Green Pepper Recipes

What is it about the smell of classic stuffed peppers that gets me right in the feels? It’s the best of simple ingredients–fresh beef, onions, tomatoes, and seasonings that come together in their own little portable, edible bowls.

As a kid my mom forced me to eat it. It’s basically a deconstructed stuffed pepper made with all the same ingredients–and the first time I made these peppers for Jeremy, we sat down, took a bite and looked at each other–” Texas Hash,” we said.

Now if I’m being totally honest, these peppers are great. They have the basic ingredients, no fuss and no frills, and they really are the best slate for you to experiment with. And I actually like every single ingredient that’s in them, just as long as my mom doesn’t make them.

I know you will enjoy them–if your mom didn’t ruin you with years of Texas Hash.

Unless you keep cooked rice on hand, waiting 20 minutes or more for a batch to cook can feel like one extra step in your day you just don’t have time for. Instead, cut right to the chase with Thrive Life freeze dried brown or white rice. Simply refresh the cooked rice by pouring over a bit of warm water and in just a few minutes it’s ready to go in your next recipe.

Get fluffy, tender brown or white rice with just a bit of warm water and a few minutes of soak time with Thrive Life’s freeze dried rice.

20 Easy Ways to Use Green Peppers

These delicious green pepper recipes are perfect to make for the family! From stuffed peppers to enchiladas to stir-fry, you can’t top these incredible meals.

Ingredients:

• Pepper Steak Stir Fry
• Beef and Green Pepper Stir-Fry (Chinjao Rosu)
• Philly Cheesesteak Pizza
• Roasted Bell Peppers with Olive Oil
• Southwest Stuffed Poblano Peppers
• Saute Peppers and Onions
• Puerto Rican Sofrito
• Tomatillo Salsa Verde (Green Salsa!)
• Stuffed Green Peppers
• Philly Cheesesteak Stuffed Peppers (low-carb)
• Healthy Sheet Pan Veggie Fajitas (Vegan)
• Stuffed Pepper Soup
• Easy Crustless Pizza Bowls
• Stuffed Bell Pepper Casserole
• White Chicken Chili
• Creamy Poblano Chicken Enchiladas
• Blistered Shishito Peppers
• Stuffed Shishito Peppers
• Cheddar Jalapeño Cornbread Muffins
• Baked Jalapeño Poppers

Instruction:

1. Select your favorite recipe.
2. Organize all the required ingredients.
3. Prep a green pepper recipe in 30 minutes or less!

Stuffed Green Peppers

These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.

Total: 0 2 0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 513, Fat 29g, Saturated Fat 11g, Carbohydrate 37g, Fiber 6g, Sugar 9g, Protein 27g, Cholesterol 138mg, Sodium 1116mg

Ingredients:

• 6 medium green bell peppers, tops and seeds removed
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• Kosher salt
• 1 pound ground beef
• 2 large cloves garlic, finely chopped
• Freshly ground black pepper
• One 28-ounce can diced fire-roasted tomatoes
• 2 cups cooked rice
• 1 cup loosely packed fresh parsley leaves, roughly chopped
• 1 1/2 cups shredded mozzarella
• 1/2 cup plain dry breadcrumbs
• 2 large eggs, lightly beaten
• 4 teaspoons Worcestershire sauce

Instruction:

1. 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.
2. 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.
3. 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.
4. 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.

Stuffed Green Peppers

Savory and delightfully easy-to-make stuffed green peppers are a great healthy option for lunch or dinner! Simply stuff tender green bell peppers with cheesy ground beef and rice filling, cover them with tomato sauce, and bake until golden!

Prep: 10min

Total: 65min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 432 kcal, Carbohydrate 38 g, Protein 22 g, Fat 22 g, Saturated Fat 10 g, Trans Fat 1 g, Cholesterol 73 mg, Sodium 670 mg, Fiber 4 g, Sugar 14 g, unSaturated Fat 10 g, servingSize 1 serving

Ingredients:

• 6 green bell peppers
• each, salt & pepper ((to taste – plus ¼ teaspoon salt for the boiled peppers))
• 1 lb ground beef
• ⅓ cup onion ((chopped))
• ¼ tsp garlic powder
• 14 ½ oz diced tomatoes
• ½ cup long grain white rice ((uncooked))
• ½ cup water ((plus more for mixing with the canned tomato soup))
• 1 tsp Worcestershire sauce
• 1 cup cheddar cheese ((shredded))
• 21 ½ oz tomato soup ((2 10.75 ounce cans condensed soup))

Instruction:

1. Over high heat, bring a large pot of salted water to a boil. Cut the tops off the bell peppers and remove the seeds. Drop the peppers in the boiling water and allow them to cook for 5 minutes. Use tongs to remove the peppers. Salt the inside of each bell pepper with a ¼ teaspoon of salt, or to taste, then set them aside for later.
2. In a skillet over medium-high heat brown the ground beef with the chopped onions for 5-6 minutes. Drain off the excess fat and season with garlic powder, salt, and pepper.
3. Next, add the canned tomatoes, rice, water, and Worcestershire sauce. Stir to combine then cover and allow to simmer for 15 minutes, or until rice is fully cooked. Remove from heat, then stir in the cheese.
4. Preheat the oven to 350°F (175°C). Use a spoon to scoop an equal amount of the ground beef and rice mixture into each bell pepper. Place the bell peppers on a baking dish with the open side up.
5. In a medium mixing bowl, combine the tomato soup with a small amount of water – Just enough to make it a gravy consistency. Pour the sauce over each of the peppers.
6. Cover with foil and bake for 25-35 minutes. The peppers should be heated through and the cheese should be melted and bubbly. Remove from the oven and allow to cool for 2-3 minutes before serving.

Classic Stuffed Peppers

Classic stuffed peppers go the traditional route and deliver the familiar flavors you crave.

Prep: 15min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 376 kcal, Carbohydrate 52 g, Protein 16 g, Fat 12 g, Saturated Fat 5 g, Cholesterol 40 mg, Sodium 257 mg, Fiber 5 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 4 very large green bell peppers or about 5 small ones
• 15 ounce can tomato sauce
• 1/2 pound ground beef or turkey
• 1/3 cup chopped onion
• 1 cup cooked brown or white rice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon garlic powder

Instruction:

1. Cut the tops off the peppers and remove the seeds. Place the peppers in a large saucepan and cover with water. Bring to a simmer and cook 3 minutes, just until the peppers are slightly soft. Drain, rinse with cool water and set aside on paper towels to drain.
2. In a skillet, heat the ground beef and onion and cook until no pink remains. Drain.
3. Add the salt, pepper, rice, garlic powder and half of the tomato sauce.
4. Stir well and spoon into the peppers.
5. Top with the other half of the tomato sauce.
6. Bake in an ungreased dish at 350 for 25-30 minutes. Serve warm.

How to Make Easy Stuffed Bell Peppers | The Stay At Home Chef

FAQ

What can I do with a lot of green peppers?

1. Roasted Pepper & Butternut Squash Soup.
2. Roasted Red Pepper Soup.
3. Bell Pepper Chicken & Dill Soup.
4. Turkey Stuffed Bell Peppers.
5. Long Sweet Pepper Boats.
6. Bell Peppers Stuffed with Tomato Couscous.
7. Mini Sweet Pepper & Orange Cranberry Muffins.
8. Bell Pepper Cornbread.

What is the best way to eat green peppers?

Can I freeze green peppers?

What does raw green pepper do to your body?