Cassies Stuffed Green Peppers Food

STUFFED GREEN PEPPERS

Steps:

• Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
• Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
• Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
• Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

STUFFED GREEN PEPPERS WITH TOMATO SAUCE

Steps:

• Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
• Preheat oven to 350 degrees F.
• Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.
• Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
• Coarsely grind the chicken and transfer to a large bowl. Reserve.
• In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.
• Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning.
• Reserve as stuffing for Green Peppers with Tomato Sauce.
• Yield: about 4 cups
• Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991
• In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
• Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
• Yield: Makes 2 1/2 cups
• Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
• Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
• Yield: Makes about 2 quarts
• Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000

STUFFED GREEN PEPPERS

Steps:

• Over high heat, bring a large pot of salted water to a boil. Cut the tops off the bell peppers and remove the seeds. Drop the peppers in the boiling water and allow them to cook for 5 minutes. Use tongs to remove the peppers. Salt the inside of each bell pepper with a ¼ teaspoon of salt, or to taste, then set them aside for later.
• In a skillet over medium-high heat brown the ground beef with the chopped onions for 5-6 minutes. Drain off the excess fat and season with garlic powder, salt, and pepper.
• Next, add the canned tomatoes, rice, water, and Worcestershire sauce. Stir to combine then cover and allow to simmer for 15 minutes, or until rice is fully cooked. Remove from heat, then stir in the cheese.
• Preheat the oven to 350°F (175°C). Use a spoon to scoop an equal amount of the ground beef and rice mixture into each bell pepper. Place the bell peppers on a baking dish with the open side up.
• In a medium mixing bowl, combine the tomato soup with a small amount of water - Just enough to make it a gravy consistency. Pour the sauce over each of the peppers.
• Cover with foil and bake for 25-35 minutes. The peppers should be heated through and the cheese should be melted and bubbly. Remove from the oven and allow to cool for 2-3 minutes before serving.

STUFFED GREEN PEPPERS I

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.

STUFFED PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned - break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
• Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
• When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.

STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
• Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
• Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
• Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
• Bake in preheated oven until heated through, about 30 minutes.

CLASSIC STUFFED GREEN PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels. , In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers. , Cover and bake at 350° for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

SIMPLE STUFFED GREEN PEPPERS

Steps:

• In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.

STUFFED GREEN PEPPERS

Steps:

• In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer, 10-15 minutes. , Meanwhile, cut tops off the green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer until beef is cooked and peppers are tender, 40-45 minutes.

STUFFED GREEN BELL PEPPERS

Steps:

• Cut tops off peppers, remove seeds.
• Drop in boiling water for 3 minutes.
• Drain, rinse in cold water.
• In a bowl, combine the next 8 ingredients.
• Spoon into peppers.
• Put in a greased 13x9-inch pan.
• Mix soup and basil.
• Spoon over peppers.
• Cover and bake at 350°F for 1 hour.

EASY STUFFED GREEN PEPPERS

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.