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Yummy Stuffed Peppers Recipes

Updated on January 23, 2017
Ground Turkey Stuffed Peppers
Ground Turkey Stuffed Peppers

Ground Turkey Stuffed Peppers

Makes 6 large stuffed peppers

Ingredients

Gluten free

Meat

  • 1 lb 93% lean ground turkey, Lean

Produce

  • 6 Bell peppers, large
  • 2 cloves Garlic
  • 1 Onion, small
  • 1 16 oz. jar Tomatoes

Pasta & Grains

  • 2 cups Wild rice, cooked

Baking & Spices

  • 1 tsp Italian seasoning
  • 1/2 tsp Pepper
  • 1 tsp Salt

Oils & Vinegars

  • 1 tbsp Olive oil

Dairy

  • 1 1/2 cups Cheddar cheese, sharp

DIRECTIONS:

  1. Cut off the tops of the peppers remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.
  2. Preheat oven to 350 degrees
  3. In a large skillet add the olive oil, garlic and onion, saute until tender. Add the turkey and brown until thoroughly cooked.
  4. Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.
  5. Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.

Cheesy Spinach Stuffed Peppers

Serves 2-4

Ingredients

Vegetarian, Gluten free

Produce

  • 1/2 tsp Basil, dried
  • 2 Bell peppers
  • 1 clove Garlic
  • 1/4 tsp Oregano
  • 1 Parsley, fresh
  • 1 (5 oz) package Spinach, fresh

Pasta & Grains

  • 1/2 cup Rice

Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt and pepper

Oils & Vinegars

  • 1/2 tsp Oil

Dairy

  • 1/3 cup Feta cheese
  • 1 cup Mozzarella cheese, grated

Liquids

  • 1 cup Water

Instructions

  1. Cook rice in water until fluffy via your favorite method: stovetop, rice cooker, or pressure cooker.
  2. Depending on method chosen this will take 10 (pressure cooker) to 20 (rice cooker + stovetop) minutes.
  3. Preheat oven to 350 degrees F.
  4. Heat a skillet with oil and sauté garlic and spinach until tender and fragrant.
  5. Season with basil, red pepper flakes, oregano, salt, and pepper.
  6. Add cheese, saving a little extra for topping if desired.
  7. Stir in your rice and mix well. Remove from heat.
  8. Slice your peppers in half, removing the veins, stems, and seeds.
  9. Stuff liberally with cheesy spinach and rice filling.
  10. Top with extra cheese and red pepper flakes if desired.
  11. Bake on a foil-lined baking sheet until hot and melty! You'll bake them less for more crisp, al-dente peppers and a bit longer for super-soft tender peppers.

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Cheesy Chicken Stuffed Peppers
Cheesy Chicken Stuffed Peppers

Cheesy Chicken Stuffed Peppers

Meat

  • 1 1/2 cups Chicken, cooked tenders

Produce

  • 1 Cilantro
  • 1 tsp Onion powder

Condiments

  • 1 tsp Hot sauce
  • 1/2 cup Salsa

Pasta & Grains

  • 2 cups Couscous, prepared

Baking & Spices

  • 4 Red peppers, Large
  • 2 tsp Taco seasoning

Dairy

  • 1/2 cup Sour cream

Other

  • Optional
  • 2 cups Sargento shredded 4 cheese mexican cheese (divided)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line your baking sheet with the halved peppers, cut side up.
  3. In a large bowl combine couscous, shredded chicken, salsa, onion powder, taco seasoning, 1½ cups of cheese, and sour cream. *add hot sauce if desired. Stir to combine.
  4. Fill each pepper half with the mixture.
  5. Top with the remaining ½ cup cheese.
  6. Bake at 350 degrees for 20 minutes.
  7. Garnish with chopped cilantro and serve hot.

Easy Stuffed Peppers

1 hr to make, serves 4

Ingredients

Gluten free

Meat

  • 1 lb Ground beef or turkey

Produce

  • 4 Green bell peppers, large
  • 1 tbsp Onion

Condiments

  • 1 can Tomato sauce

Pasta & Grains

  • 1 cup Rice, cooked

Baking & Spices

  • 1/8 tsp Garlic salt
  • 1 tsp Salt

Dairy

  • 1 cup Mozzarella cheese

Directions

  1. Preheat oven to 350.
  2. Cut a circle around the top of the pepper and remove it (making a "lid).
  3. Cut out seeds and membranes.
  4. Cook in boiling water for 5 - 7 minutes. Drain.
  5. While peppers are boiling, brown the ground beef (or turkey) until cooked through.
  6. Add in onion and cook until softened.
  7. Drain and return to the skillet.
  8. Mix in ¼ - ⅓ cup of cheese.
  9. Add the rice, salt, garlic salt and 1 cup of tomato sauce to the beef. Cook until all is hot.
  10. Spoon the beef mixture into the peppers.
  11. Stand upright in a small baking dish (8x8 Pyrex works best - link to one is above).
  12. Pour the remaining sauce over the tops of the peppers.
  13. Cover with foil and bake for 45 min.
  14. Uncover and sprinkle with cheese.
  15. Bake until cheese is melted.

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Broccoli and Cheese Stuffed Peppers

Ingredients

Vegetarian, Gluten free

Produce

  • 4 Bell peppers
  • 2 cups Broccoli florets
  • 1/2 tbsp Parsley, dried
  • 1/2 cup Yellow bell pepper
  • 1 Yellow onion, small

Pasta & Grains

  • 2 cups Rice, cooked

Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Chili powder
  • 1/8 tsp Nutmeg, ground
  • 1 Salt and fresh ground pepper

Oils & Vinegars

  • 2 tbsp Olive oil

Dairy

  • 1 cup Cheddar cheese, sharp
  • 1/2 cup Mixture of both shredded cheddar and white cheddar
  • 1/4 cup Skim milk
  • 1 dollops Sour cream, low fat
  • 1 cup White cheddar cheese

Instructions

  1. Preheat oven to 375.
  2. Place halved bell peppers in a lightly greased baking dish and set aside.
  3. Prepare the rice according to the directions on the package. You will need about 2 cups prepared rice.
  4. In the meantime, heat olive oil in a skillet over medium-heat.
  5. Add onions and cook for 1 minute.
  6. Stir in chopped peppers and season with salt and ground pepper; continue to cook for 3 minutes or until peppers are tender.
  7. Add broccoli florets and cook for 2 minutes, or until broccoli is fork tender.
  8. Remove from heat.
  9. Place cooked rice in a large bowl.
  10. Add broccoli mixture to the rice.
  11. Stir in milk, cheddar cheese, white cheddar cheese, chili powder, cayenne pepper, nutmeg and parsley; mix until thoroughly combined. Taste for seasoning and adjust accordingly.
  12. Divide mixture evenly between peppers, packing the mixture tightly into the hollow pepper shells.
  13. Bake for 20 minutes.
  14. Remove from oven and top with remaining cheese; bake for an additional 3 to 5 minutes, or until cheese is melted.
  15. Remove from oven and let stand few minutes.
  16. Top each pepper with a dollop of sour cream and serve.

Cheese Chicken Stuffed Peppers
Cheese Chicken Stuffed Peppers

Cream Cheese Chicken Enchilada Stuffed Peppers

Ingredients

Meat

  • 1 lb Chicken breasts, boneless skinless

Produce

  • 4 Bell peppers
  • 1 cup Corn
  • 1 (11 ounce) can Ro-tel diced green chiles and tomatoes
  • 1 packed cup Spinach, fresh

Canned Goods

  • 1 (14 ounce) can Chicken broth

Pasta & Grains

  • 1 cup Brown or white rice, cooked

Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Salt and fresh black pepper, coarse

Oils & Vinegars

  • 1 Olive oil

Dairy

  • 2 tbsp Butter
  • 2 heaping cups Cheddar cheese, sharp
  • 4 oz Cream cheese
  • 1/2 cup Sour cream

INSTRUCTIONS:

  1. Add a tablespoon olive oil to a large skillet over medium heat. Season the chicken with salt and pepper then cook, turning to brown on all sides.
  2. Once the chicken is cooked through remove to a large bowl and mix with the rice, corn, spinach and 1 + 1/2 cups of the cheese.
  3. In a medium saucepan melt the butter over medium-low heat, stir in the flour and cook 2 - 3 minutes, stirring often. Whisk in the chicken broth and bring to a simmer 3 more minutes, stirring often.
  4. Turn heat down to low and mix in the Ro-tel. Add the cream cheese and sour cream to a medium bowl with a ladle of the hot broth. Work it together with a spoon then add another ladle of broth. Stir it together then add it to the sauce. (This is to prevent curdling.) Whisk until it is completely combined. Remove from heat and allow to cool to lukewarm.
  5. Preheat oven to 400 degrees F. Grease a large roasting pan.
  6. Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan.
  7. Season the sauce to taste with salt and pepper. Mix about 1 cup of the sauce into the chicken mixture to start, adding more if needed, you want it to be well coated but not swimming in it.
  8. Spoon the stuffing into the peppers. Top with the remaining cheese. Spoon or slowly pour the remaining sauce into the bottom of the pan.
  9. Bake 35 - 40 minutes until peppers are tender. If the tops start to brown too much cover with aluminum foil.

Chicken and Rice Stuffed Peppers

1.5 hrs to make, serves 6

Ingredients

Gluten free

Meat

  • 1 lb Chicken breast

Produce

  • 6 Bell peppers
  • 2 cloves Garlic
  • 1 cup Mushrooms
  • 1/2 Onion, medium

Canned Goods

  • 1 cup Chicken stock

Condiments

  • 1 cup Tomato sauce

Pasta & Grains

  • 3 cups Brown rice, cooked

Baking & Spices

  • 1/2 tbsp Italian seasoning
  • 1/4 tsp Paprika, smoked
  • 1 tsp Pepper
  • 1/2 tsp Salt

Oils & Vinegars

  • 1 tbsp Cooking oil

Dairy

  • 1 cup Mozzarella

Liquids

  • 1 cup Water

Instructions

  1. Preheat the oven to 375°F.
  2. Pour 1 cup of water into a 2 quart glass baking dish.
  3. Into the baking dish, arrange the six bell peppers so that they are standing. The peppers should be sitting in the water. Set the baking dish aside while you prepare the filling.
  4. In a large frying pan for skillet, heat the cooking oil on medium heat.
  5. Add the onions and mushrooms to the pan along with the salt. Stir this around and cook for about 5 minutes or until everything is softened in the onions begin to look translucent.
  6. Add the garlic to the pan and give it a stir to combine with the onions and mushrooms.
  7. To the pan, add the pepper, smoked paprika and Italian seasoning. Stir to combine well.
  8. Allow this to cook for five minutes more and then add the chicken to the pan.
  9. Allow the chicken to cook and brown up in the pan with the other ingredients for about five minutes, while stirring a couple times.
  10. Next add the chicken stock and the tomato sauce. Combine well with the ingredients of the pan.
  11. Turn down the heat and add the cooked brown rice to the pan. Stir everything together and allow to simmer and reduce for about 10 minutes.
  12. Fill each pepper a little more than ¾ full using the rice and chicken mixture.
  13. Cover the baking dish tightly with aluminum foil and place into the oven to bake for 45- 60 minutes. Make sure that the foil makes a tight seal so that the peppers cook properly.
  14. Once the peppers have finished cooking, remove them from the oven and sprinkle mozzarella over each.
  15. Place the peppers back into the oven uncovered and turn on the broiler setting. Broil for about 5 minutes to melt the cheese.

Stuffed Poblano Peppers
Stuffed Poblano Peppers

Stuffed Poblano Peppers

45 mins to make, makes 4 peppers

Ingredients

Gluten free

Meat

  • 2 cups Chicken breast, cooked

Produce

  • 1/2 cup Cilantro, fresh
  • 1 tbsp Garlic
  • 1/2 Onion, diced (4 oz.), medium
  • 1 tsp Oregano, dried
  • 2 Tomatoes, diced (10 oz.), medium

Baking & Spices

  • 1 tsp Kosher salt

Oils & Vinegars

  • 4 tsp Olive oil

Nuts & Seeds

  • 1 tsp Cumin, ground

Dairy

  • 1/2 cup Cheddar
  • 1 cup Mozzarella, part skim

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with foil and brush it with a little olive oil.
  2. Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Set aside.
  3. Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, oregano, cumin and salt. Cook, stirring often, until liquids have evaporated, about 7 minutes. Off heat, stir in the chicken, the mozzarella and the cilantro, mixing well.
  4. Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper. Place the stuffed peppers on the prepared baking sheet. Bake 20 minutes, until the poblanos are soft and charred in places (the smell will be amazing!).
  5. Remove the baking sheet from the oven and switch the oven to broil. Top the peppers with the cheddar cheese and broil just until the cheese is melted, about 2 minutes. Allow to rest 5 minutes before serving.

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