I love to cook, bake and eat a lot of Stove Top Stuffed Peppers. The process of making stuffed peppers is easy, but it’s tricky given the number of fillings and flavors available. It’s not just for Stove Top Stuffed Peppers, but this recipe works well with any type of bean, or any peppers as long as you don’t add too much spice. Stove Top Stuffed Peppers is a dish where a vegetable is stuffed and cooked in a sauce.
Stove Top Stuffed Peppers is a delicious dish that makes a great meal. The stuffing can be made with different kinds of meat. The peppers are filled with ground beef, rice, onion, grated Parmesan cheese, mixed spices, and tomato sauce. The rice is cooked separately before being stuffed into the peppers, making it an easy and quick dish. We recommend this recipe for lunch or dinner.
Stove Top Stuffed Peppers is a simple, but very delicious family recipe. A homemade stuffed pepper is a great way to use up leftover peppers and vegetables. They’re easy to make, have a lot of nutrition, and are fairly inexpensive. They’re also one of the most versatile foods you can make: you can make them for any number or just about any occasion.
How To Make Stove Top Stuffed Peppers
Filled with a variety of Stove Top Stuffed Peppers, these stuffed peppers are perfect for serving and can be made into a vegetarian version or an amazing meaty version. My stuffed pepper recipe is extremely simple to make and very low in fat and calories. The filling is incredibly flavorful and filling. There are so many different ways to make stuffed peppers, but this one has a unique twist: sweet potato, spicy sauce with a hint of spice.
Ingredients
- Bell peppers, 6 medium size
- Canola oil, 2 tablespoons
- Finely chopped onions, ⅓ cup
- Chopped garlic, 1 tablespoon
- Lean ground turkey, 1 ¼ pound
- Dried Italian seasoning, 1 pound
- Already cooked brown rice, 2 cups
- Grated Parmesan cheese plus extra for sprinkling, ¼ cup
- Fired roasted diced tomatoes divided, 1 can (14 ounces)
- Salt and pepper to taste
- Water, ½ cup
Step By Step Instructions To Make Stove Top Stuffed Peppers
Step 1
Remove the pepper’s tops, core it, and remove the seeds. Place aside.
Step 2
Heat the oil in a large frying pan on medium heat. For 3 minutes or until the onions are starting to wilt, add the onions and garlic to the pan. Cook the turkey for 7 minutes, or until it is no longer pink.
Step 3
Season the rice, add the Parmesan cheese, and ¼ of the tomatoes (reserve the remaining for later). Cook the mixture for a few more minutes until it is well heated.
Step 4
To taste, add salt and pepper. Fill the pepper cavities carefully with the mixture.
Step 5
Mix the remaining tomatoes with the water in a large pot. Cook on low heat until mixture reaches a simmer.
Step 6
Make sure the peppers are standing upright in the pot when you transfer them. For 25 to 30 minutes or until the peppers are tender, cover with a lid and cook on low.
Step 7
Pour the sauce over the peppers and top with extra Parmesan cheese if desired.
Conclusion
We hope you enjoyed reading about stuffed peppers. Stove Top Stuffed Peppers are a delicious meal to add to your dinner menu. They are easy to make and have a variety of ingredients that will make your dinner truly delicious! If you want to find out how to make stove top stuffed peppers, read the above following blog post.
More Delicious Recipes
Stove Top Stuffed Peppers Recipe
Ingredients
- 6 medium size Bell peppersBell peppers
- 2 tablespoons Canola oil
- ⅓ cup Finely chopped onions
- 1 tablespoon Chopped garlic
- 1 ¼ pound Lean ground turkey
- 1 pound Dried Italian seasoning
- 2 cups Already cooked brown rice
- ¼ cup Grated Parmesan cheese plus extra for sprinkling
- 1 can (14 ounces) Fired roasted diced tomatoes divided
- Salt and pepper to taste
- ⅓ cup Water
Instructions
- Remove the pepper's tops, core it, and remove the seeds. Place aside.
- Heat the oil in a large frying pan on medium heat. For 3 minutes or until the onions are starting to wilt, add the onions and garlic to the pan. Cook the turkey for 7 minutes, or until it is no longer pink.
- Season the rice, add the Parmesan cheese, and ¼ of the tomatoes (reserve the remaining for later). Cook the mixture for a few more minutes until it is well heated.
- To taste, add salt and pepper. Fill the pepper cavities carefully with the mixture.
- Mix the remaining tomatoes with the water in a large pot. Cook on low heat until mixture reaches a simmer.
- Make sure the peppers are standing upright in the pot when you transfer them. For 25 to 30 minutes or until the peppers are tender, cover with a lid and cook on low.
- Pour the sauce over the peppers and top with extra Parmesan cheese if desired.