MOM'S STUFFED BELL PEPPERS
What I love most about these stuffed peppers is that the meat goes in uncooked, so it forms kind of a solid "meatball" in the pepper. I think these are much better than the stuffed peppers where the meat is cooked first and stays "loose". If someone in your family does not like peppers, make some meatballs from the mixture and drop them in the pot along with the stuffed peppers. Enjoy!
Provided by Karen..
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 503, Fat 22.5, SaturatedFat 9.2, Cholesterol 131.2, Sodium 1291.7, Carbohydrate 48.8, Fiber 8, Sugar 10.4, Protein 30.1
MOM'S STUFFED BELL PEPPERS (NO MEAT)
Make and share this Mom's Stuffed Bell Peppers (No Meat) recipe from Food.com.
Provided by laurenpie
Categories Cheese
Time 45m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 319.7, Fat 13.5, SaturatedFat 8.4, Cholesterol 41.3, Sodium 388.4, Carbohydrate 39, Fiber 2.5, Sugar 3.4, Protein 11
MOM'S STUFFED BELL PEPPERS
Make and share this Mom's Stuffed Bell Peppers recipe from Food.com.
Provided by Noni Suzanne
Categories Meat
Time 50m
Yield 6 peppers, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut tops off bell peppers, making a bell pepper "bowl".
- Remove seeds and membrane, rinsing well under cold water.
- Par-boil peppers for approximately 5 minutes.
- Remove peppers from boiling water and place in a 9 x 13 baking dish.
- Brown ground beef and drain any excess fat.
- Add chopped onion to ground beef, stirring every few minutes.
- Meanwhile, make rice by boiling the cup of water and butter, adding rice and simmering until rice is cooked, as you would normally make steamed rice.
- While rice is cooking, mix tomato sauce, sugar and basil together in a seperate bowl.
- When rice is done, add to meat and onion mixture.
- Add half of the sauce and half of the cheddar cheese to meat mixture, stirring all together.
- Spoon meat mixture into each bell pepper; if you have any left over you can spoon some around the peppers as well.
- Spoon remaining sauce mixture over each bell pepper and top with remaining cheese.
- Bake at 350 for approx 20 minutes.
- NOTE: Although this sounds like a lot of steps to go through, this is one of those recipes where you can be doing more than one thing at a time.
- I usually start my water to boil for the par-boiling of the peppers at the same time I'm browing the ground beef and chopping my onion, and cleaning the bell peppers.
- I am also guilty of making more sauce than needed, and adding more cheese than necessary. I really don't think you can screw this up -- it's just a matter of personal taste, so feel free to play with the amounts.
Nutrition Facts : Calories 421.6, Fat 20.5, SaturatedFat 12.7, Cholesterol 61.8, Sodium 970, Carbohydrate 42.9, Fiber 7, Sugar 15.4, Protein 19.6
STUFFED PEPPERS (NO MEAT NO RICE)
This is an inexpensive recipe, made entirely on the stove top. Italian frying peppers, or cubanelles, are stuffed with beans and cheddar cheese and smothered in a tangy tomato sauce. Serve with rice or pasta of your choice.
Provided by threeovens
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain and rinse beans; place in a mixing bowl and lightly mash with a fork so they are still chunky.
- Stir in cheese, dried onions, and 2 tablespoons tomato sauce (just enough to moisten) and set aside.
- In a saucepan, over medium low heat, combine remaining tomato sauce, vegetable or beef broth, Worcestershire sauce, mustard, brown sugar and vinegar; cover, reduce heat to low, and simmer while preparing peppers.
- Slice peppers lengthwise, leaving stems intact, but removing seeds and membranes.
- Stuff each half with bean mixture and season with salt and pepper.
- Heat a skillet with one tablespoon oil, over medium high heat, and place stuffed peppers, in batches, stuffing side down and cook 5 minutes.
- Flip peppers, and cook until peppers are browned, about 5 minutes; repeat with remaining peppers adding oil as needed.
- Pour sauce over peppers to serve; season with additional salt and pepper, if desired.
MOM'S TOP-OF-THE-STOVE STUFFED BELL PEPPERS
Make and share this Mom's Top-Of-The-Stove Stuffed Bell Peppers recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Divide peppers lengthwise and remove seeds. Cook in boiling water for 2-3 minutes. Remove from water and let cool.
- Combine hamburger, bread crumbs, egg and a little less than a 1/2 can of tomato soup. (Don't use too much or the filling will be too loose) Add some chopped onion or onion powder to taste. (I use about 1/2 teaspoons onion powder).
- Fill each pepper half with meat mixture.
- Brown the peppers, meat side down, over medium high heat for approximately 6 minutes. Turn them over and cook about 5 more minutes. Then spoon the rest of the condensed tomato soup over the peppers.
- Reduce heat and simmer about 20 minutes, turning them over occasionally and spooning the sauce over the top a couple times.
- Serve over cooked white rice.
- Note: If someone doesn't want the peppers, you can make a few patties of the meat mixture and cook them a long with the stuffed peppers.
Nutrition Facts : Calories 443.2, Fat 16.3, SaturatedFat 6.2, Cholesterol 129, Sodium 1454.3, Carbohydrate 44.6, Fiber 4.9, Sugar 21.6, Protein 31.3
MOM'S STUFFED BELL PEPPERS
Green bell peppers stuffed with a delicious ground beef mixture, served over rice! This recipe also works great with ground turkey.
Provided by fsukay
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Blanch peppers in boiling water for 5 minutes. Remove and place in glass baking pan. Set pan aside.
- Cook meat and onion in skillet on medium heat until meat it browned, then drain excess liquid.
- Add salt, pepper, oregano, tomato sauce, and beef broth. Simmer for 15 minutes, stirring occasionally.
- Mix in parsley.
- Stuff green peppers with meat mixture.
- Cover pan with tin foil and bake for 15 minutes.
- *Uncover, top each pepper with 1/4 cup of cheese (optional), and bake for another 5 minutes. (*uncover and cook even if you do not add the cheese).
- Serve each pepper over 1 cup of rice.
Nutrition Facts : Calories 977.3, Fat 18.4, SaturatedFat 7, Cholesterol 77.1, Sodium 736.6, Carbohydrate 161.9, Fiber 8.5, Sugar 6, Protein 36
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