Recipes

Various Stuffed Bell Pepper Recipes

Classic Stuffed Bell Peppers
Serves 4 as a light main dish or side dish

  table salt 
4 medium bell peppers red green, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded
1/2 cup long grain white rice 
1 1/2 tablespoons olive oil 
1 medium onion , chopped fine (about 1 cup)
12 ounces ground beef , preferably ground chuck
3 medium cloves garlic , minced
1 can diced tomatoes (14 1/2-ounces), drained, 1/4 cup juice reserved
1 1/4 cups Monterey Jack cheese (about 5 ounces), shredded
2 tablespoons fresh parsley leaves , chopped
  ground black pepper 
1/4 cup ketchup 

  1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers.  Cook until peppers just begin to soften, about 3 minutes.  Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels.  Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside.
2. Adjust oven rack to middle position and heat oven to 350 degrees.
3. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.  Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.  Stir in garlic and cook until fragrant, about 30 seconds.  Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste.
4. Stir together ketchup and reserved tomato juice in small bowl.
5. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers.  Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.  Bake until cheese is browned and filling is heated through, 25 to 30 minutes.  Serve immediately.  

Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese
Serves 4 as a light main dish or side dish

  table salt 
4 medium bell peppers red green, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded
1/2 cup long grain white rice 
1 1/2 tablespoons olive oil 
1 medium onion , chopped fine (about 1 cup)
12 ounces ground lamb 
1 tablespoon ground cumin 
1 teaspoon ground cardamom 
1/2 teaspoon ground cinnamon 
1/2 teaspoon red pepper flakes 
3 medium cloves garlic , minced
1 piece fresh ginger (1-inch), minced (about 1 tablespoon)
1/4 cup currants 
1 can diced tomatoes (14 1/2-ounces), drained
1 cup feta cheese , crumbled
2 tablespoons fresh cilantro leaves , chopped
  ground black pepper 
1/3 cup chopped salted cashews , toasted

1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes.  Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes.  Drain rice and transfer to large bowl; set aside.
2. Adjust oven rack to middle position and heat oven to 350 degrees.
3. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.  Add ground lamb, cumin, cardamom, cinnamon, and red pepper flakes; cook, breaking lamb into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic, ginger, and currants; cook until fragrant, about 30 seconds.  Transfer mixture to bowl with rice; stir in tomatoes, all but one tablespoon of cheese, cilantro, and salt and pepper to taste.
4. Place peppers cut-side up in 9-inch square baking dish.  Using soup spoon, divide filling evenly among peppers.  Spoon cashews over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.  

Stuffed Bell Peppers with Chicken, Smoked Mozzarella, and Basil
Serves 4 as a light main dish or side dish

  table salt 
4 medium bell peppers red green, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded
1/2 cup long grain white rice 
1 1/2 tablespoons olive oil 
1 medium onion , chopped fine (about 1 cup)
12 ounces ground chicken 
3 medium cloves garlic , minced
1 can diced tomatoes (14 1/2-ounce), drained
1 cup smoked mozzarella cheese , shredded (about 4 ounces)
2 tablespoons fresh basil leaves , chopped
  ground black pepper 
1/3 cup bread crumbs (fresh)

 
1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat.  Add 1 tablespoon salt and bell peppers.  Cook until peppers just begin to soften, about 3 minutes.  Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside.
2. Adjust oven rack to middle position and heat oven to 350 degrees.
3. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.  Add chicken and cook, breaking it into small pieces with a spoon, until chicken becomes opaque, about 4 minutes. Stir in garlic, ginger, and currants; cook until fragrant, about 30 seconds.  Transfer mixture to bowl with rice; stir in tomatoes, all but one tablespoon of cheese, cilantro, and salt and pepper to taste.
4. Place peppers cut-side up in 9-inch square baking dish.  Using soup spoon, divide filling evenly among peppers.  Spoon bread crumbs over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.  Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.