Belas Stuffed Red Bell Peppers Food

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.

STUFFED RED BELL PEPPER RELLENOS

Steps:

• For the peppers: Preheat a broiler. Arrange the peppers in a single layer on a heavy baking sheet. Broil, turning the peppers every 3 to 4 minutes, until charred on all sides. Place the peppers in a resealable plastic bag for 15 minutes.
• Gently scrape off the burnt skin, being careful not to tear the flesh. Lay each pepper on the work surface. Using a paring knife, remove a 1/2-inch-wide strip of flesh from the side of each pepper to create an opening. Chop the strips of pepper into 1/2-inch pieces and reserve for the filling. Using a small spoon, remove the seeds from inside each pepper.
• Position a rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a large bowl, combine the reserved chopped peppers, the corn, green onions, corn chips, chicken, basil, lime juice, salt and pepper; toss to blend. Mix in the cheese. Divide the filling among the peppers (about 2/3 cup each), packing gently and mounding at the opening. Arrange the peppers in a 13- by 9- by 2-inch baking dish. Pour the chicken broth around the peppers. Bake until peppers are heated through, 25 to 30 minutes.
• For the sauce: Spoon the avocado flesh into a food processor. Add the oil, lime juice, salt and pepper. Blend until smooth.
• To serve: Spoon a circle of sauce in the center of 6 plates. Place the peppers on the sauce and serve.

TRADITIONAL STUFFED BELL PEPPERS

Steps:

• Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
• Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
• Brown ground beef with onions and garlic.
• Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
• Stuff peppers.
• Bake 350 for 45 minutes.

STUFFED RED BELL PEPPER

Steps:

• Preheat oven to 375 degrees. In a large non-stick skillet, Lightly brown beef and onion. Turn heat to low and add seasonings and cook until beef is completely browned. Remove from heat and stir in spinach.
• Wash bell peppers and remove tops, cores and seeds. Stuff each pepper with 1/2 to 2/3 cup of beef mixture. Put peppers in glass baking dish and pour 2 tbsp water into the bottom. Cover with foil and bake for 50 minutes.
• Remove stuffed peppers from oven and take off foil. Turn up oven to 400 degrees. Cook peppers for additional 10 minutes. Allow to cool somewhat before serving.

BELA'S STUFFED RED BELL PEPPERS

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
• Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot.

STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS

Steps:

• Heat 3 T olive oil in a saute pan, add onions and saute over medium heat for 10 minutes. Add rice and pine nuts and stir 5 minutes over low heat. Add currants, tomatoes, mint, allspice, sugar, lemon juice, salt and pepper; cook 2 minutes.
• Add 1 1/4 cups broth and bring to a boil. Cover and cook over low heat for 12 minutes or until liquid is absorbed.
• Taste and adjust seasoning; rice will be only partially cooked.
• Preheat oven to 175°C Cut a slice off stem end of peppers, leaving stem on. Reserve slice; remove core and seeds from inside pepper.
• Spoon stuffing into peppers and cover with reserved slices.
• Stand them in a baking dish in which they just fit.
• Add 1 1/2 cups broth or hot water to dish.
• Sprinkle peppers with 2T oil.
• Cover and bake for 1 hour or until peppers are tender, basting occasionally and adding a little more water if needed.

SUMMERY STUFFED RED & YELLOW BELL PEPPERS

Steps:

• Place the couscous and boiling water in a large bowl, cover and let the couscous sit for 15 minutes.
• Fluff the couscous with a fork, then let it cool to room temperature.
• Meanwhile, slice the tops off the whole peppers.
• Core, seed, wash and drain the peppers.
• If necessary, slice a little off the bottoms of the peppers so they will sit on a plate without falling over.
• Combine the diced peppers, scallions, zucchini and cooled couscous in a large mixing bowl.
• In a small bowl, combine the lime juice, olive oil and dill and mix well.
• Pour the dressing over the couscous mixture and toss to coat.
• Spoon one-sixth of the couscous mixture into each cored pepper.
• Cover the peppers with plastic wrap and chill until needed.

VEGETARIAN BAKED STUFFED RED BELL PEPPERS

Steps:

• Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.
• Drain if necessary.
• Set aside. Cut peppers in half.
• Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes.
• Arrange in slightly oiled, shallow 1-1/2 quart baking dish.
• Melt butter in small skillet. Add onion, celery, and sunflower seeds.
• Saute until onion is tender.
• Remove from heat. Stir into rice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top.
• Put about 1/3 cup hot water in bottom of dish.
• (I use the water used to parboil the peppers.) Bake at 400 F for about 20 minutes.

BELA'S STUFFED RED BELL PEPPERS

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
• Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot.

BELA'S STUFFED RED BELL PEPPERS

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
• Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot.