Stuffed Peppers With Ground Meat And Tomato Sauce Food

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.

HOMESTYLE STUFFED PEPPERS

Steps:

• Bring a large pot of water to a boil.
• Cook the peppers in boiling water until softened, 4 to 5 minutes.
• Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
• Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
• Preheat oven to 350 degrees F (175 degrees C).
• Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.
• Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan.
• Combine tomato sauce and white vinegar in a bowl.
• Pour tomato mixture over stuffed peppers.
• Top with 2 tablespoons grated Parmesan cheese.
• Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.

STUFFED PEPPERS WITH GROUND MEAT AND TOMATO SAUCE

Steps:

• Boil rice with 4/3 US cups {250 ml} of cold water in a small saucepan with lid on top. As soon as the water boils, turn off the heat and let it rest with the lid closed until the water is completely absorbed by the rice.Put rice in a big bowl and let cool.
• Chop onions and cook in pan with a spoonful of oil, until golden brown. Press garlic and cook in pan for a minute or so. Add to the bowl.
• Chop parsley and bacon and mix with the cooled rice, onions, garlic, (raw) ground meat, eggs, marjoram, salt and pepper.
• Prepare the peppers: cut off the lid of each pepper, hollow out the cores. Fill the peppers with the mixture and place in a saucepan.
• Pour the tomato sauce with about 1/2 US cup of water to the peppers and season with bay leaves, salt, pepper and marjoram.
• Cook in the oven at ~ 360°F/180°C for 45-60 minutes until the peppers have softened and the ground meat is done. For the first 20-30 minutes, cover with lid or aluminium foil.

TRADITIONAL STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.

PARMESAN BEEF STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees F.
• Combine first 14 ingredients(ground beef-onion) in large bowl.
• Stuff meat mixture into green pepper halves; mounding to use all.
• Top with 1 tablespoons ketchup per pepper.
• Place peppers in baking dish.
• Combine sauce mixture in small bowl and pour around peppers.
• Cover with foil and bake for about 30 minutes until meat is completely cooked.
• Uncover; spoon sauce over peppers, if desired, and bake an additional 5-8 minutes.