SAUSAGE AND RICE STUFFED PEPPERS
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
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
MR. JOHN'S MEAT-STUFFED BELL PEPPERS
Steps:
- Preheat the oven to 350 degrees F.
- In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
- In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
- Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
SAUSAGE AND BELL PEPPERS
Make and share this Sausage and Bell Peppers recipe from Food.com.
Provided by Jennifer Iadevaia
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat approximately 1 tablespoon of olive oil in a large frying pan.
- Brown the sausage in the oil until you get a nice color on the outside and you no longer see any"pink".
- Remove the sausage and drain on a paper towel.
- Keep the heat going on the pan and add onions and peppers (do not add any additional oil).
- Cook the onions and peppers approximately 5 minutes or until onions start to become translucent.
- During this time, slice the sausage down the middle, do not cut all the way through, just enough so you can open the sausage and"fan" them out.
- Add salt and pepper over the onion/pepper mixture and turn heat down to simmer.
- Place sausage on top of onions and peppers and cover.
- Simmer for approximately 15 minutes or until sausage is cooked through.
- Serve on Italian Bread.
CHEF JOHN'S STUFFED PEPPERS
This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
- Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
- Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
- Pour sauce mixture into a 9x13-inch baking dish and set aside.
- Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
- Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
- Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g
LASAGNA-STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: bell peppers, onion, garlic, ground beef, sweet italian sausage, salt, pepper, diced tomato, tomato sauce, whole milk ricotta cheese, grated parmesan cheese, fresh basil, egg, lasagna noodles, shredded mozzarella cheese, oil
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350˚F (180˚C).
- Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
- Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
- Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
- Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
- In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
- Remove the peppers from the oven, drain any excess water that accumulated inside.
- Cut the lasagna noodles into quarters and set aside.
- Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
- Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
- Rest for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1000 calories, Carbohydrate 54 grams, Fat 60 grams, Fiber 10 grams, Protein 62 grams, Sugar 27 grams
SAUSAGE STUFFED GREEN BELL PEPPERS
This is a recipe I found on Campbell's Kitchen website. Sweet Italian sausage and Prego® Pasta Sauce are tucked into tender green peppers for a hearty, traditional classic.
Provided by Cookin in Texas
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in medium skillet over medium-high heat, cook sausage until browned, stirring to separate meat. Add onion and oregano and cook until tender. Pour off fat. Stir in cheese.
- Arrange peppers in 3-qt. shallow baking dish or roasting pan. Spoon sausage mixture into peppers. Pour pasta sauce over peppers. Cover.
- Bake at 400°F for 40 minute or until peppers are tender.
SAUSAGE STUFFED BELL PEPPERS
Steps:
- Preheat the oven to 400 degrees F.
- Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
- In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
- In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
PEPPERS STUFFED WITH CREAM CHEESE AND SAUSAGE
A delicious, easy stuffed pepper recipe. A go-to if your family loves cream cheese!
Provided by HazelCooks
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.
- Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.
- Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
- Let sit for 5 minutes before removing from the pan.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 6.6 g, Cholesterol 73.3 mg, Fat 25.8 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 12.6 g, Sodium 802.5 mg, Sugar 3.4 g
SAUSAGE STUFFED GREEN BELL PEPPERS
Make and share this Sausage Stuffed Green Bell Peppers recipe from Food.com.
Provided by Having Fun
Categories Pork
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cut green peppers in half long direction, seed.
- Place in a dish upside down, cover with plastic and microwave 2 minutes.
- Preheat oven to 350 degrees.
- Lightly spray baking pan with cooking spray.
- Hand mix sausage with rest of the ingredients except tomato sauce.
- Place 2 tbsp of tomato sauce in bottom of baking dish.
- Put peppers in baking dish, stuff peppers with meat mixture.
- Drizzle tomato sauce over top of stuffed peppers.
- Bake at 350 degrees for 50 - 60 minutes.
Nutrition Facts : Calories 630.2, Fat 43.8, SaturatedFat 14.5, Cholesterol 180.9, Sodium 2322.8, Carbohydrate 28.7, Fiber 4.8, Sugar 8.6, Protein 30.6
MAKEOVER SAUSAGE-STUFFED PEPPERS
I started preparing stuffed peppers only because my husband loves them so much. I was surprised to discover how much I enjoyed them, too. I prefer yellow or red bell peppers for mine, since they have a sweeter, milder flavor than green. -Tami Kuehl, Loup City, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, cut tops from peppers; chop tops, discarding stems, and set aside. Remove seeds from peppers., In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., In a large skillet, cook the sausage, onion, celery, shallot and chopped green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the rice, soy sauce, chili powder, garlic powder and cayenne. Spoon into peppers. Place in an 8-in. square baking dish coated with cooking spray., Cover and bake at 350° for 35-40 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 359 calories, Fat 11g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 621mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
ITALIAN STUFFED BEEF & SAUSAGE BELL PEPPERS
Make and share this Italian Stuffed Beef & Sausage Bell Peppers recipe from Food.com.
Provided by Denver cooks
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute beef, sausage and onion until browned.
- Add garlic and saute 3 minutes Drain fat. Add tomatoes and seasonings.
- Simmer to bring out flavors.
- Add rice.
- Stuff peppers.
- Sprinkle with mozzarella and parmesan cheese.
- Bake in a casserole with some tomato sauce underneath peppers at 350 deg. for 30 to 40 minute until peppers are tender.
Nutrition Facts : Calories 457.1, Fat 27.9, SaturatedFat 10.9, Cholesterol 81.9, Sodium 1104.7, Carbohydrate 23.8, Fiber 4.2, Sugar 8.2, Protein 28.4
BREAKFAST STUFFED BELL PEPPERS
For those who enjoy stuffed green peppers, this recipe provides a substantial breakfast adding potatoes, breakfast sausage, onion, eggs, and cheese. This is a hearty, well-balanced breakfast that can be made to eat right away, a day in advance, or can be frozen for a week.
Provided by DaveJ
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine Cheddar and mozzarella cheeses in a bowl.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set sausage aside.
- While sausage is frying, bring a pot of water to a boil. Cut the tops off of the green peppers and trim the insides. Parboil the peppers in the pot, 4 to 5 minutes. Remove to cold water, dry, and lightly salt the insides.
- Heat oil in the same skillet over medium-high heat. Fry the potatoes and onion in the hot oil, breaking up and turning periodically, until potatoes are golden brown and crispy, 5 to 7 minutes. Add sausage, 1/2 of the cheese blend, eggs, salt, and pepper. Turn off heat, mix gently but thoroughly, and let sit for 5 minutes. The eggs will not be fully cooked at this point, but will finish while baking.
- Give the potatoes, eggs, and sausage blend one final mix and then gently stuff into the green peppers about 90% full, leaving space for reserved cheese blend. Do not pack tightly. Place in a baking dish and cover.
- Bake in the preheated oven for 15 minutes. Uncover and continue to cook until eggs are set and peppers are tender, about 10 minutes. Top with reserved cheese blend and turn on the oven's broiler. Broil until cheese is browned, 4 to 5 minutes.
Nutrition Facts : Calories 658.4 calories, Carbohydrate 38.2 g, Cholesterol 281.4 mg, Fat 49 g, Fiber 4.8 g, Protein 37.1 g, SaturatedFat 22.2 g, Sodium 1225.5 mg, Sugar 4.6 g
CHEESY SAUSAGE-STUFFED MINI PEPPERS
These quick-bite peppers stuffed with a mixture of mushrooms and Jimmy Dean fresh sausage and topped with mozzarella cheese make ideal appetizers or a satisfying meal on their own. Using a pre-cooked rice of your choice makes these bites not only quick to eat but quick to prepare as well.
Provided by JimmyDean
Categories Stuffed Bell Peppers
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
- To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
- In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
- Top each pepper with additional cheese, and bake for 10 to 15 minutes.
- Carefully remove the peppers from the oven and let cool for 5 minutes before serving.
SAUSAGE STUFFED BELL PEPPERS
These are an old favorite, try using a combination of lean ground beef or turkey with the sausage, it comes out really good to.
Provided by ThatJodiGirl
Categories Pork
Time 26m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Slice off tops from peppers or cut in half.
- Scrape out the centers to remove seeds and membranes.
- Combine all remaining ingredients except green onion in a medium bowl.
- Mix well.
- Evenly stuff peppers with sausage mixture.
- Place in a lightly greased deep 3 quart casserole dish.
- Bake; covered for 20 minutes.
- Uncover; bake 5 to 10 minutes more or until peppers are fork tender and filling is set.
- Garnish with sliced green onion.
- Serve hot.
- Refrigerate any leftovers.
Nutrition Facts : Calories 344.9, Fat 14.6, SaturatedFat 3.9, Cholesterol 55.2, Sodium 788.7, Carbohydrate 38.1, Fiber 3.8, Sugar 6.6, Protein 15.6
STUFFED PEPPERS
In this classic home cooking recipe from Jacques Pépin, green bell peppers are stuffed with a hearty combination of mushrooms, ground sausage, onion, zucchini and fresh bread crumbs, then baked for a little over an hour until the peppers are tender and the filling cooked through. They're not only easy to make, they are also endlessly adaptable. Don't have bread crumbs? Use orzo, rice, quinoa or practically any other cooked grain. Not a fan of zucchini? Add some diced tomato, eggplant or summer squash. Vegetarian? Leave out the sausage and toss in some cooked beans or grated cheese. Make it your own. Just remember to season and taste the filling as you go. If it tastes good outside of the pepper, it'll taste good inside, too.
Provided by Jacques Pepin
Categories dinner, weekday, sausages, vegetables, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Cut around the stem ends of the green peppers and remove a "hat" from each pepper with the stem in the center. Trim these hats at the base so they are about 1/2-inch thick and set them aside. Remove and discard seeds and trim the ribs of the peppers. Stand the peppers upright side by side in a gratin dish.
- In a bowl combine the sausage, mushrooms, bread crumbs, onions, zucchini, salt and pepper and mix well. Stuff the peppers with this mixture and place the hats back on top.
- Sprinkle the olive oil on top of the peppers and pour 1 cup of water around them. Place the peppers in the oven for 1 hour 15 minutes. Serve with the surrounding juice, salt and pepper.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 16 grams, Carbohydrate 66 grams, Fat 26 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 1096 milligrams, Sugar 12 grams, TransFat 0 grams
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