Stuffed Peppers with Rice & Ground Beef recipes - Main course
Author: Agnes Ferguson
Stuffed Peppers with Ground Beef and Rice An easy and delicious stuffed peppers recipe with rice and ground beef. Prep the filling in no time and toss it in the oven to bake so you make time for other important things.
- Stuffed Peppers with Ground Beef and Rice
- Stuffed Peppers with Rice & Ground Beef
- Rice-Stuffed Peppers
- How do you make stuffed peppers with rice and ground beef?
- How do you cook ground beef and rice in a skillet?
- How to cook ground beef with bell peppers tomatoes and cheese?
- How to make Spanish rice with ground beef?
Stuffed Peppers with Ground Beef and Rice
Stuffed Peppers with Ground Beef and Rice
Provided by: Linwaite
Yields: 6 servings
Number of ingredients: 17
Provided by: Linwaite
Yields: 6 servings
Number of ingredients: 17
Ingredients:
- 6 Green Peppers
- 1 tablespoon butter
- 1 tablespoon Olive oil
- ½ cup onions chopped
- ½ cup celery chopped
- 1 can diced tomatoes (14 oz)
- 1 can tomato sauce (8 oz)
- 1 clove garlic crushed
- 1 teaspoon dried leaf oregano
- ½ teaspoon dried leaf Basil
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper
- 1 egg lightly beaten
- 1 teaspoon worchestershire sauce
- 1 ½ pounds lean Ground beef
- 1 ½ cups cooked long -grain rice
- ½ cup Shreeded Mild Cheddar Cheese optional
How to cook:
- Cut tops off peppers, remove seeds and membraines. Chopp dible part of tops and set aside. Rinse peppers under cold water. Place peppers in large pot, cover with salted water.
- Bring to a boil; reduce heat, cover and simmer for 5 minutes. Drain peppers and set aside.
- Heat olive oil and butter in a large skillet over medium heat until hot. Saute chopped greeen pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add to,matoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon pepper. Simmer for about 10 minuteds.
- In a large mixing bowl, combine egg with remaining 1 teaspoon pepper, and Worchestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3 quart bakng dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350 degrees for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar Cheese just before peppers are done. bake until cheese is melted.
Stuffed Peppers with Rice & Ground Beef
An easy and delicious stuffed peppers recipe with rice and ground beef. Prep the filling in no time and toss it in the oven to bake so you make time for other important things. It's colorful and kid approved.
Provided by: Farwin
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 17
Provided by: Farwin
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 17
Ingredients:
- 1 tbsp olive oil
- 6 bell peppers (capsicum) (tops cut off)
- 1 onion, medium (chopped)
- 3 cloves garlic (minced)
- 1 pound ground beef
- 1 tsp paprika powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp chili (cayenne pepper) powder
- 1/4 cup passata (strained tomato puree)
- 1/2 cup beef broth
- 1.5 tsp salt (adjust to taste)
- 1.5 cups shredded cheese of your choice ((cheddar,mozzarella))
- 1 cup passata
- 1 cup beef broth
- 1 tsp oregano
- 1 tsp salt (adjust to taste)
How to cook:
- Rice & ground beef filling:
- Heat oil in a large pot over medium high. Add the ground beef. Cook for 10 to 12 minutes until meat is browned.
- Add the salt, paprika, chili powder, coriander and cumin to the browned beef. Cook for 1 minute mixing the spices with the beef.
- Add onion and garlic. Cook for another 3 to 4 minutes until onion is translucent.
- Add the cooked rice. Mix it in .
- Add the passata and beef broth. Give it a good stir. Cook for another 5 minutes and remove from heat.
- Sauce:
- In a bowl, mix the passata, broth, oregano and salt together.
- Assemble:
- Preheat the oven to 220C/425F.
- Pour the sauce into 13*9inch rectangular baking dish. Slice a small piece from the bottom of the pepper to make it stand upright. Fill halway through. Sprinkle shredded cheese. Fill the rest of the pepper. Place it in the baking dish. Fill the remaining bell peppers the same way, with a layer of cheese in the middle.
- Place all the bell peppers in the dish. Drizzle a tablespoon of olive oil around the edges of the bell peppers. Sprinkle cheese on top of each. Cover the dish with a aluminuim foil.
- Bake in the oven covered for 45 minutes. Take the foil off and bake for 15 minutes.
Rice-Stuffed Peppers
Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas
Provided by: Taste of Home
Total time: 70 minutes
Cook time: 30 minutes
Prep time: 40 minutes
Yields: 8 servings
Cuisine: North America, Mexican
Number of ingredients: 16
Provided by: Taste of Home
Total time: 70 minutes
Cook time: 30 minutes
Prep time: 40 minutes
Yields: 8 servings
Cuisine: North America, Mexican
Number of ingredients: 16
Ingredients:
- 2 pounds ground beef
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3-3/4 cups water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (10 ounces) diced tomatoes with mild green chiles, undrained
- 1 can (15 ounces) tomato sauce
- 1 tablespoon ground cumin
- 3 cups uncooked instant rice
- 4 medium green peppers
- CHEESE SAUCE:
- 1-1/2 pounds Velveeta, cubed
- 1 can (10 ounces) diced tomatoes with mild green chiles
Nutrition:
- Calories: 662 calories
- Carbohydrate: 51g carbohydrate (12g sugars
- Cholesterol: 139mg cholesterol
- Fat: 33g fat (17g saturated fat)
- Fiber: 5g fiber)
- Protein: 40g protein.
- Sodium: 1964mg sodium
- {'@type': 'HowToStep', 'text': 'In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 30 minutes. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.'}
