How to Cook Stuffed Peppers

Beef Stuffed Peppers

• 8 green bell peppers
• 1 tbsp. olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 8 oz. tomato sauce
• 1 crushed clove garlic
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 2 tsp. salt
• 1 tsp. pepper
• 1 slightly beaten egg
• 1.5 tsp. Worcestershire Sauce
• 2 lbs. lean ground beef
• 2 cups cooked long grain rice
• 1 cup cheddar cheese

Vegetarian Stuffed Peppers

• 6 large red peppers
• 2 cups cooked brown rice
• 3 chopped small tomatoes
• 1 cup thawed frozen corn
• 1 chopped small sweet onion
• 1/3 cup drained canned red beans
• 1/3 cup drained canned black beans
• 3/4 cup cubed Monterey Jack cheese
• 1 can (4.25 oz.) chopped ripe olives
• 4 sliced basil leaves
• 3 minced garlic cloves
• 1 tsp. salt
• 1/2 tsp. pepper
• 3/4 cup meatless spaghetti sauce
• 1/2 cup water
• 4 tbsp. grated Parmesan cheese

Southwestern Stuffed Peppers

• 1 cup long-grain white rice
• 1 tbsp. olive oil
• 6 sliced scallions, whites and greens separated
• 1/2 lbs. ground beef chuck
• 1 cup frozen corn
• 1 4.5-oz. can chopped green chilies
• 1 tsp. ground cumin
• 4 oz. (1 cup) grated Monterey Jack
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 large red bell peppers
• 1/2 cup plain low-fat Greek yogurt
• 3 tbsp. bacon bits
• Salsa

Chicken and Cream Cheese Stuffed Peppers

• 3 boneless, skinless chicken breasts
• 3 cups chicken broth
• 8 oz. cream cheese
• 4 oz. grated Monterey Jack cheese
• 4 oz. grated cheddar
• 2 seeded diced jalapeño peppers
• 4 oz. chopped canned green chiles
• 1 1/2 tsp. cumin
• Salt to taste
• Pepper to taste
• Fresh corn from 2 cobs
• 1/4 cup salsa
• 1/3 cup panko
• 4 green bell peppers