas and poblanos, allowing the sauce to completely cover them. Take the remaining cheese and sprinkle over the top of the entire mixture. Place in the preheated oven, and cook for 30 - 35 minutes or until done. Once finished, the meal should be hot, bubbling and roasted.

CROCK POT SPANISH STUFFED GREEN BELL PEPPERS

Steps:

• Combine beef,rice mix (reserving seasoning packet), egg & onions.
• Divide and stuff meat mixture into pepper halves.
• Pour tomatoes into slow cooker, arrange pepper halves on top.
• Combine tomato soup, rice-mix seasoning packet & water, then pour over peppers.
• Cover, and cook on low 8-10 hours in crock pot.
• Twenty minutes before the end of cooking tim, top stuffed peppers with cheese.

KELSEY'S FAVORITE STUFFED GREEN PEPPERS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9x13 inch baking dish.
• In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
• Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
• Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.

CROCK POT STUFFED GREEN BELL PEPPERS

Steps:

• Cut the tops of the peppers, cut below the stem crown, don't toss the tops yet.
• Cut around the stem, and chop the pepper part into small peaces.
• Remove the seeds from the peppers.
• In large frying pan brown hamburger, onion, mushrooms, and small chopped pepper from the stem. When browned, drain grease, add rice, and one half of the sauce.
• Heat, and stir till it is hot again, and it is mixed well.
• Put filling in green peppers (I pack it, but that is up to you).
• Cover the peppers with around one table spoon, or more of sauce. Dump the rest into the crock pot. Cover, and cook on low for 8 hours.
• Side note, the crock pot I use is 10" across, and 4" deep. The small, deep crock pots wont work.
• You can also make it this way, and cook it in the oven.

INSIDE-OUT STUFFED GREEN BELL PEPPERS

Steps:

• In a skillet, brown beef. Drain.
• Transfer to a greased 2-quart casserole dish.
• Add the next 8 ingredients.
• Cover and bake at 350°F for 1 hour or until rice is tender.
• Uncover and sprinkle with the cheese.
• Return to the oven until cheese melts, about 5 minutes.

VEGETARIAN STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
• Bake in preheated oven until peppers soften, about 45 minutes.
• Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

CHICKEN-STUFFED GREEN BELL PEPPERS

Steps:

• Cut tops off of peppers and remove seeds.
• Place peppers in a large pot of boiling water and boil for 3 minutes.
• Drain and rinse in cold water; set aside.
• In a saucepan, cook onion and garlic in melted butter until tender.
• Add chicken, broth, rice with seasoning packet contents, celery, carrot, basil, and thyme; bring to a boil.
• Lower heat; cover and simmer until the rice is tender.
• Remove from heat; stir in tomatoes, mushrooms, and zucchini.
• Spoon mixture into the peppers; put in a greased 2-quart casserole.
• Spoon remaining rice mixture around the peppers.
• Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and the filling is heated thoroughly.
• Uncover and sprinkle with parmesan cheese, bake 5 minutes more.

STUFFED GREEN BELL PEPPERS

Steps:

• Cut tops off peppers, remove seeds.
• Drop in boiling water for 3 minutes.
• Drain, rinse in cold water.
• In a bowl, combine the next 8 ingredients.
• Spoon into peppers.
• Put in a greased 13x9-inch pan.
• Mix soup and basil.
• Spoon over peppers.
• Cover and bake at 350°F for 1 hour.