STUFFED PEPPERS
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
STUFFED PEPPERS
This staple recipe for stuffed peppers is packed with lean turkey sausage, couscous, and Monterey Jack cheese for a hearty and healthy meal that everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
- Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
- Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.
Nutrition Facts : Calories 442 g, Fat 16 g, Protein 25 g
SAUSAGE AND RICE STUFFED PEPPERS
For a lighter version of this classic dish, use crumbled turkey or chicken sausage in place of Italian sausage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a large skillet,heat 1 teaspoon oil over medium-high.Add sausage and cook, breaking up meatwith a wooden spoon, until browned,5 minutes. With a slotted spoon, transfersausage to a medium bowl. Add 1 teaspoonoil to skillet along with zucchini,onion, and garlic. Season with saltand pepper and cook until vegetablesare tender, about 8 minutes.
- Add zucchini mixture to bowl withsausage, along with Parmesan, rice,and 1 teaspoon oil; stir to combine andseason with salt and pepper. In asmall bowl, combine breadcrumbs and1/2 teaspoon oil and season with saltand pepper. Brush a rimmed bakingsheet with oil and arrange bell peppers,cut side up, on sheet. Divide ricemixture among peppers and top withbreadcrumbs. Bake until breadcrumbsare browned and peppers are tender,about 30 minutes. Serve warm.
Nutrition Facts : Calories 462 g, Fat 7 g, Fiber 3 g, Protein 14 g, SaturatedFat 2 g
SAUSAGE AND RICE STUFFED PEPPERS
Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
Provided by NANCIENANCIE
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
- Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
- Spoon rice mixture into peppers.
- Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.
Nutrition Facts : Calories 1276.5 calories, Carbohydrate 154.6 g, Cholesterol 133.3 mg, Fat 53.1 g, Fiber 5.3 g, Protein 43.6 g, SaturatedFat 25.9 g, Sodium 1141.8 mg, Sugar 8.1 g
SAUSAGE & HERB STUFFED PEPPERS
These sausage stuffed peppers combine garlic, sausage, herbs, cheese, and rice to make a hearty, mega flavorful, and conveniently portioned dish. Feel free to use your favorite sausage, cheese, herbs, and rice. Review recipe notes before beginning.
Provided by Sally
Categories Dinner
Time 1h
Number Of Ingredients 14
Steps:
- Slice 1/4 inch off the top of the peppers. Remove the core and seeds as best you can. (Pulling it out by hand usually works best.) Line peppers cut side up in a greased baking pan large enough to fit them all. A 9×13 inch dish is a great size for this recipe. A cast iron skillet could work too.
- Preheat oven to 375°F (191°C).
- Heat olive oil and onion in a large skillet over medium heat. Cook for 3-4 minutes until onions are soft, then stir in the sausage, mushrooms, garlic, oregano, parsley, basil, salt, and pepper. Cook and break up the sausage with your spoon/spatula as best you can until the sausage is almost fully cooked through, about 6-7 minutes. Carefully spoon out most of the grease/fat, if there is any. Stir in the chicken broth. Cook for 2 minutes, then remove from heat. Stir in 1 cup of cheese and all of the cooked rice.
- Spoon filling into each pepper, filling all the way to the top.
- Optional, but helps keep the peppers moist as they bake- pour about 1 inch of warm water into the bottom of the pan around the peppers.
- Bake, covered, for 35-38 minutes or until the peppers are nearly fork tender. Remove from the oven, and evenly sprinkle the peppers with the remaining cheese. Return to the oven, uncovered, and bake for 5 more minutes.
- Sprinkle with additional parsley or other herb, if desired. Use tongs to carefully remove the peppers from the pan and serve warm.
- Cover and store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave or cover and bake in a 300°F (149°C) oven for 20 minutes or until warm in the center.
LASAGNA-STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: bell peppers, onion, garlic, ground beef, sweet italian sausage, salt, pepper, diced tomato, tomato sauce, whole milk ricotta cheese, grated parmesan cheese, fresh basil, egg, lasagna noodles, shredded mozzarella cheese, oil
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350˚F (180˚C).
- Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
- Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
- Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
- Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
- In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
- Remove the peppers from the oven, drain any excess water that accumulated inside.
- Cut the lasagna noodles into quarters and set aside.
- Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
- Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
- Rest for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1000 calories, Carbohydrate 54 grams, Fat 60 grams, Fiber 10 grams, Protein 62 grams, Sugar 27 grams
CHEF JOHN'S STUFFED PEPPERS
This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
- Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
- Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
- Pour sauce mixture into a 9x13-inch baking dish and set aside.
- Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
- Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
- Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g
STUFFED PEPPERS
Categories Pepper Pork Vegetable Appetizer Bake Sausage Fall Spring Summer Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)
- Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F, about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve.
KETO STUFFED PEPPERS
A delicious keto stuffed peppers recipe made the traditional way using ground beef and melted cheese in a bell pepper. Quick and low in carbs; perfect for a keto diet!
Provided by Annie Lampella
Categories Dinner
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Cook the ground beef in a skillet over medium heat until browned. Season with salt.
- In a large bowl, combine the cooked ground beef, cream cheese, taco seasoning and one bell pepper diced.
- Slice the remaining bell peppers in half from stem to end. Add filling to each of the bell pepper halves. Place the stuffed peppers on a parchment or foil lined baking tray or dish. Sprinkle cheese over each stuffed pepper.
- Bake at 350 degrees for 15 minutes or until cheese is melted. Garnish with sour cream and cilantro.
Nutrition Facts : Calories 433 calories, Carbohydrate 6 carbs, Protein 22 grams of protein, Fat 34.7 grams fat
STUFFED PEPPERS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the tomato sauce: Combine the whole tomatoes and liquid from the can, onion, 2 cloves of the garlic, basil, oregano, olive oil, salt and black pepper in a 2-gallon container and puree with an immersion blender until smooth.
- Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium and add the grapeseed oil and remaining 2 cloves of garlic and quickly saute. Add the diced tomatoes and saute until heated through, 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes and remove from the heat.
- For the stuffed peppers: Preheat the oven to 350 degrees F. Bring 1 gallon water and 2 tablespoons salt to a boil in a 2-gallon pot. Add the pasta and stir continually for the first 2 minutes of cooking to make sure it doesn't stick, then stir occasionally until the pasta is cooked to al dente, about 9 minutes.
- Strain the pasta, spread it on a cookie sheet and drizzle with the olive oil. Mix to coat and refrigerate until cold.
- Heat a saute pan over medium heat and add the grapeseed oil and sausage. Cook the sausage, stirring with a wooden spoon to break up the chunks, until browned and fully cooked, about 15 minutes. Remove from the pan, spread on a cookie sheet and refrigerate until cold.
- Preheat the oven to 350 degrees F. Combine the orzo and sausage in a mixing bowl with the diced tomatoes, Parmesan and basil. Season with salt and black pepper.
- Cut the top off each bell pepper and remove the seeds and ribs from the inside. Trim the bottom of each pepper so it will sit upright on the plate.
- Stuff the peppers with the sausage mixture and top with the mozzarella. Arrange in a 9-by-13-inch baking dish, cover with foil and bake for 20 minutes. Remove the foil, return the peppers to the oven and bake until tender, 5 to 10 minutes more. Remove from the oven and allow the peppers to sit for 5 minutes.
- For the broccoli rabe: Combine 2 gallons of water and 4 tablespoons salt in a large pot and bring to a boil. Prepare an ice bath for shocking the broccoli rabe.
- Add half of the broccoli rabe to the water and cook until al dente, 3 to 4 minutes. Strain the broccoli rabe from the water and shock in the ice bath. Bring the water to back up to a boil and repeat with the rest of the broccoli rabe.
- Remove the broccoli rabe from the ice bath and pat dry with a towel.
- For plating: Reheat the tomato sauce to a simmer over medium heat.
- Heat a saute pan over high heat until it begins to smoke. Add the grapeseed oil and then add the blanched broccoli rabe. Saute for 2 to 3 minutes and then season with the black pepper and 2 teaspoons of the salt.
- Pool about 4 ounces of the tomato sauce on 6 plates. Divide the broccoli rabe among the plates, putting it in the center of the plate and making the pile flat so you can place the stuffed pepper on top. Place the stuffed pepper on top of the broccoli rabe and serve immediately.
SAUSAGE STUFFED BANANA PEPPERS
I have been making this recipe for 2 years now and everyone I make if for loves it and always request seconds. The stuffing in this recipe can also be used quite nicely in stuffed mushrooms as well.
Provided by cindenman
Categories < 60 Mins
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Clean peppers by carefull slicing a T into pepper being careful not to cut the cap off. slice down the length of pepper but leave enough at the bottom so that pepper is not cut to the very end. Remove all seeds. If you don't like your peppers too hot you can soak the cleaned peppers in cold water for and hour and this will lessen the heat of the pepper.
- Brown your sausage with the minced garlic, pepper & parsley.
- While sausage is cooking, crush the Ritz crackers into a fine crumbs. Add parmesan cheese to cracker mix and combine well.
- Remove cooked sausage and chop finely in blender so it appears more like ground sausage. Place ground sausage in bowl. Add crushed Ritz crackers and parmesan cheese and mix well. Add 1-2 Tbsp of melted butter to mix so help make the stuffing moist if it appears to dry but not wet.
- Preheat stove to 375 degrees.
- Spoon stuffing into peppers. Fill generously from top to bottom of pepper.
- Depending what type of dish or dishes you use to bake the peppers, I ususally use 2 casserole dishes and pour the olive oil into the bottom of the pans so there is about a 1/2 of olive oil in pans. Lay peppers in baking dishes. Bake for 30-35 minutes. Pull peppers out and generously spread shredded mozzarella cheese over peppers. Bake for 5-10 minutes so cheese is melted well.
- Cool slightly and serve.
Nutrition Facts : Calories 1202.2, Fat 102.9, SaturatedFat 32.1, Cholesterol 183.5, Sodium 1859.3, Carbohydrate 20.5, Fiber 4.6, Sugar 4.6, Protein 49.4
STUFFED PEPPERS WITH SAUSAGE
Make and share this Stuffed Peppers With Sausage recipe from Food.com.
Provided by Phil Franco
Categories Peppers
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 400 °F.
- Grease a baking dish and set your cleaned and cored peppers inside of it.
- In a large pan over medium-high heat, brown the sausages.
- Remove them from the pan and slice 1/4-inch thick on the bias.
- Add the olive oil to the pan, and add the onions, garlic, and tomato.
- Cook over medium-high heat for about 4-5 minutes, until the onions are tender and the tomato begins to break down.
- Add the sausage back to the pan, along with the sauce, the rice, the Parmigiano cheese, and the herbs.
- Stir to combine and continue to cook until heated through.
- Adjust seasonings to taste with salt and pepper.
- Fill the peppers with the sausage and rice mixture.
- Top with the mozzarella slices.
- Bake in your preheated oven for 15-20 minutes, until cheese is melted and peppers are slightly tender.
- Serves 3-4.
- That's it!
Nutrition Facts : Calories 438.6, Fat 23.7, SaturatedFat 9.4, Cholesterol 50.1, Sodium 934.3, Carbohydrate 36.9, Fiber 5, Sugar 6.5, Protein 20.5
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.
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SAUSAGE STUFFED PEPPERS - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
Servings 6Estimated Reading Time 3 minsCategory DinnerTotal Time 45 mins
- Lightly spray a large (12 x 9) Pyrex baking dish with cooking spray and set it aside. Wash and slice peppers once down the middle. Remove seeds, and place peppers on a Pyrex baking dish.
SAUSAGE STUFFED JALAPENOS RECIPE - HOW TO MAKE …
From honest-food.net
5/5 (5)Total Time 50 minsCategory AppetizerCalories 310 per serving
- To make the sauce, start by getting a comal or heavy skillet hot. Slice the tomatoes in half, and cut the half onion into thirds, through the root so the pieces stay together. When the skillet is hot, put the unpeeled garlic cloves, habanero and onion pieces on the hot iron, and arrange the tomato halves around them. Turn each when they are a bit blackened. The tomatoes will take the longest to blacken.
- When each vegetable has gotten a good amount of blackening, move it to the cutting board to cool a bit. Peel the garlic and put that in a blender. Slice the habanero in half and remove the seeds and stem, then put that in the blender. Roughly chop the onions and add them to the blender. Finally, peel the tomatoes and put them in the blender with the stock. Puree. You want the consistency of heavy cream, so add more stock if needed. Add salt to taste.
- While the vegetables are charring, roast the peppers. Again, you don't have to do this, but it makes for a better end result. To roast the peppers, I arrange them over my gas burners to char and blister. You can get most of the peppers blistered this way, but you'll need to finish them off by holding them with tongs to get any parts of pepper still green. When each pepper is done, put it in a plastic bag to steam. When all the peppers are in the bag, let this steam for a few minutes, then remove the skins from the peppers. I do this with a butter knife. Do not rinse the peppers if you can stand it; doing so washes away a ton of flavor.
- Use a paring knife to make a slit in each pepper then carefully slice off where the seeds meet the stem. Carefully remove all the seeds; it's OK if you have a few seeds still in there, but get most of them.
SAUSAGE AND RICE STUFFED PEPPERS | ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 1Category Vegetables-PeppersServings 4Total Time 1 hr 10 mins
- In a frying pan, over medium heat, then cook the sausage, breaking it up as it cooks until no longer pink and beginning to brown, about 8 minutes.
- Add the olive oil to the pan, and cook the onion, zucchini, celery, and garlic until soft, about 5 to 7 minutes.
BEST ITALIAN SAUSAGE STUFFED PEPPERS RECIPE-HOW TO …
From delish.com
5/5 (5)Category Dinner, Main DishServings 5Total Time 30 mins
- Stir in mushrooms and rice, then add Italian seasoning, garlic powder, onion powder, salt, pepper, and ½ cup cheese.
- Stir until cheese is completely melted. Spoon sausage mixture into bell peppers and top with remaining cheese.
SAUSAGE AND CHEESE STUFFED ANAHEIM PEPPERS - CHILI …
From chilipeppermadness.com
5/5 (3)Total Time 40 minsCategory Appetizer, Side DishCalories 327 per serving
- Heat the oil in a pan to medium heat and add the onion and peppers. Cook them down about 5 minutes to soften.
- Add the Italian sausage and break it apart. Add the basil, salt and pepper. Cook the sausage about 5 minutes, stirring, until it is cooked through. Let it cool slightly.
EGG AND SAUSAGE STUFFED PEPPERS - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (5)Calories 492 per servingCategory Breakfast
- Remove the sausage from the package and chop into small pieces. (Note: you may peel off the casing, if you’d like.) Add the sausage and onion to a large skillet over medium-high heat. Cook until the onion is soft and the sausage is cooked through, breaking up the sausage with a wooden spoon as it cooks. Add the garlic and potatoes to the pan and cook, stirring occasionally, until the potatoes are soft, about 15 minutes. Season to taste with sea salt.
- Arrange the bell pepper halves in a casserole dish. Divide the sausage hash between the bell peppers, pressing it firmly down. Carefully crack an egg into each pepper. Pour a cup of water into the casserole dish and cover with aluminum foil.
ITALIAN STUFFED PEPPERS WITH SAUSAGE | THE FOODIE AFFAIR
From thefoodieaffair.com
4.8/5 (18)Total Time 1 hr 20 minsCategory Main-PorkCalories 389 per serving
- Reduce heat, cover, and let simmer for 15minutes or until the rice is tender but still has some bite. Most of the broth will be absorbed at this point.
- As the rice cooks, remove the tops from the bell peppers then remove and discard the seeds and ribs.
SAUSAGE STUFFED PEPPERS - EAT FARM LOVE
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5/5 (1)Estimated Reading Time 50 secsServings 4-6Total Time 35 mins
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SPINACH-AND-SAUSAGE-STUFFED PEPPERS RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 45 minsServings 4
- In a very large skillet, cook the spinach over high heat just until wilted, about 1 minute. Drain and press out all of the water. Coarsely chop the spinach. Rinse out and dry the pan.
- In a large bowl, knead the chopped bread with the milk, egg and cheese to form a paste. Knead in the pine nuts, onion, sausage and spinach and season lightly with salt and pepper. Using lightly moistened hands, divide the mixture among the pepper halves and lightly pack it in.
- In the skillet, heat the olive oil until shimmering. Add the stuffed peppers, filling side down, and cook over high heat until well-browned, about 4 minutes. Turn the peppers and cook until the skins are browned and blistered, about 4 minutes longer. Add the tomato sauce and chicken broth, cover and simmer until the sausage filling is cooked through and the peppers are tender, 5 to 6 minutes. Transfer to plates and serve right away.
SAUSAGE STUFFED BELL PEPPERS - HOW TO MAKE STUFFED PEPPERS
From savoryexperiments.com
4.4/5 (8)Total Time 45 minsCategory Main Course, Main DishCalories 386 per serving
- Heat olive oil in a large frying pan to medium heat. Add yellow squash, carrots, onion and garlic. Saute until onions turn opaque, approximately 3-5 minutes.
- Remove mixture from frying pan using a slotted spoon, trying to strain as much liquid and grease as possible. Set aside and allow to cool for 5 minutes.
SAUSAGE, CHEESE, AND BREAD CRUMB STUFFED JALAPENO PEPPERS ...
From more.ctv.ca
Servings 24Category Appetizer
- Wash the jalapeño peppers, cut in half lengthwise, and use a tea- spoon to remove the seeds and membrane. You can leave the stems or cut them off.
- Stir together the sausage, eggs, bread crumbs and cheese until well-combined. Stuff each of the jalapeño halves with the sausage mix, packing it in well. Lay the stuffed peppers on the prepared tray and bake until brown and puffy, about 15 minutes.
- While the peppers are baking, stir together the BBQ sauce and vinegar. Brush it on the tops of the stuffed jalapeños after the initial 15 minutes cooking time. Cook to set the glaze and reach an internal temperature of 165°F (74°C), another three to five minutes.
SAUSAGE STUFFED PEPPERS RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 2 mins
- Season the inside of peppers with salt and pepper and arrange on baking sheet or in shallow casserole dish
STUFFED MINI PEPPERS WITH SAUSAGE (98 CENTS/SERVING ...
From goodcheapeats.com
5/5 (1)Total Time 35 minsCategory AppetizerCalories 234 per serving
- Line a baking sheet with aluminum foil. Coat the foil with nonstick cooking spray. Preheat the oven to 400 degrees.
- Slice the peppers in half, lengthwise, leaving the stem intact. Trim the stem short. Remove the seeds and membrane from the peppers. Place the pepper halves on the prepared tray.
- Divide the Italian sausage among the pepper halves, stuffing each one with as much sausage as it will hold.
SAUSAGE-STUFFED PEPPADEW PEPPERS RECIPE - KAY CHUN | FOOD ...
From foodandwine.com
Servings 24Total Time 40 mins
- In a skillet, heat the oil. Add the mushrooms and anchovies and cook over moderate heat, stirring, until the mushrooms are golden, 5 minutes. Stir in the sausage, garlic and thyme and cook, breaking up the sausage until no trace of pink remains, 5 minutes. Season with salt and pepper. Let cool slightly.
- Stuff each peppadew with about 1 teaspoon of the filling; arrange in the dish. Bake for about 10 minutes, until the peppadews are hot. Serve warm.
SAUSAGE STUFFED PEPPERS - SALT & LAVENDER
From saltandlavender.com
4.9/5 (10)Total Time 1 hr 15 minsCategory Main CourseCalories 536 per serving
- If you don't have cooked rice, make some (this step can be done a day or two ahead). I usually just make 1/2 cup uncooked rice which ends up making a bit more than you need for this recipe, and then I use the rest for other things.
- Preheat the oven to 400F and move the rack to the middle position. Meanwhile, prep your ingredients. Cut the tops off the peppers as if you were carving a pumpkin (try to do it as evenly as possible so the filling doesn't fall out). Remove any seeds. Chop up the usable stuff from the pepper tops (you'll add it to the filling).
- Place the peppers cut-side up in a baking dish (mine was a 9x13). Pour one cup of water into the bottom of the dish (the peppers will steam and cook faster).
- Add the oil, onion, and chopped up pepper tops to a skillet. Sauté over medium-high heat for 5 minutes.
BEST SAUSAGE AND RICE STUFFED PEPPERS RECIPE - HOW TO MAKE ...
From thepioneerwoman.com
5/5 (2)Category Weeknight Meals, Dinner, Main Dish, MeatServings 6Total Time 1 hr
- 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 membranes as you can.
- Preheat the oven to 450˚. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 6 minutes.
- Add the remaining 1 tablespoon olive oil to the pan. Add the tomatoes, red onions, garlic, Italian seasoning and the chopped pepper tops and cook, stirring, until tender and lightly browned, 10 to 12 minutes.
- Season the mixture with salt and pepper and stir in the sausage and rice. Taste and adjust the seasoning.
- Place the peppers upright in a baking dish just large enough to hold them. Fill with the rice mixture and bake for 10 minutes. Sprinkle with the cheese and continue baking until the cheese is browned in spots, 10 to 12 more minutes.
SAUSAGE STUFFED PEPPERS - FASHIONABLE FOODS
From fashionablefoods.com
Estimated Reading Time 3 minsTotal Time 1 hr 5 mins
- Halve the peppers and remove the ribs and seeds. Lay the peppers, cut-side up, in a baking pan. Set aside while you prepare the filling.
- Heat the oil in a large skillet over medium-high heat. Add in the sausage (squeeze it out of the casing) and begin breaking it up as it cooks. Cook the sausage for 2-3 minutes or until it’s golden brown and most of the pink is gone.
- Stir in the zucchini, then the rice and allow them to heat through for 1-2 minutes. Then, stir in the tomato sauce, starting with 1 cup and adding more if it needs it.
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