Ina garten baked stuffed peppers recipes - Main course
Author: Amber Wontor
The bell peppers are stuffed with a flavorful combination of rice, ground beef, and tomatoes, then baked in the oven until tender. Use leftover rice or thawed frozen rice.
Ina Garten Stuffed Peppers
This easy Ina Garten stuffed peppers recipe is a crowd-pleaser. The bell peppers are stuffed with a flavorful combination of rice, ground beef, and tomatoes, then baked in the oven until tender. Serve with a green salad or roasted vegetables for a complete meal.
Provided by: TheChef
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 10
Provided by: TheChef
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
- 6 Large bell peppers, halved lengthwise and seeded
- 1 pound Ground beef
- 1 tbsp Olive oil
- 1 Onion, diced
- 2 Cloves garlic, minced
- 1 cup Uncooked rice
- 1 can Diced tomatoes, undrained ((14.5 ounces))
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 1/2 cup Grated Parmesan cheese
How to cook:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a large skillet over medium heat.
- Add the ground beef, onion, garlic, and rice, and cook until the beef is browned and the rice is tender about 10 minutes.
- Stir in the diced tomatoes, salt, and pepper.
- Place the bell pepper halves in a large baking dish. Spoon the beef mixture into the peppers, then sprinkle with the Parmesan cheese.
- Bake until the peppers are tender and the cheese is melted and bubbly about 30 minutes.
- Serve with a green salad or roasted vegetables.
- Enjoy!
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Recipe: Ina Garten’s Spanish Tapas Peppers
And you can make them ahead!
Provided by: Emma Christensen
Yields: 8 servings
Cuisine: Europe,Spanish
Number of ingredients: 14
Provided by: Emma Christensen
Yields: 8 servings
Cuisine: Europe,Spanish
Number of ingredients: 14
Ingredients:
- 1/2 cup cream sherry
- 1/2 cup golden raisins
- 3 medium red bell peppers
- 2 medium yellow bell peppers
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon minced garlic (3 cloves)
- 3/4 cup chopped green pitted olives (4 to 6 ounces with pits)
- 8 oil-packed anchovy fillets, drained and minced (leave out for vegetarian version; see Recipe Note)
- 1 large tomato, seeded and diced
- 1 scant teaspoon saffron threads, crumbled
- 2/3 cup coarse fresh bread crumbs from a baguette (crusts removed)
- 1/3 cup good olive oil
- Minced fresh flat-leaf parsley
Nutrition:
- Saturated Fat: 1.7 g
- Unsaturated Fat: 0.0 g
- Carbohydrate: 22.4 g
- Sugar: 8.8 g
- Serving Size: Serves 8
- Protein: 4.0 g
- Fat: 11.4 g
- Calories: 207 cal
- Sodium: 377.2 mg
- Fiber: 2.9 g
- Cholesterol: 0 mg
- Step 1
- Preheat the oven to 375°F.
- Step 2
- Combine the sherry and raisins in a small saucepan, bring to a boil, and simmer for 5 minutes, until most of the liquid has evaporated. Drain the excess liquid and set the raisins aside.
- Step 3
- Meanwhile, cut each pepper in half through the core and remove the ribs and seeds. Cut each half lengthwise into 3 wedges and arrange them cut-side up in a single layer in two large shallow oven-to-table baking dishes. Sprinkle with 1 teaspoon salt.
- Step 4
- In a medium bowl, combine the steeped raisins, garlic, olives, anchovies, tomato, saffron, bread crumbs, olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread about a tablespoon of the mixture on each pepper wedge.
- Step 5
- Bake for 35 to 40 minutes, until the peppers are tender and the filling is a little crisp on top. Sprinkle with parsley and serve warm or at room temperature.
Stuffed Green Peppers
These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.
Provided by: Food Network Kitchen
Total time: 120 minutes
Cook time: 40 minutes
Yields: 6 servings
Number of ingredients: 14
Provided by: Food Network Kitchen
Total time: 120 minutes
Cook time: 40 minutes
Yields: 6 servings
Number of ingredients: 14
Ingredients:
- 6 medium green bell peppers, tops and seeds removed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- Kosher salt
- 1 pound ground beef
- 2 large cloves garlic, finely chopped
- Freshly ground black pepper
- One 28-ounce can diced fire-roasted tomatoes
- 2 cups cooked rice
- 1 cup loosely packed fresh parsley leaves, roughly chopped
- 1 1/2 cups shredded mozzarella
- 1/2 cup plain dry breadcrumbs
- 2 large eggs, lightly beaten
- 4 teaspoons Worcestershire sauce
How to cook:
- 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.
The Best Stuffed Peppers
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
Total time: 75 minutes
Cook time: 45 minutes
Yields: 6 servings
Number of ingredients: 13
Provided by: Food Network Kitchen
Total time: 75 minutes
Cook time: 45 minutes
Yields: 6 servings
Number of ingredients: 13
Ingredients:
- 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
How to cook:
- 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.
