Oven Cook Bag Stuffed Bell Peppers Recipes


This recipe was given to me by a friend at work. I love it because it is easy to make and you do not have to boil the peppers. I hope you like it.

Recipe From food.com

Provided by Ruscinda

Time 1h

Yield 4 serving(s)


  • Preheat oven to 350°F.
  • (10"x 16") Place large size Reynolds Oven Cook bag into 10x6x2-inch baking dish.
  • In a small bowl, combine flour, tomato paste, water, and sugar; stir until smooth.
  • Set aside 1/4 cup sauce; pour remaining sauce into bag.
  • Brown ground beef in skillet.
  • Add onion and garlic; cook until transparent.
  • Drain excess fat.
  • Stir in cheese, rice, salt, pepper, and tomato sauce.
  • Remove tops and seed from green peppers: stuff with meat mixture.
  • Place stuffed peppers in bag.
  • Close bag with a nylon tie; make 6 half-inch slits in the top.
  • Bake 30-40 minutes or until green peppers are tender.
  • To serve, spoon sauce over stuffed peppers.

Oven Cook Bag Stuffed Bell Peppers image

Number Of Ingredients: 12


  • 1 tablespoon flour
  • 2 (6 ounce) cans tomato paste
  • 1/2 cup water
  • 1 teaspoon sugar
  • 1 lb ground beef
  • 1/4 cup of chopped onion
  • 1 garlic clove, minced
  • 3/4 cup grated cheddar cheese
  • 1 cup cooked rice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium green peppers


Stuffed peppers recipe that I've come up with.

Recipe From allrecipes.com

Provided by ptownruth

Time 1h35m

Yield 4


  • Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
  • Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
  • Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
  • Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.

Baked Stuffed Peppers image

Number Of Ingredients: 10


  • 4 green bell peppers, tops and seeds removed (reserve tops)
  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 (14.5 ounce) can diced tomatoes with juice
  • ½ cup long grain white rice
  • ½ cup water
  • 1 teaspoon Worcestershire sauce
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 cup shredded Cheddar cheese


There are so many recipes for Baked Stuffed Peppers - each a little different, each bringing something a little different to the dinner table. This is the recipe I learned from my mother. A meal in itself I generally serve 1 stuffed pepper "half" per person along with freshly baked French bread and a tossed salad, for those with healthier appetites you can of course serve 2 "halves" per person. I like to use red and or yellow peppers over the green - I find the red/yellow peppers to be a bit sweeter. These can also be made ahead and frozen for OAMC - when ready to use simply thaw overnight in the fridge and bake as directed.

Recipe From food.com

Provided by - Carla -

Time 2h15m

Yield 4-8 serving(s)


  • Preheat your oven to 350°F.
  • In a large bowl combine ground beef, cooked rice, minced pepper, minced onion, minced garlic, Italian seasonings, beaten egg, breadcrumbs and salt and freshly ground black pepper, to taste.
  • Use your hands to mix ingredients well.
  • Using a 1/2 cup measuring cup - measure out a 1/2 cup meat mixture for each halved pepper and fill.
  • *At this point, if you are using this recipe for OAMC you can wrap your peppers in saranwrap, then place them in a zip-lock bag and store them in the freezer for later use.*.
  • Place peppers in a baking dish and cover with your favorite jarred or homemade spaghetti sauce (about 1 cup per pepper half).
  • Cover and allow to cook 90 minutes (Please note that I have only ever made 4 halves at one time - so the cooking time could be longer if making 6 or more at the same time.).
  • After 90 minutes, check to see how far along the peppers are cooked; if they are nearly done uncover and baste with some of the spaghetti sauce from the baking dish (as mentioned above, if baking many peppers all at one time there is the possibility that they will not be as far along at this point - please continue to bake covered an additional 30 to 45 minutes and then proceed with the following instructions.).
  • Bake an additional 20 minutes then top each pepper half with shredded cheese and continue baking another 10 to 15 minutes.
  • Serve along side freshly baked bread and a salad, enjoy!

Baked Stuffed Bell Peppers image

Number Of Ingredients: 12


  • 4 red peppers, halved, seeds & membranes removed
  • 1 lb ground beef
  • 1 cup cooked rice
  • 1 pepper, minced (any color)
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 1 tablespoon Italian spices
  • 1 egg, beaten
  • 1/8 cup Italian breadcrumbs
  • salt & freshly ground black pepper, to taste
  • plain spaghetti sauce (jarred or homemade)
  • sharp cheddar cheese, shredded


A classic family favorite deconstructed. My kids love stuffed green peppers, but don't like to eat the whole peppers, so I came up with this to make it more appealing to my picky eaters.

Recipe From allrecipes.com

Provided by Paul E Hamilton

Time 55m

Yield 6


  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
  • Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
  • Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.

Unstuffed Bell Peppers image

Number Of Ingredients: 8


  • 1 pound ground beef
  • 3 cups cooked rice
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cups tomato sauce
  • ½ cup brown sugar
  • 8 ounces shredded Cheddar cheese


These well-seasoned ground-turkey-stuffed peppers are so tasty, you won't even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. -Judy Hand-Truitt, Birmingham, Alabama

Recipe From tasteofhome.com

Provided by Taste of Home

Time 50m

Yield 5 servings.


  • Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray., In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs., Fill with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.

Turkey-Stuffed Bell Peppers image

Number Of Ingredients: 13


  • 5 medium green, red or yellow peppers
  • 2 teaspoons olive oil
  • 1-1/4 pounds extra-lean ground turkey (99% lean)
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium tomatoes, finely chopped
  • 1-3/4 cups shredded cheddar-flavored lactose-free or other cheese
  • 1-1/2 cups soft bread crumbs
  • 1/4 teaspoon paprika

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