My wife uses ground turkey, instead of ground beef. It is healthier for you, and I can not tell the difference!!!

Oh I do love stuffed peppers and haven't had them in ages...I must make them soon! Thank you for reminding me!

i agree with rkfryoux--i always use ground turkey in place of ground beef--

You can use other veggies too, I use tomatoes, zucchinis, mushroom heads, onions... I basically make a nice medley and people choose whatever veggie they like.  My grandmother used potatoes, but i don't like them so don't use them.

Yum..love stuffed peppers and have not made them in a few years.  Mom used to make them with ground beef and white rice.  I will try them with ground turkey and wild rice for a healthier combo.  Thanks for the reminder!

I like to cook up the stuffings for the peppers in advance from leftover cooked rice (a small amount), ground round, ground lean elk, or lean ground buffalo meat. I also cut up bits of fresh vegetables (onion, garlic, celery, tomatoes, Jalapeno pepper, etc.) and add them to the meat mixtures and cook until slightly tender to speed up the cooking process. Seasoning is optional. I then stuff the peppers and top them with a bit of Parmesan cheese and a rich tomato sauce sweetened with a little honey, red pepper flakes and cayenne pepper is poured over each. The cooking time in the oven is reduced greatly this way and the bell peppers hold up much better for presentation without burned edges. They also aren't cooked to mush. My version is much leaner, very filling and makes a great presentation on the plate. I like to cut mine into 4 quarters and allow the contents of the pepper to spill out across the plate and then add a bit more of the tomato sauce on top. It's a complete meal and full of great nutrition. 

I make the same recipe with ground venison.  Delicious!  I make plenty of extras so I can grind them in the blender, add tomato juice and make a green pepper soup.  It's so good, I crave it during the cold winter months.

I just made a stuffed pepper for lunch yesterday. I normally use lean ground beef but I had a very short amount of time to prepare the filling. So i used what I had available...a small amount of jasmine rice and tuna mixed with a medley of vegetables. I mixed the tuna/veggies with a little tomato sauce then put just a bit more on top to cook.

Unless they are in fajitas I absolutely HATE cooked peppers. But love love love them raw, been known to eat them like apples.

Growing up my dad always had a vegetable garden and green peppers were always a staple. My mother would make stuff them and freeze them so we would have them for months after the harvest. My grand mother would stuff the banana peppers with sauerkraut and then can them for variety she would also use hot peppers.

Last year was the first time that I planted bell peppers so I took advantage of this. In addition to the traditional meat and rice I like to stuff them with veggies. I make a sauteechopped broccoli, cauliflower, the parts of the pepper that you cut to make an opening, along with onion, zucchini and mix with a can of diced tomatoes add ricotta cheese and bread crumbs &/or brown rice and spices to your liking. Cover with tomato sauce and bake or cook in the crock pot.

i also love to stuff aubergines and marrows with ground turkey, onions, garlic and mushrooms. they come mega delicious and healthy too

Confused by our attempts to explain the Aussie vernacular, this dish was accidentally renamed by a Japanese friend who meant to say ‘stuffed’.  Serves 4 (equally good with salad, chicken, steak or a roast.) David Hebert's version includes 2 tablespoons of olive oil but it's not needed. Seriously yum - go for low sodium/low fat feta.

Stupid Capsicum

2 large capsicum

200g halved cherry tomatoes

2 chopped anchovies

125g crumbled low fat feta cheese

1 chopped garlic clove

Small handful of chopped basil leaves

1 tbspn balsamic vinegar

Fresh breadcrumbs

Halve capsicum lengthways.  Remove seeds & white pith.  Mix cherry tomatoes, anchovies, feta cheese, garlic, basil leaves & balsamic vinegar.  Season.  Fill each capsicum half with the stuffing.  Sprinkle with fresh breadcrumbs.  Roast in preheated moderate oven for 30 min or until the tops are golden. 

Sorry typo  - I meant to type David Herbert (has a weekly column in The Australian newspaper called The Perfect...) x

I use 99% fat free ground turkey, laughing cow cheese, taco seasoning, long grain brown rice, tomato sauce and black beans. Delicious, low in calories and fat and high in fiber.

Original Post by: rkfryoux

My wife uses ground turkey, instead of ground beef. It is healthier for you, and I can not tell the difference!!!

i use 92% lean ground beef and ground pork mixed.

My mother used to make stuffed peppers by taking a left over pork roast and grinding it up  (in a meat grinder, but I have also used a food processor) with some onion and other spices and then mixing with rice.  Fill the peppers.  Put in pot with tomato sauce and cook on stovetop.

Hey this made me hungry for stuffed pepper soup...great taste and less calories...very satisfying....

I still make my Mom's basic version with a few healthy changes.

I use a mixture of ground turkey and very lean ground beef.  I season with only garlic powder. I stuff the peppers raw and then make meatballs with rest of meat.  Everything goes in a pot covered with no salt added tomato sauce (or puree) and another sprinkling of garlic powder.  Cooks on stove top on low for around 4-5 hours.

I serve over brown rice instead of white.  The people who don't like the cooked pepper texture just eat the meatballs, but they still get a little of the flavor of the sweet peppers.

Instead of picking the largest peppers, I now choose the smallest. :)  I just found some tiny little sweet peppers and was thinking of making mini stuffed peppers. 

The flavor is a lot like mom's without all the salt and fat.  This is my grandson's favorite meal and one of the two things my youngest son wants when he's home on leave.

When the Hatch chilis show up at the end of the summer - yep even in our little backwater we get some - I like to grill them.  Then put in a little queso fresco and that's it.  Those Hatches have some heat and flavor for sure.

I LOVE stuffed Peppers. I prefer to use Red or Orange Bell Peppers instad of Green (better flavour).

My Stuffing including 2-3 different kind of Rice (Basmati, Red and Black), Red Lentils (or Yellow split peas), Oats and LOTS of veggies (Mushrooms, Carrot, Pepper-tops,Tomato, Zucchini etc)

However if I am expecting a guys, I will ad Bison/Buffalo Meat.

Stuffed Pepper get sink-ed-in my "secret" SAUCE which is V8 juice (lots of veggies) and cook them on the stove for about 1 hr. V8 will get nice & thicker and it is already seasoned well.

I recently made stuffed peppers for the first time and they were absolutely delicious!

 I used yellow and orange bell peppers and cut them into halves, then roasted them under the broiler (I love the taste of roasted peppers!) Then I cooked up ground turkey, long brown rice, a can of mexican stewed tomatoes (not the best as far as sodium goes but that's what I had on hand) and enough tomato juice and water so that the rice would have something to soak up. I seasoned the mixture with garlic, cayenne and cajun because I like a bit of spice and then I placed the cooked meat into the peppers and baked until heated through. Scrumptious :)

 I like the idea of adding other vegetables such as mushrooms and broccoli, I'll have to do that next time!

my mother used to make the traditional baked stuffed peppers - green w/ white rice and meat, often in a tomato sauce. over the years i've taken that recipe and it has evolved to the point where the only thing left from the original is the concept of a stuffed pepper. i use only red, yellow, or orange peppers - they are sweeter and generally softer - i saute raw sunflower seeds in olive oil  and a bit of salt and mix them with cooked millet for the basic stuffing.  into the millet/sunflower seed mixture,  i mix in mushrooms, onion, garlic, celery and cilantro that had been finely chopped and sauteed. I use some more sea salt, a good amount of fresh ground black pepper and a touch of cayenne pepper in the mixture. i also use some extra olive oil to moisten slightly and, get this, some strong green tea (always some left in my pot) if the mixture is still too dry (also, the moisture helps the millet and vegetables stick together. thought these peppers can be baked, instead of baking, i cook them on the stove top. it's quicker. prior to stuffing the peppers, i seed/core them, and par boil the bodies, as well as the matching "caps" that had been sliced off,  in boiling water. I parboil each pepper body and cap for about ten minutes. then, because the peppers have been parboiled, and because the rice/vegetable mixture is already cooked, the final heating/cooking time is less.than in the oven. so after stuffing the parboiled red, yellow, orange peppers with the rice/sunflower seed/mushroom/vegetable mixture, i pour 2-3 cups of low sodium tomato juice into the bottom of a large pot, arrange in the pot one layer of stuffed/capped peppers (usually six), pour some more juice on top, add about 4-5 more in the second layer and another few cups of tomato or V8 juice. make sure all the peppers are coated. set pot on a low flame until it boils, let it simmer for an additional 15-20 minutes and then you'll have a lovely hot and very filling meal for four adults - serve with a crisp green salad - and a couple of peppers with probably be leftover for lunch the next day.

it sounds complicated - but it's simple once you do it once - and the colors make it very festive - the millet/seeds give you protein and the mushroom/veggies are a good substitute for meat. i read somewhere in the comments or recipe maybe that Parmesan cheese should be added. my family never did that, but at the table, my husband often will sprinkle his pepper with a spoonful of cheese. if you're not counting calories, go for it! it's definitely tasty.

my family tradition is to stuff them with a ham, celery, onion, bell pepper and garlic mixture.  New Orleans French bread is added to the stuffing to hold it together.  It is yummy.....we use the same stuffing in our turkey and in our cabbage rolls.

Original Post by: 1acme

I LOVE stuffed Peppers. I prefer to use Red or Orange Bell Peppers instad of Green (better flavour).

My Stuffing including 2-3 different kind of Rice (Basmati, Red and Black), Red Lentils (or Yellow split peas), Oats and LOTS of veggies (Mushrooms, Carrot, Pepper-tops,Tomato, Zucchini etc)

However if I am expecting a guys, I will ad Bison/Buffalo Meat.

Stuffed Pepper get sink-ed-in my "secret" SAUCE which is V8 juice (lots of veggies) and cook them on the stove for about 1 hr. V8 will get nice & thicker and it is already seasoned well.

 

V-8 sounds interesting.  Too bad even their low-sodium version has too much salt for me. :(

My Mom also made these with ground beef and rice and onion, then had tomato sauce poured over and baked in the oven. Here's the thing and I wonder if any of you have heard of it. They were called mangoes!  I found the recipe in an Amish cookbook by that same name. So I still call stuffed peppers, mangoes. That's all my kids know them by.  But I make them with ground turkey, the rest is the same.

I love to stuff red bell peppers with a combination of cooked bulgur, mushrooms, onions, pine nuts and just a bit of shredded part skim mozzarella cheese.

My mom used to stuff pepper with ground meat (I use 93% lean) as a base. She would wet some bread and mix it it (use wheat); add some grated parmesan cheese, dash worcestershire sauce, chopped fresh parsley, onion and garlic powder, salt and pepper. Mix all ingredients together and stuff bell peppers. Bake in 350 degree oven for 30 minutes. If you like you can add a few tablespoons of tomato sauce on top of each pepper and cook with sauce on it.

Walla!!!! Delicious stuffed peppers (I like the green peppers).

I make them 2x per month... Simple and yummy...stuff whole green pepper (after boiling for ~ 5 - 7 min), drained, browned lean beef, cooked white rice and onion powder.  Bake for ~ 20 minutes to let flavor seep in a bit... or don't if time is short (more and more these days).  Smother with Hunts or delmonte tomato sauce.  plain simple yummy...  even the kids love it (without the pepper)