Bell Peppers Stuffed With Rice Food

STUFFED BELL PEPPERS WITH RICE AND VEGGIES

Steps:

• In a saucepan, heat oil at medium heat. Add garlic and 2/3 of green onions. Cook for 1 minute. Add rice and cook, stirring, for 2 minutes. Add 2 cups water and oregano. Bring to boil. Reduce to low heat, cover and let simmer for 20 minutes or until rice is cooked.
• In the saucepan, add tomatoes, corn kernels, parmesan, salt, pepper and stir. Spread the rice garnish in bell peppers. In a big skillet, pour remaining water and add stuffed peppers. Cover and cook at medium-low heat for 17 to 20 minutes or until peppers are tender (add water if necessary).
• Sprinkle peppers with mozzarella cheese, cover and cook for 2 minutes or until cheese has melted. Sprinkle with remaining green onions.

RICE-STUFFED PEPPERS

Steps:

• In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.

CLASSIC RICE & BEEF STUFFED BELL PEPPERS

Steps:

• Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
• Add 1 tablespoon salt and bell peppers.
• Cook until peppers just begin to soften, about 3 minutes.
• Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
• Return water to boil; add rice and boil until tender, about 13 minutes.
• Drain rice and transfer to large bowl; set aside.
• Adjust oven rack to middle position and heat oven to 350°F.
• Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
• Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
• Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
• Stir in garlic and cook until fragrant about 30 seconds.
• Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
• Stir together ketchup and reserved tomato juice in small bowl.
• Place peppers cut side up in 9 inch square baking dish.
• Using soup spoon, divide filling evenly among peppers.
• Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
• Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
• Serve immediately.

BELL PEPPERS STUFFED WITH RICE DRESSING

Steps:

• TO PREPARE THE RICE DRESSING:.
• Combine the first seasoning mix ingredients and set aside.
• With a sharp paring knife, peel off the silver skin from each gizzard and trim the hard fibrous connection between the 2 halves.
• Grind the gizzards, hearts, and livers in a food processor or blender, or chop finely.
• Add the reserved (1st) seasoning mix to the meat (giblets).
• Stir well. Set aside.
• Thouroughly combine the 2nd seasoning mix ingredients in a small bowl and set aside.
• In a very large cast iron or other heavy skillet, brown beef and pork, over high heat, breaking up chunks.
• Sprinkle the reserved 2nd seasoning mix over meat and cook about 3 min., stirring constantly.
• Discard bay leaf, then cook 2 minute more, stirring constantly.
• Reduce heat to medium and cook about 5 minutes, stirring frequently and scraping pan bottom well.
• Add giblets to skillet,stirring well.
• Cook about 4 min.,stirring almost constantly.
• Stir onions, bell peppers,celery,garlic,hot peppers(if using), and 1/4 cup of the stock.
• Cook until mixture is dry and sticking OBSESSIVELY, about 10 minutes.Be sure to scrape the pan bottom frequently.
• Add 4 tbs. butter, cook 3 minute Stir and scrape often.
• Stir in green onions, parsley and 1/2 cup more stock, scraping pan bottom til sediment is dissolved.
• Stir in 1/2 cup more stock. Cook 2 minute more.
• There should be little to no liquid at this point. Cook longer if there is.
• Add rice and stir very well. Remove from heat.
• NOTE:.
• This makes about 9 1/2 cups. The dressing must be very moist to stuff bell peppers, but not runny, even though it will dry some during baking. If need be, add more stock or water, about 1/4 cup at a time.
• TO PREPARE PEPPERS.
• Cut stems and tops from peppers. Cut down about 3/4 inch from the top. Core and seed the peppers. Discard tops.Stuff the HOT rice dressing into peppers. Pack tightly as you go and mound the top slightly.Place,upright,in a 13x9 pan, fitting snugly.
• When cool to the touch, press with fingertips.Sprinkle with bread crumbs. Dot tops with butter and add 3/4 inches stock around peppers.
• Bake at 375F for 30.Then cover with foil and bake til tender,about 30 minute.

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.

STUFFED BELL PEPPERS WITH KIELBASA RICE

Steps:

• Cook 1 cup raw rice in 2 cups water and Cajun spice for 20 minutes on stovetop.
• While rice is cooking, cut peppers in half lengthwise, remove seeds. Place in microwave safe dish with 1/2 cup water and steam 4-6 minutes.
• Heat oil on medium high heat in 12 inch skillet. Add onion and garlic. Cook 2-3 minutes. Add sausage, tomatoes and kidney beans. Reduce heat and simmer for 5 minutes.
• When rice is finished, add to skillet and combine.
• Remove peppers from microwave. Place on plate and fill with rice mixture. Spoon additional rice mixture around the peppers and serve.

BELL PEPPERS STUFFED WITH RICE, RAISINS, AND PINE NUTS

Steps:

• For the filling, fry the onion in 3 tablespoons oil until soft. Add the rice and stir until thoroughly coated and translucent. Pour in 2 cups water and add salt, pepper, and sugar. Stir well and cook for 15 minutes, or until the water has been absorbed but the rice is still a little underdone. Stir in the pine nuts, currants or raisins, tomato, cinnamon, allspice, mint, dill, parsley, and lemon juice, as well as the rest of the oil.
• Retaining the stalk, cut a circle around the stalk end of the peppers and set to one side to use as caps. Remove the cores and seeds with a spoon and discard. Fill the peppers with the rice mixture, and replace the caps.
• Arrange the peppers side by side in a shallow baking dish, pour about water into the bottom, and bake in the oven preheated to 375°F for 45 to 55 minutes, or until the peppers are tender. Be careful that they do not fall apart.
• Serve cold, accompanied, if you like, by a bowl of yogurt beaten with or without crushed garlic.