baked stuffed peppers

Warm up from the inside out with these Classic Stuffed Peppers from Delish.com.

Classic Stuffed Peppers

rice

extra-virgin olive oil,

onion,

tomato paste

garlic,

beef

tomatoes

oregano

Kosher salt

black pepper

bell peppers,

c. shredded Monterey jack

parsley,

A great, basic recipe for stuffed peppers! I too thought they would be too bland as written so I added some extra seasonings. I also read that others could not get their peppers tender enough - I rubbed each pepper with oil inside and out, and cooked them covered with foil for 45 minutes instead of 35, and then cooked uncovered for an additional 15. My peppers came out perfect! I also did not drain the fat from cooking the beef, however I did not have much to begin with since I used a leaner blend. Awesome recipe, but docked a star due to the adjustments made. Thanks!

My mother used a 50/50 mix of beef and pork.  She would double the garlic.   She also poured some tomato juice around the peppers in the baking dish, which made the peppers juicier and a little softer.

Tried it with Boca veggie meat and tasted SO GOOD. I also added some spinach and it was amazing.

Really enjoyed this! If you like spice and heat I would recommend adding some extra chili powder or hot pepper flakes. I found it a little bland otherwise, but that may be just right for you.

Good, but I thought it needed more seasoning even after I added 1-1/2 tsp of salt.  I was short on time so nuked the peppers for 3 minutes until a little tender but still on the crisp side.  I only needed to bake 20 minutes instead of 35 before topping w/cheese & baking the last 10 minutes.

Yes, I would make this again! You can always Dr. it up and use different kinds of diced tomatoes like the ones that have basil and garlic. Or if you enjoy garlic, use more than three cloves. But it was great just like the recipe was. :)

I have made this dish, using this recipe, at least twenty times. My family and friends beg me to make it! I make it exactly as written with the exception of substituting cauliflower rice for actual rice, making it into a low car dish. Otherwise, it IS the perfect stuffed pepper dish, exactly as written. Perfect every time.

Turned out amazing and I used garlic herb cauliflower rice and a little dried hot peppers. Delicious

I made this with mushrooms instead of meat. It’s very delicious.

This is my first time trying to cooking stuffed peppers and this recipe so far has turned out really good.

This was such a yummy dish! I made a few adjustments though. I used A can of Rotel Instead of regular chopped tomatoes to give it some heat. When cooking the rice, I added a packet of Sazón seasoning to flavor the rice. I also used a large purple onion and added a bit more garlic. Coating the insides of the peppers helped to soften them during cooking. It turned out great! Yummmm!

Cooked according to directions except used parmesan...a good quality one! 
Thought it was delicious and fresh...I used amazing beef from Lancaster, and too much spice was not needed. Perfect!

This is my go to recipe but I change some of it. I parboil my peppers for 15 minutes before stuffing them so they are soft and cook easily. I use an Italian Zest seasoning and add a little Cumin in addition to the seasoning used for a little more flavor. I also add cheese to the meat mixture because we love cheese in my home. So delish ❤️

I cut the recipe in half and used orzo pasta instead of rice, homemade marinara and shredded mozzarella and provolone pizza cheese blend. They turned out great! My husband loved them! I will definitely be making these again VERY soon.

Great recipe.  I used quinoa instead of the rice, and used tomato sauce instead of the rice tomatoes, added chopped fresh roma tomatoes and jalapenos in last 10 minutes, to taste.

has anyone tried reheating the left overs?  If so what method, oven, microwave?

https://streaming.hearstdigitalstudios.com/e3b98a7d-42da-4733-9a39-fecac064e906/video_rover_16x9_1080p_hd_1554924884_70206.mp4

Keep it simple and good with these classic stuffed peppers, filled with sweet onions, fragrant rice, and tomatoey beef.

Classic Stuffed Peppers Never Fail To Satisfy

The Ultimate Stuffed Peppers Recipe

garlic, crushed

beef mince

(400 grams) can chopped tomatoes

Salt

g Monterey jack

Stuffed peppers(Ardei Umpluti) are a favorite meal in many parts of the world. They are easy to make and delicious. I like to use any ground meat available, but pork is my favorite. You can use a mixture of beef and pork, or just beef. Rice is also added to the mixture. Perfect for lunch or a great dinner.

Romanian Stuffed Peppers (Ardei Umpluti)

1lb/500 g ground pork, beef

red bell peppers

onion

dill

parsley

salt

pepper

water

To make the sauce:

ground pepper

thyme

sour cream

Preheat oven to 350F/180C.

In a bowl, mix the ground meat, rice,...

In a bowl, mix the ground meat, rice, onion, dill, parsley, salt and pepper, and 4 tablespoons of water.

Clean the peppers and cut a hole around...

Clean the peppers and cut a hole around the stem removing the seeds.

Please fill up the peppers with the ground...

Please fill up the peppers with the ground meat mixture and put them in a baking dish.

Mix the rest of the water, tomato paste,...

Mix the rest of the water, tomato paste, salt, pepper, and spices and pour it over the peppers.

Cover the baking dish with a lid or...

Cover the baking dish with a lid or aluminum foil and put the pan in the oven to simmer.

After an hour, take the pan out of...

After an hour, take the pan out of the oven and flip the peppers on their other side. Place the pan back in the oven but without a cover.

Let the peppers bake for another 30-45 minutes...

Let the peppers bake for another 30-45 minutes or until they get golden brown on top and the sauce is reduced a little bit. Taste for salt and pepper again.

The peppers are ready when the fork goes...

The peppers are ready when the fork goes easily through the pepper's skin and when the meat and rice are cooked inside.

Serve them hot with sour cream on top.

How to make the best stuffed peppers with ground beef, rice, and cheese. A quick and easy stuffed pepper recipe you can make ahead. Healthy!

Stuffed Peppers

large bell peppers

beef (or swap

Italian seasoning

cumin

garlic powder

spinach

fire-roasted diced tomatoes

brown rice

cheddar cheese

shredded pepper jack cheese (or additional cheddar)

For serving: chopped fresh parsley or cilantro

Slice

Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom down through the stem. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.

Cook

Heat a Dutch oven or similar deep, wide skillet over medium-high. Add the beef and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until the meat is browned and fully cooked and the onion is tender, about 7 minutes. Drain off any excess fat.

Stir

Stir in the Italian seasoning, cumin, garlic powder, salt, and pepper. Let cook for 30 seconds.

Spinach

Stir in the spinach a few handfuls at a time, cooking until it wilts down; this will take between 1 and 2 minutes.

Tomatoes

Pour in the can of diced tomatoes along with the juices. Let simmer for 1 minute.

Remove

Remove the pan from the heat. Stir in the rice (or your grain of choice), 1/4 cup of the cheddar, and 1/4 cup of the pepper jack. Taste and add additional salt and/or pepper as desired.

Filling

With a spoon, mound the filling inside the peppers, then top with the remaining cheeses. The peppers will be very full.

Pour

Pour a bit of water into the pan with the peppers—just enough to scantly cover the bottom of the pan. I like to put the water in a liquid measuring cup, then carefully pour it around the outside (be careful not to pour it into the peppers themselves).

Bake

Bake the stuffed peppers uncovered for 30 to 35 minutes, or until the peppers are tender and the cheese is melted. Top with parsley or cilantro. Serve hot.

https://content.jwplatform.com/videos/V77pxHuN.mp4

Tender stuffed peppers with ground beef, brown rice, cheese and spices are a healthy meal the whole family will love. Easy and scrumptious!

Stuffed Peppers Recipes

Gluten-free, rice-free, and tomato sauce-free vegetarian stuffed peppers with a hearty potato-based filling.

Easy Vegetarian Stuffed Peppers

potatoes (larger)

12-14 bell peppers

stock powder

heavy cream (divided)

oil (divided)

Wash and decore the peppers. You can use a knife, or push the stem in with your thumb, and slowly pull it out and dicard. Wash out the seeds keeping the peppers in tact. Heat oven to 430°F (220°C).

Peel potatoes and dice small (think the size of quarter of a die). In a medium sized bowl combine potatoes, herbs, seasonings, 2-3 tablespoons of oil, and 2-3 tablespoons of heavy cream. Mix well. Stuff the peppers with the stuffing to the top. Generously oil your baking pan with remaining oil.

Layer stuffed peppers into the pan. (Optionally, flip them around so they get a light film of oil). If you have stuffing left over, pour it in between the peppers. Add one cup of water and place the pan in the oven. Bake for 15 minutes.

By now the peppers will blush, so flip them upside down. Continue baking for another 15 minutes. (If they blushed too much you can lower the temperature to 400°F or 200°C. If not, keep the temperature the same.)

About 30 minutes of baking lower the temperature to 400°F or 200°C (if you haven&#39;t already). Add the remaining heavy cream. Mix and flip peppers around if necessary. Return to the oven for another 15-20 minutes. Taste the potatoes to check whether they&#39;re done, and there should some liquid left in the pan.

Serve with a dollop of sour cream (if desired), a side of fresh salad, and bread. Consider adding a side of protein. Store: in the fridge for up to 24 hours. (Wait for the dish to cool down, cover with foil, and then transfer to the fridge.) Reheat using your preferred heating method. Do not freeze!

Aida this recipe is just perfect! I wish I Could kiss you out of gratitude!  I made this two days ago and now I’m making it again- the girls loved the potatoes inside the peppers! I learned the hard way that they have to be those  certain Bosnian peppers- I think they are called the gypsy peppers! This is so good! My sister in law comes back from Bosna this week and I  should make these  for her! Thank you so so so so much!

https://www.youtube.com/watch?v=k7iaCLt31w8

RECIPE HERE: https://tinyurl.com/y93fbxzv
FB: facebook.com/balkanlunchbox/
PIN FOR LATER: https://www.pinterest.com/pin/366269382188351320/
Potato stuffed peppers: now let’s see how easily you can take two common ingredients and transform them into a delicious, one-pan, vegetarian meal that will make even the most stubborn of meat eaters pant for more.

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Classic Stuffed Peppers

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Top 5 baked stuffed peppers recipes from across the web

The most viewed baked stuffed peppers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Stuffed Peppers

The Ultimate Stuffed Peppers Recipe

Romanian Stuffed Peppers (Ardei Ump...

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Easy Vegetarian Stuffed Peppers

The most viewed baked stuffed peppers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine