Saucy Stuffed Bell Peppers Food

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.

SAUCY STUFFED PEPPERS

Steps:

• Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
• In a skillet over medium heat, melt the butter and saute onion until translucent.
• In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
• Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
• Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.

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.

SAUCY STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350°F.
• Cut the peppers in half from top to bottom; remove the stems and seeds.
• In an 8x8-inch baking dish, stir together the drained can of diced tomatoes, the can of tomato sauce, and the sugar (if using). Note: The peppers will shrink down a little during cooking, so it is okay if they are snug in the dish. If needed, you can use a larger baking dish, such as an 11x7-inch.
• Place the pepper halves in the dish on top of the sauce, cut side up. Sprinkle lightly with salt and pepper.
• In a medium skillet over medium heat (I use a 10-inch skillet or larger), cook the ground beef and onions until the meat is cooked through and lightly browned and the onions have softened. Drain of any excess grease, and season lightly with salt and pepper.
• Add the cooked rice to the beef mixture along with the undrained can of diced tomatoes, the Worcestershire sauce, garlic powder, basil, parmesan, and mozzarella cheese; stir until well-combined. Taste and adjust seasoning if needed.
• Stuff each of the pepper halves with ¼ of the filling (they will be very full).
• Cover the dish with foil; bake for 45 to 60 minutes or until the peppers are crisp-tender (test by poking them with a knife).
• To serve: place one stuffed pepper on each plate. Stir the sauce in the baking dish to incorporate the liquid released by the peppers during cooking. Spoon some of the sauce around and over the top of each pepper. Garnish with fresh chopped parsley and a sprinkle of additional parmesan cheese, if desired.

SAUCY STUFFED BELL PEPPERS

Steps:

• Wash the peppers thoroughly.
• Remove the tops, seeds, and rinse the inside of the pepper.
• Set the usable portion of the peppers aside.
• In a skillet over medium heat, melt the butter and saute onion until translucent.
• In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand.
• Sprinkle in salt and pepper to taste.
• Slowly pour in the rice, while mixing by hand.
• Mix thoroughly.
• Stuff the meat and rice mixture into the peppers.
• Coat the bottom of 1 or 2 large pots with oil.
• Place the stuffed peppers into the pot (s) leaving a 2 inch space at the top of the pot.
• Pour in tomato juice until peppers are covered.
• If there is leftover meat mixture, form into balls and add to the tomato juice.
• Heat on low for 2 to 3 hours.
• Stir every 20 to 45 minutes.
• Juice will reduce to a thick sauce.
• You can tell that the peppers are done when they are splitting at the sides.

STUFFED BELL PEPPERS

Steps:

• Combine rice and water in a small saucepan.
• Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
• Preheat oven to 400 degrees F (205C) Cut tops off peppers, seed insides, and arrange peppers in a large baking dish.
• Chop usable portion of the tops.
• Heat oil in a large skillet over medium heat.
• Brown ground beef in skillet.
• Stir in chopped peppers and onions in oil until soft.
• Add parsley.
• Reduce heat to low, and continue cooking for 5 minutes.
• Mix in cooked rice and 1 1/5 cups tomato sauce.
• Season to taste with salt and pepper.
• Spoon the mixture into the peppers, and top each with remaining tomato sauce.
• Cover, and bake about 45 minutes.
• Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

A-1 SAVORY STUFFED BELL PEPPERS

Steps:

• In skillet, over medium heat, brown meat and cook onion until done. Pour off drippings.
• Stir in corn, tomato sauce, rice, steak sauce and pepper; set aside.
• Cut tops off of peppers; remove seeds.
• Spoon meat mixture into peppers; arrange in 9x9x2 inch baking pan.
• Bake at 350* for 30 to 35 minutes or until peppers are done.

EASY WEEKNIGHT STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400°F.
• Cut tops off the peppers and scrape out the insides; making sure to get all of the seeds.
• Once cleaned out, place peppers in a casserole dish.
• If need be, cut a little off the bottoms to even out the peppers so they stand straight up.
• Brown beef with chopped onions.
• Drain off excess fat.
• Add tomatoes, 2 cans of the tomato sauce and Worcestershire sauce; salt and pepper to taste.
• Bring to a boil and stir in uncooked instant rice; cover, remove from heat and allow to stand 3-5 minutes.
• Stir meat mixture and spoon it into the peppers.
• *Optional-Pour remaining can of tomato sauce around the bottom of the baking dish.
• You can add a little bit of water to thin it out, if you desire.
• If not using remaining can of sauce, be sure to add 3-4 tbsp.
• of hot water to bottom of baking dish.
• Cover baking dish and bake in the preheated oven for approximately 30 minutes or until peppers are tender.
• Remove cover, sprinkle with cheese and bake for a few more minutes to allow the cheese to melt.