Simmered Stuffed Green Peppers Food

STUFFED GREEN PEPPERS

Steps:

• Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
• Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
• Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
• Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

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.

STOVE TOP STUFFED BELL PEPPERS

Steps:

• Cut off the stem ends of the peppers and remove the seeds.
• Mix the remaining ingredients, except for the parsley.
• Fill the peppers with the meat mixture.
• Place them in a deep kettle with about 1 inch of water.
• Cover and simmer, adding a little more water if necessary, for 45 minutes, or until the meat is done.
• Garnish with sprigs of parsley.

STUFFED GREEN BELL PEPPERS

Steps:

• Cut tops off peppers, remove seeds.
• Drop in boiling water for 3 minutes.
• Drain, rinse in cold water.
• In a bowl, combine the next 8 ingredients.
• Spoon into peppers.
• Put in a greased 13x9-inch pan.
• Mix soup and basil.
• Spoon over peppers.
• Cover and bake at 350°F for 1 hour.

STUFFED GREEN PEPPER SOUP

Steps:

• In a large dutch oven brown meat and onion with salt and pepper.
• Add green pepper to partially cook - 5 minute.
• Add remaining ingredients.
• Bring to a boil,.
• Reduce heat and simmer 45 min untill rice cooked and peppers tender.
• Top with Parmesan or cheddar and serve with crusty bread.
• Enjoy!

SIMMERED STUFFED GREEN PEPPERS

Steps:

• 1. Prepare any of the Green Pepper Stuffing mixtures. 2. With a sharp knife, cut the tops off peppers then scoop out the seeds. Stuff peppers with filling mixture replace the tops as lids. 3. Stand stuffed peppers upright in a pan. Add stock, salt and pepper. Bring to a boil, then simmer, covered, 1 hour. 4. Remove peppers, leaving liquids in pan. Then blend cornstarch, soy sauce and cold water to a paste and stir in to thicken liquids. Pour sauce over peppers and serve. VARIATION: * After step 2, place peppers upright in a heatproof bowl and steam 45 minutes. (See HOW-TO, _Steaming.) Omit steps 3, 4 and 5. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.