Easy stuffed pepper recipe?

Eww, instant rice? You could cook actual rice and throw the ingredients in. I usually use a rice mix like Mexican or Spanish rice, brown some ground turkey, and mix it all together. Stuff into pepper halves and bake at 350 for 30 minutes or until peppers are softened. Sprinkle some cheese on top if you like, and melt it in the warm oven.

Here is mine and I love it - super simple!

4 - 6 bell peppers (we prefer red)
1 package ground turkey (we get ours from costco)
1/2 small onion
3tsp minced garlic
1 1/2 cup instant rice (white or brown)
2 cans tomato sauce
corn (if desired)

clean bell pepper - boil for 10 minutes

cook turkey with onion and garlic - cook rice and directed while browning turkey

mix turkey and rice together - add tomato sauce and corn

put peppers in oven safe dish - add mixture into peppers putting overflow around them

bake 350 for 30 minutes - add cheese if desired


this is a staple at our house!

Ground turkey, Zatarans Dirty Rice, or red beans & rice reduced sodium, no salt added canned corn, no salt added diced tomatoes
Prepare the dirty rice as instructed, and add corn and tomatoes (drained). Brown the turkey with some chopped onion, evoo and garlic. Mix all together, spoon into cleaned out red peppers (about 8 for this recipe), sprinkle with a bit of shredded mozz, bake for about 25 mins and done.

Enjoy!


Mine come out to be about 300 calories each I believe.

Does anyone have a simple stuffed pepper recipe? I thought I saw one online that just called for peppers, ground beef or turkey, instant rice, tomato sauce, onions... and i'm not sure what else. Any ideas?

Thats how I make mine

Snack : Stuffed Red Pepper
178 Calories : 24g Protein : 17g Carbs : 1g Fat


Peppers - Sweet, red, raw, 1 large )
Nonfat Feta Cheese, 1.6 oz
1 cup spinach or BB spinach
1 Fresh Garlic Clove
Red Onion 2 Tablespoons
Mushrooms raw 3/4 cup
Real Turkey Breast 1.6oz

· Spray the red pepper with pam. Throw the red pepper on the top of the grill or stove burner. Yes stove burner.
· Cook on med/hi until the side is fairly black. Flip and repeat until all sides are done.
· Scrape off the blackened part. Be gentle enough not to go thru the pepper.
· Mix or blend all of the items
· Put pepper into a coffee cup or bowl in the stand up position.
· Stuff the red pepper.
· Cook for 15 min at 425.

Enjoy

Great low calorie snack. No, it is not immediate. The micronutrients are phenomenal. Potassium, Iron and the whole works.

For some reason, when I eat this it tends to take away my hunger. :laugh:

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Bumo!

We're having stuffed peppers tonight, here's my veggie (or vegan if you leave the cheese out) recipe for two servings

4 sweet bell peppers, deseeded and cut in half
1 teaspoon olive oil
1 courgette (zucchini), sliced
a few mushrooms, sliced
about a quarter of a red onion, chopped - or more, or garlic if you like
about 10 fresh basil leaves
a tablespoon of sunflower seeds, toasted
half a tin of chopped tomatoes
half a tin of kidney beans
about a tablespoon of tomato puree
about 50g cheddar, grated
salt and pepper

Heat oil in a medium saucepan and gently fry onion/garlic and courgette/zucchini slices
Place pepper halves in a large saucepan and pour boiling water over, cook for about 5 min then drain
Add remaining ingredients to onion mixture except the toasted sunflower seeds and fresh basil and cook on low
heat for about 10 min
Arrange pepper halves on a baking tray lined with foil, stir in seeds and basil to veg mixture and stuff peppers
Cover with foil and bake in oven about Gas 5 for 30 mins
Take out of oven, arrange grated cheese on top and grill/broil for a nice browned toasted cheese top

Serve with whatever else you like - I often put a couple of baking potatoes in the oven before starting the peppers then it's all ready together after about an hour.

My daughter made chili and put it in peppers, topped it with reduced fat cheddar, then baked until the peppers were soft but not soft enough to collapse. It was delicious!

I use this recipe...
http://www.food.com/recipe/ww-hearty-stuffed-bell-peppers-364567


Even my 2 1/2 year old will eat it Enjoy!

There is one I have made that includes steamed shrimp, white or brown rice, tomato sauce, horseradish and salt and pepper. I don't the exact measurements but you mix it all together and put in blanched pepper (I don't blanch mine very long because I like a little bit of crunch in my peppers). They you just bake at 350 for about 25 - 30 minutes, until hot. Since all the ingredients are cooked before you stuff them, it does not take long. The ingredient with the most calories is the rice, but it is up to you how much you use.

I think that there were around 300 calories in one pepper. Not bad if you just have a salad with it.

Hope this helps.

It's not the easiest, but it's by far the tastiest. I also make it lasagna style with some grilled eggplant layers.

Ingredients
6 medium red bell peppers (use any you find, I like poblano)
2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 pounds all-white meat ground chicken (ground turkey is fine)
Salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
4 piquillo peppers, minced (i just used some red peppers, or the tops of the peppers I stuffed)
1/2 cup golden raisins, chopped
2 teaspoons sweet paprika
3/4 cup dry sherry
2 15-ounce cans of tomato sauce, divided
1/2 cup flat-leaf parsley leaves (about a handful), chopped
1/2 cup slivered almonds, toasted (I leave this out b/c I'm allergic)
2-3 cups cooked leftover rice
2 cups Manchego cheese, shredded (I don't add this)


Preparation


Preheat oven to 375°F.


Cut off the top quarter of each bell pepper (the stem end) and reserve as a lid. Cut a very thin sliver off the bottom of each bell pepper just to even it off so it sits standing up without wobbling. Make sure the bottom stays intact so that you have a solid cup that won't leak.


Heat a large, nonstick skillet over medium-high heat and add EVOO. Add the chicken and season with salt and pepper. Cook until brown, about 5-8 minutes, breaking it up into small bits with the back of a wooden spoon as it cooks. Add the onion, garlic, piquillo peppers, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes. Deglaze the pan with the sherry, stirring to get any brown bits off the bottom of the skillet. Add 1 1/2 cans of tomato sauce and cook about 5 minutes more. Turn off the heat and add the parsley, almonds and cooked rice to the pot. Stir to combine.


Pour the remaining 1/2 can of tomato sauce into an oven-safe baking dish with a touch of water for additional liquid to create a bed for the peppers to sit on. Fill each pepper up halfway with the chicken and rice filling mixture.


Top with a little manchego cheese then fill with more chicken and rice mixture, and a little more cheese on tip of that. Set in the baking dish and place the tops back on top of each pepper as a lid. Bake, uncovered, for 20-30 minutes.

I have made these once before, and I'm making them again tonight. They're super delicious. The ingredients list looks long, but it's mostly spices:

Lamb (or Beef) and Feta Stuffed Peppers

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
6 medium green bell peppers (or pricier colors)
1 tsp ground Greek oregano
1 sprig fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 cup cooked brown rice
8 ounces ground lamb (or beef 5% or 7%)
1/2 cup crumbled feta cheese
1/3 cup chopped dried apricot
1 can tomato sauce (about 15 oz)
1 cup cold water
1 tablespoon fresh lemon juice
1 teaspoon white sugar

Directions

1. Preheat oven to 375 degrees F.
2. Heat oil in a medium skillet and add onion. Cook until soft (about 5 minutes).
Stir in garlic and cook another 1 to 2 minutes.
3. Remove pepper tops and cores, and stand them upright in a a 9x12-inch baking dish or deep dutch oven.
4. In large bowl, combine onion mixture and all of the spices. Mix in rice and raw meat.
fold in feta cheese and apricots. Stuff peppers with mixture.
5. Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom
of dish. Cover baking dish with foil.
6. Bake for 45 minutes. Uncover and continue baking 15 minutes. Baste occasionally
with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).

Note - tonight, I plan to take about 1/2 - 3/4 cup of the tomato sauce mixture and fold it into the stuffing mixture. I thought last time that the stuffing could have used a bit more of the tomato kick.