Bell Peppers Stove Top Beef Stuffed Red Or Green Peppers Food

MOM'S STUFFED BELL PEPPERS

Steps:

• Cut the top section of the peppers off and discard.
• Remove seeds and rinse the inside of peppers.
• Parboil peppers until slightly tender.
• Saute onions in butter until tender.
• Combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions.
• Stuff each pepper with the ground beef mixture.
• Place stuffed peppers in a stock pot or dutch oven.
• Combine crushed tomatoes and tomato soup and pour on top of the peppers.
• Sprinkle the remaining sauteed onions on top of peppers.
• Bring to a boil and then reduce heat.
• Stir GENTLY occasionally.
• Simmer for about 45 minutes or until meat is no longer pink.

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.

FOODCHANNEL EDITOR

Steps:

• 1 Cut tops off bell peppers; remove seeds and membrane. Combine ground beef, onion, rice, 2 tablespoons catsup, 1/2 teaspoon oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of meat mixture into each bell pepper. Place in 8-inch square baking dish. 2 Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers. Cover baking dish tightly with foil. Bake in 350°F oven for 1 1/2 hours. 3 TIP: Four large zucchini or yellow squash may be substituted for the bell peppers. (Reduce cooking time by about 15 minutes.)

THE BEST STUFFED PEPPERS

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.

STOVE TOP STUFFED PEPPERS RECIPE - (4.5/5)

Steps:

• In a small saucepan over medium heat, saute garlic and crushed red pepper in olive oil for 1 to 2 minutes to begin sauce. Add remaining ingredients, bring to a bubble, reduce heat, and let simmer over low heat. Add rice to a small pot of 2 cups of boiling salted water. Cover, reduce heat and simmer 20 minutes. Cut tops off peppers and scoop out seeds. Cut an X in the bottom of each pepper. Place peppers in large pot of boiling salted water, cover, reduce heat and simmer 10 minutes. Remove peppers and drain upside down on paper towels. In a skillet over medium high heat, brown meat in olive oil. Add bell pepper and onion, cover, and cook 5 minutes, stirring occasionally. Reduce heat to low. When rice is done, add to meat and stir in 1 cup of sauce, peas, mozzarella, and salt and pepper to taste. Remove filling from heat. Place the pot you emptied after cooking the peppers back on the stove over low heat. Cover the bottom of the pot with a layer of sauce. Stuff peppers with filling and place upright in sauce in pot. Top each pepper with a little extra sauce and cover to keep warm until ready to serve. I serve with mashed potatoes with sauce spooned over the potatoes.

STUFFING STUFFED PEPPERS

Steps:

• Heat oven to 400ºF.
• Place pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
• Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in turkey, stuffing and half the cheese; spoon into pepper halves. Cover.
• Bake 15 min. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until cheese is melted and filling is heated through.

BEEF AND RICE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
• Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
• Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
• Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
• Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

STOVE TOP STUFFED BELL PEPPERS

Steps:

• Cut off the stem ends of the peppers and remove the seeds.
• Mix the remaining ingredients, except for the parsley.
• Fill the peppers with the meat mixture.
• Place them in a deep kettle with about 1 inch of water.
• Cover and simmer, adding a little more water if necessary, for 45 minutes, or until the meat is done.
• Garnish with sprigs of parsley.

BELL PEPPERS.... STOVE TOP BEEF-STUFFED RED OR GREEN PEPPERS

Steps:

• Cut off the stems of the peppers and remove the seeds.Brown the beef.Saute the onion until it's limp. Mix the remaining ingredients in a bowl and fill the peppers with the beef mixture.
• Place them in a deep dutch oven type pot, a cast deep iron skillet will also work. Add about 1 quart tomato juice in the pot. Cover and simmer adding a tomato juice if needed. Cook for 45 to 60 minutes pepper are soft.

STUFFED PEPPERS

Steps:

• In a 2 cup measuring cup combine rice and water and cover tightly with plastic wrap. Cook at 100 percent power for 4 minutes. Heat oil in 2 quart casserole dish uncovered for 2 minutes. Stir in onions and crumbled beef and cook uncovered for 5 minutes stirring once. Drain off most of fat, leaving 2 to 3 tablespoons in dish. Add 1 1/2 cups tomatoes, garlic, thyme and oregano and drained rice and stir to combine. Slice off tops of 4 green or red bell peppers and remove seeds. Divide stuffing among the peppers and replace tops of peppers. Place peppers in baking dish. Combine 1/2 cup crushed tomatoes, 1/4 cup white wine and 1/4 cup water and pour into bottom of dish. Cover tightly with heavy duty plastic wrap and cook for 20 minutes. Poke through wrap with knife after 10 minutes of cooking to let steam escape. Let stuffed peppers stand for about 5 minutes after cooking.

SAUCY STUFFED PEPPERS

Steps:

• Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
• In a skillet over medium heat, melt the butter and saute onion until translucent.
• In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
• Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
• Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.

STUFFED BELL PEPPERS

Steps:

• Brown meat with onions in large skillet on medium heat. Stir in 1 cup tomato sauce, 1 cup water and dressing mix; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min.
• Heat oven to 400°F. Cut tops off peppers; remove and discard membranes and seeds. Mix remaining tomato sauce and water in 9-inch square baking dish. Add peppers; fill with meat mixture. Cover.
• Bake 35 to 40 min. or until peppers are tender. Spoon sauce from bottom of dish over peppers.
• Cut peppers in half to serve.

SEAFOOD STUFFED GREEN BELL PEPPERS

Steps:

• Cut tops off each pepper; remove the seeds and membrane. Cook in boiling salted water for 5 minutes; drain well and set aside.
• Combine shrimp, crabmeat, rice, celery, onion, and pimiento.
• Combine mayonnaise, curry powder, salt, and pepper; stir in to crabmeat mixture and mix well.
• Stuff peppers with the seafood mixture; sprinkle each with the bread crumbs and top each with a pat of butter.
• Place in baking dish add hot water to the depth of 1/2 inch. Bake at 350°F for 30 minutes.

VELVEETA® AND BEEF STUFFED PEPPERS

Steps:

• Heat oven to 400ºF.
• Place pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
• Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until onions are crisp-tender, stirring frequently. Spoon onions into bowl. Brown meat in same skillet; drain.
• Prepare stuffing as directed on package. Add to meat along with the onions; mix lightly. Spoon into pepper halves; top with VELVEETA. Cover.
• Bake 15 min. or until VELVEETA is melted and filling is heated through.

KITTENCAL'S STUFFED GREEN BELL PEPPERS

Steps:

• Grease an 11 x 7-inch baking dish or a casserole dish.
• Cut off about 1/2-inch off the tops of the peppers, scoop out the seeds from inside.
• Discard the stems and chop the pepper tops.
• Heat oil in a large skillet over medium-high heat.
• Add in onions, garlic, parsley, chopped pepper (from the tops) and dried chili flakes (if using) for about 7-8 minutes.
• Add in ground beef and Italian sausage meat; cook for about 10 minutes (you do not need to cook the ground beef completely as it will cook more in the oven).
• Season with seasoning salt (I use about 1 tablespoon) and black pepper then add in grated Parmesan cheese and paprika; cook for 2 minutes more; transfer mixture to a large bowl and cool for about 20 minutes (or more).
• Mix in the egg, cooked rice and about 3/4 cup marinara sauce; using clean hands mix thoroughly until well combined.
• Equally fill each pepper cavity with the beef/rice mixture.
• Place the peppers in prepared baking dish.
• Drizzle some marinara sauce over each top and then pour the rest of the sauce around each of the peppers, lifting each pepper up so that the sauce will get underneath.
• Preheat oven to 400 degrees F (second-lowest rack, do not bake on lowest oven rack or the bottom of the peppers will scorch).
• Tent loosely with heavy foil.
• Cook for about 1 hour and 15 minutes, or until the peppers are very tender (might take longer than 1 hour depending on the size of your peppers).
• Uncover and sprinkle the tops with grated mozzarella cheese return to oven uncovered and cook for another 10-15 minutes or until the cheese is melted.
• **NOTE** to speed the cooking process up you can boil the pepper shells for about 6-7 minutes in boiling water, drain upside down on a towel for about 20-30 minutes or more and then fill with mixture.