Marylous Stuffed Peppers Food

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.

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.

GREEK STYLE STUFFED PEPPERS RECIPE

Steps:

• In a medium heavy pot, heat 1 tbsp of extra virgin oil. Saute the chopped onions until golden. Now add the meat and cook over medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice, minced garlic (or garlic powder). Stir in the chickpeas and cook briefly.
• To the same pot, now add the parsley, rice (which had been soaked in water and drained), paprika, and tomato sauce. Stir to combine. Add the water and bring to a high simmer until the liquid has reduced by half. Then turn the heat to low, cover and cook for 20 minutes or until the rice is fully cooked and no longer hard nor too chewy. Taste and adjust seasoning to your liking.
• While the rice is cooking, heat a grill or indoor griddle or skillet over medium-high. Grill the bell peppers for 10-15 minutes, covered, and turning over as needed so that the peppers will soften and gain some color. Remove from heat and set aside to cool briefly.
• Preheat the oven to 350 degrees F.
• Assemble the bell peppers open-side up in a baking dish filled with 3/4 cup broth or water. Fill each of the bell peppers with the the cooked stuffing mixture of meat, rice and chickpeas.
• Cover the baking dish with foil (making sure the foil does not touch the stuffed peppers) and place the dish on the middle rack of your heated oven. Bake for 20-30 minutes.
• Remove from the oven and garnish with parsley, if you like, and serve.
• To serve stuffed peppers as a main dish Greek-style, add Tztaziki sauce and Greek salad for sides.

BEST EVER EASY STUFFED PEPPERS (5 INGREDIENTS)

Steps:

• Preheat oven to 375 degrees. Grease a large baking dish and arrange bell peppers standing up. (If they want to tip over you can always cut off the very bottom 1/8 of an inch or so to flatten them out and help them stand!) Transfer to preheated oven and allow to cook for 10-15 minutes until tender. (Move ahead with Step 2 while peppers are baking!)
• In a large pan over medium-high heat, cook sausage for 5-6 minutes, breaking apart with a spatula or spoon as it cooks, until well browned. Use a slotted spoon to transfer sausage to a platter, cover to keep warm, and set aside.
• Add rice, water, and tomatoes to the pan, give it a good stir, and bring to a boil. Reduce to LOW, cover, and cook for 20 minutes, stirring occasionally.
• Stir sausage and 1/2 cup of the cheese into the pan. Spoon mixture into the baked peppers and top with remaining cheese.
• Bake for 5 minutes or until cheese is melted. Top with green onions or cilantro if desired and serve.

PICADILLO STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• For the picadillo: Heat the oil in a large heavy skillet over medium-high heat. Add the ground beef and cook until browned, about 7 minutes. Add the olives, carrots, onions, raisins and 1 teaspoon salt and mix well to combine. Add the crushed tomatoes, bring to a simmer and simmer until the flavors are incorporated, about 10 minutes. Adjust the seasoning to taste with salt and pepper. Turn off the heat and set aside.
• For the bell peppers: In a small bowl, stir together the mozzarella, panko and cilantro. Season with salt and pepper.
• Put the bell pepper halves cut-side up on a baking sheet and season each with a pinch of salt. Use a large spoon to divide the picadillo evenly among the peppers. Bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
• Remove the peppers from the oven and turn the broiler to high. Sprinkle the peppers with the panko and cheese mixture and broil until golden brown, 5 to 10 minutes.

STUFFED PEPPERS

Steps:

• Preheat 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 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

MEDITERRANEAN STUFFED PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
• Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.

STUFFED MARINATED HOT RED CHERRY PEPPERS

Steps:

• Stuff each pepper with cheese and a sprig of marjoram. Transfer stuffed pepper and pepper tops to a glass loaf pan.
• Whisk oil, vinegar, garlic, salt, and pepper in a small bowl. Pour over peppers. Let marinate at room temperature 1 hour.
• Preheat oven to 400 degrees. Place tops on peppers. Cook until cheese has melted and peppers are tender, 12 to 15 minutes. Let cool slightly. Serve with bread.