A 1 Savory Stuffed Bell Peppers Food

STUFFED BELL PEPPERS RECIPE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook for 20 minutes.
• In a skillet, cook the beef over medium heat until browned.
• Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)
• In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
• Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.
• Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.

STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

SAVORY STUFFED BELL PEPPERS

Steps:

• Pour boiling water over rice and soak the rice for 30 minutes (or longer).
• Mix all ingredients from beef to cayenne, plus 1/2 cup ketchup.
• Stuff the pepper halves with the mixture.
• Put the stuffed peppers into an oven-safe deep pan with a tight-fitting lid. Pour chicken broth, remaining 1/2 cup ketchup, and water over the peppers. You should attempt to cover as much of the peppers as possible, but if you cannot cover them completely, it is OK - the tops of the peppers will steam.
• Cover and cook in the oven on 450 F until liquid boils. Then reduce heat to 325 F and cook 1.5 hours, or until the exposed rice on the top of the peppers is cooked. (You can also make it on the stove top, by first heating it till water boils and then reducing heat to medium, but you have to be careful not to burn the bottoms of the peppers.).

A-1 SAVORY STUFFED BELL PEPPERS

Steps:

• In skillet, over medium heat, brown meat and cook onion until done. Pour off drippings.
• Stir in corn, tomato sauce, rice, steak sauce and pepper; set aside.
• Cut tops off of peppers; remove seeds.
• Spoon meat mixture into peppers; arrange in 9x9x2 inch baking pan.
• Bake at 350* for 30 to 35 minutes or until peppers are done.

SAVORY STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375°F.
• Place cut and seeded peppers in boiling water for five minutes.
• Run under cool water to stop the cooking process and set aside.
• In skillet or wok, add onions and garlic; sauté for 5 minutes on medium heat.
• Add Gimmie Lean or other soy product and cook 5 minutes.
• Separate soy chunks with wooden spoon so that the chunks are smaller than bite size.
• Add rice and spices and cook another 5 minutes.
• Add wine and cook five more minutes.
• Keep mixture on low heat until you are ready to stuff the peppers.
• In the meantime, heat the sauce.
• Put both the sauce and the Italian stewed tomatoes in a pot with the bay leaf and basil.
• Cook on medium heat for about 10 minute.
• Now you are ready to stuff the peppers!
• Be creative!
• Put the stuffed peppers on pan and cook in oven for approximately 30 minutes.
• Pour tomato sauce on each pepper and serve!

SAVORY STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350°F. Prepare the dirty rice mix as instructed on box.
• In a large pot of boiling water, parboil peppers until just tender, about 2-3 minutes. Remove with a slotted spoon and dry on paper towels.
• In a large skillet, heat oil over medium/high heat. Add onions and chopped bell peppers and cook, stir until soft, about 3 minutes. Add the meat and garlic. Cook until the meat is brown, about 6 minutes. Add the rice and stir well. Remove from heat and adjust taste, if needed.
• Add enough water to a baking dish to cover the bottom, about 1/8 inch deep. Stuff the peppers with the rice mixture and place in the baking dish.
• Bake until the peppers are very tender and the stuffing is heated through, about 25-30 minutes. Remove from the oven and allow to rest about 10 minutes.

SAVORY STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water; invert on paper towels. , In a bowl, combine meat, oats, onion, mushrooms, egg, salsa and seasonings. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Spoon tomato sauce over peppers. Bake, uncovered, at 350° for 1 hour or until heated through.