How To make Spicy Stuffed Peppers
4 lg Red bell peppers
2 ts Olive oil
1 c Minced onion
5 oz Lean ground beef
2 oz Chopped toasted Ca. walnuts
2 ts Chili powder, mild or hot
-- (or more, up to 3 tsp.) 1 ts Ground cumin
1/2 c Tomato sauce
1/4 c Raisins; chopped
10 sm Green olives with pimiento
1 ts Dried oregano
1/2 ts Instant beef bouillon
2 c Cooked long-grain rice
-- (white or brown) Parsley sprigs; for garnish "Be sure to get flawless, well-shaped peppers that will stand upright in a baking dish to make this one-dish meal decorative, as well as delicious." With a paring knife, slice "lids" from peppers and set aside. Carefully remove seeds and membranes, rinse with cold water and place peppers in baking dish. Set aside. In large skillet, heat oil over medium-high heat; add onion, beef and walnuts and cook until beef is browned and onion is golden. Add chili powder and cumin and cook, stirring constantly, for 2 minutes. Stir in tomato sauce, raisins, olives, oregano, instant bouillon and 1/2 cup water. Simmer 5 minutes; remove from heat; and stir in rice. Preheat oven to 400 degrees F. Spoon 1/4 rice mixture into each pepper and cover with reserved "lids". Pour 1/2 cup of water into baking dish; cover tightly with foil and bake 50-60 minutes until peppers can be pierced easily with a knife. Using a slotted spoon, remove peppers to a platter, garnish with parsley sprigs for "stems" if desired, and serve. Each serving (1 pepper) provides: * 1-1/2 FA, 1/2 FR, 5 V, 1-1/2 P, 1 B, 10 C. Per serving: * 430 cal, 13 g pro, 51 g car, * 20 g fat: 6 g poly, 7 g mono, 4 g sat; * 508 mg sod, 27 mg chol. Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Spicy Stuffed Peppers's Videos
How To Make Easy Stuffed Bell Peppers | Chef Jean-Pierre
Hello There Friends, Today I'm making an easy Stuffed Pepper Recipe that is perfect for a family dinner or at anytime you like! Make sure you use the leftover stuffing for something else delicious! Make it extra cheesy or as is and it will come out just the way you like it. Let me know how you did in the comments below.
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Stuffed Peppers! #shorts #fyp #viral #recipe #food #chef #cooking #trending #beef #cheese
Recipe inspired by @PreppyKitchen & @Downshiftology
5-6 bell peppers medium to large
2 tablespoons olive oil
½ large yellow onion chopped
3 garlic cloves minced
1¼ pounds lean ground beef
1 can diced tomatoes (14.5 oz)
1 can tomato sauce (8-ounce)
1½ cups cooked rice
¼ cup finely chopped fresh parsley plus more to garnish
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon ground black pepper
1½ cups shredded mozzarella cheese
1. Preheat the oven to 350°F.
2. Cut the bell peppers in half remove seeds and ribs but leave the stem from. Stand the peppers up inside a large casserole dish.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until tender and browning around the edges, about 8 to 10 minutes. Stir in the garlic and cook 2 minutes more.
4. Add ground beef and cook until browned, about 10 minutes, stirring and breaking up any chunks with the back of a spoon while cooking.
Stir in the diced tomatoes, tomato sauce, cooked rice, parsley, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the mixture is heated through, about 3 minutes. Remove from the heat.
Fold in 1 cup mozzarella cheese.
5. Spoon the filling into the peppers
Sprinkle the filling with the remaining 1/2 cup cheese.
6. Bake for 20 minutes or until the peppers are tender and the cheese is starting to brown. Let cool for about 5 minutes before serving.
Garnish with fresh parsley, if desired.
Serve and enjoy!
Mexican Stuffed Peppers
That moment when you cut into these Mexican Stuffed Peppers and the flavour loaded, juicy beef and rice filling with a layer of CHEESE in the middle comes oozing out.....
Spicy Stuffed Bell Peppers #recipe! #foodie #cooking #shorts #mealprep #healthy #budget #cajun
Recipe -
Spicy Stuffed Peppers
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How To Make The Best Stuffed Peppers
Today we're making Italian stuffed peppers using bell peppers, rice, ground beef, and marinara. These are topped with mozzarella cheese and baked until bubbly. This is a great dish to make for weeknights and a leftover pepper or two makes a great lunch the next day!
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INGREDIENTS WITH GRAM AMOUNTS
6 large bell peppers - cut in half and seeds removed
1/4 cup (56g) olive oil - divided
1 1/2 pounds (680g) ground chuck
2 cups (410g) cooked white rice
8 cloves garlic - minced
1 cup (240g) low-sodium beef stock
1 cup (90g) Pecorino Romano - grated
1/4 cup parsley - minced
1/4 cup basil - chopped
1/4 teaspoon crushed red pepper
2 teaspoons dried oregano
4 cups (960g) marinara sauce - divided
3/4 cup (180g) water
1 cup (100g) mozzarella - shredded
2 1/2 teaspoons kosher salt divided, plus more to taste
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