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
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
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.
UNSTUFFED PEPPERS...
Instead of stuffing the peppers, I cut the peppers into bite size pieces, parboil, and then mix with the seasoned meat-rice mixture. Place in a greased pan. I pour sauce on top; and then place uncooked bacon on top.
I just make them the way I usually do and then add a package of crumbled Feta cheese. Makes all the difference in the world!
I make mine Greek style. I brown some beef (or use leftover taco meat), boil some rice and combine this with spaghetti sauce. Then, I crush in some feta cheese. I hollow out the peppers, fill with the meat/rice/cheese mixture and place in a pyrex pan.
I adapted a one dish dinner recipe from Albertson's to stuff my peppers.
1 box Rice-a-Roni Spanish Rice
1 small jar hot sauce
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
4 bell peppers
shredded cheese
Prepare rice according to package directions using hot sauce to taste as part of the liquid measurement. Meanwhile, cut off the tops of bell peppers, seed and blanch. Drain well. When rice is done, stir in beans and corn. Stuff peppers with mixture and top with cheese. Bake until heated through, about 10 minutes at 350. These4 also freeze well. Just wrap tightly with plastic wrap and store in freezer bag. Microwave after unwrapping for a quick meal.
I usually use my meatloaf recipe that calls for chili sauce. At least my family likes my meatloaf now.
After the peppers finish baking, remove them from the pan. Stir 1 cup sour cream into the pan drippings. Return the peppers to the pan, serve the sauce over the peppers. This makes any stuffed pepper recipe sooo good.
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
This is a very good one, and this is another great website:
crockpot365.blogspot.com/
Here is another website: southernfood.about.com/
When I make stuffed peppers I cut the pepper sideways, it is easier to clean them out and stuff them and they cook a little faster. I also use grains {due to diabetes} like barley instead of rice; I also sometimes use Italian sausage {cooked and crumbled, remove casing} along with Arborio rice and use some mozzarella or provolone on top along with the spaghetti sauce.
To thicken up a stuffing that is a little too watery, try adding some finely ground oat groats, oatmeal, or tapioca flour, you get the added bonus of fiber and any spices you add will cover the added ingredients of oats and no one can tell it's in there.
You can also add tofu {firm, strained, you can crumble it into a zip bag and mush around with some spices}, leftover taco meat, shredded beef, leftover chicken, edamame {edible soybeans---if you never had these please try them, they look like lima beans but taste is very subtle and wonderful and available all year long in the frozen section, low in calories, has protein and fiber}
Stuffed peppers are easy to fill if you think outside the box and use what you and your family will enjoy eating, that leads to less wasted money on food too.