Easy stuffed bell peppers rice recipes - Main course

Author: Kathy Colon  

A simple, real-food meal made with basic, yet flavorful ingredients: rice, ground beef, tomato sauce, peppers, and spices. These easy Stuffed Peppers are filled with a hearty mix of ground beef, rice, tomatoes, and seasonings, then finished with cheese and baked until tender.

Easy Stuffed Bell Peppers

Easy Stuffed Bell Peppers
Easy stuffed bell peppers that are healthy, hearty, savory and meaty. A simple, real-food meal made with basic, yet flavorful ingredients: rice, ground beef, tomato sauce, peppers, and spices.
Provided by: Kristin Marr
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 13
  • 4 bell peppers (any color)
  • 1 TB extra virgin olive oil (or avocado oil or coconut oil)
  • 1/2 cup finely diced yellow onion
  • 3 garlic cloves (minced)
  • 1 lb ground beef
  • 1 15-ounce can tomato sauce
  • 1 TB Worcestershire sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp oregano
  • 1/2 tsp dried basil
  • 1 cup cooked rice
  • 3/4 cup shredded Monterey Jack cheese (or cheddar cheese)
  • Calories: 501 kcal
  • Carbohydrate: 22 g
  • Protein: 27 g
  • Fat: 33 g
  • Saturated Fat: 13 g
  • Cholesterol: 99 mg
  • Sodium: 1401 mg
  • Fiber: 2 g
  • Sugar: 6 g
  • Serving Size: 1 serving
How to cook:
  1. wash and cut peppers
  2. Wash the peppers and slice the tops off, horizontally. Discard the seeds and membranes. Level the bottoms if necessary to stand up in your baking dish. Alternatively, you can prepare the peppers as pictured, by slicing the peppers in half, vertically, and discarding the seeds and membranes.
  3. preheat oven to 350F
  4. Place the peppers in a 13x9 baking dish (or casserole dish) with a lid (or use aluminum foil when the lid is needed). Set aside. Preheat the oven to 350F.
  5. saute onion and garlic in oil
  6. Add oil to a large skillet over high-medium heat. When hot, saute the onion and garlic until softened and translucent (about 3-4 minutes).
  7. add ground beef and cook
  8. Add the ground beef to the skillet, sprinkle with a couple pinches of salt, and cook until brown. Meanwhile, make the tomato sauce for the pepper filling (next step).
  9. make tomato sauce
  10. While the beef cooks, add the tomato sauce and all the seasonings to a medium bowl. Mix well to combine.
  11. add rice and sauce to the ground beef
  12. When the beef is cooked through (about 5-7 minutes), stir in the sauce and cooked rice to coat all the ingredients. Note, if there's a lot of fat in the skillet, drain the extra fat from the skillet before adding the tomato mixture.
  13. stuff peppers
  14. Evenly stuff peppers with the beef and rice mixture, packing the filling in if necessary. (If you're freezing the peppers, stop here and freeze the peppers for a future meal.)
  15. cover and bake 30-35 minutes
  16. Cover (with foil or the lid) and bake the peppers for 30-35 minutes, until the peppers are cooked to your desired texture, testing with a knife inserted in the side. Red and yellow peppers require about 30 minutes in the oven. Green peppers are firmer, so they will need about 35 minutes.
  17. sprinkle with cheese and bake 5 minutes
  18. Sprinkle cheese over the stuffed peppers and return to the oven, uncovered, for 5 minutes to melt the cheese.
  19. serve warm
  20. Serve warm.
Notes: Easy stuffed peppers recipe, STEP 2. While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat's cheese. …

Easy Stuffed Bell Peppers

Easy Stuffed Bell Peppers
Case of the Monday's? Make these quick and easy stuffed bell peppers and leave your family STUFFED in no time and avoid the Monday slump.
Yields: 0 servings
Number of ingredients: 10
  • 2 Cans Manwich Original
  • 2 Pounds Fresh Ground Hamburger or Turkey Meat
  • 2 Cups Cooked Rice (You can use brown or white. I used instant white rice.)
  • 6 Fresh Bell Peppers (I used green, yellow, and red)
  • 1/4 Cup Diced Onion
  • 1 Tablespoon Garlic Salt
  • 1 Teaspoon Black Pepper
  • 1.5 Cups Shredded Cheese
  • Large Casserole Pan
  • Aluminum Foil
  • Calories: 1938 calories
  • Carbohydrate: 91 grams carbohydrates
  • Cholesterol: 600 milligrams cholesterol
  • Fat: 73 grams fat
  • Protein: 233 grams protein
  • Saturated Fat: 36 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 4964 grams sodium
How to cook:
  1. In a large skillet start browning your meat until it’s thoroughly cooked. Once it starts to cook, you can add your garlic salt and black pepper.
  2. While your meat is cooking, you can begin prepping your bell peppers by washing them, cutting off the tops, and removing the core. Set aside.
  3. Line your casserole dish with aluminum foil. This step is optional but it does make for easy clean up! Once covered, you can arrange your stuffed bell peppers into the dish like shown above.
  4. Cook your rice. I used instant white rice but you can use raw rice or even brown rice for this dish. It’s entirely up to how long you want to take preparing this dish!
  5. Once your meat is cooked, drain the fat and return to your skillet. Add in the cans of Manwich, onions and rice. Cook until heated through.
  6. Next, preheat your oven to 350 degrees Fahrenheit. Then add in 1 cup of cheese to the mixture in the skillet.
  7. Once the cheese has started to melt, remove the skillet from heat and spoon in the mixture into each bell pepper filling them entirely.
  8. Bake for 30 minutes or until heated. During the last 10 minutes you can add the remaining shredded cheese to the tops.
  9. Remove from oven and allow to sit for about 5 minutes before serving.
Notes: Easy Stuffed Peppers, Instructions. Preheat oven to 350°F. Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the …

Stuffed Bell Peppers

Stuffed Bell Peppers
These easy Stuffed Peppers are filled with a hearty mix of ground beef, rice, tomatoes, and seasonings, then finished with cheese and baked until tender.
Provided by: Amy
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 17
  • 8 bell peppers ((any colors))
  • 2 tablespoons extra-virgin olive oil
  • 1 pound lean ground beef
  • 1 small sweet onion (, diced)
  • Salt and pepper (, to taste)
  • 15 ounce can petite diced tomatoes (, undrained)
  • 10 ounce can Rotel (, undrained (choose from original, mild, or hot))
  • 1 cup low-sodium chicken broth
  • 3/4 cup uncooked long grain white rice
  • 3 teaspoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon taco seasoning
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 cup shredded Mexican blend cheese (, divided)
  • Fresh chopped cilantro (or parsley) (, for serving)
  • Diced scallions (, for serving)
  • Calories: 299 kcal
  • Carbohydrate: 30 g
  • Protein: 19 g
  • Fat: 11 g
  • Saturated Fat: 4 g
  • Trans Fat: 1 g
  • Cholesterol: 48 mg
  • Sodium: 539 mg
  • Fiber: 4 g
  • Sugar: 11 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 400 degrees F. Coat a square or round 3-quart baking dish with nonstick spray.
  2. Slice off the tops of the peppers. Remove the seeds and membranes; discard. Dice up the tops of the peppers; set aside.
  3. If necessary, slice a little bit off the bottom of each pepper to create a flattened base so they can sit upright without falling over (being careful not to slice into the pepper itself or the stuffing will leak out.) Transfer peppers to the prepared baking dish, making sure they're somewhat snug, but not completely crowded. Season the insides with a dash of salt and pepper.
  4. In a large ovenproof saute pan (with a lid), warm olive oil over medium-high heat. Add in the beef, onion, and reserved diced up bell peppers. Cook, breaking up the beef with a wooden spoon, until browned and no pink remains, about 3-5 minutes. Drain off grease and season with salt and pepper, to taste.
  5. Stir in the diced tomatoes, Rotel, chicken broth, rice, brown sugar, Worcestershire sauce, taco seasoning, salt, and pepper. Bring to a boil; stir once, then cover tightly. Reduce heat to medium-low and let cook for about 20 minutes undisturbed.
  6. Simultaneously, transfer baking dish with the peppers to the preheated oven and roast for 20 minutes.
  7. Uncover pan, stir 1/2 cup of the cheese into the beef mixture until melted.
  8. Spoon mixture into the partially baked peppers and top with remaining 1/2 cup cheese.
  9. Place stuffed peppers back into the oven for another 10 minutes until cheese has melted and peppers are tender.
  10. Sprinkle cilantro (or parsley) and scallions over the top and serve!
Notes: Ukrainian recipe: Bell Peppers Stuffed with Meat and Rice, In a small saucepan, combine the rice with water to cover by 2½ inches and a pinch of salt. Bring to a boil over medium-high heat and cook until …

Easy Turkey Stuffed Peppers with Rice

Easy Turkey Stuffed Peppers with Rice
These turkey stuffed peppers are made with rice and fresh herbs for a delicious, satisfying and healthy meal idea.
Provided by: Monika Dabrowski
Total time: 50 minutes
Cook time: 25 minutes
Prep time: 25 minutes
Yields: 10 servings
Cuisine: gluten free,Low fat
Number of ingredients: 14
  • 5 large red bell peppers
  • 1.1 pounds ground turkey (approx. 7% fat content)
  • ½ cup+1tbsp rice (uncooked, 4.23oz)
  • 1 red onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • ½ cup passata (4.23oz)
  • 2 teaspoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons paprika
  • 6 tablespoons parsley (finely chopped)
  • 4 tablespoons dill (finely chopped)
  • ½ cup mozzarella cheese (or cheddar, coarsely grated)
  • ⅔ teaspoon fine sea salt (and plenty of pepper)
  • 1½ tablespoons olive oil
  • Serving Size: 1 serving
  • Carbohydrate: 16 g
  • Protein: 14 g
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Trans Fat: 0.1 g
  • Cholesterol: 45 mg
  • Sodium: 344 mg
  • Fiber: 2 g
  • Sugar: 4 g
  • Calories: 196 kcal
  • Unsaturated Fat: 6 g
How to cook:
  1. Prepare peppers: place each pepper, stem side down, on top of a board. Cut in half through the top, remove the seeds and cut out the thick part near the stem inside each half being careful not to cut right through the pepper (see photo below).
  2. Precook peppers: Preheat the oven to 375 F/ 190 C/ 180 fan/ gas mark 5. Place each pepper half (cut side up) on a large sheet lined with parchment paper. Brush the edges of each pepper with a little oil then bake in the centre of the oven for 20 minutes.Remove from the oven (but do not switch it off!) and reserve the juices for later.
  3. Cook rice: do this while the peppers are in the oven. Rinse and place in a saucepan, add water (1 portion of rice to 1.5 portions of water), cover, bring to the boil then simmer until the water has been absorbed (about 10 minutes). Remove from the heat.
  4. Cook onion, garlic: in a large pan heat the remaining oil (1 tbsp), add the onion and garlic and cook for 3 minutes stirring occasionally.
  5. Turkey
  6. Cook ground turkey: add the meat, Worcestershire sauce, soy sauce, passata, paprika, salt and pepper and cook for a few minutes until the meat is no longer pink, stirring often. Cover and cook gently for 5 minutes.
  7. Finish off: remove from the heat and combine the mixture with the rice, herbs and pepper juice. Adjust the seasoning as necessary.
  8. Stuff peppers: season the inside of each pepper lightly and fill with a generous amount of the turkey mixture pressing in gently.
  9. Bake: using the same baking sheet place the peppers on top and bake in the centre of the oven for 25 minutes. After 15 minutes remove from the oven, scatter the cheese over each pepper then return to the oven and bake for 10 more minutes.Serve!
Notes: Easy Stuffed Peppers Recipe, Instructions Preheat your oven to 375F and place the peppers cut side up into a baking dish or a rimmed tray. Heat oil in a large pan over medium heat. …
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