Moms Stuffed Peppers Food

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.

MOM'S STUFFED PEPPERS

Steps:

• Preheat the oven to 400°F.
• Combine the beef with all the other filling ingredients, then stuff the peppers all the way to the top. It's fine if the peppers bulge a bit.
• Stand the peppers on end in a casserole dish and drizzle the olive oil over them. Bake at 400°F for 15 minutes, then reduce the temperature to 375°F and pour the tomato sauce around them. Continue baking until the peppers brown, about 30 minutes. Bring to the table in the casserole dish and serve.

MOM'S STUFFED BELL PEPPERS

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.

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.

STUFFED BELL PEPPERS (CLASSIC UKRAINIAN RECIPE)

Steps:

• Slice the bell pepper into two pieces. Remove the seeds from the pepper. Dice carrots and onions into small squares.
• Cut beef into small, thin pieces. Preheat oiled skillet on high heat. Cook beef until it gets a golden color. Remove from the skillet and set aside.
• In the same skillet, sautee carrots and onions until they soften. Add sliced mushrooms and continue cooking until all the ingredients are golden.
• Add buckwheat and beef to the skillet, season with salt and pepper. Stir to combine everything together.
• Fill each one of the peppers with the cooked buckwheat filling.
• Bake for 35 minutes at 370F. Place slice of cheese on each pepper, cook for another 5 minutes or until cheese is melted.

MOM'S BEST STUFFED GREEN BELL PEPPERS

Steps:

• Slice tops horizontally off of 4 large or 5 medium-sized green peppers. Cut out the seeds and membrane from inside each pepper and rinse with water. Arrange in baking dish.
• Prepare 1 cup of rice per package instructions. When done, allow rice to cool slightly (the cooler the rice, the easier to handle).
• In mixing bowl, break up raw ground beef. Add garlic, onion, and seasoned salt. Crack 2 eggs into mixture. Add the cooled rice and mix all together using hands in a mixing bowl (as if you were making a meatloaf or burger patties).
• Once mixture is combined, fill each green pepper to the top (Note: If there is any mixture left over, you can shape into meatballs for a pasta dinner).
• In a small bowl, empty contents of tomato soup can. Add 3/4 cup of water. Add 1 teaspoon of sugar to cut the acidity of the tomato soup. Stir to combine, then pour over green peppers in baking dish.
• Place baking dish in oven, uncovered, for 70 to 90 minutes at 350 degrees. Check beef mixture in peppers near the end of cooking time to make sure beef is cooked thoroughly.
• Remove from oven. Spoon tomato mixture over top of green peppers and serve.

MOMS STUFFED GREEN PEPPERS

Steps:

• 1. Par cook the rice in some water for 2 or 3 minutes. drain off the water
• 2. Add the rice, garlic salt and 1 1/4 cup of the tomato juice to the meat mixture.
• 3. cut off the tops of the green peppers and fill them with the meat mixture. Place the peppers in a dutch oven combine the k-up and the rest of the tomato juice, then poor over the peppers, also add about 2 cups of water.
• 4. bring to a boil. cover and simmer for 2 hours, spooning sauce over peppers once in awhile until done.

MOM'S STUFFED PEPPERS

Steps:

• 1. Start browning your meat. Prepare your peppers; clean them, cut tops off, and take the seeds out. Start chopping the onions and have the rice cooking.
• 2. Get out a casserole dish or if you have a slow cooker and get that ready. Get out a large bowl and combine everything except the peppers, stir everything together. Than have a pretty good spoon and start to stuff those peppers almost to the top.
• 3. After all the peppers are stuffed, place them in your casserole dish or the crock-pot at 400 degrees F or at high if it's your crock-pot. Cook them until the peppers are soft or they start to fall apart; that's when you will know when there ready.

MOM'S STUFFED BELL PEPPERS

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.