Mammas 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.

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.

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.

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.

MAMA'S STUFFED BELL PEPPERS

Steps:

• Slices peppers and cut out seeds and center.
• Mix all other ingredients together and stuff in peppers.
• Bake at 350 degrees until done.
• Sprinkle cheese on top of peppers.

MAMMA'S STUFFED BELL PEPPERS

Steps:

• Cup top of peppers out and clean out the spines. Blanch for 10 minutes in boiling water. Set aside to cool.
• In sauce pan, saute 1 cup onion in butter until tender. Add tomatoes, garlic, brown sugar and 1/2 teaspoon kosher salt. Simmer for 15 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine rice ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well trying not to "squeeze" the meat. Pour half of the tomato sauce mixture into a baking dish large enough to house all the peppers. Stuff the peppers with meat mixture and place into the baking dish. Pour remaining sauce over the peppers.
• Cover with foil and bake at 375 degrees for approximately 45 minutes (cooking times can vary greatly depending on the size of the peppers!). You'll want to check them often towards the end to be certain they don't burn. The tops should be crisp but not burnt. Sometimes I pull them out and top them with a slice of Meunster cheese each. These are really great served with rye/pumpernickle striped bread. Enjoy!

SHAWARMA STUFFED PEPPERS

Steps:

• In a large skillet or pot, heat the oil over medium-high heat. Add the onions and a pinch of salt and cook, stirring, until soft, 5 to 7 minutes. Add the Shawarma Seasoning and cook for another minute. Add the ground turkey and season with 1/2 teaspoon salt and a few turns of black pepper. Brown the turkey, breaking it up with a wooden spoon or spatula. When it's all cooked through and no longer pink, reduce the heat to low.
• If you're using cauliflower rice, microwave it (covered in a bowl or in the bag it came in if the package says that it's okay) for 3 minutes. Add the basmati rice or cauliflower rice to the skillet and stir in the tomatoes. Taste and adjust the seasoning as desired.
• Cut off the tops of the bell peppers, core them and place them in a casserole dish. Fill the peppers with the turkey mixture and then bake for 35 minutes.
• Meanwhile, make the tahini sauce. Stir together the tahini, 3 tablespoons cold water
• water, 1 tablespoon lemon juice and salt and pepper to taste until smooth. When the peppers are done, squeeze them with additional lemon juice, top with a nice big blob of tahini sauce and a pile of fresh herbs. Enjoy!
• Combine the garam masala, curry powder, powdered chicken bouillon and turmeric in a small bowl and whisk together. Store in an airtight container.

MOM'S STUFFED BELL PEPPERS (NO MEAT)

Steps:

• Remove tops from bell peppers (retain), remove seeds. Boil bell peppers and tops in large pan of salted water for 5 minutes. Remove, drain, cool. Arrange in baking dish.
• Mix rice with cubed cheese, set aside.
• Saute onion in butter, stir in flour. Add milk, boil and stir until thick and smooth. Remove from heat and combine with rice mixture. Stuff bell peppers, and cover each with it's stem top.
• Pour 1/4" water in bottom of pan, then bake at 350 degrees for 25-30 minutes.