Stuffed Peppers For Four 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.

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 FOR TWO

Steps:

• Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. , In a bowl, combine beef, 1/4 cup tomato sauce, rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender. , Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.

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.

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

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.

STUFFED PEPPERS

Steps:

• Pre-heat oven to 350.
• Place the Ground Beef in frying pan to brown.
• Dice the Onion and Garlic and place in frying pan with Beef.
• Add Spices.
• Cut of the tops of the Peppers remove cores.
• Dice whatever you can salvage from the tops and add to the pan.
• Chop spinach roughly and add to pan.
• Once Beef is browned completely add rice to pan.
• Pour Jar of Tomato Sauce into pan, reserving about 1/4 for on top of the peppers.
• Stuff the peppers and place in Baking dish.
• Pour remainder of Tomato Sauce on top and place in oven.
• Bake for 30 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.