Stuffed Peppers for Four Recipe
- 1/2 cup uncooked orzo pasta
- 4 medium sweet peppers
- 1/4 cup water
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 cups pasta sauce
- 1 cup frozen broccoli-cauliflower blend, thawed and chopped
- 1/2 cup grated Parmesan cheese, divided
- 1. Cook orzo according to package directions; drain. Cut and discard tops from peppers; remove seeds. Place in a 3-qt. round microwave-safe dish. Add water; microwave, covered, on high until peppers are crisp-tender, 7-9 minutes.
- 2. In a large skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain. Stir in pasta sauce, vegetables, 1/4 cup cheese and orzo. Spoon into peppers. Sprinkle with remaining cheese.
- 3. Microwave, uncovered, on high until heated through, 1-2 minutes. Yield: 4 servings.
1 stuffed pepper: 448 calories, 18g fat (7g saturated fat), 79mg cholesterol, 734mg sodium, 41g carbohydrate (15g sugars, 6g fiber), 30g protein.
Reviews for Stuffed Peppers for Four
"I don't care for stuffed peppers but I made this for my husband and he loved it. I'm giving it 5 stars because he liked it so much that he asked me how to make it. He now makes it for himself, since we work opposite shifts."
"I used ground turkey and red bell peppers because they were on sale. It was wonderful."
"I made this for dinner last night. It was great! I added the salt and pepper as suggested and added some leftover veggies I had instead of the ones suggested...much easier than chopping the others. I blanched the peppers before stuffing them and then baked them in the oven vs the microwave. I also used colby jack cheese since I didn't have the parma. cheese. Nice change from the rice stuffed peppers I used before. I used 4 very large peppers, so I had just enough filling. The only change I'd make would to be to add a bit more seasoning. Not sure what, but it is open for experimenting."
"The filling in this recipe was too runny and it filled 6 peppers, not 4. I will make it again except I will use 6 peppers, 1 cup of orzo, 1-1/2 cups of the vegetables, 1 cup of parmesan cheese divided, 1 cup of spaghetti sauce in the filling and pour the other cup over the top before sprinkling the parmesan over the tops. I also think it needs about 1/2 tsp. salt and 1/4 tsp. pepper or more in the filling. I think I will bake them in the oven for about 20 minutes at 350 degrees instead of microwaving the final cooking. I think it will be more firm and easier to eat. The flavor was good but the texture needed improvement."
"I changed it somewhat, I used Italian Sausage in place of beef. I had some leftover rice (1 cup) so I used it in place of orzo pasta. I increased the broccoli-cauliflower blend to 1 cup. I blanched fresh broccoli and cauliflower in place of frozen.With the added rice and veggies you can make 5 peppersI also parboiled the pepper and baked them in the over at 375 for about 20 to 25 minutes.Great Recipe"
"I made this tonight and it was wonderful. I never knew stuffed peppers were so easy to make in a microwave. I'll never use my oven again. I did not have any frozen broccoli-cauliflower blend at home so I used a broccoli-carrot blend instead and I substituted a Mexican cheese blend for the Parmesan cheese. The only place where the recipe errors is I got enough of the stuffing to fill at least 6 or more peppers. I plan to buy more tomorrow."
"Dee-Li-Cious!!! Came out great in my oven. I don't use my microwave a whole lot and I was afraid it would nuke my stuffed peppers to smitherins! I bought a package of bell peppers that contained one of each color - they looked so appetizing! I'm surprised Taste of Home didn't add the nutritional values - you know they test the recipes themselves first and then photograph their results.ToH - please do update the recipe with the nutritional values - thanks!"
"In response to troi40, if you check out the other stuffed bell peppers on this site you'll see that the peppers are usually pre-cooked in boiling water for 3 to 4 minutes. Rinse in cold water and drain while you make the filling. Then bake for 25 to 30 minutes at 350 degrees. Since your filling is already precooked you won't need to bake them very long. I like my peppers a little tender-crisp so I start checking them at about 20 minutes to make sure they don't get too mushy. Actually, I've never tried making stuffed bells in the microwave so I might try these. Anything to keep the kitchen cooler on the 100+ degrees day we get here in the San Joaquin Valley. BTW you don't have to rate a recipe to ask a question or comment on it. Giving a 1 star rating without trying it just lowers the rating overall. Not trolling, just commenting."
"This recipe sounds incredible. I've never used Orzo, but there's always a first time. The only change I would make is to use a red bell pepper since they have more nutrients and are not so bitter as the green bell peppers."
"We don't like to cook with a microwave. Can this be baked?If so what temp & how long?"
"stuffed peppers are always a nutrisional offering for diner. i encourage you to include your kids in making this. my kids always enjoyed it. they can get very creative in adding there owen choice of cheeses and sauces. some italian, some mex. alway fun."
"I have been looking for a stuffed pepper recipe. This one fits the bill."
"Nutritiondata.com will give you all the info you need for any recipe."
"This is my favorite meal ever. I make it all the time. I wish I would have discovered this years and years ago!"
"very easy to make! I did not have the frozen broccoli-cauliflower blend so I subsitute it with frozen pease and sliced yellow squash . Everyone ate every drop of it.!!"
"I have 3 boys that do not like many vegetables. They LOVED this recipe. They didn't eat the peppers, but ate all the meat mixture. My husband and I both loved this as well."
"This is an excellent recipe. We loved the Orzo in place of rice and it is quick and easy."
"The "calorie count" site didn't save the information, so the link is no good. Here are the #'sCalories 380Total Fat: 11.3gSaturated Fat: 5.0gCholesterol: 112mgSodium: 278mgTotal Carbohydrates: 24.5gDietary Fiber: 2.9gSugars: 4.1gProtein: 43.6g"
"I love stuffed peppers and I want to say thanks for the recipe!
"If you need the nutritional values for a recipe go tohttp://caloriecount.about.com/foods and click on "Recipe Analyzer"Below is the result for this recipe.http://caloriecount.about.com/cc/recipe_analysis.php?process=resubmit&count=9"
"Seems to me, if anyone has a health problem, they should know what they can and can not eat without expecting someone to add the nutritional values to every recipe. If it's not on your diet, don't cook it or figure a way to substitute ingredients you can have."
"I tried this recipe and it was simple and good. I think it is healthier than the usual stuffed peppers that my mom makes."
"YES,PLEASE POST THE COMPLETE NUTRITIONAL VALUES. REMEMBER TO INCLUDE TTHE POTASSIUM AND THE PROTEIN CONTENTS ALSO PLEASE! THESE ITEMS ARE USUALLY OMITTED BUT ARE MUCH NEEDED!"
"Re: Stuffed Peppers for FourI am a Weight Watchers member and I need to know the nutritional values of any meals that I prepare."
"I too have a diabetic husband. It would be appreciated if you would start posting the nutritional values please. Judith"
"Many of the recipes sound good but because my husband is diabetic & I follow Weight watchers I need to know the nutritional values."
"I would like to make this but before i do, I would like to know the nutrition facts of each pepper."