THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
STUFFED GREEN PEPPERS I
Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.
Provided by Suzanne M. Munson
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g
CROATIAN STUFFED GREEN PEPPERS ("PUNJENA PAPRIKA")
This is in fact Turkish heritage in Croatian gastronomy. We use mixed pork and beef meat. This is the recipe I use and the difference is that I roast peppers before putting them into sauce.
Provided by nitko
Categories One Dish Meal
Time 1h50m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash green peppers and cut the stem part to open a hole and to remove seeds part.
- Sauté finely minced onion on lard. When transparent remove from heat and add grounded beef and pork.
- Cook rice until half done and add into meat. Also add 1 whole egg, salt and pepper. Mix well into a compact stuffing.
- Stuff each green pepper with stuffing until full (Surplus of stuffing use as meat balls to cook with peppers).
- In a pot melt lard and sauté flour until brownish. Add tomato strained juice, salt and sugar. Add water if needed.
- Roast each green pepper in a frying pan on some oil making sure they don't over burn. Put each peppers into a sauce and cook 60 minutes. At the end you can add sour cream.
Nutrition Facts : Calories 423.3, Fat 23.4, SaturatedFat 9, Cholesterol 86.2, Sodium 269.2, Carbohydrate 36.7, Fiber 5, Sugar 12.4, Protein 17.8
PASTA-STUFFED BELL PEPPERS
I've never seen a stuffed pepper that had macaroni in it! This recipe comes from "The Ultimate Cooking Course", 2003.
Provided by WhoKnew
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease shallow 8x8 baking dish & keep ready.
- Cook bacon until brown & crispy; drain on paper towels. Leave grease in the pan.
- Add onion to bacon grease & cook until softened; pour off excess fat.
- Stir in tomatoes & hot pepper flakes. Cook on high until thickened (10 mins).
- Put pasta in mixing bowl and add bacon, tomato sauce, mozzarella cheese, and olives; toss well to mix; season to taste.
- Cut stem off of each pepper; reserve "lids". Remove seeds from inside each pepper, and remove white ribs.
- Divide pasta mixture amongst all peppers. Put "lids" back on. Brush peppers all over with olive oil and set into prepared baking dish.
- Cover with foil and bake 30 minutes. Remove foil and bake another 20-25 min or until peppers are tender.
Nutrition Facts : Calories 431.8, Fat 30.4, SaturatedFat 10.1, Cholesterol 45.2, Sodium 793, Carbohydrate 27.7, Fiber 5.5, Sugar 9.2, Protein 14.4
BBQ STUFFED PEPPERS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Fold together Curly's Sauceless Pulled Pork, BBQ sauce, wild rice and Monterey Jack cheese. Cut the tops of the peppers off and remove core. Fill with BBQ mixture.
- Dust top with breadcrumbs. Bake in pan with 1 cup water and cover with foil at 350 degrees F for 40 minutes.
PASTA STUFFED PEPPERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 1 to 2 minutes less than the package instructions. Drain and rinse under cold water, then set aside.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the pepper flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers upright in a baking dish just large enough to accommodate them.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, onion and diced pepper tops. Cook until softened, 2 to 3 minutes. Add the Italian sausage, crumbling it as you go, and stir until it is cooked and nicely browned, 6 to 8 minutes. Stir in the marinara sauce and black pepper, then remove the skillet from the heat. Fold in the ricotta, half of the shredded mozzarella and the reserved pasta. Stir until well combined. Divide the mixture among the prepared peppers. Top the peppers with the remaining mozzarella and drizzle with the remaining 1 tablespoon olive oil.
- Add 1/2 cup water to the bottom of the baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake until the peppers are soft and the cheese is bubbly, another 15 minutes.
- Serve garnished with fresh basil.
EASY STUFFED GREEN PEPPERS
Very easy and exceptionally good. My hubby is a chef and he absolutely loves these. UPDATED: After review about cooking time, adjusted the cooking time below and made them again. Perfect.
Provided by KadesMom
Categories < 4 Hours
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut off tops of peppers and cut in half, lengthwise.
- Put peppers in saucepan and cover with water.
- Bring to a boil and cook for 10 minutes.
- Meanwhile, cook ground beef, onions and garlic until browned.
- Drain.
- Add rice (2 cups prepared), tomato sauce and seasonings and cook on low until heated through.
- Place green peppers in a casserole dish and spoon filling into peppers.
- Bake at 350 degrees for 25 minutes loosely covered by tinfoil.
- Sprinkle cheese over the top and bake another 5-10 minutes until melted.
Nutrition Facts : Calories 491, Fat 16.9, SaturatedFat 7.2, Cholesterol 66.2, Sodium 742.2, Carbohydrate 59.7, Fiber 4.5, Sugar 5.8, Protein 24.5
BBQ PORK & PASTA STUFFED GREEN PEPPERS
I had some pork from Recipe#406664. And wanted to do something different with the leftovers, so I came up with this recipe. Please feel free to use whatever BBQ sauce you like. This recipe looks alot more complicated than it really is.Submitted to " ZAAR " on January 27th, 2010.
Provided by Chef shapeweaver
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- While oven is heating up, cut peppers in half lengthwise and remove seeds and membrane.
- Also while oven is heating up, boil water for pasta.
- When water starts to boil, add pasta and cook till almost al dente'.
- In a separate pot large enough to hold cut peppers, add 4 cups of water and start boiling over medium heat.
- Add peppers and cook until peppers are slightly tender,drain.
- Mix together cooked pasta, pork, and BBQ sauce. ( at this time you can add more sauce if you think you want it "saucier " ).
- Divide pork/pasta mixture evenly between peppers, top each pepper with 1/8 cup of cheese.
- Place into a 11 x 9 inch dish that has been lined with aluminum foil and bake for about 25 minute or until filling is heated through and cheese is melted.
Nutrition Facts : Calories 181.5, Fat 6, SaturatedFat 3.2, Cholesterol 14.8, Sodium 473.2, Carbohydrate 24.7, Fiber 2.6, Sugar 4.2, Protein 7.6
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