How Long To Cook Stuffed Peppers At 350

Dad's Stuffed Bell Peppers

These Stuffed Bell Peppers are such a classic. They're made with a mix of ground beef, rice, onions, tomatoes, and spices. No need to pre-cook the filling — just stuff, bake, and serve!

Stuffed bell peppers is a classic American dish that one can't easily find in restaurants (unless it is a cafeteria).

It's essentially meatloaf stuffed into bell peppers and baked in the oven. My mom and dad have their own different versions, both delicious. This one is my dad's.

Video: How to Make Stuffed Bell Peppers

Stuffed Bell Peppers

The Best Peppers to Buy

These stuffed peppers can be made with any bell pepper. Red, yellow, and orange peppers are sweeter, because they're riper, having been on the plant longer, while green peppers have a fresh bitterness that can make a welcome contrast to the meatloaf-like filling. Pick your favorite or mix them up!

Look for medium to large bell peppers that will hold a decent amount of stuffing. Choose peppers that are more round than long and will stand up on their own and not teeter over once you've stuffed them.

Steam Peppers Before Stuffing

One tip that adds a little time, but makes a difference, is to steam the raw peppers before stuffing them. You don't cook them all the way; just until they start to soften. This ensures that the peppers cook through thoroughly once they're stuffed and baked, making them easier to cut and eat.

You can skip this step if you need to save some time, but know that your peppers may be still be somewhat crisp after stuffing and cooking.

Elise Bauer

Make Ahead Stuffed Peppers

You can steam the peppers and stuff them up to a day ahead, and then bake them in the oven when you're ready. The baked, stuffed peppers also reheat well, and make an excellent lunch the next day.

Once the peppers are cooked you can freeze them, either individually or together. They'll keep for up to a month in the freezer. Thaw overnight and reheat in the microwave or a 350°F oven.

What to Serve With Stuffed Bell Peppers

Stuffed peppers include vegetable, starch, and meat, so they really are a meal in themselves. We usually serve them a lightly dressed green salad or coleslaw on the side, and maybe a side of greens if we are feeling virtuous (or buttered noodles if not).

More Stuffed Pepper Recipes to Try

• Mom's Stuffed Bell Peppers
• Instant Pot Cajun Spiced Bell Peppers (or make them in the slow cooker)
• Cheesy Quinoa Black Bean Stuffed Bell Peppers

• 1 1/2 cup of cooked white rice (from about 3/4 cup raw rice)

• 4 to 6 bell peppers, any color

• 5 tablespoons extra virgin olive oil

• 1 medium yellow onion, peeled and chopped

• 1 clove garlic, peeled and chopped

• 1 pound lean ground beef

• 1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)

• 1 tablespoon chopped fresh oregano, or 1 teaspoon of dried oregano

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 cup ketchup

• 1/2 teaspoon Worcestershire sauce

• Dash tabasco sauce

1. Cook the rice (if needed):

   If you are starting with raw rice, you'll need to cook it first. Cook the rice following the directions on the rice package.

2. Steam the bell peppers:

   Cut the tops off of the bell peppers about 1/2 inch to 1 inch from the stem end and remove the seeds. (Save the extra bits of bell pepper for another dish such as Ground Turkey and Peppers.)

   Place a steaming rack in a large pot and add enough water to cover the bottom of the pan by an inch. Place the bell peppers on the rack, cut side up, and bring the water to a boil. Cover the pot and let the peppers steam for 5 to 10 minutes until they start to soften.

   Note that you can skip the steaming if you want, but this step will help ensure that the peppers cook through thoroughly when they are stuffed and baked.

   Elise Bauer

3. Sauté onions and garlic:

   Preheat oven to 350°F. Heat 4 tablespoons of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more.

   Elise Bauer

4. Make filling:

   Add the meat, cooked rice, cooked onions, tomatoes, oregano, salt, and pepper to a large bowl. Mix everything together with your hands or a wooden spoon, just enough so that the ingredients are all well distributed. Do not over-mix.

   Elise Bauer

5. Stuff the peppers:

   Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling.

   Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling.

   Elise Bauer

   Elise Bauer

6. Bake:

   Add 1/4 cup of water to the baking dish. Place in 350°F oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.

   Elise Bauer

Nutrition Facts (per serving)
371	Calories
21g	Fat
23g	Carbs
24g	Protein

Show Full Nutrition Label Hide Full Nutrition Label

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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	371
% Daily Value*
Total Fat 21g	27%
Saturated Fat 5g	26%
Cholesterol 67mg	22%
Sodium 655mg	28%
Total Carbohydrate 23g	8%
Dietary Fiber 2g	7%
Total Sugars 7g
Protein 24g
Vitamin C 35mg	174%
Calcium 52mg	4%
Iron 4mg	20%
Potassium 576mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

How Long To Cook Stuffed Peppers At 350

Source: https://www.simplyrecipes.com/recipes/dads_stuffed_bell_peppers/

Posted by: standleysaided.blogspot.com

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