Peppers Stuffed With Rice Food

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STUFFED BELL PEPPERS WITH RICE



Stuffed Bell Peppers with Rice image

These stuffed bell peppers with rice and meat make up a good part of a balanced and healthy diet. Keep a nicely balanced diet to ensure you live a healthy lifestyle

Provided by Gav

Categories     Mains

Time 35m

Number Of Ingredients 10

150g minced beef
3 red, green or yellow peppers
120g wholemeal brown rice (or basmati if you prefer)
2 carrots
1 tsp mixed spice
1 shallot (or small onion)
2 cloves garlic
3 spring onions
40g cheddar cheese (grated)
Salt and pepper

Steps:

  • Start by chopping the top off the peppers (with the stalk) and de-seeding them. Placethe empty peppers in a pre-heated oven at 200C, facing down, for about 20minutes.
  • Meanwhile, boil the rice until it is cooked. Sieve to get rid of any water at the end.
  • Chop away the stalk from the tops that were removed and chop up the rest of thepepper you can salvage. Peel and slice the carrots finely, and the garlic,shallot, and spring onions.
  • Fry the minced beef until all browned, then discard any fat. Add the choppedvegetables (carrot, garlic, shallot, spring onion) and fry for a further 5minutes. Add the mixed spice and cook for 2 more minutes.
  • Then add the cooked rice to the pan and mix together. Finally season to taste.
  • Then fill the peppers with the meat/rice/vegetable mixture and top with the gratedcheddar. Put back in the oven for a further 10 minutes.

Nutrition Facts : Calories 280 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 255 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

STUFFED PEPPERS WITH RICE



Stuffed Peppers with Rice image

Classic Stuffed Peppers with rice, ground beef, two different types of cheese, and Italian herbs are baked in tomato sauce until tender and flavorful!

Provided by Blair Lonergan

Categories     Dinner

Time 1h

Number Of Ingredients 15

4 sweet bell peppers, any color
2 tablespoons olive oil, divided
1 lb. ground beef
½ cup finely diced onion
1 cup cooked rice
1 (15 ounce) can tomato sauce
½ tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
½ teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon onion powder
Kosher salt and ground black pepper, to taste
1 cup shredded sharp cheddar cheese, divided
1 cup shredded Monterey Jack or mozzarella cheese, divided
Optional garnish: chopped fresh parsley or basil

Steps:

  • Preheat oven to 350°F.
  • Cut bell peppers in half lengthwise, discarding seeds and membranes. Place peppers, cut side up, in a microwave-safe 13x9-inch baking dish. Add 2 tablespoons of water to the dish. Lightly cover with parchment paper. Microwave until peppers begin to soften, about 3 minutes. Drain any excess liquid.*
  • Meanwhile, prepare the filling.
  • Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and onion; cook until the meat is no longer pink. Drain off fat. Stir in cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, salt, and pepper. Add ½ cup of cheddar and ½ cup of Monterey Jack or mozzarella. Taste and season with additional salt and pepper, if necessary.
  • Season the inside of each pepper with salt and pepper. Stuff peppers with beef mixture and drizzle with 1 tablespoon of olive oil. Cover with foil.
  • Bake until tender and heated through, about 35 minutes. Uncover, sprinkle with remaining ½ cup of cheddar and remaining ½ cup of Monterey Jack or mozzarella. Bake, uncovered, until cheese melts, about 10 more minutes. Serve warm. Garnish with fresh parsley or basil.

Nutrition Facts : ServingSize 1 /2 of a stuffed pepper, Calories 324 kcal, Carbohydrate 14 g, Protein 19 g, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 65 mg, Sodium 484 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 10 g

RICE-STUFFED PEPPERS



Rice-Stuffed Peppers image

Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. -Lisa Easley, Longview, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 16

2 pounds ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3-3/4 cup water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (15 ounces) tomato sauce
1 tablespoon ground cumin
3 cups uncooked instant rice
4 medium green peppers
CHEESE SAUCE:
1-1/2 pounds American cheese, cubed
1 can (10 ounces) diced tomatoes and green chiles, undrained

Steps:

  • In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.

Nutrition Facts : Calories 662 calories, Fat 33g fat (17g saturated fat), Cholesterol 139mg cholesterol, Sodium 1964mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.

THE BEST STUFFED PEPPERS



The Best Stuffed Peppers image

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

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.

SAUSAGE AND RICE STUFFED PEPPERS



Sausage and Rice Stuffed Peppers image

Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.

Provided by NANCIENANCIE

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

6 large green bell peppers
1 pound ground sausage
1 large onion, chopped
2 (10.75 ounce) cans tomato soup
2 ⅔ cups water
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper to taste
1 pound Cheddar cheese, shredded, divided
3 cups uncooked instant rice

Steps:

  • Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
  • Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
  • Spoon rice mixture into peppers.
  • Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

Nutrition Facts : Calories 1276.5 calories, Carbohydrate 154.6 g, Cholesterol 133.3 mg, Fat 53.1 g, Fiber 5.3 g, Protein 43.6 g, SaturatedFat 25.9 g, Sodium 1141.8 mg, Sugar 8.1 g

CLASSIC RICE & BEEF STUFFED BELL PEPPERS



Classic Rice & Beef Stuffed Bell Peppers image

This Cooks Illustrated recipe is delicious. You can also make it with ground chicken, basil and smoked mozzarella instead of the classic beef version.

Provided by Heather Lazar

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 medium yellow bell peppers (about 6 oz. each) or 4 medium orange bell peppers, 1/2 inch trimmed off tops, cores and seeds discarded (about 6 oz. each)
1/2 cup long grain white rice
1 1/2 tablespoons olive oil
1 medium onion, chopped fine (about 1/2 cup)
12 ounces ground beef, preferably ground chuck
3 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, drained, 1/4 cup juice reserved
1 1/4 cups monterey jack cheese (about 5 oz)
2 tablespoons chopped fresh parsley
black pepper
1/4 cup ketchup

Steps:

  • Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
  • Add 1 tablespoon salt and bell peppers.
  • Cook until peppers just begin to soften, about 3 minutes.
  • Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
  • Return water to boil; add rice and boil until tender, about 13 minutes.
  • Drain rice and transfer to large bowl; set aside.
  • Adjust oven rack to middle position and heat oven to 350°F.
  • Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
  • Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
  • Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
  • Stir in garlic and cook until fragrant about 30 seconds.
  • Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
  • Stir together ketchup and reserved tomato juice in small bowl.
  • Place peppers cut side up in 9 inch square baking dish.
  • Using soup spoon, divide filling evenly among peppers.
  • Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
  • Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
  • Serve immediately.

Nutrition Facts : Calories 528.7, Fat 29.3, SaturatedFat 12.6, Cholesterol 89.3, Sodium 426.2, Carbohydrate 37.1, Fiber 4.7, Sugar 12.5, Protein 28.9

STUFFED PEPPERS WITH PORK AND RICE



Stuffed Peppers With Pork and Rice image

Making the most out a little minced pork, this dish makes for a tasty and different lunch. Originally I came up with a slightly different version without meat which was inspired by holidays to Cyprus, this is a twist on that.

Provided by AskCy

Categories     One Dish Meal

Time 2h

Yield 6 full peppers, 3-6 serving(s)

Number Of Ingredients 15

50 ml olive oil (for frying)
200 g long grain rice
6 large bell peppers (cut in half length ways)
300 g onions, diced (3 small)
150 g celery, diced (2 sticks)
300 g pork, mine
2 teaspoons dried oregano
1 teaspoon smoked paprika
1/4 teaspoon cinnamon
1 -2 tablespoon tomato puree
3 garlic cloves (chopped or crushed)
500 ml vegetable stock
salt
pepper
50 g grated cheese (optional)

Steps:

  • cook the rice as you normally do (follow the packet instructions) leave to one side.
  • soften the onions in a large pan.
  • add the diced celery.
  • add the pork and stir in well allowing to colour.
  • then put in the garlic, tomato purée, dried oregano, smoked paprika, salt and pepper and stir inches.
  • cook the mixture together for a minute then add the vegetable stock, stir in well and allow to reduce by about half.
  • At this point cut your peppers in half and scoop out any seeds or white ridges (leave the green stalk as it holds it together).
  • When the pan mixture has reduced mix in the rice and then stuff the peppers with the mix.
  • Give a little drizzle of olive oil and an optional sprinkle of grated cheese.
  • Bake in a medium hot oven for about 30-60 minutes (so the peppers colour and soften but don't over do it).
  • Serve.

Nutrition Facts : Calories 707.3, Fat 25.4, SaturatedFat 5.8, Cholesterol 86, Sodium 111.5, Carbohydrate 82.3, Fiber 9.3, Sugar 13.4, Protein 38.5

STUFFED BELL PEPPERS WITH RICE AND VEGGIES



Stuffed Bell Peppers With Rice and Veggies image

An healthy meal with veggies. You can use brown rice if you prefer. You can add tomato sauce to combine rice and veggies. From the issue of September 2006, Coup de Pouce.

Provided by Boomette

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons vegetable oil
2 garlic cloves, finely chopped
6 green onions, chopped
1 cup long grain rice or 1 cup brown rice
3 cups water
2 teaspoons oregano, ground
1 1/4 cups tomatoes, seeded and chopped
1 cup corn kernel
1/2 cup parmesan cheese, grated
1/4 teaspoon salt
1/2 teaspoon fresh black pepper
4 large red bell peppers, cut in half on the lenght, white membrane removed
1/2 cup part-skim mozzarella cheese, grated

Steps:

  • In a saucepan, heat oil at medium heat. Add garlic and 2/3 of green onions. Cook for 1 minute. Add rice and cook, stirring, for 2 minutes. Add 2 cups water and oregano. Bring to boil. Reduce to low heat, cover and let simmer for 20 minutes or until rice is cooked.
  • In the saucepan, add tomatoes, corn kernels, parmesan, salt, pepper and stir. Spread the rice garnish in bell peppers. In a big skillet, pour remaining water and add stuffed peppers. Cover and cook at medium-low heat for 17 to 20 minutes or until peppers are tender (add water if necessary).
  • Sprinkle peppers with mozzarella cheese, cover and cook for 2 minutes or until cheese has melted. Sprinkle with remaining green onions.

Nutrition Facts : Calories 458.9, Fat 12, SaturatedFat 5.6, Cholesterol 29.2, Sodium 535.7, Carbohydrate 70, Fiber 7.5, Sugar 9.4, Protein 20.2

BEEF AND RICE STUFFED BELL PEPPERS



Beef and Rice Stuffed Bell Peppers image

Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!

Provided by Chef John

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h40m

Yield 6

Number Of Ingredients 14

6 bell peppers
2 ½ cups chunky tomato sauce
½ onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
½ cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
  • Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
  • Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
  • Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
  • Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g

STUFFED PEPPERS WITH GROUND BEEF & RICE



Stuffed Peppers With Ground Beef & Rice image

Inspired from Southern Food, these are quick prep and smell phenomenal while baking. It's a great way to use up the bounty of peppers from the summer garden. I increased the herbs, onion and garlic from the original recipe since it seemed to be lacking some flavor. This is a family favorite, which freezes well. I'm sure you'll enjoy it as much as we do!

Provided by Larawithoutau

Categories     One Dish Meal

Time 1h10m

Yield 1 13x9 pan, 9 serving(s)

Number Of Ingredients 20

9 large green bell peppers
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1 (28 ounce) can diced tomatoes or 28 ounces peeled fresh tomatoes
1 (4 ounce) can tomato paste
4 garlic cloves, crushed
1 teaspoon dried oregano leaves
1/2 teaspoon dried leaf basil
1/4 teaspoon dried thyme
1 pinch red pepper flakes, to taste
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1 1/2 lbs lean ground beef or 1 1/2 lbs chuck
3/4 cup long-grain minute rice
3/4 cup shredded sharp cheddar cheese (optional)

Steps:

  • Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Bring a large pot of salted water to a boil, add peppers, cover ; reduce heat, and simmer for 5 minutes. Drain peppers and set aside.
  • Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, crushed garlic, thyme, oregano, basil, crushed pepper, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes, the longer the better.
  • In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper onion powder, and Worcestershire sauce. Gently stir to blend; add ground beef, rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
  • Recipe for stuffed peppers serves 9.

PEPPERS STUFFED WITH CHORIZO AND RICE



Peppers Stuffed With Chorizo and Rice image

DH hates anything green! BUT he caught me watching Food Network (instead of doing housework! lol) and said "WOW- that looks AMAZING! This was the recipe, but of course I have tweeked it a little! They used whole poblanos which would be great. Please feel free to choose whichever you would like poblanos or bell peppers.

Provided by Mamas Kitchen Hope

Categories     Peppers

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon oil
1/2 lb chorizo sausage or 1/2 lb soy chorizo
1 green bell pepper, diced (any color is fine, a mixture is very pretty)
1 large jalapeno, minced, seeds removed if desired
1 medium red onion, diced
2 tablespoons garlic, minced
1 cup rice
1 cup low sodium chicken broth
1/2 cup white wine
1/2 cup water
4 bell peppers, any color or 4 large poblano chiles
1 lb shrimp, peeled, deveined
1 1/2 cups colby-monterey jack cheese, shredded

Steps:

  • In a medium saucepan, heat oil and chorizo, cook for 3 minutes.
  • Add bell pepper, jalapeno, onions and garlic. Cook until they begin to soften then add rice and cook until all the grains of the rice are coated with oil and the rice begins to take on a little color.
  • Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low.
  • Preheat oven to 400 degrees F.
  • Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds. Do not remove skin as it will help to hold the pepper together.
  • When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture.
  • Place all the chiles on baking sheet and place into oven for 10 minutes.
  • Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
  • Serve.

BELL PEPPERS STUFFED WITH RICE DRESSING



Bell Peppers Stuffed With Rice Dressing image

A great recipe! The dressing can be used, also, to stuff fowl or alone, as a side dish. From the "Prudhomme Family Cookbook" by Chef Paul Prudhomme. Posted for ZWT5.

Provided by kellychris

Categories     White Rice

Time 2h

Yield 12 peppers, 10-12 serving(s)

Number Of Ingredients 28

1 1/4 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper (preferably cayenne)
3/4 lb chicken gizzard
1/2 lb chicken, hearts
1/4 lb chicken liver
1 whole bay leaf
2 teaspoons salt
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1 lb ground beef
3/4 lb ground pork
1 3/4 cups finely chopped onions
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 tablespoon minced garlic
1 1/2 teaspoons hot pepper vinegar, just the peppers
2 cups beef stock or 2 cups chicken stock
3 cups stock or 3 cups water, to set peppers in while baking
6 tablespoons unsalted butter
1 1/2 cups finely chopped green onions, tops only
1/2 cup finely chopped fresh parsley
5 cups cooked rice
2 tablespoons very fine dry breadcrumbs
12 medium well-shaped green bell peppers, about 6 oz. each (select ones that will sit up easily on end)

Steps:

  • TO PREPARE THE RICE DRESSING:.
  • Combine the first seasoning mix ingredients and set aside.
  • With a sharp paring knife, peel off the silver skin from each gizzard and trim the hard fibrous connection between the 2 halves.
  • Grind the gizzards, hearts, and livers in a food processor or blender, or chop finely.
  • Add the reserved (1st) seasoning mix to the meat (giblets).
  • Stir well. Set aside.
  • Thouroughly combine the 2nd seasoning mix ingredients in a small bowl and set aside.
  • In a very large cast iron or other heavy skillet, brown beef and pork, over high heat, breaking up chunks.
  • Sprinkle the reserved 2nd seasoning mix over meat and cook about 3 min., stirring constantly.
  • Discard bay leaf, then cook 2 minute more, stirring constantly.
  • Reduce heat to medium and cook about 5 minutes, stirring frequently and scraping pan bottom well.
  • Add giblets to skillet,stirring well.
  • Cook about 4 min.,stirring almost constantly.
  • Stir onions, bell peppers,celery,garlic,hot peppers(if using), and 1/4 cup of the stock.
  • Cook until mixture is dry and sticking OBSESSIVELY, about 10 minutes.Be sure to scrape the pan bottom frequently.
  • Add 4 tbs. butter, cook 3 minute Stir and scrape often.
  • Stir in green onions, parsley and 1/2 cup more stock, scraping pan bottom til sediment is dissolved.
  • Stir in 1/2 cup more stock. Cook 2 minute more.
  • There should be little to no liquid at this point. Cook longer if there is.
  • Add rice and stir very well. Remove from heat.
  • NOTE:.
  • This makes about 9 1/2 cups. The dressing must be very moist to stuff bell peppers, but not runny, even though it will dry some during baking. If need be, add more stock or water, about 1/4 cup at a time.
  • TO PREPARE PEPPERS.
  • Cut stems and tops from peppers. Cut down about 3/4 inch from the top. Core and seed the peppers. Discard tops.Stuff the HOT rice dressing into peppers. Pack tightly as you go and mound the top slightly.Place,upright,in a 13x9 pan, fitting snugly.
  • When cool to the touch, press with fingertips.Sprinkle with bread crumbs. Dot tops with butter and add 3/4 inches stock around peppers.
  • Bake at 375F for 30.Then cover with foil and bake til tender,about 30 minute.

Nutrition Facts : Calories 564.1, Fat 26.1, SaturatedFat 11.2, Cholesterol 158.5, Sodium 1027.2, Carbohydrate 55.8, Fiber 9.4, Sugar 5.5, Protein 30.8

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2022-11-03 salt, brown rice, onion, green bell peppers, water, low sodium tomato soup and 3 more Stuffed Peppers Alyona’s Cooking pepper, steak seasoning, carrots, tomato sauce, bell …
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STUFFED BELL PEPPERS WITH RICE - RECIPE | BONAPETI.COM
2022-11-10 I cleaned the bell peppers of the seeds, washed and left them drain from the water, while I prepared the stuffing.. I fried the finely chopped onion, garlic and carrots and one bell …
From bonapeti.com


KETO STUFFED BELL PEPPERS WITH ITALIAN SAUSAGE & CAULIFLOWER RICE
2020-12-30 Preheat the oven to 400 degrees. Cut the bell peppers in half lengthwise, and remove the seeds and inside the rind. Place them on a 9x13 baking pan or rimmed sheet pan. …
From hip2keto.com


STUFFED PEPPERS RECIPE - BBC FOOD
Cook the rice in a pan of boiling water for 25 minutes, or until just tender, then drain. Meanwhile, cut the peppers in half from top to bottom and discard the seeds.
From bbc.co.uk


CHEESE AND RICE STUFFED BELL PEPPERS RECIPE - FOOD.COM
directions. Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2. cup boiling water. Cover tightly …
From food.com


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