I prefer green bell peppers but the sweeter red or orange bell peppers work well too.
Preheat oven to 350 degrees F.
Sauté onion, celery, and garlic in the olive oil in a large skillet over medium heat until onion and celery are tender. Add the ground pork and continue sautéing until pork is no longer pink and remove from heat.
Stir in rice and then cheese. Fill bell peppers with mixture. Place peppers in a baking dish bottom side down. Cover with the pepper tops that were set aside.
Bake until peppers are tender and filling is heated through, about 25 to 35 minutes.
By Deeli from Richland, WA
I use my jumbo muffin pan when I make stuffed peppers. Each muffin container is just the right size to hold a delicious stuffed pepper without it tipping over.
Delicious with a spoonful of the sauce in the pan poured over the pepper.
I have always loved stuffed peppers, but stuffed zucchini is fabulous using the same stuffing!
I was never fond of green peppers until last year when a friend gave us some out of her garden. After trying stuffed bell peppers, this recipe became one of my favorites.
Preheat oven to 350 degrees F. Cut peppers in half lengthwise, remove seeds, discard stems and place, cut side up, in a 13 x 9 inch baking dish.
Cut green peppers in half and clean out seeds and wash; put in small baking dish. Brown hamburger; cook rice.
A favorite meal that can be prepared in a festive way for Halloween. This page is about making jack-o'-lantern stuffed bell peppers.
In a large skillet, saute pork and onions for 5 minutes or until pork is browned, then season with salt and pepper. Stir in the tomatoes, Worcestershire sauce, rice, and water.
I like to make this in the summer when we have a lot of peppers from the garden. The kids love the mac 'n cheese
I am looking for a delicious stuffed bell pepper recipe, a little different from all the rest. Does anyone have one?
Sabrina from Council, N.C.
I just made stuffed peppers for the first time and they were great. I used ground turkery breast (husband dieting and getting blood pressure under control) about a cup or so low sodium chicken stock (I found out that Rachel Ray's is lower in everything and beats the other lower sodium name brand), half an onion, a bit of pepper, some parsley, rosemary, and rice (I only buy instant--I always mess up the regular) Sorry, I didn't measure and I only used dry herbs.
The next night--I used the leftover meat in a lowfat wheat tortilla, romain lettue, and South Beach's Diet Ranch dressing...cold and Yummy!
Try going to www.allrecipes.com and entering search subject. You'll get several recipes that are all a little different.
I have a fun easy one that you don't have to cook. I use the red, yellow and orange sweet peppers. Seed them and cut into quarters. Next crush one sleeve of saltine crackers. Add shredded cheese ( a handful or two) and just enough mayo to make it stick together. Fill the peppers and a quick easy healthy snack. I hope you enjoy this! God bless you.
Stuffed Green Bell Peppers
1 lb lean ground beef or sirloin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Steps
1. Preheat oven to 425°F.
2. Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for bell peppers.
3. Preheat sauté pan on medium-high for 2-3 minutes.
4. Place ground beef, salt, pepper, garlic powder, and Italian seasoning in sauté pan. Cook for 7-10 minutes until brown, and all pink is gone. Stir frequently, breaking meat up into small crumbles as it cooks. Drain well.
5. Wash bell peppers; cut tops off and remove seeds. Trim bottom of bell peppers evenly. (This will help peppers to stand upright.) Add peppers to boiling water, cover and boil for 3-5 minutes.
6. Stir cooked and cooled rice into meat mixture.
7. Using tongs, remove bell peppers and stand upright in 8-inch baking dish.
8. Remove meat mixture from heat and pack each bell pepper with mixture, mounding the top. Cover with foil and bake for 15 minutes. Serve.
Here's the recipe I always use. Not only are these peppers delicious but easy to make!
Microwave Stuffed Peppers
1 pound of ground chuck
&frac; cup instant rice
Mix together ground chuck, rice, egg, onion, &frac; cup tomato sauce, catsup, worcestershire sauce, salt and pepper. Arrange pepper halves in a baking dish. Fill with meat mixture. Mix together remaining tomato sauce, water and sugar. Pour over green peppers. Cover with a tight fitting lid or plastic wrap. Microwave on medium high for 20 to 25 minutes until meat is no longer pink and peppers are tender.
Note: you can use smaller peppers but then you will need to have morehow ever many to use up meat mixture. This will re-heat and freeze nicely.
I am looking for an easy crock pot stuffed bell peppers recipe that will fit a 3 1/2 crock pot. I would prefer it to be diabetic friendly. Thank you.
By Rachelle from Denver, CO
Here's what I do when I want stuffed peppers, when I'm trying to watch my weight. Chop 1 med. onion and 1 large or 2 med. green peppers. Place in fry pan with a lil water and cook slightly until tender. Set aside. . .
Stuffed peppers is a versatile recipe that is easy to make and inexpensive too. Changing up the stuffing routinely keeps them from being boring, unless you have a personal favorite. This is a page about stuffed green peppers.
