Czech Stuffed Bell Peppers Food

STUFFED BELL PEPPERS RECIPE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook for 20 minutes.
• In a skillet, cook the beef over medium heat until browned.
• Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)
• In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
• Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.
• Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.

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.

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.

CZECH STUFFED GREEN BELL PEPPERS

Steps:

• Preheat oven to 350 F (175 C). Cut tops off of peppers & remove seeds & membranes from inside. (See Note Below).
• In a skillet over med heat, sauté 1 chopped onion till tender.
• In a lrg bowl, combine ground beef, sauteed onion, cooked rice & eggs. Season w/parsley, salt & pepper. Mix well & stuff into peppers. Place in a lrg roasting pan.
• Heat oil in a lrg saucepan over med heat. Sauté 2 chopped onions till soft & translucent. Stir in tomatoes. Season w/peppercorns, allspice berries, ground allspice, oregano, marjoram, salt & pepper.
• Cook over med heat for 15-20 minutes. Pour over peppers in roasting pan. Cover & bake for 1 1/2 hours.
• Remove peppers & transfer sauce to a blender (or use hand blender). Pureé sauce till smooth. Pour sauce back into pan & reheat. Whisk in sour cream just before serving.
• Note on 8/27: I did not try this recipe b4 I entered it, but I have now. This makes a farily lrg amt of stuffing & it is best to halve the peppers & mound the stuffing equally as pictured. This does not chg the cooking time. The stuffed peppers are very good & the sauce is the "shining star" -- so use it generously. Enjoy!

CROATIAN STUFFED PEPPERS IN TOMATO SAUCE

Steps:

• Mix ground beef, egg, rice, bread crumbs, and onion powder together in a large bowl.
• Pack the ground beef mixture into the green bell peppers, eliminating all air pockets. Form the remaining beef mixture into large balls.
• Combine water, tomato sauce, tomato paste, salt, black pepper, and garlic powder in a Dutch oven; bring to a boil. Carefully lower peppers and meatballs into the sauce with a slotted spoon. Bring back to a boil; reduce heat and simmer, partially covered, until beef is cooked through and rice is tender, about 1 hour.
• Mix sour cream and flour together in a small bowl. Slowly stir in some of the sauce. Pour into the Dutch oven and mix well. Simmer until flavors combine, 3 to 4 minutes more.

STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Wash and core the peppers; remove seeds; set aside.
• Heat olive oil in skillet.
• Add crushed tomatoes, garlic and basil.
• Once mixture begins to bubble, cook low and simmer 5-7 minutes.
• In the meantime, mix together ground beef, cooked rice, egg, breadcrumbs, parsley, salt and pepper.
• Stuff each pepper with the meat mixture.
• Place peppers in a roaster which has been coated with non-stick cooking spray.
• Pour cooked tomato sauce over peppers.
• Cover and bake 45-50 minutes, or until peppers are crisp/tender.

STUFFED BELL PEPPERS

Steps:

• Split green peppers in half lengthwise.
• Remove seeds and stems; wash peppers, drop into a large pot of boiling salted water.
• Turn off heat and let stand for 5 minutes.
• Drain and arrange peppers in casserole dish.
• Re-hydrate onions in water.
• Mix with ground turkey, rice, salt and 1 can of tomato sauce.
• Fill peppers with meat mixture.
• Combine 1 can tomato sauce with hot water and wine.
• Pour over stuffed peppers.
• Cover and bake in a 350 degree oven for 40 minutes. Baste every 10 minutes.
• Uncover; sprinkle with shredded cheese and continue cooking baking for 20 minutes longer or until cheese is melted.

GREEK STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir the feta cheese, pimento peppers, Greek seasoning, black pepper, and olive oil together in a bowl; place about 2 tablespoons of the mixture on each of the 8 bell pepper segments. Wrap each segment with a slice of bacon; secure with toothpicks and arrange on a baking sheet.
• Bake in the preheated oven until the bacon is brown and beginning to crisp, about 20 minutes. Serve hot.

BEST EVER CHEDDAR STUFFED BELL PEPPERS

Steps:

• Cut peppers in half lengthwise.
• Remove stem, seed and membrane.
• Wash well.
• Cook in boiling salted water 5 minutes and drain.
• Set aside.
• Brown ground beef and drain off fat.
• Add mushrooms, zucchini, onion, garlic, salt and basil to the ground beef.
• Cook until vegtables are tender, stirring often.
• Remove from heat and cool slightly.
• Stir in rice and 1 1/2 cups of cheese.
• Lightly stuff the pepper halves with mixture.
• Place cut side up in a shallow baking dish.
• Spoon tomato sauce over the peppers.
• Cover and bake 30 minutes at 350 degrees.
• Uncover: add remaining cheese and bake another 5 minutes or until cheese is melted.

STUFFED BELL PEPPERS

Steps:

• Mix ingredients well then add egg and mix egg in very well. (substitute other vegetables of choice if you like).
• Cut tops off peppers, take seeds out, stuff pepper with stuffing replace peppers cap, put in crock pot of appropriate size for the amount you are cooking. After all peppers have been stuffed pour a jar of store bought or home made spaghetti sauce of your liking over/around peppers and cook until peppers and meat are thoroughly cooked. In a crock pot approximately 2-4 hours on high, or if on low 4-6 hours. Serve with pasta of your choice or rice.
• Makes 3 large peppers or four small, for larger recipes increase ingredients as needed.
• For a smoother slightly sweet taste use red or orange peppers as they aren't as bitter as the green.

STUFFED BELL PEPPERS RECIPE BY TASTY

Steps:

• In a nonstick pan, melt 1 tbsp butter and add refined flour. Cook on low heat until golden brown. Then, add milk and cook until flour is cooked. Add salt and pepper and cook until mixture reaches the consistency of a thick sauce. Remove from heat.
• In a second saucepan, heat water and blanch all vegetables except onions. Once blanched, transfer to an ice bath.
• Heat butter in a pan and brown. To this, add chopped garlic and onion and cook until translucent. Then, add blanched vegetables, toss well, and add salt, pepper, and herbs.
• Add the white sauce and cook well. Then, add half of your allotted cheese.
• Cut open the caps of the bell peppers and de-seed. Coat with a little butter mixed with seasonings.
• Preheat oven to 350°F.
• Stuff the peppers and top with remaining cheese. Bake for 15 minutes or until peppers are cooked through but not mushy.
• In a bowl on the side, mix together lemon juice, olive oil, salt and pepper to make a dressing and dress the greens with it.
• Serve the roasted peppers directly out of the oven with greens on-side.