Delish stuffed bell peppers recipe - Main course

Author: Corey Grasser  

This stuffed bell pepper has ground beef and dried shitake mushroom, seasoned with soy sauce and Worcestershire sauce. These stuffed bell peppers are a classic comfort food recipe that are loaded with deliciously seasoned ground beef, tender rice, onions, and cheese.

Stuffed Bell Peppers

Stuffed Bell Peppers
These stuffed bell peppers are a classic comfort food recipe that are loaded with deliciously seasoned ground beef, tender rice, onions, and cheese.
Provided by: Deliciously Seasoned
Total time: 75 minutes
Cook time: 55 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 13
  • 6 bell peppers, (green, red, orange)
  • 1½ pound ground beef
  • 1 onion, (diced)
  • 3 garlic cloves, (minced)
  • 10 ounces Rotel, (drained)
  • 3 tablespoons tomato paste
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon Cajun seasoning
  • 1½ cups brown rice, (cooked)
  • 1 tablespoon Worcestershire sauce
  • 2 cups pepper jack cheese, (divided)
How to cook:
  1. Preheat oven to 350°
  2. Wash and cut the stem off of each pepper.
  3. Remove the seeds and membranes and, if necessary, trim the bottom of the peppers evenly so they stand upright.
  4. Spray a 8 x 8 baking dish with nonstick spray.
  5. Precook peppers for 15 minutes before stuffing them for a more tender pepper.
  6. In a large frying pan, cook ground beef, onion, and garlic until meat is no longer pink.
  7. Drain and return to pan.
  8. Add Rotel, tomato paste, salt, pepper, Cajun seasoning, crushed red pepper flakes to pan. Stir and cook until hot.
  9. Add Worcestershire sauce and cooked rice. Stir.
  10. Add 1 cup of cheese into meat mixture. Stir.
  11. Spoon mixture into peppers.
  12. Top with cheese and bake for 30-40 minutes depending on the size of the peppers or until the peppers are tender.
Notes: The 20 Best Stuffed Pepper Recipes, Baked Stuffed Peppers With Ground Beef and Corn. David Bishop Inc. Photolibrary/Getty Images. Whole kernel corn sweetens the filling in these …


I love stuffed bell peppers because they are fun, delicious, easy to make, and healthy. I usually stuff them with Italian sausage & rice, but you can...
Provided by: Chef Jean-Pierre
Yields: 0 servings
Number of ingredients: 13
  • 4 to 6 Bell Peppers, depending on their size
  • 2 cups Rice cooked
  • 1 large Onion diced
  • 1 pound Italian Spicy Sausage, casing removed
  • 4 to 6 ounces Mushrooms sliced
  • About 2 tablespoons Rosemary, Oregano and Thyme. freshly chopped (if you have them otherwise add your favorite herbs, if dried use ½)
  • Fresh Basil chopped into chiffonade
  • 2 cups Spinach chopped
  • 1 tablespoon Garlic chopped
  • 1 x 28 oz can whole peeled LaValle Tomatoes crushed with your hands
  • 2 tablespoons Parsley freshly chopped
  • 10/12 Basil Leaves chopped into fine julienne
  • 1 ½ cups Mixed Cheese, Cheddar, Swiss, Mozzarella
How to cook:
  1. Preheat Oven to 350°F / 175°C
  2. Prepare the pepper by removing the top and the white membrane and the seeds. Brush them with a little bit of olive oil and salt. Bake in a lasagna type pan in the preheated oven for about 15/20 minutes. When they come out of the oven be sure to pour the water that has accumulate inside in the bottom of the lasagna pan.
  3. Heat a sauté pan to medium heat, add the sausage and sauté them until golden brown. Drain the sausage and keep the fat in the pan. Add the onion and sauté them until golden brown. Add the mushrooms, salt, and sauté until they release all their water. Add the spinach and when wilted add the garlic and when fragrant add the tomatoes. Adjust seasoning with salt and pepper as needed an cook for 20 minutes. Add the basil and mix well.
  4. In large bowl, add the rice and the sausage mixture above and mix well. Stuff each pepper with that mixture and be sure to pack them tight. And bake them for about 20 minutes. Add the cheese on top and bake the until the cheese is nicely melted.
Notes: Princess Diana's Stuffed Bell Peppers Recipe, Pre heat oven to 350°F. Cut the tops off the peppers and clean out the seeds and membranes. If the peppers won't stand up, cut a little piece off …

Seriously Good Stuffed Bell Peppers

Seriously Good Stuffed Bell Peppers
Recipe for stuffed bell peppers that are incredibly moist, melt-in-your-mouth tender and finger-licking delicious.
Provided by: Victor
Total time: 230 minutes
Cook time: 200 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American,European
Number of ingredients: 12
  • 4 bell peppers ((very large; see notes))
  • 1 1/2 lbs ground pork
  • 3/4 lb ground beef
  • 1 1/4 lbs yellow onion (finely chopped)
  • 3 cups white rice (cooked)
  • 1 carrot (medium, diced)
  • 2 celery ribs (diced)
  • 3 cloves garlic (minced)
  • 3 tsp kosher salt (plus more to taste)
  • 1 tsp black pepper (plus more to taste)
  • 4 Tbsp sweet paprika
  • 3 Tbsp olive oil
  • Calories: 517 kcal
  • Carbohydrate: 30 g
  • Protein: 25 g
  • Fat: 32 g
  • Saturated Fat: 10 g
  • Cholesterol: 91 mg
  • Sodium: 962 mg
  • Fiber: 4 g
  • Sugar: 6 g
  • Serving Size: 1 serving
How to cook:
  1. Heat the oil in a large skillet and saute the onions over medium-high heat, frequently stirring, until they become translucent and begin to brown.
  2. Add the minced garlic, diced celery and carrot and cook for another minute or so.
  3. Add the minced meat, salt and pepper and sweet paprika. Stir fry for 15 minutes, breaking up clumps.
  4. Once the meat stuffing is done cooking, move from the heat and let it cool down. Mix in cooked rice. Taste for salt and pepper and adjust to taste.
  5. While the stuffing is cooling down, rinse the peppers, cut off the tops with stems, and remove seeds and membranes.
  6. Fill each pepper generously with the stuffing mixture.
  7. Transfer peppers to a slow cooker greased with some olive oil. Cover and cook on high for 2-3 hours or low for 4-6 hours, or until the peppers are tender to your liking.
  8. To serve, very gently remove the peppers with a large slotted spoon and place on serving plates. Serve drizzled with pan juices. You can top the peppers with yogurt or sour cream and chopped parsley. Creamy mashed potatoes will make a great side dish if desired.
Notes: Quinoa Stuffed Bell Peppers, Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper. In a large bowl, combine quinoa, green chiles, corn, beans, …

Stuffed bell pepper with ground beef

Stuffed bell pepper with ground beef
This stuffed bell pepper has ground beef and dried shitake mushroom, seasoned with soy sauce and Worcestershire sauce. The peppers are steamed in the Cantonese way and served with the gravy created with the liquid released during steaming. Finally, I return to the western culinary tradition to top with cheese and melt it in the oven. Absolutely delicious. You get the best of both worlds from the East and West.
Provided by: KP Kwan
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Chinese
Number of ingredients: 20
  • 400g ground beef
  • 4 medium-sized dried shiitake mushrooms, soaked and diced
  • 100g onion (one medium size), diced
  • 3 cloves garlic, coarsely chopped
  • 2 stalks scallion, cut into small rings
  • 1-inch ginger, coarsely chopped
  • 1 tbsp cooking oil
  • 1/4 tsp white pepper
  • 1 tsp salt
  • 1 tbsp light soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp oyster sauce
  • 2 tbsp tomato paste
  • 2 tbsp water
  • 1 tbsp cornstarch
  • 4 bell peppers
  • 1 tbsp cornstarch to thicken the gravy
  • 1/2 tsp dark soy sauce
  • Shredded cheese of your choice
  • Chopped parsley to garnish
  • Calories: 285 calories
  • Carbohydrate: 15 grams carbohydrates
  • Cholesterol: 64 milligrams cholesterol
  • Fat: 16 grams fat
  • Fiber: 2 grams fiber
  • Protein: 21 grams protein
  • Saturated Fat: 6 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 815 milligrams sodium
  • Sugar: 4 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 8 grams unsaturated fat
How to cook:
  1. Mix the ingredients in A and B in a mixing bowl until it becomes a sticky paste.
  2. Cut the bell pepper from top to bottom into two halves.
  3. Remove the seeds and pith.
  4. Stuff the meat paste into the bell pepper. Make sure to fill up the crevices.
  5. Set up a steaming station.
  6. Arrange the bell peppers on a steaming tray.
  7. Steam over medium heat for 15 minutes.
  8. Collect all the liquid released from steaming. Pour it into a small pot and bring it to a boil.
  9. Add half a teaspoon of dark soy sauce to darken the color.
  10. Mix 1 tbsp of cornstarch with 2 tbsp of cold water to form a slurry to pour it into the pot and stir well to form a gravy.
  11. Arrange the bell peppers on a baking tray.
  12. Sprinkle some shredded cheese to cover the top.
  13. Broil at 230°C/445° for 5 minutes or until the cheese melted and turned slightly brown.
  14. Remove and garnish with chopped parsley, and serve with the gravy.
Notes: 20+ Bell Pepper Recipes, Make sure to check our 20+ easy bell pepper recipes to find your new favorite dish. 1. Stuffed Peppers: a mouthwatering, hearty dish your whole family with …
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