Stuffed Bell Peppers Ala Frey Food

STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

TRADITIONAL STUFFED BELL PEPPERS

Steps:

• Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
• Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
• Brown ground beef with onions and garlic.
• Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
• Stuff peppers.
• Bake 350 for 45 minutes.

PERFECT STUFFED BELL PEPPERS

Steps:

• Core and clean peppers and cook in hot water for approximately 5 minutes. Remove from water, stand upside down and drain.
• Sprinkle inside with salt.
• Brown beef and onions in hot oil. Add tomatoes, rice, Worcestershire sauce, salt and pepper. Simmer 5 minutes.
• Stir in 1 cup cheese and stir until almost melted.
• Stuff peppers and top with additional cheese.
• Bake approximately 25 minutes in 350 oven.
• Note: I usually add about 1/4 cup water to the baking dish just prior to put it in the oven. Also, if you think the whole pepper is to large, you can cut it in half and stuff them that way.
• Note #2: My grandson doesn't like to find a "chunk" of tomato in his pepper -- so if he's going to be around for the meal (his favorite one), I'll put the stewed tomatoes in my food processor and give them a couple whirls just to break up any large pieces of tomato.

SALAD-STUFFED PEPPERS

Steps:

• Place a large pot filled halfway with water over high heat and season generously with salt. Halve the lemon, then juice it and set aside 1 tablespoon juice. Add the lemon halves and the remaining lemon juice to the water. Crush 3 of the garlic cloves and add to the water. Cover and bring to a boil. Fill a large bowl with ice water.
• Prepare the peppers by slicing off just enough of the tops to reveal the seeds. Remove and discard the seed pockets and stems. Trim the bottom of the peppers as needed so they stand up on their own. Finely chop the pepper tops and add to a large bowl.
• Gently lower the pepper boats into the boiling water until fully submerged. Cook until just crisp tender, 4 to 6 minutes. The peppers should hold their shape and stand up straight. Once cooked, place the peppers in the ice bath to prevent further cooking, about 1 minute. Drain the peppers upside-down on a paper towel-lined plate to catch any water that remains inside.
• Meanwhile, place a large nonstick skillet over medium-high heat. Add the oil and chorizo and cook until the chorizo is just fragrant and the oil has a red hue, 1 to 2 minutes. Remove from the heat and use a slotted spoon to add the chorizo to the bowl with the chopped peppers. Add 2 teaspoons of the hot oil from the skillet to the bowl, reserving the rest. The chorizo will crisp as it cools.
• Place the skillet with the reserved oil over medium heat. Add the bread to the skillet in an even layer. Cook, tossing occasionally, until the bread is browned and toasted, about 5 minutes. Finely chop the remaining garlic clove. When the bread is nearly toasted, add the garlic to the skillet and toss until it is distributed through the toasted bread. Set aside.
• Add the kale, vinegar and the reserved 1 tablespoon lemon juice to the bowl. Massage until the kale is slightly softened and coated. Add the dates, olives, parsley and toasted bread and gently toss to combine.
• Place the peppers upright on a serving platter. Mound the salad into each pepper. Generously grate the cheese over the salad. Sprinkle with the chopped almonds and serve immediately.

STUFFED BELL PEPPERS

Steps:

• Brown meat with onions in large skillet on medium heat. Stir in 1 cup tomato sauce, 1 cup water and dressing mix; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min.
• Heat oven to 400°F. Cut tops off peppers; remove and discard membranes and seeds. Mix remaining tomato sauce and water in 9-inch square baking dish. Add peppers; fill with meat mixture. Cover.
• Bake 35 to 40 min. or until peppers are tender. Spoon sauce from bottom of dish over peppers.
• Cut peppers in half to serve.

STUFFED BELL PEPPERS

Steps:

• Preheat oven to 180C degrees.
• Cut peppers in half lengthways, and remove all the seeds and white membrane.
• Cook the rice in large pan of boiling water until tender (about 12 minutes) Drain well and set aside in a mixing bowl to cool.
• Heat the oil in a frying pan and cook onion until soft.
• Add garlic and cook one more minute.
• Add onion and garlic to the rice, along with all the remaining ingredients.
• Mix everything together well, and season with salt and pepper.
• Spoon the rice mixture into the pepper shells, and place them on an oven tray.
• Bake for 30 minutes or until the peppers are soft and the filling is brown on top.
• (Can be made with other coloured peppers).

STUFFED BELL PEPPERS

Steps:

• Mix ingredients well then add egg and mix egg in very well. (substitute other vegetables of choice if you like).
• Cut tops off peppers, take seeds out, stuff pepper with stuffing replace peppers cap, put in crock pot of appropriate size for the amount you are cooking. After all peppers have been stuffed pour a jar of store bought or home made spaghetti sauce of your liking over/around peppers and cook until peppers and meat are thoroughly cooked. In a crock pot approximately 2-4 hours on high, or if on low 4-6 hours. Serve with pasta of your choice or rice.
• Makes 3 large peppers or four small, for larger recipes increase ingredients as needed.
• For a smoother slightly sweet taste use red or orange peppers as they aren't as bitter as the green.

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.

STUFFED BELL PEPPERS

Steps:

• Combine the cranberry sauce, tomato sauce, the raw ground beef, 1/2 cup of raw rice, chopped onion, 2 tablespoons ketchup, Worcestershire, 1 cup tap water, salt and pepper to taste and brown sugar and bring to a boil.
• Reduce to a simmer and add white raisins. Simmer 5 minutes.
• Remove stems and seeds inside of peppers.
• Rinse inside under running water to make sure all the seeds are out.
• Place peppers standing up in a large pot and cover peppers with water. Bring to a boil and boil until peppers are tender.
• Remove from hot water and with tongs remove peppers from pot and place them upside down on a plate to drain.
• After cooking the meat mixture, fill the peppers with the mixture, and place the filled peppers into a deep roasting pan. Cover with the remaining mixture. Cover the pan with the lid or with heavy duty aluminum foil and cook in pre-heated 375 degree oven for 1/2 hour.
• Remove the lid and sprinkle 1 tablespoon of cheese over each pepper. Return to oven and continue to cook at 375 degrees until cheese melts. Spoon remaining sauce from pan over peppers and serve immediately.

STUFFED BELL PEPPERS ALA FREY

Steps:

• Wash peppers. Cut them in half at the stem. Clean the seeds and membrane from then and place them in a 9x13 pan.
• Wash the zucchini and cut them into quarters and finely slice them.
• Heat the oil in a large skillet.
• Saute the zucchini, mushrooms, celery, zucchini, onion and garlic until the vegetables are softened.
• Set aside and cool.
• While vegetables are cooling, mix well the ground beef, eggs, bread crumbs, garlic granules, paprika, salt and pepper.
• When veggies are cool, mix into the ground beef mixture.
• Evenly distribute the beef amongst the pepper halves in the pan.
• Pour Sauce over all.
• Cover pan with foil.
• Bake for 1 hour at 350 degrees.
• Check to see if peppers are done to your desire tenderness.
• If not continue cooking uncovered until the peppers are done.