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All Rights Reserved.Please read our \u003ca rel=\u0022noopener noreferrer\u0022 rel=\u0022noopener noreferrer\u0022 href=\u0022http://www.generalmills.com/company/privacy-policies/privacy-policy-us\u0022 target=\u0022_blank\u0022 shape=\u0022rect\u0022\u003ePrivacy Policy\u003c/a\u003e.\u003c/p\u003e","requiredFieldText":"* Required","sendButtonText":"Send","senderEmailAddressLabel":"* Your Email Address","senderFirstNameLabel":"* Your First Name","sendToText":"Send To:"},"recaptchaPublicKey":"6LfU_icUAAAAALSqSjRg5hqZwbPr1b8k-_80a_S_","id":"c9d11c79-b5b2-4bf4-be97-50bf9b3a44dc","allowedForAnonymousUsers":true,"type":"Email","displayName":"Email","namePassedToEvents":"Email","cssClassName":"atButtonEmail"}],"isSticky":false},"userSettings":{"isCurrentUserAnonymous":true,"isFavoriteItem":false,"privacyOptOut":false},"pageAttributes":{"title":"Stuffed Peppers","description":"Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner.It’s been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook.And it’s no wonder why—even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner.It’s been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook.And it’s no wonder why—even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.Stand peppers upright in ungreased 8-inch square glass baking dish.Tips from the Betty Crocker Kitchens tip 1 Par-cooking the peppers and basically filling them with a fully cooked meat mixture means they just need a final shot of heat to melt the cheese.tip 3 Sprinkle a handful of chopped fresh oregano or parsley over each pepper before serving.Try quinoa, bulgur wheat, or a small pasta like orzo or pearl couscous.(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_5832ff97-3e6c-423c-9693-eef9eaca48d7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22ref828624e832497bbcf13c6ad24b94d3\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/bettycrocker/recipes/300x250_AutoRefresh_top","minPageWidth":"1000","maxPageWidth":"9999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","enableLyticsIntegration":true,"lyticsWaitTimeThreshold":5000,"size":"[300, 250]","refreshWhenViewed":true,"adContainerId":"e75eb01c-64a1-4a69-95f5-e1aba3a77d6a","doubleClickAdContainerId":"352b35bb-ab02-47ff-954c-f8f0850fff26","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dinner","Beef"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; 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Easy Pan-Roasted Peppers Recipe

Bell peppers are a wonderful vegetable (technically a fruit, but sold as a veggie) that are high in fiber and vitamin C.You can find many different colors of bell peppers in the market today; from orange to purple and yellow to white. .

Best Classic Stuffed Peppers Recipe

We use shredded Monterey Jack, but feel free to swap in any other melty cheese that you have on hand.This is our classic recipe—once you master them, feel free start experimenting with our Cheesesteak and Chicken Parm varieties. .

Stuffed Peppers Recipe

Multi-color, nutritious bell peppers are loaded with seasoned ground beef, hearty rice and mildly sweet tomatoes, then they’re and finished with mozzarella cheese and baked until perfectly tender.Then to make prep faster use leftover rice from a dinner you made the day before if you’ve got some.Nothing fancy or complicated here, just fresh, flavorful, comfort food tossed and layered together and baked until perfectly tender and tasty.Bell peppers – if you’d prefer you can make use all green if they’re what’s cheaper.– I like these smaller chunks but standard cut canned tomatoes will work fine.Italian seasoning – I love to use this blend here rather than adding 5 kinds of dried herbs individually.– I love to use this blend here rather than adding 5 kinds of dried herbs individually.Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds.Place peppers upside down in water, cover tightly with foil and bake 20 minutes.Add beef in chunks, season with salt and pepper then let sear until browned on bottom, about 2 – 3 minutes.Remove from oven, sprinkle with cheese, return to oven and bake until peppers have reached desired tenderness, about 10 – 20 minutes (thinner peppers will be done near lesser time thicker near greater).Brown rice will work great here too, just use the same amount (2 cups cooked).Using the brown rice and ground turkey substitutions are great healthier options here.You can make prep them up to 1 day in advance, if going that route though I recommend boiling the topless peppers for 5 minutes first.The following day let rest at room temperature while the oven preheats.Increase baking time by about 10 minutes or so since they’ll be starting out cool. .

BEST Stuffed Bell Peppers Recipe With Ground Beef

Classic stuffed peppers with rice, ground beef, and a healthy rainbow of sweet red, yellow and orange bell peppers makes the best easy dinner idea any night of the week.But as a kid, I wrinkled my nose at the sight those orbed vegetables, and when they showed up on my dinner plate, I plotted how to ditch every single bite in a napkin that was slipped slyly to the dog anxiously waiting under the table.I was a kid, and eating a whole bell pepper even if it was stuffed with ground beef was not my idea of dinner.Today’s selection of peppers comes from a mix of grocery store varieties (red, yellow and orange) and ultra local farmer’s market (more yellows and purple) for a rainbow of sweetness begging to be stuffed.I went back to the memory of my mom’s recipe with ground beef and rice in a tomato based sauce, and embellished it with chunks of mushroom and fresh cut corn and a sprinkle of herbs and red pepper flakes.If you prefer smaller portions, cut the peppers in half and serve open faced.When I ate these as a kid, my mom served the peppers cut in half, laid on their backs.The peppers shrink as they cook, so pack them in tightly when raw, and they’ll soften and fall a bit with heat.The peppers shrink as they cook, so pack them in tightly when raw, and they’ll soften and fall a bit with heat.Give the peppers a flat surface to stand on by evening out their rollicking bottoms.Adding juicy, browned meat adds loads of flavor to this dish, so be sure not to miss this step.But brown rice or other grains like farro or quinoa in these peppers are terrific options too.Stuff the peppers with the warm filling and cook in the oven for 20 minutes or until fork-tender and the cheese begins to bubble.Freeze in individual servings to take to work for lunch or pull out for a quick to heat dinner.Print 4.52 from 226 votes BEST Stuffed Bell Peppers with Ground Beef I use red, orange and yellow bell peppers to cover all the colors of the rainbow, and stuff them with lean ground beef, mushrooms and top with a little cheese for a good healthy dose of Vitamin C, protein, and carbs at the same time.Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through.Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened.Season with kosher salt and ground pepper to taste and cook for 15-20 minutes.Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water.Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture.As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. .

Chef John's Stuffed Peppers

I'm actually getting ready at this very moment to use the filling minus the rice to make homemade ravioli.Last night I took a stab at making Stuffed Peppers for the first time ever, for my boyfriend, and used this recipe.It was delicious and we poured some on extra rice on the side, but there wasn't a lot left for the leftovers.It was so delicious I'd want extra sauce to pour ridiculous amounts of!Rating: 5 stars We made a double recipe of this, using 8 bell peppers (16 halves).I followed the recipe pretty well though I did use less of the cheese as I didn't feel like opening another bag.The green peppers and bright red sauce make for pretty contrast, and the savory flavor is wonderful.I had a 2 pound package of 93% fat free ground beef, so I skipped the sausage.To mock a spicy sausage flavor, I added some fennel seed, pepper flakes and ground sage to the meat.Served it with some whole grain spaghetti that was tossed with onion, garlic and pepper.Rating: 5 stars I don't think I ever knew real stuffed pepper love until I met these.It would've been difficult to sprinkle on top as there was a LOT of stuffing, so much I piled it as high as I could on each pepper.Spoon the sauce from the pan on afterwards for flavor and to make it look even tastier.Rating: 4 stars I made half of the filling mixture for this recipe and it was plenty for three smallish green peppers (6 halves).The recipe is confusing because it instructs you to stir the rice and parmesan into the meat mixture.So not knowing how much to put where, I just winged it and used 2 T. in the meat mixture and sprinkled more on top after baking.After one bite, my wife wouldn't eat it and I ate some only because I spent 2 hours making it! .

15 Favorite Bell Pepper Recipes – A Couple Cooks

Of course we’ve got the traditional stuffed peppers: our favorite is a Mediterranean-style recipe with quinoa and feta cheese.But there are lots of other great ways to use peppers in a supporting role: like spiced up in fajitas or diced to add texture to chili.These recipes feature all different colors, from red to orange to yellow to green bell peppers.There are lots of different methods, but Alex and I have found one that’s incredibly quick and works like a charm.Here’s the basic method for how to cut a bell pepper (or watch the video below!Place the skin side of the pepper down, and cut it into thin slices.If you’re dicing the pepper, turn the slices and cut them crosswise to make square pieces.This quinoa stuffed peppers recipe is a colorful and delicious healthy dinner, full of Mediterranean flavors like lemon, parsley and feta.black pepper ¼ cup feta cheese crumbles (optional) Instructions Preheat oven to 425°F.Wash the peppers and cut them in half lengthwise; remove the stems and seeds.Line a baking sheet with parchment paper, then place the peppers on top.Remove from the heat, then stir in the cooked quinoa, pistachios, ¼ cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper.Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. .

Stuffed Bell Peppers

These stuffed bell peppers are filled with a mixture of ground beef, tomato sauce and rice, then topped with cheese and baked to perfection.Stuffed bell peppers have been popular for many years for good reason – they’re totally delicious!My version features a hearty beef and rice mixture with plenty of melted cheese.Serve your stuffed peppers as-is, or add a side salad for a meal that your family will be sure to love.The filling for these peppers is a mixture of ground beef, tomato sauce, rice and cheese.To reheat in the oven, bake the peppers in a covered dish at 350 degrees F for 15-20 minutes or until heated through.Veggies: These peppers are great with other vegetables added to the filling such as diced zucchini, olives or corn. .

Caramelized Onions and Bell Peppers

Caramelized onions, sweet caramel-colored ribbons, mixed with sautéed bell peppers are delicious with steak or spicy Italian sausage. .

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