Author: saqibkhan

Ingredients

Original recipe (1X) yields 12 servings

• 8 large ripe tomatoes
• 4 large green bell peppers
• ¼ cup butter
• 1 onion, diced
• 1 clove garlic, minced, or to taste
• 2 pounds ground beef chuck
• 2 tablespoons soy sauce
• 1 tablespoon seasoned salt
• 1 tablespoon ground black pepper
• ½ cup water
• 1 ½ cups converted (parboiled) rice (such as Uncle Ben’s®)
• ½ cup olive oil

Directions

1. Cut off tops of tomatoes, leaving a corner still attached to create a lid. Scoop out insides of tomatoes and transfer to a large bowl; squeeze juices out of tomatoes.
2. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes.
3. Arrange tomatoes and bell peppers in an 11×17-inch baking dish.
4. Preheat the oven to 375 degrees F (190 degrees C).
5. Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground beef, soy sauce, seasoned salt, and black pepper. Cook until beef is browned and crumbly, 5 to 10 minutes.
6. Mix squeezed tomato insides and water into browned beef mixture; bring to a simmer and cook for about 15 minutes. Add rice and bring to a boil; remove skillet from heat.
7. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
8. Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
9. Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.

Ingredients

Original recipe (1X) yields 8 servings

• 1 cup uncooked long grain white rice
• 2 cups water

Sauce:

• 1 onion, diced
• 1 tablespoon olive oil
• 2 cups marinara sauce
• 1 cup beef broth
• 1 tablespoon balsamic vinegar
• ¼ teaspoon crushed red pepper flakes

Peppers:

• 1 pound lean ground beef
• ¼ pound hot Italian pork sausage, casing removed
• 1 (10 ounce) can diced tomatoes
• ¼ cup chopped fresh Italian parsley
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 pinch ground cayenne pepper
• 1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping
• 4 large bell peppers, halved lengthwise and seeded

Directions

1. Gather all ingredients.Dotdash Meredith Food Studios
2. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.Dotdash Meredith Food Studios
3. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
4. To make the sauce: Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer 1/2 of the cooked onion to a large bowl and set aside.Dotdash Meredith Food Studios
5. Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet with cooked onion; cook and stir for 1 minute.Dotdash Meredith Food Studios
6. Pour sauce mixture into a 9×13-inch baking dish and set aside.Dotdash Meredith Food Studios
7. Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into the bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff bell peppers with beef and sausage mixture.Dotdash Meredith Food Studios
8. Place stuffed bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.Dotdash Meredith Food Studios
9. Remove aluminum foil and continue to bake until meat is no longer pink, bell peppers are tender and cheese is browned on top, an additional 20 to 25 minutes. Serve hot and enjoy!

Ingredients

Original recipe (1X) yields 4 servings

• 1 ½ pounds skinless, boneless chicken breast halves
• 1 (1.25 ounce) package taco seasoning mix
• 1 cup water
• 4 large Anaheim chile peppers
• 1 tablespoon vegetable oil
• 1 cup diced onion
• 3 tablespoons chopped garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 3 tablespoons all-purpose flour
• 5 tablespoons hot chili powder
• 4 cups chicken broth
• ½ (1 ounce) square bittersweet chocolate, chopped
• 8 ounces shredded Monterey Jack cheese
• 1 (8 ounce) package cream cheese, softened
• ½ cup chopped fresh cilantro

Directions

1. Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate.
2. Cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the peppers and set aside.
3. Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Stir in the flour and chili powder, and cook for about 1 minute. Whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally.
4. Drain the marinated chicken breasts, and place into a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. When cool enough to handle, shred the chicken meat, and lightly mix in a bowl with Monterey Jack cheese, cream cheese, and cilantro. Stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet.
5. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
6. Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.

Ingredients

Original recipe (1X) yields 12 servings

• 12 to 14 pickled peppadew peppers, drained
• 
  1 (5.3-ounce) package shallot and chive spreadable cheese (such as Boursin®), softened

Directions

1. Gently pat peppers dry with a paper towel.
2. Spoon Boursin cheese into a small resealable plastic bag, then snip off one corner to create a makeshift piping bag. Carefully pipe cheese into each pepper until full and slightly mounded.

Ingredients

Original recipe (1X) yields 6 servings

• 6 bell peppers, any color
• 3 cups chunky tomato sauce, divided
• ½ onion, very thinly sliced
• ½ cup beef broth
• ¼ teaspoon red pepper flakes
• 1 ½ pounds lean ground beef
• 1 ½ cups cooked rice
• ½ cup freshly shredded Parmigiano-Reggiano cheese
• ¼ cup chopped fresh flat-leaf parsley
• 4 cloves garlic, minced
• 2 teaspoons salt or to taste
• ½ teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley, divided

Directions

1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).Dotdash Meredith Food Studios
2. Slice peppers 1/2-inch from the top; cut out stems and set aside to use as tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.Dotdash Meredith Food Studios
3. Pour 2 ½ cups tomato sauce into a 9×13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom.Dotdash Meredith Food Studios
4. Set bell peppers upright in the dish.Dotdash Meredith Food Studios
5. Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.Dotdash Meredith Food Studios
6. Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.Dotdash Meredith Food Studios
7. Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are soft, sweet, and tender, 20 to 30 more minutes.Dotdash Meredith Food Studios
8. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Ingredients

Original recipe (1X) yields 6 servings

• 1/2 cup orzo
• 2 ounces fresh spinach
• 1 teaspoon Greek seasoning
• 2 teaspoons vegetable oil
• 1 small onion, minced
• 2 clove garlic, minced
• 8 ounces ground beef
• 1 cup tomato sauce, divided
• 1 tablespoons lemon juice, or to taste
• 1/2 teaspoon minced fresh mint, or to taste
• 3 bell peppers
• 1/3 cup crumbled feta cheese, or as needed
• 2 tablespoons pine nuts, or as needed

Directions

1. Preheat the oven to 475 degrees F (245 degrees C). Lightly grease a casserole dish.
2. Bring a large pot of lightly salted water to a boil; add orzo and cook for exactly 6 minutes. Place spinach in a strainer. Pour orzo into the strainer over spinach.
3. Transfer orzo and spinach to a mixing bowl and stir in Greek seasoning; set aside.
4. Meanwhile, add oil to a heavy skillet, and heat over medium-high heat until shimmering. Add onion, garlic, and ground beef. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in 1/2 cup tomato sauce.
5. Add beef mixture to orzo mixture; add lemon juice and mint, and stir to combine. Taste; adjust lemon juice and mint to taste.
6. Cut bell peppers in half lengthwise; carefully remove stem, seeds, and ribs. Stuff peppers with beef orzo mixture. Spread remaining 1/2 cup tomato sauce in the bottom of the prepared casserole dish. Place each stuffed pepper into the dish; cover with foil.
7. Bake in the preheated oven until peppers are tender, about 40 minutes. Remove foil. Sprinkle pine nuts and feta cheese over peppers.
8. Bake until pine nuts are lightly toasted, about 10 minutes more. Serve immediately.