Stuffed Pepper Spaghetti Bake 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.

STUFFED PEPPER SPAGHETTI BAKE

Steps:

• Heat oven to 375°F.
• Heat large pot of water to boiling; season generously with kosher salt. Boil spaghetti 3 minutes less than time indicated on package -- it should be quite flexible but still firm in center. Reserve 1 cup of the pasta water; drain, and set aside.
• Meanwhile, in 10-inch skillet, cook beef with a dash of salt and a few grinds of pepper, breaking it up as it cooks, until browned. Remove beef from skillet with slotted spoon to plate; set aside. Wipe out skillet; add olive oil. Add bell peppers, onions and garlic with a pinch of salt; cook about 5 minutes or until softened.
• Add beef back to skillet, followed by both cans of tomato sauce and diced tomatoes. Stir to combine; simmer 5 minutes. Taste sauce for seasoning; add salt if needed. Add cooked pasta and half of the pasta water, tossing to coat -- add more pasta water if you want thinner sauce.
• Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread mixture in baking dish; top with cheese.
• Cover with foil. Bake 20 minutes; remove foil, and bake about 10 minutes longer or until cheese is bubbling. Let stand 10 minutes before serving.

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.

BAKED STUFFED BELL PEPPERS

Steps:

• Preheat your oven to 350°F.
• In a large bowl combine ground beef, cooked rice, minced pepper, minced onion, minced garlic, Italian seasonings, beaten egg, breadcrumbs and salt and freshly ground black pepper, to taste.
• Use your hands to mix ingredients well.
• Using a 1/2 cup measuring cup - measure out a 1/2 cup meat mixture for each halved pepper and fill.
• *At this point, if you are using this recipe for OAMC you can wrap your peppers in saranwrap, then place them in a zip-lock bag and store them in the freezer for later use.*.
• Place peppers in a baking dish and cover with your favorite jarred or homemade spaghetti sauce (about 1 cup per pepper half).
• Cover and allow to cook 90 minutes (Please note that I have only ever made 4 halves at one time - so the cooking time could be longer if making 6 or more at the same time.).
• After 90 minutes, check to see how far along the peppers are cooked; if they are nearly done uncover and baste with some of the spaghetti sauce from the baking dish (as mentioned above, if baking many peppers all at one time there is the possibility that they will not be as far along at this point - please continue to bake covered an additional 30 to 45 minutes and then proceed with the following instructions.).
• Bake an additional 20 minutes then top each pepper half with shredded cheese and continue baking another 10 to 15 minutes.
• Serve along side freshly baked bread and a salad, enjoy!

STUFFED PEPPERS

Steps:

• Heat oven to 350°F.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

PASTA STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees F.
• Cut the top off of each pepper and carefully scoop out the seeds and membranes.
• Cook the pasta in boiling salted water until very "al dente".
• Drain pasta and run cold water over the pasta to stop the cooking process.
• In a large bowl, mix together the pasta, tomatoes, basil, garlic, two cheeses, olive oil, and seasonings.
• Place the peppers standing up in a baking dish.
• Stuff each pepper with the filling and then place the top back on.
• Bake the peppers for about 35 minutes, or until the peppers start to wrinkle and blister.
• Serve warm or at room temperature.

ROASTED PEPPERS WITH SPAGHETTI STUFFING

Steps:

• Place bell peppers directly over the flame of a gas-stove burner and roast, turning with tongs, until blackened all over. (Or roast peppers under the broiler.) Transfer to a large bowl, cover with plastic wrap, and let stand 15 minutes. Peel off skins, slice off tops, and remove ribs and seeds.
• Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain.
• Preheat oven to 350 degrees. Heat a large saute pan over medium-high. Swirl in oil to coat, then add anchovies, breaking them up with the back of a spoon until dissolved. Add onion and capers and cook, stirring occasionally, just until onion is softened, about 3 minutes. Pour in vinegar and cook, stirring frequently, until almost evaporated. Add pasta and toss to coat.
• Generously season cavity of each pepper with salt, then fill with a heaping 1/2 cup pasta mixture, twirling pasta with a fork to fit snugly. Place peppers side by side in a 2-quart oval baking dish. Bake until pasta starts to brown in a few spots, 10 to 15 minutes. Let cool slightly before serving, topped with oregano.

CLASSIC STUFFED PEPPERS

Steps:

• Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
• Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
• Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
• Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
• Garnish with parsley before serving.

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.

HUNGARIAN STUFFED PEPPERS RECIPE

Steps:

• Prepare bell peppers by cutting the tops off and removing the seeds and the ribs. Wash and set aside. In a large bowl, mix together beef, pork, onion, rice, salt, and pepper. Stuff bell peppers with meat mixture.
• *If you do not have enough green peppers, then form meatballs with the remaining stuffing--this is a great way to get your kids to eat this meal, too!*
• In a large pot, pour in the entire can of tomato juice. Rinse can out with 1/2 cup water. Place stuffed peppers and any meatballs into the pot. Try to submerge them as best as possible. Cover with lid and heat pot over medium-high heat. Once it comes to a boil, reduce heat to low and simmer lightly for 1-2 hours.
• In a large skillet, melt shortening over medium heat. Sprinkle in flour and whisk until smooth. Cook roux until it deepens in color to be a medium brown. Stir frequently to make sure it doesn't burn.
• Using a slotted spoon, remove stuffed peppers and meatballs from the pot leaving the hot cooking liquid. Pour the browned roux into remaining tomato juice (it will bubble violently for a few seconds at first, so just be aware that it is totally normal). Stir well. After a few minutes, the tomato juice should thicken and become more of a sauce. Stir in sugar and more salt and pepper. It will be sweet--as it should be :) Serve with rye bread--or any other bread you have around, but really, rye is the best.

PASTA-STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350°F Grease shallow 8x8 baking dish & keep ready.
• Cook bacon until brown & crispy; drain on paper towels. Leave grease in the pan.
• Add onion to bacon grease & cook until softened; pour off excess fat.
• Stir in tomatoes & hot pepper flakes. Cook on high until thickened (10 mins).
• Put pasta in mixing bowl and add bacon, tomato sauce, mozzarella cheese, and olives; toss well to mix; season to taste.
• Cut stem off of each pepper; reserve "lids". Remove seeds from inside each pepper, and remove white ribs.
• Divide pasta mixture amongst all peppers. Put "lids" back on. Brush peppers all over with olive oil and set into prepared baking dish.
• Cover with foil and bake 30 minutes. Remove foil and bake another 20-25 min or until peppers are tender.

STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
• Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
• Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
• Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.

ORZO-STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., Cook orzo according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Drain orzo; stir into meat mixture. Add the marinara sauce, tomato, basil, rosemary and pepper flakes. Spoon into peppers. , Place in a greased 11x7-in. baking dish. Cover and bake at 350° for 10 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer or until cheese is melted.

EASY STUFFED PEPPERS

Steps:

• Heat oven to 400°F.
• Combine rice, mushrooms, pasta sauce and 3/4 cup cheese.
• Stand peppers in 2-qt. baking dish. Fill with rice mixture; cover.
• Bake 30 to 35 min. or until peppers are crisp-tender and filling is heated through. Top with remaining cheese; bake 5 min. or until melted.

CLASSIC STUFFED PEPPERS

Steps:

• Cut tops off peppers and discard; remove seeds. In a large saucepan, cook peppers in boiling water for 5 minutes. Drain and rinse in cold water., In a bowl, combine the egg, 1/4 cup of the spaghetti sauce, rice, onion, salt, Worcestershire sauce and pepper. Crumble beef over the mixture and mix well. Stuff into peppers. Place in an ungreased 1-1/2-qt. baking dish. Pour the remaining sauce over peppers. Cover and bake at 350° for 50-55 minutes or until a thermometer reads 160°.

UNDONE STUFFED PEPPER CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat with peppers and garlic in large skillet; drain. Return meat mixture to skillet; stir in rice, pasta sauce and 3/4 cup cheese.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cheese.
• Bake 25 min. or until heated through.

STUFFED PEPPER CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a frying pan, add ground beef, minced garlic and onion and cook until beef is browned, about 10 minutes.
• Transfer your beef mixture into a 11x8 baking dish.
• Add chopped green peppers, spinach, diced tomatoes, tomato sauce, beef broth, uncooked long grain rice, Worcestershire sauce, salt and pepper on top of the beef. Mix to fully combine.
• Cover with aluminum foil and bake for 75 minutes, or until rice is soft.
• Take out of the oven, sprinkle mozzarella cheese on top and bake 5 more minutes. Serve and enjoy!

BROWN RICE STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F.
• Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
• Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.

VEGAN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400°F (206 c)
• Start by cutting off the tops of your green peppers and remove all seeds, until cavity is completely hollow.
• Bake the peppers: Sprinkle inside with a dash of salt and pepper. Place in any oven safe bake ware, that will allow peppers to stay in place w/open tops facing upright.
• Bake for aprox 20 mins, or until almost tender
• While baking, cook rice if you haven't already (3/4 cup dry will make about 1.5 cups cooked. Wash the rice and soak for 15 minutes. The drain, combine with 1.5 cups water and cook in a saucepan over low heat partially covered for 20 minutes)
• While peppers and rice are cooking, mince garlic, and finely chop the onion, mushrooms,coarsely chop tomato.
• Make the sauce: Preheat olive oil in a fairly large deep skillet pan on medium-high heat, add onion, and a pinch of salt. cook for about 3-4 mins. You can also add 1/4 cup chopped bell pepper here for variation.
• Add garlic, cook until almost golden. Add tomato, salt, pepper, mushrooms. Mix well, cook until tomato breaks down a bit.
• Now add your sauce, chickpeas, brown sugar, seasonings. Mix well
• Simmer on medium low for 10-15 mins. Taste and adjust salt and flavor of this spaghetti sauce.
• Remove peppers from oven set aside to cool. Mix rice into your 'spaghetti sauce' with half of the cheese, let rest.
• When cool enough to handle, spoon sauce/rice mixture into the peppers. Leave enough room for your topping
• Now take another portion of cheese, the breadcrumbs, garlic powder and olive oil, mix well and top each pepper generously.
• Return the stuffed peppers into oven and bake for about 20 min or until topping is nicely browned and fork easily penetrates through the walls of the peppers. Serve with breadsticks or french bread. Enjoy!