SPICY STUFFED PEPPERS
This is one of my family's favorite recipes. It can be fixed any time of the year, but it's especially good with fresh peppers from the garden.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasonings; spoon into peppers. Place in a greased baking dish; top with picante sauce. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.
Nutrition Facts :
SPICY LAMB-STUFFED PEPPERS
Make and share this Spicy Lamb-Stuffed Peppers recipe from Food.com.
Provided by JackieOhNo
Categories Lamb/Sheep
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Slice off the tops of the bell peppers and remove the seeds. Remove the stems and finely chop the cleaned pepper tops. Stand the peppers, cut end up, in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray.
- Brown the lamb in a large skillet over medium-high heat for 5-7 minutes, until no pink remains, stirring often to break up the meat; drain the liquid. Add the onion and chopped pepper. Cook, stirring, for about 5 minutes, until the onion is tender; remove from the heat. Stir in the rice, ketchup, raisins, allspice, cumin, cinnamon, black pepper, and eggs; blend well. Stir in the salt and cayenne pepper.
- Fill the peppers with the rice mixture, packing lightly. Cover with aluminum foil and bake for 40-50 minutes, or until the peppers are soft and can be pierced with a fork.
Nutrition Facts : Calories 394.7, Fat 21.7, SaturatedFat 9.2, Cholesterol 115.2, Sodium 676.6, Carbohydrate 32.2, Fiber 3, Sugar 12.6, Protein 18.6
SPICY STUFFED BELL PEPPERS
Stuffed bell peppers with a little kick.
Provided by Logdog2
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
- Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
- Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
- Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 44.5 g, Cholesterol 130.1 mg, Fat 11.4 g, Fiber 6 g, Protein 30.1 g, SaturatedFat 2.9 g, Sodium 1344.1 mg, Sugar 11 g
SPICY STUFFED BELL PEPPERS
If you love the cuisine from the Middle East, you are sure to love these. I have also made these using ground chicken but I think beef tastes best.
Provided by scancan
Categories One Dish Meal
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Boil rice in a saucepan with three cups boiling salted water for 10 minutes. Rinse with cold water and drain well.
- Heat two tablespoon oil in a skillet, add onion and cook over low heat until softened. Let cool.
- Mix with remaining stuffing ingredients.
- Preheat oven to 350.
- Cut tops off of peppers and remove stem, core and seeds.
- Spoon stuffing into peppers and cover with reserved pepper tops. Stand peppers in a baking dish into which they just fit.
- Pour tomato sauce over peppers.
- Sprinkle peppers with oil.
- Bake uncovered about 1 hour or until very 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.
SPICY STUFFED BELL PEPPERS
Make and share this Spicy Stuffed Bell Peppers recipe from Food.com.
Provided by Rebecca_E
Categories One Dish Meal
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet brown ground beef with chopped onions and chopped bell pepper tops. Add all spices except for chili powder. When meat is brown and veggies are tender, add the two cans of rotel to the skillet along with the rice, kidney beans, and black beans.
- Cut each bell pepper in half and fill with the meat mixture.
- Place what is leftover of the meat mixture in the bottom of the crock pot and arrange the stuffed peppers face-up on top.
- In a separate bowl, mix together the tomato sauce and chili powder.
- Pour the tomato sauce mixture evenly over the stuffed peppers.
- Put the lid on and cook on "high" for 2 hours and then "low" for 2 hours.
- Serve with grated cheddar and pepperjack cheese and corn chips.
Nutrition Facts : Calories 498, Fat 9.9, SaturatedFat 3.5, Cholesterol 49.1, Sodium 768.1, Carbohydrate 72.1, Fiber 16.3, Sugar 8.5, Protein 32.6
SPICY CHICKEN STUFFED BELL PEPPERS
My DH created this delicious recipe. It's a great alternative to ground beef stuffed peppers. This recipe serves 8-10 people.
Provided by Jennifer K.
Categories Chicken
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Boil chicken in a large pot until no longer pink.
- When chicken is done, shred with fork and place in a large skillet with diced tomatoes and green chilies and diced onion. Cook over medium heat until onions are translucent.
- Add tomato sauce, taco seasoning, olives and taco sauce.
- Reduce heat and simmer 10 minutes.
- Slice bell peppers in half lengthwise. Remove seeds. Place on cookie sheet, cut side down, and bake in oven for 10-12 minutes.
- Remove from oven and drain any juice from peppers.
- Fill pepper halves with chicken mixture. Cover with shredded Mexican cheese.
- Bake at 350°F for approximately 40-45 minutes.
YUMMY SPICY TURKEY STUFFED BELL PEPPERS
These spicy stuffed peppers are pretty when using a combination of green and red (and/or yellow) bell peppers.
Provided by ellie_
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- Wash peppers, cut off tops and remove seeds, cores and membranes.
- Melt butter or margarine in large skillet over medium low heat. Add onion, garlic and jalapeño. Sauté over medium low heat, stirring for 10 minutes or until tender.
- Add turkey, herbs, chili powder, cocoa powder and salt. Cook, stirring occasionally 10 minutes or until turkey browns. Remove from heat.
- Stir in brown rice, corn, peas and 1/2 cup of the cheese.
- Pour tomato sauce in bottom of 9 x 13-inch pan.
- Spoon turkey mixture into peppers and place in pan. Sprinkle with cheese.
- Bake 45-60 minutes or until done.
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