Cheesy Stuffed Bell Peppers

24 Comments 5 from 11 votes JUMP TO RECIPE This post may contain affiliate links. Read our disclosure policy. These Cheesy Stuffed Peppers are a crowd favorite and family approved! Tender peppers stuffed with ground beef, rice, cheese, and more! Quick, easy, and of course, delicious. Quick Navigation General Ingredients How to make How long to cook Cheesy Stuffed Bell Peppers By Laura Rege Published: Sep 16, 2022 Jump to recipe Save to My Recipes Julia Gartland Dig in with a fork or spoon, or carefully cut the whole thing into.

Ingredients 6 medium green peppers 1-1/2 pounds ground beef 1 medium onion, chopped 1/2 teaspoon salt 2 cups shredded cheddar cheese 2-1/2 cups chopped tomatoes (3 medium) 1-1/2 cups cooked rice Directions Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender. You can serve these cheesy stuffed bell peppers all by themselves — it is a complete meal, in my eyes. Or, you can add a side to round out this dish. Some of my favorites include: Salad. Side salads are easy to pull together and if you don't have the ingredients for a salad handy, you can pick up a pre-mixed bag in the produce department.

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Prep the bell peppers. Cut in half and remove the inside seeds and veins as well as the stems on top. Toss in a little oil and salt and place in a baking dish, skin facing down. Bake at 425°F (218°C) for 20 minutes. While the rice and peppers cook, prepare the rest of the filling.

Reheat in an oven preheated to 350 degrees Fahrenheit until warmed through. If you like this recipe, you may be interested in these other delicious dinner ideas: Italian Stuffed Chicken Easy Chinese Pepper Steak Lasagna Stuffed Chicken Breasts Best Oven Baked BBQ Chicken

2 tbsp. extra-virgin olive oil, plus more for greasing pan 8 bell peppers, tops and cores removed 1/4 tsp. freshly ground black pepper, divided 1 lb. ground chicken 1 yellow onion, finely.

Instructions. Heat the oven and prepare the baking dish. Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, prepare the peppers and filling. Prepare the peppers. Use a small knife to cut a wide circle around each bell pepper stem (like when carving a jack-o'-lantern) to remove the tops.

Ingredients 1 cup uncooked quinoa (white or red or both) Salt 6 large bell peppers, any color

Ingredients 4 green bell peppers salted water and/or chicken broth, to boil whole peppers in 1/2 white onion, diced 3 cloves garlic, minced 1/2 lb ground turkey 1 smoked turkey dinner sausage link, diced 1 1/2 cups rice, cooked 16 oz can of diced tomatoes 2 tablespoons parsley 1/2-1 teaspoon salt 1/2- 1 teaspoon black pepper

Cheesy Egg Stuffed Peppers 3.5 (4) 3 Reviews Bake up omelets in a pepper for a healthy, veggie-packed breakfast. Sweet bell peppers are filled with a cheesy egg filling with all the fixings of a classic Denver omelet. If you're cooking for a crowd, this recipe is easy to double! By Hilary Meyer Updated on January 29, 2019 Rate Prep Time: 20 mins

Recipe Details Cheesy Stuffed Mexican Peppers With Red Chili Sauce Recipe Active 25 mins Total 2 hrs Serves 4 servings Ingredients For the Sauce: 1 tablespoon extra-virgin olive oil 2 medium cloves garlic, minced 1 medium onion, minced 1 teaspoon dried oregano, preferably Mexican 1 tablespoon ancho chile powder

Cut and discard tops from peppers; remove seeds. In a Dutch oven, cook peppers in boiling water until crisp-tender, 3-4 minutes; drain and rinse in cold water. In a small skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Remove from the heat.

Remove peppers from bowl and stand up (cut side up) in a 9"x9" baking dish. In the meantime, heat a medium skillet over medium-high heat. Add sausage to skillet and cook until browned. In the orzo pan; combine sausage, tomatoes, mozzarella, and cheeses. Stir to combine. Stuff mixture into peppers, using a spoon. Set tops aside.

Fill a large pan with water and bring it to a boil. Boil the bell peppers for 5 minutes. Place them upside down on a paper towel to dry. Make the stuffing. In a large skillet, heat 1 tbsp olive oil. Add the onion and saute until translucent. Add the ground beef to the skillet. Cook until brown and cooked through.

Preheat the oven to 450 degrees F. Cut off the tops of each pepper. Pull out the ribs and seeds and discard. Discard the stems and dice the pepper tops. Set aside. Lightly trim the bottoms of each.

1 teaspoon seasoning salt 1⁄2 teaspoon black pepper 1⁄2 teaspoon garlic powder 1 teaspoon Worcestershire sauce 1 (8 ounce) package shredded cheddar cheese, divided Cut off portion of tops of bell pepper, and remove seeds, and membranes. Place in roaster with salted water and boil. Cook 10 minutes so they will be only partially done.

Heat a medium saute pan to medium high heat. Add bacon to the pan. Saute until crispy, about 4-6 minutes. Place bacon on a paper towel lined plate and let bacon cool and grease drain. In a small bowl add goat cheese, chives, garlic power, and cooked bacon. Using a spoon, stir until all the ingredients are combined.

4 oz cream cheese 2 Tablespoons green onions,, sliced 4 slices bacon,, cooked and crumbled 1/2 teaspoon garlic powder 1/2 cup shredded cheddar cheese + extra for topping 1 teaspoon Worcestershire sauce

1 (15 ounce) can tomato sauce. Cut peppers in half lengthwise. Remove stem, seed and membrane. Wash well. Cook in boiling salted water 5 minutes and drain. Set aside. Brown ground beef and drain off fat. Add mushrooms, zucchini, onion, garlic, salt and basil to the ground beef. Cook until vegtables are tender, stirring often.

Preheat oven to broil with rack about 6 inches from heat source. Cut bell peppers in half lengthwise; remove and discard seeds and membranes. Toss the halved peppers, salt and 1 tablespoon oil together in a large bowl. Arrange the peppers, cut-side down, in a 9-by-13-inch broiler-safe baking dish.

Preheat oven to 350F. Line a baking sheet with foil (we love REYNOLDS!) and set aside. In a medium skillet, heat ground beef over medium high heat, crumbling as you cook. If there is extra oil after your beef is fully cooked, drain and return to the heat. Stir in the taco seasoning and stir until well coated.

Mexican Stuffed Peppers Recipe. Preheat the oven to 350 degrees. In a large skillet over medium heat, brown the ground beef, season it with Mexican spices while it is cooking. When the meat has browned add the beans, corn, and the white and light green portions of the sliced green onions. Stir to combine.

Cheesy Pork Stuffed Bell Peppers. 4 large bell peppers, scrubbed with clean vegetable brush under running water. ½ cup cilantro, gently rubbed under cold running water, chopped (optional) Wash hands with soap and water. Preheat oven to 375°F. Spray a baking sheet with non-stick cooking spray. Cut bell peppers in half and remove core, membrane.

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