Easy stuffed pepper recipe?

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.