stuffed pepper

Instant Pot Stuffed Pepper Soup takes all the flavors of the classic comfort food and turns it into a quick, easy soup. This is the perfect warm meal for serving your family on a cool autumn day or all winter long.

Instant Pot Stuffed Pepper Soup

lbs lean ground beef

green bell peppers (seeded & diced)

tbsp minced garlic

onion

tomato sauce

14 oz cans diced tomatoes (undrained)

beef broth

water

brown sugar

tsp Italian seasoning

garlic powder

paprika

salt & pepper (to taste)

long grain rice (basmati or jasmine recommended)

Set your instant pot to saute mode. Add the ground beef, onion, and garlic.

Cook the mixture, breaking up as it cooks, until the meat&#039;s cooked through.

Strain the mixture of grease, and then return the beef mixture to the pot.

Add all of the remaining ingredients except for the rice.

Add the pressure cooker lid, turn it to close, and make sure the vent knob is set to seal.

Set it to cook on high pressure for 5 minutes.

When done cooking, carefully turn the knob to perform a quick pressure release.

Cook the rice, according to package directions, on the stove top while the soup&#039;s cooking.

When ready to serve, add 1/4-1/3 cup of rice to soup bowls and then ladle the soup over top.

Jalapeños Peppers stuffed with cheese and bacon make a great appetizer for a crowd! They're easy to prep ahead and then throw a batch in the oven when people get hungry.

Baked Stuffed Jalapeños

jalapeño peppers (see Recipe Note)

cilantro

cream cheese

cumin

salt (more

jack cheese,

bacon

oregano

Prepare the jalapeños for stuffing: You can either slice the jalapeños in half lengthwise or you can slice off the top one-third (lengthwise) of each jalapeño to make a boat shape out of each pepper.
The halved jalapeños will go further (twice as many stuffed peppers), but you can put more filling into the boat-shaped peppers. Your choice.
If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe.
In either case, scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great).

Mix together all the filling ingredients except the jack cheese batons.

Stuff the jalapeños: Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one.

Bake: Arrange the peppers on a foil-lined baking sheet and bake at 375°F for 20 to 30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Cool for 5 minutes before serving.

"I'm on a keto diet and this is perfect, so addicting!"

"I actually freeze them raw and they last for up to 3 months. I take them out and pop them in the oven great for unexpected guests or party invites!"

"Make sure you let the cream cheese warm up to room temp to aid in the mixing! I used the bacon recipe, but substituted it with McCormick’s Bac’n Pieces because we’re vegetarian. I also used freeze dried onion and dried cilantro which kept the stuffing very dense. Husband approved!"

"Very easy to make and I love that I could make it the day before and just pop in the oven when the time was right."

"These were great!  I didn't have any jack cheese so used fresh grated parmesan mixed into the cream cheese mixture. My son loved them!"

These colorful Keto Stuffed Peppers and filled with delicious our Low Carb Cajun Ground Beef and topped with melty cheese. It’s a quick and tasty meal that’s easy on the budget.

Keto Stuffed Peppers - Beef and Cheese Capsicum

olive oil

garlic (crushed)

beef

cajun spice

salt

pepper (ground)

tomato passata

cauliflower rice

peppers

cheddar cheese (shredded)

Preheat your oven to 200C/390F.Place a large saucepan over high heat and add the oil, onion, and garlic. Saute until the onion starts to turn translucent.

Add the ground beef and saute until browned, then add the cajun spice, salt, pepper, and tomato passata. Mix well.

Lower the heat and simmer the mixture for 5 minutes.

Remove the pan from the heat, stir through the cauliflower rice and set aside.

Prepare the peppers by slicing off the tops and removing the seeds and white pith from the inside. Sit them in a baking dish with the cut sides facing up.

Evenly spoons the ground beef mixture between the peppers and top with cheddar cheese.

Bake in the oven for 15-20 minutes until the cheese has browned and the peppers are soft.

Serve immediately.

These veggie stuffed peppers are full of colour and flavour for a satisfying vegetarian midweek meal – the perfect option if you’re trying to eat less meat.

Each serving provides 464 kcal, 16g protein, 37g carbohydrates (of which 17g sugars), 25g fat (of which 5.5g saturates), 14g fibre and 2.4g salt.

Veggie stuffed peppers

red peppers,

red onions, diced

garlic cloves, crushed

175 grams/6 ounces mushrooms, chopped

courgette,

tin chopped tomatoes

cayenne pepper

tsp smoked paprika

tsp rock salt

tsp black pepper

mixed beans

grams/3½oz pitted black olives, roughly chopped (optional)

jar sun-dried tomatoes

grams/4½oz mozzarella ball, roughly chopped (optional)

parsley

These protein-packed stuffed peppers make a filling vegetarian meal. If you don’t like goats' cheese these they also work well with feta. 

With a GI of 41 this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a> and provides 373 kcal per portion.

Stuffed peppers 

grams/1¾oz wholegrain long-grain rice

red and 1 yellow pepper

low-calorie cooking spray

onion,

courgette, diced

grams/2½oz cherry tomatoes, halved

tsp cumin

tsp coriander

grams/¾oz almonds

½ orange, zest only, finely grated

tbsp roughly chopped fresh flat leaf parsley (or coriander)

grams/3½oz

salt and black pepper

Stuffed peppers are a brilliant midweek meal. Perfect if you're vegetarian or trying to eat less meat. 


Stuffed peppers in a creamy tomato sauce

70 grams/2½oz brown or white rice

tbsp butter

onion, finely chopped

carrot,

celery sticks, finely chopped

grams/3½oz sweetcorn kernels or peas

green apple,

thyme leaves

salt and ground white pepper

onion, thinly sliced

garlic cloves, thinly sliced

tomatoes

grams/3½oz crème fraîche or thick double cream

200 milliliters/7fl oz vegetable stock

sugar (optional)

grams/3½oz yoghurt

This super easy Ground Beef Stuffed Pepper Skillet is made in just one pan in less than 30 minutes! All the flavors you love of a stuffed pepper without all the hassle!

Ground Beef Stuffed Pepper Skillet

onion (diced)

garlic (minced)

green bell pepper

red bell pepper

14.5 oz diced tomatoes

white rice (I use Jasmine)

tomato paste

Italian seasoning

tsp salt

cheese

tbsp parsley

Brown the ground beef with the onion and garlic in a skillet over medium heat until ground beef is fully cooked, crumbled, and no longer pink. Drain and discard any fat. Place the skillet back on the heat and add in the bell peppers, diced tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt and pepper. Stir to combine and bring mixture to a boil.

Reduce heat to a simmer, cover and let cook for about 18 minutes, until rice is cooked through.

Fluff the rice with a fork and top with the shredded cheese. Cover again and let cheese melt over low heat. Garnish with fresh parsley and enjoy!

https://embed.mediavine.com/videos/iT6FuyaM8

This Ground Beef Stuffed Pepper Skillet is filled with all the flavors of traditional stuffed peppers, but made in just one pan in less than 30 minutes!

Stuffed Bell Peppers with Tomato Sauce is a simple recipe for a popular dish. Make it with bell peppers, ground meat, rice, and a delicious tomato sauce.

Stuffed Bell Peppers with Tomato Sauce

garlic

g (1/4 cup) Arborio rice

600 g (1 1/2 pound) ground meat (80% beef, 20% pork)

tsp thyme and 1/4 tsp marjoram

eggs

g (1/4 cup) cream cheese

yellow bell peppers (Babura)

tbsp canola oil

olive oil,

tbsp all-purpose flour

tbsp sugar

garlic clove, crushed

400 g (1 2/3 cups) tomato passata

750 ml (3 cups) water

bay leaf

parsley, 3 basil leaves, 1/4 tsp oregano

Place a skillet with olive oil over medium heat. Add the diced onion and saute for 6 minutes. Add the minced garlic, chopped parsley, and rice. Saute for another 2 minutes. Set aside for 5 minutes for the mixture to cool slightly.

Add ground meat and the rest of the ingredients from the skillet to a large bowl. Season with pepper, thyme, marjoram, and salt. Add an egg and cream cheese and stir into a combined mixture.

Prepare the bell peppers. Slice the tops off the peppers and remove the seeds inside. Fill each bell pepper with the prepared meat filling. Place the top of the pepper on top of the filling and close with two toothpicks. This way, the filling won't get out of the pepper while cooking. Transfer the peppers to a large plate. Place a large skillet over medium heat, and add a tablespoon of oil and stuffed peppers. Pan-fry them on two sides for approximately 3 minutes on each side. If you're not sure you seasoned the filling well enough, drop a teaspoon of batter into a skillet, cook for a few minutes, and taste. Adjust the seasoning if necessary.

Add two tablespoons of oil into a large pot. Add the flour, sugar, and crushed garlic clove. Set over medium-high heat and pan-fry for 5 minutes, stirring occasionally. Add the tomato passata, stir and cook for another minute. Add the water and season with bay leaf, parsley, basil, oregano, salt, and pepper. Bring to a boil, then simmer for 5 minutes.

Add the stuffed peppers into the pot with tomato sauce. The cut side should be looking up. Arrange them closely together. Cover with a lid and cook for one hour and fifteen minutes at a low simmer. Divide between plates and optionally serve with <a href=https://jernejkitchen.com/recipes/potato/best-mashed-potatoes>mashed potatoes.</a>&nbsp;

This Healthy Stuffed Pepper Soup is everything you love about stuffed peppers in a savory, tomato-based broth. Enjoy a cozy bowl of this hearty soup with just a few simple ingredients and steps. Gluten-free, Oil-free option.

Healthy Stuffed Pepper Soup

olive oil (divided)

lb. Vegan grounds (see notes

yellow onion (small diced)

red bell pepper (1” dice)

green bell pepper (1” dice)

red pepper flakes (optional,

black pepper (to taste)

white rice

tomato purée

vegetable broth

Worcestershire sauce (optional)

parsley (for serving)

Vegan cheese (optional,

Cook the Grounds: Warm 1 tablespoon of olive oil in a large dutch oven or heavy-bottomed pot over medium heat. Add the vegan grounds and cook until mostly browned, about 5 minutes.

Aromatics: Push the grounds to one side of the pan and add the remaining oil to the open space. Add the onion and bell peppers to the oil and sauté for 3 to 5 minutes, stirring occasionally, until the onion is translucent. Add the garlic, Italian seasoning, cumin, red pepper flakes, and black pepper, to taste. Mix everything with the grounds and sauté for 1 to 2 minutes, until the garlic is fragrant.

Simmer: Rinse the rice well, then add it to the pot with the  tomato purée, diced tomatoes, vegetable broth, water, and optional Worcestershire sauce to the pot and mix well. Bring to a boil over high heat, then reduce the heat to medium and simmer for 20 minutes, or until the rice has fully cooked. Stir the soup occasionally to prevent anything from sticking to the bottom of the pot; reduce the heat to medium-low if the soup begins to splatter.

Serve: Serve warm, topped with fresh parsley and cheese. Leftovers will keep in the fridge for up to 5 days.

Learn How To Make Easy Keto Stuffed Bell Peppers with Classic Keto Bolognese Sauce containing Ground Beef. This Low Carb, Grain-Free, Gluten-Free, and perfect Rainbow Keto Meal for Diabetics gives you a great option for your Meal Prep or Grilling evening.

How To Make Easy Keto Stuffed Bell Peppers

Bell Peppers Various Colors

(1 Cup) Minced Beef

(1/2 Cup) Diced Bacon

Cup (2 Stems) Diced Fresh Celery

(1 small) Onion

Garlic Cloves

(1/3 Cup) Tomato Sauce

(1/2 Cup) Heavy Cream

Tablespoon Fresh Oregano

Prepare 3 various colors of Bell peppers for...

Prepare 3 various colors of Bell peppers for that beautiful Rainbow Colors.

With regards to the ingredients for Bolognesses Sauce...

With regards to the ingredients for Bolognesses Sauce with Keto Ground beef, try and dice all of the ingredients into small pieces.

Cook Keto Bolognese Sauce. Start with your onion...

Cook Keto Bolognese Sauce. Start with your onion and garlic. Place them into a cooking pot sprinkled with olive oil and caramelize for a few minutes.

Once caramelized, add bacon and minced meat, mix...

Once caramelized, add bacon and minced meat, mix and cook for 15 minutes.

Add diced fresh celery, herbs, salt &amp; pepper,...

Add diced fresh celery, herbs, salt &amp; pepper, and mix and cook over medium heat for another 10 minutes.

As of last add tomato sauce and heavy...

As of last add tomato sauce and heavy cream and fully combine.

Cover with the lid and cook for approximately...

Cover with the lid and cook for approximately 40 minutes at a medium temperature.

Prepare Baking Dish and Cut Peppers

Top 11 stuffed pepper recipes from across the web

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Top 11 stuffed pepper recipes from across the web

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

Top Tags

Instant Pot Stuffed Pepper Soup

Baked Stuffed Jalapeños

Keto Stuffed Peppers - Beef and Che...

Veggie stuffed peppers

Stuffed peppers

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Ground Beef Stuffed Pepper Skillet

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Healthy Stuffed Pepper Soup

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