bell pepper recipes

Warm up from the inside out with these Classic Stuffed Peppers from Delish.com.

Classic Stuffed Peppers

rice

extra-virgin olive oil,

onion,

tomato paste

garlic,

beef

tomatoes

oregano

Kosher salt

black pepper

bell peppers,

c. shredded Monterey jack

parsley,

A great, basic recipe for stuffed peppers! I too thought they would be too bland as written so I added some extra seasonings. I also read that others could not get their peppers tender enough - I rubbed each pepper with oil inside and out, and cooked them covered with foil for 45 minutes instead of 35, and then cooked uncovered for an additional 15. My peppers came out perfect! I also did not drain the fat from cooking the beef, however I did not have much to begin with since I used a leaner blend. Awesome recipe, but docked a star due to the adjustments made. Thanks!

My mother used a 50/50 mix of beef and pork.  She would double the garlic.   She also poured some tomato juice around the peppers in the baking dish, which made the peppers juicier and a little softer.

Tried it with Boca veggie meat and tasted SO GOOD. I also added some spinach and it was amazing.

Really enjoyed this! If you like spice and heat I would recommend adding some extra chili powder or hot pepper flakes. I found it a little bland otherwise, but that may be just right for you.

Good, but I thought it needed more seasoning even after I added 1-1/2 tsp of salt.  I was short on time so nuked the peppers for 3 minutes until a little tender but still on the crisp side.  I only needed to bake 20 minutes instead of 35 before topping w/cheese & baking the last 10 minutes.

Yes, I would make this again! You can always Dr. it up and use different kinds of diced tomatoes like the ones that have basil and garlic. Or if you enjoy garlic, use more than three cloves. But it was great just like the recipe was. :)

I have made this dish, using this recipe, at least twenty times. My family and friends beg me to make it! I make it exactly as written with the exception of substituting cauliflower rice for actual rice, making it into a low car dish. Otherwise, it IS the perfect stuffed pepper dish, exactly as written. Perfect every time.

Turned out amazing and I used garlic herb cauliflower rice and a little dried hot peppers. Delicious

I made this with mushrooms instead of meat. It’s very delicious.

This is my first time trying to cooking stuffed peppers and this recipe so far has turned out really good.

This was such a yummy dish! I made a few adjustments though. I used A can of Rotel Instead of regular chopped tomatoes to give it some heat. When cooking the rice, I added a packet of Sazón seasoning to flavor the rice. I also used a large purple onion and added a bit more garlic. Coating the insides of the peppers helped to soften them during cooking. It turned out great! Yummmm!

Cooked according to directions except used parmesan...a good quality one! 
Thought it was delicious and fresh...I used amazing beef from Lancaster, and too much spice was not needed. Perfect!

This is my go to recipe but I change some of it. I parboil my peppers for 15 minutes before stuffing them so they are soft and cook easily. I use an Italian Zest seasoning and add a little Cumin in addition to the seasoning used for a little more flavor. I also add cheese to the meat mixture because we love cheese in my home. So delish ❤️

I cut the recipe in half and used orzo pasta instead of rice, homemade marinara and shredded mozzarella and provolone pizza cheese blend. They turned out great! My husband loved them! I will definitely be making these again VERY soon.

Great recipe.  I used quinoa instead of the rice, and used tomato sauce instead of the rice tomatoes, added chopped fresh roma tomatoes and jalapenos in last 10 minutes, to taste.

has anyone tried reheating the left overs?  If so what method, oven, microwave?

https://streaming.hearstdigitalstudios.com/e3b98a7d-42da-4733-9a39-fecac064e906/video_rover_16x9_1080p_hd_1554924884_70206.mp4

Keep it simple and good with these classic stuffed peppers, filled with sweet onions, fragrant rice, and tomatoey beef.

Classic Stuffed Peppers Never Fail To Satisfy

Looking for bell pepper recipes? This quinoa stuffed peppers recipe is a colorful and delicious healthy dinner, full of Mediterranean flavors like lemon, parsley and feta.

Mediterranean Stuffed Peppers

multi-colored bell peppers

quinoa

garlic

shallots (1 cup chopped)

parsley

pistachios

olive oil

red pepper flakes

paprika

lemon juice lemon

sea salt

feta cheese crumbles (optional)

Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.

Meanwhile, cook the quinoa (or use our Instant Pot quinoa method): Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.

Mince the garlic, shallot and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, 1/4 cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.

The Ultimate Stuffed Peppers Recipe

garlic, crushed

beef mince

(400 grams) can chopped tomatoes

Salt

g Monterey jack

This tasty collection of Bell Pepper Recipes includes great main courses and scrumptious sides for you to cook up. We love these Mediterranean stuffed peppers:

40 Ways to Cook Bell Peppers

bell peppers

1.25 lbs lean ground beef

garlic cloves, chopped

pearled couscous

cherry tomatoes

kalamata olives

thyme

salt

tsp pepper

pine nuts

feta cheese

Tbsp cooking oil

Preheat oven to 375°F.

Heat oil in pan over medium high heat....

Heat oil in pan over medium high heat. Add onions and sauté until translucent. Add ground beef, break up with spoon and brown. Mix in herbs, spices and tomato paste. Sauté until beef is cook through. Set aside.

Cook couscous according to directions on packet. This...

Cook couscous according to directions on packet. This should take abut 10 minutes total.

Toast pine nuts in ungreased pan over medium...

Toast pine nuts in ungreased pan over medium heat for 3-5 minutes. Stir frequently and watch carefully to avoid charring them. They should be lightly browned.

Chop kalamata olives, tomatoes and parsley.

In a large bowl, mix meat, couscous, pine...

In a large bowl, mix meat, couscous, pine nuts, cherry tomatoes, olives and parsley.

Cut peppers vertically. Lay halves on their side...

Cut peppers vertically. Lay halves on their side in greased baking pan. Stuff with stuffing mixture and cover with foil. Bake 30 minutes. Remove foil and bake and additional 15 minutes. Check doneness with a knife, peppers should be softened but still have a little crunch. Baking times vary by oven, if need be, bake an additional few minutes.

After removing from oven, sprinkle crumbled feta cheese...

After removing from oven, sprinkle crumbled feta cheese over peppers... enjoy!

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

16+ Tasty Bell Pepper Recipes (+Sausage and Peppers)

lb. Italian sausage

butter

water

onion

Italian seasoning

beer

Brown the sausages in olive oil and add water.

Simmer for 10-12 minutes.

Add the seasoning, butter, and onions and cook for 5 minutes.

Last, add the beer and garlic and cook.

For the ultimate comfort dish, try our Instant Pot chicken enchilada soup!  It&#039;s creamy, cheesy and the ultimate comfort food! Shredded chicken, black beans, sweet corn, bell peppers and tomatoes, cooked with warm spices and topped with fresh herbs. You will love this Instant Pot soup recipe!

Instant Pot Chicken Enchilada Soup Recipe

celery rib (diced)

carrot

large bell pepper (diced, green or red can be used)

cumin powder

coriander seed powder

onion powder

tsp smoked paprika

tsp chili flakes (or 1/2 tsp powder, can be reduced)

chicken breasts (medium,

chicken stock

can diced fire-roasted tomatoes (14-15 oz can, or regular tinned tomatoes)

tsp sugar

black beans (15 oz, drained)

sweet corn (frozen, fresh or canned)

oz cream cheese (150 grams)

grated cheese (Cheddar, Jack etc.)

cilantro (chopped)

green onion (chopped (scallion))

Saute vegetables.

Turn the Instant Pot on and turn the Saute function on. Add olive oil, onions, celery, carrots and bell peppers and season with ½ teaspoon of salt. Stir and cook for 3-4 minutes to soften.

Add garlic and spices.

Add the garlic, all of the spices, oregano and chili and stir through for 20-30 seconds. Press Cancel to stop the Saute.

Add chicken and stock.

Add the chicken pieces and pour in the stock, stir by scraping the bottom of the pot.

Add tomatoes.

Stir in the tomatoes, tomato paste and sugar.

Pressure cook.

Secure and lock the lid. Set to Pressure Cook for 5 minutes on HIGH. When the cooking time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.

Shred the chicken.

Remove the chicken pieces from the soup and dice or shred the meat. Return the chicken to the soup in the cooking pot.

Stir in beans and corn.

Stir in the black beans and corn. Select Saute and bring to a boil, stirring occasionally, until the beans and corn are heated through.

Stir in cheeses and herbs.

Add the cream cheese in chunks or cubes and stir through until melted. As soon as it starts melting, turn the Saute off. Finish by stirring in the cheese and once melted, stir in the fresh cilantro and half of the green onions. Then top with the remaining onions.

Serve.

Serve in bowls topped with extra grated cheese, sliced or diced avocado, tortilla chips, and extra cilantro and green onions on top.

Lots of sweet bell peppers and meaty chickpeas mingling with tomatoes and Italian spices. Serve it over rice, farro, noodles, or next to a crusty hunk of bread. It&#039;s a delicious and easy 30 minute meal!

Italian Peppers and Chickpeas

garlic (minced)

carrots

sweet bell peppers

Italian seasoning (or Herbs de Provence)

chickpeas

(14.5 ounces) canned diced tomatoes

low-sodium vegetable broth

(15 ounces) tomato sauce

balsamic vinegar

Heat the oil (or broth or water) in a large deep skillet over medium heat.

Add the onion and sauté 4 to 5 minutes, until soft and translucent.

Add the garlic, carrots, peppers, and Herbs de Provence, and sauté 2 to 3 minutes to start to release the flavors.

Add the chickpeas, diced tomatoes, vegetable broth, and tomato sauce, if using. Increase heat to bring mixture to a simmer, then decrease heat to medium-low and simmer 15 minutes until vegetables are softened, but still have a bite. You can also add the tomato sauce later after simmering a bit if you are unsure you'll need/want it.

Add the balsamic vinegar and stir to combine.

Serve with grains or noodles of choice and/or some crusty bread.

This classic Pepper Steak with Bell Peppers and Onion is a flavorful stir-fry featuring tender strips of beef, vibrant bell peppers, and sweet onions coated in a savory sauce. Perfect for weeknight dinners, this dish comes together in under 30 minutes and pairs wonderfully with steamed rice or noodles.

Pepper Steak with Bell Peppers and Onion

lb flank steak, thinly sliced against the grain

red bell pepper, thinly sliced

green bell pepper, thinly sliced

yellow bell pepper, thinly sliced

vegetable oil

soy sauce

tbsp oyster sauce

cornstarch

tbsp rice vinegar

tbsp honey sugar

ginger

tsp sesame oil

In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, water, rice vinegar, honey, garlic, ginger, sesame oil, and red pepper flakes (if using). Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips and stir-fry for 2-3 minutes, until browned and just cooked through. Remove and set aside.

In the same skillet, add the remaining oil. Stir-fry the bell peppers and onion for 4-5 minutes, or until they are tender but still crisp.

Return the beef to the skillet and pour in the prepared sauce. Stir well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken.

Remove from heat and serve hot over steamed rice or noodles. Garnish with sesame seeds or green onions if desired.

Top 8 bell pepper recipes recipes from across the web

The most viewed bell pepper recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Stuffed Peppers

Mediterranean Stuffed Peppers

The Ultimate Stuffed Peppers Recipe

40 Ways to Cook Bell Peppers

16+ Tasty Bell Pepper Recipes (+Sau...

Instant Pot Chicken Enchilada Soup ...

Italian Peppers and Chickpeas

Pepper Steak with Bell Peppers and ...

Top 8 bell pepper recipes recipes from across the web

The most viewed bell pepper recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Stuffed Peppers

Mediterranean Stuffed Peppers

The Ultimate Stuffed Peppers Recipe

40 Ways to Cook Bell Peppers

16+ Tasty Bell Pepper Recipes (+Sau...

Instant Pot Chicken Enchilada Soup ...

Italian Peppers and Chickpeas

Pepper Steak with Bell Peppers and ...

The most viewed bell pepper recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine