Outstanding Spanish Stuffed Green Bell Peppers Food

SPANISH STUFFED PEPPERS

Steps:

• Spanish Rice (can be made in advance):.
• Sauté onion, garlic and pepper in vegetable oil until tender.
• Add rest of ingredients.
• Stir, cover and simmer for 35-40 minutes.
• Stuffed Peppers:.
• Spray casserole dish with non-stick spray.
• Cut slit in one side of each chili, removing seeds and membrane, carefully leaving the stem intact.
• Mix together Spanish rice, beans and 1 cup cheese.
• Divide the rice/bean mixture between the poblano peppers.
• Place in casserole dish, cover and bake in 350°F oven for 35 minutes or until chiles are tender.
• Sprinkle top with remaining cheese (1 cup) and continue baking until melted (approximately 5 minutes).
• Note: Place peppers on a foil-lined baking sheet. Bake in a 425°F oven for 20-25 minutes until skin is bubbly and browned. Cool in ziplock bag or covered casserole dish for 30 minutes or until cool enough to handle. Peel skin. This process can also be done on an outside grill or over a gas burner.

SPANISH RICE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
• Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
• Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
• Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.

SPANISH STUFFED PEPPERS

Steps:

• Heat oven to 220C/200C fan/gas 7. Halve the peppers through the stalk, then cut out and throw away the seeds. Sit the peppers snugly, cut-side up, in a casserole dish, or two if needed. Halve any larger tomatoes, then divide them, the bread chunks, garlic and chorizo between the dishes.
• Drizzle over the vinegar, then the olive oil, and season with pinches of sugar, sea salt and ground black pepper. Bake for 30 mins, covered, until the peppers are tender and collapsing a little. Remove, uncover and cook for a further 30 mins. Leave the peppers to cool a little, then scatter with parsley, if you like, and spoon onto plates, scooping out any extra juices. Serve with crusty bread for mopping up the juices.

SPANISH-STYLE STUFFED BELL PEPPERS

Steps:

• Halve 3 of the whole bell peppers lengthwise, leaving the stem ends intact, core and seed them, and in a large saucepan of boiling salted water blanch them for 3 minutes, or until they are just tender. Remove the peppers and invert them on paper towels to drain (they will soften while they stand.)
• In a heavy 11- to 12-inch skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the onion, the remaining whole bell pepper, chopped, the tomato, and the garlic over moderate heat, stirring, for 15 minutes. Stir in the rice and cook the mixture, stirring, for 1 minute. Stir in the broth, heated, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, uncovered, for 20 minutes, or until the rice is barely tender. Stir in the almonds, the peas, the minced bell pepper, the zucchini, and the cumin and divide the mixture among the bell pepper shells, mounding it. Bake the stuffed peppers in an oiled baking dish, covered, in a preheated 325°F. oven for 15 minutes, or until the rice is tender, and serve them with the lemon wedges.

SPANISH STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

OUTSTANDING SPANISH STUFFED GREEN BELL PEPPERS

Steps:

• trim the top off of the peppers and take out the seeds.
• in large pot of boiling water add the peppers and cook for 20 minutes.
• Brown the ground beef and drain.
• prepare the spanish rice as directed on package.
• when the rice is finished,add it and the ground beef in a large bowl.
• combine the rest of the ingredients to the rice mixture.
• drain the green peppers and stuff with the rice mixture.
• in a preheated 350 oven cook the stuffed peppers (covered with aluminum foil) for 20-25 minutes.
• you will have left over rice mixture.
• i usually freeze it for another time.
• it is also good as a side dish (not stuffed in peppers).

STUFFED GREEN BELL PEPPERS

Steps:

• Cook rice and hamburger in seperate dishes.
• In the meantime, cut a hole in the tops of the peppers, around the stems (like you would carving a pumpkin).
• Hollow out the seeds and dont throw out the tops, you will need them later.
• Drain the hamburger grease and combine with the rice and stuff the peppers.
• Put the lids of the peppers back on and secure them with toothpicks.
• Pour tomatoe sauce in a large 10 cm deep pot.
• Place peppers in there and any extra rice and haburger on the bottom.
• Put in oven at 200 C until the inside of the peppers is hot.

CROCK POT SPANISH STUFFED GREEN BELL PEPPERS

Steps:

• Combine beef,rice mix (reserving seasoning packet), egg & onions.
• Divide and stuff meat mixture into pepper halves.
• Pour tomatoes into slow cooker, arrange pepper halves on top.
• Combine tomato soup, rice-mix seasoning packet & water, then pour over peppers.
• Cover, and cook on low 8-10 hours in crock pot.
• Twenty minutes before the end of cooking tim, top stuffed peppers with cheese.

CHICKEN-STUFFED BELL PEPPERS SPANISH STYLE

Steps:

• Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Cut around stem of each bell pepper and remove, creating large opening at top. Scoop out seeds. Divide filling among peppers (about 1/2 cup each). Replace tops of peppers. Stand peppers in shallow casserole. Bake until filling is cooked through and peppers are tender, about 50 minutes. Serve immediately.