stuffed pepper recipe

Check out this super easy for the best taco stuffed peppers from Delish.com.

Taco Stuffed Peppers

olive oil

Onion, chopped (about 1 cup)

garlic,

beef

kosher salt

black pepper

tbsp. Chopped cilantro

chili powder

cumin

smoked paprika

bell peppers, halved (seeds removed)

c. shredded Cheddar

c. Shredded Monterey Jack

c. Shredded lettuce

Pico de gallo,

sauce,

Lime wedges,

Instead of beef I used button mushrooms to make it vegetarian. It came out ok but I don't think 20 minutes is enough cook time for the bell pepper so the second time I made it I left the bell peppers in the oven while I stir-fried the onions, garlic and mushrooms and it came out great

Made this for the first time and we thought it was bland. Very disappointed.

Made this last night and the whole family finished every bite! My husband made the pico, and I added a dollop of sour cream and sliced avocado. The seasonings were really perfect. This is going in my regular rotation!

These were really tasty! I covered with mozzarella cheese and topped with the cilantro and some nonfat greek yogurt (I'm not on keto) and it was delicious

3 stars, good, not hard to make.  A touch on the bland side, I'll try again & double the chili powder, and don't forget to serve w/salsa.  My peppers were small so I used 4 & it worked out perfect.

https://streaming.hearstdigitalstudios.com/manual_upload/58c8465de694aa21cd31d847/mp4/Bell_Pepper_Tacos_FRONT_1489520353_4000_hd_v3.mp4

Taco Stuffed Peppers are the Low-Carb Secret to Taco Night!

Italian stuffed peppers are a fresh, healthy twist on a classic! Made with ground chicken, tomatoes, herbs and cheese, they&#x27;re easy and freezer friendly.

Italian Stuffed Peppers

red bell peppers

extra virgin olive oil

chicken (or turkey)

Italian seasoning

garlic powder

salt

red pepper flakes (or up to ½ teaspoon if you

salt tomatoes

brown rice (farro, quinoa, cauliflower rice,

Parmesan (divided)

basil

Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.

Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.

Remove the pan from the heat. Stir in the rice (or farro) and ½ cup of the Mozzarella and ¼ cup of the parmesan. Mound the filling inside of the peppers, then top with the remaining cheeses.

Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil. Serve hot.

https://content.jwplatform.com/videos/6NX7nJK4.mp4

Italian stuffed peppers are a fresh, healthy twist on a classic! Made with ground chicken, tomatoes, herbs and cheese, they're easy and freezer friendly.

Easy, cheesy, sausage and rice stuffed bell peppers - just five ingredients and ready in 20 minutes for the perfect weeknight meal!

BEST Ever Easy Stuffed Peppers (5 Ingredients)

bell peppers (tops

rice

water

tomatoes

shredded Mexican blend cheese

cilantro onions

Preheat oven to 375 degrees. Grease a large baking dish and arrange bell peppers standing up. (If they want to tip over you can always cut off the very bottom 1/8 of an inch or so to flatten them out and help them stand!) Transfer to preheated oven and allow to cook for 10-15 minutes until tender. (Move ahead with Step 2 while peppers are baking!)

In a large pan over medium-high heat, cook sausage for 5-6 minutes, breaking apart with a spatula or spoon as it cooks, until well browned.&nbsp;Use a slotted spoon to transfer sausage to a platter, cover to keep warm, and set aside.

Add rice, water, and tomatoes to the pan, give it a good stir, and bring to a boil. Reduce to LOW, cover, and cook for 20 minutes, stirring occasionally.&nbsp;

Stir sausage and 1/2 cup of the cheese into the pan. Spoon mixture into the baked peppers and top with remaining cheese.&nbsp;

Bake for 5 minutes or until cheese is melted. Top with green onions or cilantro if desired and serve.&nbsp;

Healthy vegetarian Stuffed Peppers with Eggplant, Quinoa, Chickpeas, Zaatar and Zhoug Yogurt. Keep this paleo by using cauliflower rice! GF and Vegan adaptable!

Stuffed Peppers with Quinoa, Chickpeas and Zhoug

½ cups cooked quinoa

onion

japanese eggplant, diced (or sub zucchini) about 2 cups

garlic cloves, rough chopped

can chickpeas, drained (or sub 1 1/2 cups salted, browned, ground beef, turkey, lamb

salt and pepper

lemon

parsley,

Set the quinoa to cook. Preheat oven to 400F.

Preheat grill to high heat to grill the peppers. ( Alternatively,  you can roast these- see notes).

Cut peppers in half lengthwise and grill them on each side for about 6-7 minutes or until tender, and a little charred. (They will soften more in the oven later)

While peppers are grilling, heat oil in a large skillet and sauté the onion and eggplant over medium heat until eggplant is tender. Add the garlic and another little drizzle of oil if needed and cook 2 more minutes until garlic is fragrant. Add the chickpeas (or cooked meat) and quinoa and season generously with the zaatar spice. Taste, and add more to taste. Season generously with salt and pepper. Add lemon zest and parsley.

Place peppers in a baking dish and divide the filling among them, mounding them up high. Cover with foil and bake 25 minutes, remove foil, bake 10 more minutes.

Spoon the flavorful Zhoug yogurt over top, garnish with more parsley and optional pine nuts.

When I spotted this recipe today I said 'yes, this looks delicious'. I showed my husband and he said 'no not vego again'. I made it today and he was pleasantly surprised  on how delicious was. It was so easy to make and very tasty. I added fresh mint as I didn't have any fresh parsley. All the family loved it. Definitely worth making again.

Made this for dinner tonight. Absolutely loved it although I did make a few changes, adding some olives and sundried tomatoes and serving tzatziki sauce on top of these. Also I found the quinoa &amp; chickpea mix made way too much - I would still use 3 peppers but halve the filling in the future. Still loved it though and can't wait to eat the leftovers :)

Great recipe, made this yesterday and it was delicious, thank you! Also, used some left over Zhoug yoghurt and mixed it with chicken from your chicken carnitas recipe - YUM! :)

I made this tonight. It was really good, amazing. That Zhoug yogurt sauce. I could put that on everything. I followed the recipe pretty much exactly. I cook for myself, so I just used 2peppers cut in half, and halved  the ingredients for the filling. I'm a huge fan of zataar, so I kept that at 2 tbls. I have recently gone vegan, dairy free &amp; minimal oil, so I used Kite Hill plain almond yogurt and it worked just fine. The only thing I didn't care for were the chickpeas. They didn't seem to belong in there. They were a bit firm and didn't take on any of the seasoning. I think when I make it again, I will leave them out or use a softer white bean, or lentils?  Or maybe, I'll just  use the Trader Joe's vegan italian sausage? But that being said,  It was really good.. really tasty and I will definitely! be making it again

This was fantastic! I subbed out the chickpeas for ground beef and added a little feta. We are now eating the leftover zhoug yogurt on EVERYTHING

Made this last night and my fiance got down on his knees and proposed all over again. It was so, so good. I'm still thinking about it, in fact. I had to make one tweak--he hates cilantro (I know, almost called the whole thing off when I found that out)--so I made the zhoug with flat-leaf parsley instead (the things we do for love). But, honestly, it was still fantastic.  Thank you for your uncommonly delicious recipes!

This was so so good. I had leftover Zhoug from our mujadara meal and so I decided to use it up while trying this recipe. OMG the whole family begged for more! I subbed cauliflower rice for the quinoa, and lamb for the chickpeas. Next time the family omnivores are away I'm going to make this again with chickpeas for a vegetarian meal. (For now though, I can't stop sneaking into the kitchen to pick at the leftovers. )

This recipe was delicious. All my kids are vegetarian all they loved it even my husband loved it and he doesn't like this kind of food, He is very much a meat eater. Quick and easy meal will be making this often. Love your recipes.

This is a lovely recipie. There is too much content and ads on page though. It takes 45 seconds to load on a new Android and a super fast connection. Otherwise 5 stars.

This is one of my favorite recipes ever. The sweet roasted pepper with the nutty chick peas and tart Zhoug sauce is simply heavenly. I made it with couscous instead of quinoa. 

Sylvia, in all seriousness, you have changed my life with your recipes. I never thought a veggie centric diet could be so exciting. I never thought I could cook something like this. Thank you!

Such a delicious recipe! My entire family was so impressed and I got raving feedback. All of the components from the zaatar to the pine nuts complement one another so well. I also discovered zhoug sauce because of this recipe and it is amazing!

These stuffed peppers were amazing!! So flavorful and my boys didn’t even miss the meat. (They think everything should have meat in it.) I love all of your recipes!!

We've been absolutely blown away by all your recipes we've tried untill now! But this one is one of our favorites and we make it at least every two weeks because it's soooo good! Our friends love it too!

This easy stuffed pepper soup recipe turns a dinner favorite into an even cozier meal. It&#39;s healthy, homey, filling, and will leave everyone satisfied!

Stuffed Pepper Soup

kosher salt and black pepper (to taste)

red bell pepper (diced)

green bell pepper (diced)

garlic

oregano

thyme

tomato sauce

low-sodium beef broth

parsley

Cook beef

Heat a large pot over medium-high heat. Add the ground beef and use a spatula to break it up. Season with salt and pepper. Cook the beef until browned, stirring occasionally. Once fully cooked, drain the beef and transfer to a paper towel-lined plate. Set aside.

Cook vegetables

Heat the oil in the pot, then add the onion and bell pepper and saute for 3 to 4 minutes, until softened. Add the garlic, basil, oregano, and thyme and saute another 30 seconds.

Simmer soup

Add the ground beef back to the pot along with the diced tomatoes, tomato sauce and beef broth. Cover the pot, bring to a simmer, then reduce the heat to low, and stir occasionally for 20 minutes. Note: if you haven&#39;t yet pre-cooked your rice, you can cook it while the soup is simmering.

Stir in rice

Stir in the cooked rice. If you&#39;d like a slightly thinner soup, feel free to add more broth. To serve, ladle into bowls and top with freshly chopped parsley.

https://www.youtube.com/watch?v=oWmqI9s7Myw

This easy stuffed pepper soup turns a dinner favorite into an even cozier one-pot meal. It's loaded with ground beef, rice, bell peppers, onion, tomatoes, and a variety of spices. 

It has all the flavors from my classic stuffed peppers recipe (which is a fan favorite), but it has a few perks. It's a one-pot meal, takes a bit less time to cook, and excludes the whole stuffing process. A meal prep winner for sure!

And if you're a big fan of soup season, I can definitely see this being one of those soup recipes you rely on when you don't know what to cook for dinner. It's healthy, homey, perfectly filling, and will leave everyone completely satisfied. 

🖨  Printable Stuffed Pepper Soup Recipe: https://downshiftology.com/recipes/stuffed-pepper-soup/

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► TIMESTAMPS:
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05:15 Stir the rice into the soup
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#stuffedpeppersoup #stuffedpeppers #souprecipe

STUFFED PEPPER SOUP is the cozy soup recipe you need for winter!

Easiest ever Stuffed Pepper Skillet one pot meal. All the flavors of classic stuffed peppers made super quick and easy in just 20 minutes in a skillet on your stovetop!

Stuffed Pepper Skillet

bell pepper (diced, any color)

jalapeno (seeds and stem removed, finely chopped)

onion powder

beef broth

cheese

cilantro and green onions

In a large skillet over medium-high heat, add oil, ground beef, diced bell peppers, and chopped jalapeno.

Cook for 6-8 minutes, stirring and using a spatula or spoon to break up the ground beef, until meat is completely browned and peppers are becoming tender.

Stir in tomato sauce, salt, cumin, chili powder, onion powder, garlic powder, and beef broth.

Reduce heat to medium-low and simmer for 5-10 minutes til reduced and thickened.

Stir in rice. Top with shredded cheese. Cover for 2-3 minutes until cheese is melted.

Garnish with cilantro and green onions if desired and serve.

I grew some poblanos last summer and decided to do the same thing. I also wrapped them in bacon then baked them. My wife loved them, but I had issues with the skins. Your suggestions for softening probably would have solcved that issue for me. Thanks.

Really good I used a recipe for Spanish rice in another recipe they have and it’s pretty tasty

10/10!!!!! Easy and delicious! Affordable ingredients!! This will be a staple of mine!

So tasty!!!!!  Added a little more chili powder but otherwise did as is. So good

Very good.  I ised brown rice instead of white rice. So you have the calories, serving size and such?

This recipe is on a regular rotation at our hOuse! Delicious! We always Squeeze A bit of lime juice over ours once plated and it really takes it to the next level. Thanks!

Sub soyriZo (we used morningstar) for beeF to make it vegetaRiAn. You won’t regret it, the flavors go very well.

Top 6 stuffed pepper recipe recipes from across the web

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

Top Tags

Taco Stuffed Peppers

Italian Stuffed Peppers

BEST Ever Easy Stuffed Peppers (5 I...

Stuffed Peppers with Quinoa, Chickp...

Stuffed Pepper Soup

Stuffed Pepper Skillet

Top 6 stuffed pepper recipe recipes from across the web

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

Top Tags

Taco Stuffed Peppers

Italian Stuffed Peppers

BEST Ever Easy Stuffed Peppers (5 I...

Stuffed Peppers with Quinoa, Chickp...

Stuffed Pepper Soup

Stuffed Pepper Skillet

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