Stuffed Green Peppers

Stuffed Green Peppers is a main course that serves 6. One serving contains 555 calories, 29g of protein, and 29g of fat. For $2.75 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires shredded mozzarella, ground beef, cooked rice, and vegetable oil. This recipe is liked by 12 foodies and cooks. From preparation to the plate, this recipe takes about 2 hours. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is excellent. Stuffed Green Peppers, Stuffed Green Peppers I, and Stuffed Green Peppers are very similar to this recipe.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 95 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels. Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine. Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface. Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

 

Step by step:

1. Preheat the oven to 350 degrees F.

2. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes.

3. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.

4. Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high.

5. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes.

6. Add the tomatoes, bring to a simmer, then remove from the heat.

7. Let cool in the skillet for at least 10 minutes.

8. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.

9. Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.

10. Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella.

11. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes.

12. Remove the foil, and continue to bake for 10 minutes more.

Nutrition Information:

covered percent of daily need

 

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